Beef steak with egg and cucumber-yogurt sauce
4 servings
45 minutes
Beef steak with egg and cucumber-yogurt sauce is a true embodiment of simplicity and sophistication in European cuisine. Juicy meat, carefully prepared and fried to a golden crust, reveals a rich flavor and tender texture. The fried egg adds tenderness and richness, while the refreshing sauce with cucumbers, mint, and yogurt brings lightness and a subtle tang. This dish is perfect for a hearty lunch or dinner, with toast or a bun making an excellent addition. It harmoniously combines a classic meat base with modern fresh accents, making the meal truly memorable.
1
Pass the prepared beef through a meat grinder with a coarse grate. Separate half and grind again. Mix both minced meats, add salt, ground black pepper, 2 eggs, and 70 ml of cold water. Knead the mixture until homogeneous, add finely chopped onion. Beat the minced meat and refrigerate for 20-30 minutes.
- Beef topside (rump): 550 g
- Salt: to taste
- Ground black pepper: to taste
- Chicken egg: 6 pieces
- Onion: 1 head
2
Peel the cucumbers and grate them on a fine grater. Add finely chopped mint, paprika, minced garlic, lemon juice, and yogurt. Mix well and let it sit.
- Cucumbers: 1 piece
- Mint: 0.5 bunch
- Paprika: pinch
- Garlic: 1 clove
- Lemon juice: 50 ml
- Plain (natural) yoghurt: 300 g
3
Heat a large skillet. Wet your hands and form 4 balls, then shape them into round flat forms and fry on all sides until cooked.
4
In a small pan, cook fried eggs from four eggs, frying each one separately.
- Chicken egg: 6 pieces
5
Place the cooked steaks on a plate and top with a fried egg. Serve with cucumber-yogurt sauce. You can serve a grain bun or toast with the steak.