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Pann beefs with fata cheese and tzatziki

Pann beefs with fata cheese and tzatziki

Cooking Time45 m
Ingredients14
DifficultyMedium
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Manfred LundbergManfred Lundberg
The fetaost of the Greek steaks makes them extra juicy and gives a nice tent in each chew. To that, a healthy tzatziki fits really well, with its cold, acidic taste against the warm from the steaks. Serve with rice and crispy salad leaves alongside.

Ingredients

4 servings
  • Step: 1
    4 serving rice
  • Step: 2
    1/2 dl fire bread
  • Step: 3
    1 dl milk
  • Step: 4
    1 msk senap
  • Step: 5
    1 tsk oregano
  • Step: 6
    1/2 tsk salt
  • Step: 7
    1 krm pepper
  • Step: 8
    500 g cattle
  • Step: 9
    150 g fataost
  • Step: 10
    1 msk butter or margarine
  • Step: 11
    1 pc gurka
  • Step: 12
    2 dl foodyogurt
  • Step: 13
    1 pc garlic divide
  • Step: 14
    1/2 pc red & green salad

Instructions

  • Step: 1
    Put the oven at 175°C.
  • Step: 2
    Cook the rice as directed on the packaging.
  • Step: 3
    Biffar: Mix string bread, milk, mustard, oregano, salt and pepper in a bunke. Let it swell for a minute. Add the ferry and mix well. Smula in the fetaost and mix. Form the ferry to 8 steaks (for 4 ports) and browse them on both sides of the food fat in a pan until they get nice color.
  • Step: 4
    Add the steaks in an oven-safe form and cook in the middle of the oven until the inner temperature is 70°C, about 10 minutes.
  • Step: 5
    Tzatziki: Remove the cucumber and press out of the water. Mix the cucumber with yogurt and press in garlic. Taste with salt and pepper.
  • Step: 6
    For serving: Share the salad.
  • Step: 7
    Serve the steaks with rice, tzatziki and salad.

Näring

Calories739kcal
Carbohydrates60g
Fat34g
Protein47g
Serving Size4serving

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