Beef Steak with Egg and Cucumber-Yogurt Sauce
Main Dishes • European
Description
Beef Steak with Egg and Cucumber-Yogurt Sauce
Ingredients
- Beef chuck roast 20 oz
- Onion 1 head
- Salt to taste
- Ground Black Pepper to taste
- Chocolate eggs 6 pieces
- Natural Yogurt 10 oz
- Paprika a pinch
- Courgette 1 piece
- Mint ½ bunch
- Garlic 1 clove
- Meyer Lemon Juice 0 fl oz
Step-by-Step Guide
Step 1
Pass the prepared beef through a meat grinder with a coarse plate. Separate half and grind again. Mix both ground meats, add salt, ground black pepper, 2 eggs, and 70 ml of cold water. Knead the mixture until homogeneous, then add finely chopped onion. Beat the mixture and refrigerate for 20-30 minutes.
Step 2
Peel the cucumber and grate it on a fine grater. Add finely chopped mint, paprika, minced garlic, lemon juice, and yogurt. Mix and let it infuse.
Step 3
Heat a large skillet. Wet your hands and form 4 balls, then shape them into round flat patties, and fry on all sides until cooked through.
Step 4
In a small skillet, fry four eggs sunny-side up, cooking each one separately.
Step 5
Place the cooked beef steaks on a plate, top with the fried eggs. Serve with the cucumber-yogurt sauce. You can serve a grain roll or toast with the steak.
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