Hanging tender with Israeli tomato and cucumber salad
Sprinkle hanging tenders with coarse sea salt. Preheat grill to high heat. 2 hanging tenders (200g each), coarse sea salt.
Ingredients · Servings 2
- 4 sprigs of mint
- 4 sprigs of coriander
- 1 red bell pepper
- 0.5 cucumber
- 4 tomatoes
- 0.5 lemon
- White wine vinegar
- Cinnamon
- Salt
- Pfeffer
- olive oil
- 2 Hanging Tenders at 200g
- coarse sea salt
- 2 spring onions
- 1 red onion
- 2 toes of garlic
Method · 1 h
- Sprinkle hanging tenders with coarse sea salt. Preheat grill to high heat.
- Dice bell peppers, tomatoes, peeled cucumber, spring onions (including the green parts), red onion, and garlic. Finely chop coriander and mint. Mix everything together. Season with lemon juice, white wine vinegar, olive oil, cinnamon, salt, and pepper, and let it marinate for about 20 minutes.
- Sear the hanging tender on both sides on a grill preheated to 250°C (480°F) for about 2 minutes per side. Then insert a meat thermometer into the thickest part and cook the meat over indirect heat until it reaches an internal temperature of 56°C (133°F). Slice and serve immediately with the salad!
- Enjoy😋
- Dice bell peppers, tomatoes, peeled cucumber, spring onions (including the green parts), red onion, and garlic. Finely chop coriander and mint. Mix everything together. Season with lemon juice, white wine vinegar, olive oil, cinnamon, salt, and pepper, and let it marinate for about 20 minutes. (4 sprigs of mint, 4 sprigs of coriander, 1 red bell pepper, 0.5 cucumber, 4 tomatoes, 0.5 lemon, white wine vinegar, cinnamon, salt, pepper, olive oil, 2 spring onions, 1 red onion, 2 cloves of garlic.)
