Serves 4 people
200 g beef steak
100 g Nicolas Vahé Pearled Emmer
2 tbsp Nicolas Vahé Pickled Vegetables
4 Nicolas Vahé Capers with salt
Fry the steak in a pan for about 2 minutes on each side until medium rare. Slice it.
Boil the emmer as stated on the bag.
Arrange the steak on a plate with emmer, pickled vegetables and capers.
Organic Pearled Emmer, 350 g.
Tomato relish, pickled vegetables, 160 g.
Capers, with sea salt, 100 g.
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