Steak with cranberry sauce and salad

The Chuck Roll is part of the longest muscle, extending from the first three ribs and the first three thoracic vertebrae. The top of the steak is covered with a thin layer of fat, making the meat tender and juicy. Chuck roll is perfect for medium rare. Add a salad with pear, walnuts and herbs as a side dish. The finishing touch is homemade cranberry sauce.

1. Calories
   204,91 kcal
2. Protein
   9,03 gram
3. Fat
   15,66 gram
4. Carbohydrates
   6,4 gram
5. ~ Time
   1 H 30 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Cranberry

   ---

   
   150 g
2. Carnation

   ---

   
   2 pcs. = 2 g
3. Cornstarch

   ---

   
   0.5 tsp. = 5 g
4. Sugar

   ---

   
   30 g
5. Badyan (star)

   ---

   
   1 piece = 2 g
6. Orange

   ---

   
   0.5 pcs. = 62.5 g
7. Beef steak
   500 g
8. Pear

   ---

   
   2 pcs. = 270 g
9. Walnuts

   ---

   
   80 g
10. Handle

    ---

    
    100 g
11. Gorgonzola cheese
    120 g
12. Mustard

    ---

    
    1 tbsp. l. = 25 g
13. The wine vinegar is red

    ---

    
    3 tbsp. l. = 54 g
14. Cane sugar

    ---

    
    0.5 tsp. = 4 g
15. Olive oil

    ---

    
    80 ml = 80 g

Steps:

1. 
   Cut the pear into thin slices. 30 minutes before preparing the dish, remove the beef from the refrigerator; it should be at room temperature.
2. 
   Prepare the salad. Heat a grill pan with a couple of drops of olive oil and fry the pear slices. In a separate bowl, prepare the dressing: mix mustard, red wine vinegar, brown sugar and 70 ml olive oil. Place arugula on a salad plate, then pear, walnuts and diced gorgonozola. Season with mustard sauce.
3. 
   Prepare cranberry sauce. Grate the zest of half an orange into a saucepan, add cranberries, white sugar, 25 ml of water, star anise and cloves. Stir, bring to a boil and cook for another 5-7 minutes. Then puree the cranberries in a blender until smooth. Simmer for 2 minutes. At the same time, dilute the starch with 1 tbsp. l. water in a separate cup, then pour into cranberry sauce. Cook for 1 minute, stirring constantly, until thickened.
4. 
   Cook the beef. Brush steak at room temperature with remaining olive oil. Place the steak in a bowl or on a flat surface, add thyme and rosemary leaves, salt and pepper to taste and cover with cling film for 1 hour. Then heat a grill pan or a regular frying pan with a thick bottom with vegetable oil and fry the marinated meat for 4-5 minutes on each side, until crusty. Salt the finished steak.