Menu
RECIPES
| Calories | 161,9 kCal |
| Fat | 5,60 g |
| of which saturated fat | 1,96 g |
| Carbohydrates | 18,1 g |
| of which sugar | 4,98 g |
| Proteins | 10,2 g |
| Salt | 0,45 g |
| Calories | 161,9 kCal |
| Fat | 5,60 g |
| of which saturated fat | 1,96 g |
| Carbohydrates | 18,1 g |
| of which sugar | 4,98 g |
| Proteins | 10,2 g |
| Salt | 0,45 g |
Bring water with a pinch of salt to a boil. Cut scallion at an angle. Mix couscous with scallion, prunes, apple, lemon juice and mint leaves. Drizzle with olive oil and season with salt and pepper. Stir well. Heat the frying pan without oil to maximum. Put the meat into it and lower the heat to medium temperature. Wait until the cooking line reaches a little above half the height on the side, then flip it over. Fillet the “secreto” as horizontally as possible (i.e., diagonally so that the slices are thin and have a large surface area). Season with salt flakes. paso 6 Bring water with a pinch of salt to a boil. Cut scallion at an angle. Mix couscous with scallion, prunes, apple, lemon juice and mint leaves. Drizzle with olive oil and season with salt and pepper. Stir well. Heat the frying pan without oil to maximum. Put the meat into it and lower the heat to medium temperature. Wait until the cooking line reaches a little above half the height on the side, then flip it over. Fillet the “secreto” as horizontally as possible (i.e., diagonally so that the slices are thin and have a large surface area). Season with salt flakes. paso 6Cooking step by step
The couscous:
Measure the couscous in a glass, then pour it into a soup dish or bowl. Measure the same amount of hot water in the glass, pour it into the bowl and cover with a plate so that the couscous absorbs the water for a few minutes. 
Mise en place:
Chop prunes.
Dice apple.
Cut lemon in half and squeeze it.
Chop mint leaves (throw away the stems). 
The salad:
The iberian secret:
The point of doneness: when the consistency in the thick part of the meat is similar to that of the lower part of the thenar eminence on your hand, your meat is done. 
Your dish:
Serve it with the salad. 
paso 6
Cooking
step by stepThe couscous:
Measure the couscous in a glass, then pour it into a soup dish or bowl. Measure the same amount of hot water in the glass, pour it into the bowl and cover with a plate so that the couscous absorbs the water for a few minutes. 
Mise en place:
Chop prunes.
Dice apple.
Cut lemon in half and squeeze it.
Chop mint leaves (throw away the stems). The salad:
The iberian secret:
The point of doneness: when the consistency in the thick part of the meat is similar to that of the lower part of the thenar eminence on your hand, your meat is done. Your dish:
Serve it with the salad. paso 6
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