Tomato and radish salad with beef and brynza dressing

The idea to make dressing on the basis of brynza occurred to me, when I thought about different ways to use cheese in a salad. Crumble the cheese on top, I resolutely refused, stomach demanded new sensations. The result of the imagination was this simple, surprisingly bright and summer recipe that can serve as a salad and main course, depending on what you want to bring to the fore. In my case it was the breakfast (quite belated), so for me it's still a salad. And roast beef entrecote gives it a touch of genuine luxury. Although you can safely use chicken breast or pork tenderloin, it`ll hurt in no way.

Preparation

Put pan on a strong heat, add tbsp of olive oil. Salt and pepper meat well. Once the oil starts to smoke slightly, gently place the steak in the pan. Fry for minute and a half on each side (for medium rare). Turn meat only once, and then immediately add the butter. When the butter has melted, place a piece of meat to the edge of the pan and lift the edge. With a spoon pour the meat with butter, prevailing in the bottom edge of the pan several times. Once the meat is ready, leave it to rest on a plate.
It is important not to rush to cut steak immediately after you cook it, you risk losing all the precious meat juice. If let it lay for 5-7 min, it will relax and the juices collected in the center of piece (away from the edges of the hot), distribute over the whole area. As a result, you have a delicious, juicy steak.
While the meat is resting, cut in an arbitrary manner, tomatoes, radishes and peppers. Mix in a bowl, pepper, but do not salt, because the brynza is quite salty cheese. For the filling, mix energetically sour cream, brynza, vinegar, oil, salt and pepper into a thick mayonnaise. Oil and vinegar are best used in proportions 3 к 1. Half of filling, add to the vegetables and stir.
Put entrecote on a cutting board and cut at an angle with a sharp knife into strips. Spread lettuce on the plate, near overlapping pieces of meat. Serve, poured with dressing and sprinkled with finely chopped parsley.

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