Butter steak with pickled lemon, green salad and fries with mayonnaise and zhoug

1. Mix butter with finely chopped pickled lemon. Then place it on a baking paper and form a roulade. Put in the fridge to cool down.
2. Meantime, preheat the oven to 220 degrees. Place the fries on baking paper and bake them for about 20 minutes. Mix mayonnaise with 2-3 tablespoons of zhoug. Mix olive oil with lemon juice, a pinch of salt to taste and a clove of garlic pressed through a press. Pour the prepared dressing over the salad mix just before serving.
3. When the fries are almost ready, start frying the steak. Rub the steak with olive oil and salt. In the meantime, heat a cast iron pan, add 20 g of butter to the pan and then fry the steak for 3-5 minutes on each side (depending on the thickness and preferred degree of doneness of the steak).
4. Remove the steak from the pan, pepper it and leave to rest for a few minutes. Meanwhile, put the fries on a plate, pour the dressing over the lettuce mix, put 2-3 tablespoons of the mayonnaise-based sauce into a small bowl and then add the steak. Place a slice of butter with pickled lemon on top of the meat. We serve immediately.

Zhoug:
Put all the ingredients into a blender and blend into a smooth paste.

Express pickled lemons:
Start by thoroughly washing the small jar, preferably scalding it in hot water. Wash lemons thoroughly under hot water. Squeeze the juice from ½ lemon, then cut them all in half and into thin slices. Mix hot water with salt and juice. Place the lemons and spices in a jar and pour the mixture over them. Close the jar tightly and wait 2-3 days.