Carb Smart Fresh Thai-Inspired Steak Salad
with Herbs and Crispy Shallots
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Top Sirloin Steak
1 unit(s)
Lime
6 g
Thai Seasoning
(Contains Milk, Sesame, Sulphites May contain Mustard, Peanuts, Soy, Tree nuts, Wheat)
113 g
Baby Tomatoes
2 unit(s)
Mini Cucumber
113 g
Spring Mix
7 g
Basil
7 g
Cilantro
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat May contain Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Chili-Garlic Sauce
(May contain Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)
28 g
Crispy Shallots
(Contains Wheat May contain Gluten)
2 unit(s)
Green Onion
Not included in your delivery
1.5 tbsp
Oil*
2 tsp
Sugar*
Nutrition Values
Cooking Steps
Halve tomatoes. Cut cucumbers into 1/4-inch moons. Roughly chop cilantro and basil. Pat steak dry with paper towels. Juice half the lime, then cut remaining lime into wedges. Season steak all over with salt, pepper and Thai Seasoning.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then steaks. Sear until golden-brown,1-2 min per side. Remove the pan from heat and transfer steaks to an unlined baking sheet. Bake in the top of the oven until cooked to desired doneness, 5-6 min.** (DQ: Check cook time!)
Meanwhile, whisk together lime juice, soy, chili garlic sauce and 1 tbsp oil (dbl for 4 ppl) in a large bowl.
Add spring mix, tomatoes and cucumbers to the large bowl with the dressing. Toss to combine. Season with salt and pepper, to taste.
Thinly slice steak. Divide salad between plates. Sprinkle over cilantro and basil. Top with steak and sprinkle over crispy shallots.
