Garlic and Herb-Dressed Steak
with Heirloom Tomato Salad
A herbaceous heirloom tomato and pear salad with chives, lemon zest and goat cheese is the perfect accompaniment for luxurious, melt-in-your-mouth sirloin steaks. This premium weeknight meal is one for the 'gram!
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
285 g
Top Sirloin Steak
1 unit
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
113 g
Baby Heirloom Tomatoes
1 unit
Garlic, cloves
7 g
Chives
113 g
Arugula and Spinach Mix
1 unit
Lemon
½ cup
Goat Cheese
(Contains Milk)
1 unit
Shallot
1 unit
Pear
7 g
Thyme
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
0.13 tsp
Pepper*
¾ tsp
Sugar*
3 tbsp
Oil*
0.38 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Peel, then thinly slice shallot.
- Add shallots, vinegar, 1/2 tsp (1 tsp) sugar, 1/4 tsp (1/2 tsp) salt and 1/4 cup (1/2 cup) water to a small pot.
- Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min.
- Remove the pot from heat. Transfer shallots, including pickling liquid, to a medium bowl.
- Place in the fridge to cool.
- Meanwhile, cut ciabatta into 1-inch pieces, then arrange on a parchment-lined baking sheet.
- Drizzle 1/2 tbsp (1 tbsp) oil over top. Season with salt and pepper, then toss to coat.
- Toast in the top of the oven, tossing halfway through, until lightly golden, 5-8 min.
- Meanwhile, halve tomatoes.
- Core, then cut pear into 1/4-inch slices.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop.
- Thinly slice chives.
- Peel, then mince or grate garlic.
- Pat steaks dry with paper towels. Season with thyme, garlic, salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then steak. Sear until golden brown, 3-4 min per side.**
- When steaks are done, transfer to a cutting board.
- Cover loosely with foil and let rest, 5 min.
- While steaks rest, add 1 tbsp (2 tbsp) lemon juice, 1/8 tsp (1/4 tsp) lemon zest, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add tomatoes, pears, arugula and spinach mix and croutons. Toss to combine.
- Drain shallots and discard pickling liquid.
- Thinly slice steaks.
- Divide salad between plates.
- Top with pickled shallots and steak.
- Crumble goat cheese over top.
- Sprinkle with chives.
- Squeeze a lemon wedge over steak, if desired.
