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!
Allergens:
Barley
•Wheat
•Milk
•Sulphites
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time35 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
serving amount
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
Calories670 kcal
Fat33 g
Saturated Fat9 g
Carbohydrate48 g
Sugar14 g
Dietary Fiber7 g
Protein44 g
Cholesterol100 mg
Sodium900 mg
Trans Fat0.5 g
Potassium1200 mg
Calcium150 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Medium Bowl
•Measuring Spoons
•Measuring Cups
•Parchment Paper
•Baking Sheet
•Zester
•Large Non-Stick Pan
•Aluminum Foil
•Large Bowl
•Whisk
Instructions
1
- 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.
2
- 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.
3
- 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.
4
- 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.
5
- 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.
6
- 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.
