A herbaceous heirloom tomato and pear salad with chives, lemon zest and goat cheese is the perfect match for tender, melt-in-your-mouth sirloin steaks. This premium weeknight meal is one worth sharing to your social feed!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
340 g
Tenderloin Steak
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat, Oats, Rye, Triticale May contain Rye, Triticale, Wheat, Sesame, Soy, Walnuts, Barley, Oats)
113 g
Baby Heirloom Tomatoes
1 unit(s)
Garlic, cloves
7 g
Chives
113 g
Arugula and Spinach Mix
1 unit(s)
Lemon
½ cup
Goat Cheese
(Contains Milk)
1 unit(s)
Shallot
1 unit(s)
Pear
7 g
Thyme
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
0.13 tsp
Pepper*
¾ tsp
Sugar*
3 tbsp
Oil*
0.38 tsp
Salt*
If you've opted for tenderloin steaks, cook them in the same way the recipe instructs you to cook the sirloin steaks.