Steak and Melon Salad
with a Classic Vinaigrette
Is there anything better than a juicy steak perfectly cooked over the BBQ? We think not! What about if we pair that with a citrus and melon-filled salad for an absolute taste of the summer!
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
113 g
Honeydew melon
113 g
Arugula and Spinach Mix
1 tbsp
White Wine Vinegar
(Contains Sulphites)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
132 g
Mini Cucumber
1 unit
Ciabatta Roll
(Contains Gluten)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat grill to 425°F over medium heat.
Pat steak dry with paper towels. Add steak, 1/4 tsp salt, 1/4 tsp pepper and 1/2 tbsp oil ( dbl all for 4 ppl) to a medium bowl. Toss to coat. Set aside.
While steak marinates, cut cucumber into 1/4-inch rounds. Cut melon into 1/2-inch pieces. Halve ciabatta.
Whisk together vinegar, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a large bowl. Add cucumbers and melon. Season with salt, then toss to coat. Set aside.
Add steak to one side of grill. Cook steaks, flipping once, until cooked to desired doneness, 4-6 min per side.**
When steak is almost done, add ciabatta to other side of grill, cut-side down. Close lid and grill ciabatta until grill marks form, 2-3 min. (NOTE: Keep an eye on ciabattas so that they don't burn!)
Tear ciabatta into bite-sized pieces. Add ciabatta and arugula and spinach mix to the large bowl with marinated melon and cucumbers. Toss to combine. Thinly slice steak. Divide salad between plates. Top with steak. Sprinkle feta over top.
