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
Utensils
Tags
Top Sirloin Steak
285 g
Ciabatta Roll
1 unit
Baby Heirloom Tomatoes
113 g
Garlic, cloves
1 unit
Chives
7 g
Arugula and Spinach Mix
113 g
Lemon
1 unit
Goat Cheese, crumbled
0.5 cup
Shallot
1 unit
Pear
1 unit
Thyme
7 g
Red Wine Vinegar
1 tbsp
Pepper
0.125 tsp
Sugar
0.75 tsp
Oil
3 tbsp
Salt
0.375 tsp
- 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.
670
kcal
Calories
33
g
Fat
9
g
Saturated Fat
48
g
Carbohydrate
14
g
Sugar
7
g
Dietary Fiber
44
g
Protein
100
mg
Cholesterol
900
mg
Sodium
0.5
g
Trans Fat
1200
mg
Potassium
150
mg
Calcium
7.5
mg
Iron
with Roasted Veggie Couscous and Feta Cheese
