avec salade de tomates anciennes
Composée de tomates anciennes, de nectarines, de basilic, de zeste de citron et de fromage de chèvre, cette salade vive aux saveurs herbacées fera chanter vos papilles, tandis que le tendre et luxueux contre-filet de bœuf fondera en bouche. Ce repas de semaine haut de gamme est digne d’une photo pour Insta!
Allergens
Utensils
Steak de faux-filet
370 g
Petit pain ciabatta
1 unit(s)
Tomates cerises anciennes
113 g
Gousses d'ail
1 unit(s)
Ciboulette
7 g
Mélange roquette et épinards
113 g
Citron
1 unit(s)
Fromage de chèvre, émietté
0.5 cup
Échalote
1 unit(s)
Poire
1 unit(s)
Thym
7 g
Vinaigre de vin rouge
1 tbsp
Poivre
0.125 tsp
Sucre
0.75 tsp
Huile
3 tbsp
Sel
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 steak 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 steak is done, transfer to a cutting board.
- Cover loosely with foil and let rest, 5 min.
- While steak is resting, 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 steak.
- 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.
770
kcal
Calories
40
g
Fat
12
g
Saturated Fat
48
g
Carbohydrate
14
g
Sugar
7
g
Dietary Fiber
52
g
Protein
115
mg
Cholesterol
920
mg
Sodium
0.5
g
Trans Fat
1200
mg
Potassium
175
mg
Calcium
8
mg
Iron
avec salade de tomates et de poires
avec salade de tomates et de poires
avec salade de tomates et de poires
avec salade de tomates anciennes
