Steak à l’ail et aux herbes

Spécial steakhouse

Très riche en fibres

Riche en protéines

Sous 50 g de gluc

Steak à l’ail et aux herbes

avec salade de tomates et de poires

10 min

Difficulté: 2/3

Canadienne

Ingrédients : Bifteck de contre-filet • Poire • Petites tomates • Mélange roquette et épinards • Pain ciabatta (orge, blé) (farine de blé enrichie non blanchie et non traitée (farine de blé, niacine, fer réduit, mononitrate de thiamine, riboflavine, acide folique), eau, sel marin, levure, farine d'orge maltée) • Citron • Fromage de chèvre (lait) (lait de chèvre pasteurisé, cellulose en poudre, sel marin, sorbate de potassium, culture bactérienne, enzyme microbienne) • Échalote • Vinaigre de vin rouge • Ciboulette • Thym • Ail.

Allergens

Orge

Noix de Grenoble

Avoine

Seigle

Triticale

Soya

Moutarde

Blé

Lait

Oeuf

Peut contenir des traces d’allergènes

Sésame

Noix

Poisson

Tags

Très riche en fibres

Classic-plates

Regional-specialty

Riche en protéines

Sous 50 g de gluc

Speciality

Ingrédients

Steak de faux-filet

370 g

Petit pain ciabatta

1 unit(s)

Petites tomates

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

2 tbsp

Sel

0.375 tsp

Preparation

Before starting, preheat the oven to 450˚F. Wash and dry all produce.
Peel, then thinly slice shallot.
To a small pot, add shallots, vinegar, 1/2 tsp (1 tsp) sugar, 1/4 tsp (1/2 tsp) salt and 1/4 cup (1/2 cup) water.
Bring to a simmer over medium-high. Cook for 1-2 min, stirring often, until sugar dissolves.
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 for 5-8 min, tossing halfway through, until lightly golden.

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.
When hot, add 1/2 tbsp (1 tbsp) oil, then steak. Sear for 3-4 min per side, until golden.**
When steak is done, transfer to a cutting board.
Cover loosely with foil and let rest for 5 min.

While steaks rest, to a large bowl 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. Season with salt and pepper, then whisk to combine.
Add tomatoes, pears, arugula and spinach mix and croutons. Toss to combine.