Sirloin Blue Cheese Steak Salad

with Roasted Veggies and Walnuts

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low-carb
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low-carb
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Instructions

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1 Prep

Preheat the oven to 220°C/200°C fan. Peel and slice the onions into wedges. Roughly chop the bell peppers. Peel and slice the carrots. Trim and roughly chop the zucchini. Add the vegetables to a lined baking tray, drizzle with olive oil and toss until fully coated. Roast for 25 min.

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2 Fry steaks

Meanwhile, pat the steaks dry with kitchen paper. Heat a large pan with a drizzle of olive oil over a high heat. Once hot, add the steaks and fry them for 1-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min. Once rested, season generously with salt and pepper and slice finely.

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3 Serve

Meanwhile, toss the roasted vegetable in salt, pepper, and balsamic vinegar. Chop the walnuts roughly. Arrange the rocket leaves on a serving platter and top with the roasted vegetables, sliced steak and walnuts. Crumble the blue cheese directly onto the salad.

Tips for fussy eaters

Serve with roast potatoes.

Pro tip

The resting of the steak is as important as the frying of the steak. It sets the meat's juices and allows the fibers to relax, leaving the end result more tender and your plate less messy.

This one's got bistro-style written all over it.

Cooking Time: 30 min

Cals 487 · Prot 40.1 · Carbs 15.8 · Fat 31.2

Ingredients

Number of people

Steak

Beef striploin steak 350 Grams
Olive oil 2.00 Tbsp
Salt 1.00 Tsp
Black pepper 0.75 Tsp

Veg

Red onion 1.00 Pieces
Red bell pepper 1.00 Pieces
Carrot 2.00 Pieces
Zucchini small 3.00 Pieces
Olive oil 2.00 Tbsp
Salt 0.75 Tsp
Black pepper 0.50 Tsp
Balsamic vinegar 20.00 ML

To serve

Walnuts 20.00 Grams
Rocket 30.00 Grams
Blue cheese 50.00 Grams

This one's got bistro-style written all over it.

Cooking Time: 30 min

Cals 487 · Prot 40.1 · Carbs 15.8 · Fat 31.2

Instructions

photo

1 Prep

Preheat the oven to 220°C/200°C fan. Peel and slice the onions into wedges. Roughly chop the bell peppers. Peel and slice the carrots. Trim and roughly chop the zucchini. Add the vegetables to a lined baking tray, drizzle with olive oil and toss until fully coated. Roast for 25 min.

photo

2 Fry steaks

Meanwhile, pat the steaks dry with kitchen paper. Heat a large pan with a drizzle of olive oil over a high heat. Once hot, add the steaks and fry them for 1-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min. Once rested, season generously with salt and pepper and slice finely.

photo

3 Serve

Meanwhile, toss the roasted vegetable in salt, pepper, and balsamic vinegar. Chop the walnuts roughly. Arrange the rocket leaves on a serving platter and top with the roasted vegetables, sliced steak and walnuts. Crumble the blue cheese directly onto the salad.

Tips for fussy eaters

Serve with roast potatoes.

Pro tip

The resting of the steak is as important as the frying of the steak. It sets the meat's juices and allows the fibers to relax, leaving the end result more tender and your plate less messy.

Ingredients

Number of people

Steak

Beef striploin steak 350 Grams
Olive oil 2.00 Tbsp
Salt 1.00 Tsp
Black pepper 0.75 Tsp

Veg

Red onion 1.00 Pieces
Red bell pepper 1.00 Pieces
Carrot 2.00 Pieces
Zucchini small 3.00 Pieces
Olive oil 2.00 Tbsp
Salt 0.75 Tsp
Black pepper 0.50 Tsp
Balsamic vinegar 20.00 ML

To serve

Walnuts 20.00 Grams
Rocket 30.00 Grams
Blue cheese 50.00 Grams
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