Sirloin Steak with Apple Walnut

and Feta Salad

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low-carb
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low-carb
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Instructions

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1 Prep vegetables

Remove the steaks from the fridge 20-30 min prior to cooking. This will allow them to reach room temperature. Peel the shallots and slice them into thin rings. Chop the Romaine lettuce. Halve the apples, remove the stem and core and slice them thinly.

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2 Mix dressing

Transfer the shallots to a small bowl. Add the olive oil, white balsamic vinegar, Dijon mustard, honey, salt and pepper. Mix to combine and set aside.

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3 Toast walnuts

Lightly toast the walnuts in a hot, dry pan. Transfer them to a chopping board to cool. Once cooled, chop them roughly.

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4 Fry steaks

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 salted butter and the steaks. Fry for 2-4 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 5-10 min. Once rested, season generously with salt and pepper.

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5 Assemble and serve

Just before serving, toss the Romaine lettuce, apples, walnuts and the dressing in a bowl. Crumble the feta cheese on top. Divide the salad among plates. Slice the rested steaks finely and serve it over the salad. 

Tips for fussy eaters

Serve theirs with mashed potatoes and fresh vegetables.

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.

We can hardly think of a better dinner than steak and salad!

Cooking Time: 20 min

Cals 534 · Prot 48.5 · Carbs 39.8 · Fat 22.5

Ingredients

Number of people

Steaks

Beef striploin steak 350 Grams
Olive oil 1.00 Tbsp
Salted butter 10.00 Grams
Salt 0.75 Tsp
Black pepper 0.50 Tsp

Salad

Romaine lettuce 200.00 Grams
Red apple 1.00 Pieces
Walnuts 30.00 Grams
Feta cheese 50.00 Grams

Dressing

Shallots 1.00 Pieces
Olive oil 2.00 Tbsp
White balsamic vinegar 15.00 ML
Dijon mustard 6.00 Grams
Honey 20.00 Grams
Salt 0.50 Tsp
Black pepper 0.25 Tsp

We can hardly think of a better dinner than steak and salad!

Cooking Time: 20 min

Cals 534 · Prot 48.5 · Carbs 39.8 · Fat 22.5

Instructions

photo

1 Prep vegetables

Remove the steaks from the fridge 20-30 min prior to cooking. This will allow them to reach room temperature. Peel the shallots and slice them into thin rings. Chop the Romaine lettuce. Halve the apples, remove the stem and core and slice them thinly.

photo

2 Mix dressing

Transfer the shallots to a small bowl. Add the olive oil, white balsamic vinegar, Dijon mustard, honey, salt and pepper. Mix to combine and set aside.

photo

3 Toast walnuts

Lightly toast the walnuts in a hot, dry pan. Transfer them to a chopping board to cool. Once cooled, chop them roughly.

photo

4 Fry steaks

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 salted butter and the steaks. Fry for 2-4 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 5-10 min. Once rested, season generously with salt and pepper.

photo

5 Assemble and serve

Just before serving, toss the Romaine lettuce, apples, walnuts and the dressing in a bowl. Crumble the feta cheese on top. Divide the salad among plates. Slice the rested steaks finely and serve it over the salad. 

Tips for fussy eaters

Serve theirs with mashed potatoes and fresh vegetables.

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

Steaks

Beef striploin steak 350 Grams
Olive oil 1.00 Tbsp
Salted butter 10.00 Grams
Salt 0.75 Tsp
Black pepper 0.50 Tsp

Salad

Romaine lettuce 200.00 Grams
Red apple 1.00 Pieces
Walnuts 30.00 Grams
Feta cheese 50.00 Grams

Dressing

Shallots 1.00 Pieces
Olive oil 2.00 Tbsp
White balsamic vinegar 15.00 ML
Dijon mustard 6.00 Grams
Honey 20.00 Grams
Salt 0.50 Tsp
Black pepper 0.25 Tsp
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