Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2682 / 641
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Remove the steaks from the fridge 20-30 min prior to cooking. This will allow them to reach room temperature. Roughly chop the Romaine lettuce. Halve the apples, remove the stem and core and slice them thinly.
2 Mix dressing
Add the olive oil, onionpowder, white balsamic vinegar, Dijon mustard, honey, salt and pepper. Whisk and set aside - this is your dressing.
3 Toast walnuts
Lightly toast the walnuts in a hot, dry pan. Transfer them to a chopping board to cool. Wipe the pan and reserve.
4 Fry steaks
Pat the steaks dry with kitchen paper. Return the pan with a drizzle of oil over a high heat. Once hot, add 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.
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.
Toss the Romaine lettuce, apples and walnuts in the dressing. Crumble the feta cheese over the top. Divide the salad among plates. Slice the rested steaks finely and serve it over the salad.