Steak and Blue Cheese Salad

Name: Steak and Blue Cheese Salad with Roasted Vegetables and Walnuts
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Sirloin steak; 1 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 2 Pieces of Red onion; 1 Pieces of Red pepper; 1 Pieces of Carrot; 2 Pieces of Small zucchini; 1 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 15 ML of Balsamic vinegar; 30 Grams of Walnuts; 60 Grams of Blue cheese; 20 Grams of Rocket

with Roasted Vegetables and Walnuts

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

Cals 730 · Prot 53 · Carbs 29 · Fat 45

Low Carb

40 min

Steak and Blue Cheese Salad with Roasted Vegetables and Walnuts

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

Cals 730 · Prot 53 · Carbs 29 · Fat 45

Low Carb

Ingredients

Steak

Sirloin steak

400 Grams

Olive oil

1 Tbsp

Salt

1 Tsp

Black pepper

0.5 Tsp

Vegetables

Red onion

2 Pieces

Red pepper

1 Piece

Carrot

1 Piece

Small zucchini

2 Pieces

Olive oil

1 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Balsamic vinegar 14*

15 ML

To serve

Walnuts 2*

30 Grams

Blue cheese 4*

60 Grams

Rocket

20 Grams

Allergens

*14 Sulphur Dioxide, *2 Tree Nuts, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3055 / 730
Fats (g)	45.4
of which saturated (g)	17
Carbohydrates (g)	29
of which sugars (g)	14.6
Fibers (g)	8.2
Proteins (g)	53.4
Salt (g)	2.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

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

2 Fry steaks

Meanwhile, pat the steaks dry with kitchen paper. Heat a large pan with a drizzle of oil over a high heat. Once hot, add the steaks and fry for 2-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave to rest for 10 min. Season generously with salt and pepper.

3 Season vegetables

Once the vegetables are done, toss them in the salt, pepper, and the balsamic vinegar.

4 Prep toppings

Chop the walnuts roughly. Crumble the blue cheese.

5 Serve

Divide the rocket leaves and the roasted vegetables among plates. Slice the rested steak finely and arrange the slices on top of the salad along with the chopped walnuts and the crumbled blue cheese.

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