Steak and Blue Cheese Salad

with Roasted Vegetables 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 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.

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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.

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3 Season vegetables

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

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4 Prep toppings

Chop the walnuts roughly. Crumble the blue cheese.

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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.

Tips for fussy eaters

Serve their steak bites with roasted potatoes or mash.

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 fibres 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: 40 min

Cals 794 · Prot 68 · Carbs 26 · Fat 46

Gluten-Free

Ingredients

Number of people

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 15 ML

To serve

Walnuts 30 Grams
Blue cheese 60 Grams
Rocket 20 Grams

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

Cooking Time: 40 min

Cals 794 · Prot 68 · Carbs 26 · Fat 46

Gluten-Free

Instructions

photo

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.

photo

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.

photo

3 Season vegetables

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

photo

4 Prep toppings

Chop the walnuts roughly. Crumble the blue cheese.

photo

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.

Tips for fussy eaters

Serve their steak bites with roasted potatoes or mash.

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 fibres to relax, leaving the end result more tender and your plate less messy.

Ingredients

Number of people

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 15 ML

To serve

Walnuts 30 Grams
Blue cheese 60 Grams
Rocket 20 Grams
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