Cal Smart Rainbow Steak Bowls
with Blueberry Dressing
Taste the colours of the rainbow in this sunny steak bowl! We've hit all the marks with green cucumbers, red tomatoes, orange carrots, a blueberry dressing, purple cabbage and yellow potatoes!
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Top Sirloin Steak
2 tbsp
Blueberry Jam
(Contains Mustard, Sulphites)
½ tbsp
White Wine Vinegar
(Contains Sulphites)
113 g
Red Cabbage, shredded
85 g
Carrot
300 g
Yellow Potato
80 g
Tomato
1 tbsp
Montreal Spice Blend
¼ cup
Feta Cheese, crumbled
(Contains Milk)
66 g
Mini Cucumber
113 g
Arugula and Spinach Mix
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.
While potatoes roast, cut cucumber into 1/4-inch rounds. Peel, then cut carrot in half lengthwise, then into 1/4-inch half-moons. Cut tomato into 1/4-inch pieces. Pat steak dry with paper towels, then season with Montreal Steak Spice.
Whisk together blueberry jam, half the vinegar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add cabbage. Season with salt and pepper, then toss to coat. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then steaks. Sear until golden-brown,1-2 min per side. Remove pan from heat and transfer steaks to another baking sheet. Bake in the top of the oven until cooked to desired doneness, 5-8 min.
Allow potatoes to cool slightly, 3-4 min. Slice steak. Add potatoes, arugula and spinach mix, carrots, cucumbers and tomatoes to the large bowl with cabbage and dressing. Toss to coat. Divide salad between plates. Top with steak, then sprinkle feta over top.
