Carb Smart Forager Steak Salad
with Garlicky Mushrooms and Roasted Onions
We've foraged the bounty of the woods for this fungi and steak salad. Juicy white button mushrooms, nutty seeds, sweet onions and savoury baby tomatoes – it's every texture you can think of in one hearty bowl!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate 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
113 g
Mushrooms
28 g
Seed Blend
113 g
Baby Spinach
113 g
Yellow Onion
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
2 unit
Garlic, cloves
113 g
Baby Tomatoes
½ tbsp
Montreal Spice Blend
28 g
Crispy Shallots
(Contains Wheat)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut onion into 2-inch pieces. Add onions, 1/4 tsp sugar and 1/2 tbsp oil (dbl both 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, stirring halfway through, until tender, 20-22 min.
While onions roast, peel, then mince or grate garlic. Halve tomatoes. Quarter mushrooms. Add vinegar, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes, then toss to coat. Set aside. Pat steaks dry with paper towels. Season with half the Montreal Steak Spice (use all for 4 ppl).
Heat a large non-stick pan over medium heat. When hot, add seed blend to the dry pan. Toast, stirring often, until golden-brown 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then steaks. Sear until golden-brown, 2-3 min per side. Remove the pan from the heat, then transfer steaks to the baking sheet with onions. Roast in the middle of the oven until cooked to desired doneness, 5-8 min.**
While steaks roast, heat the same pan over medium. When hot, add 2 tbsp butter (dbl for 4 ppl) then, mushrooms and garlic. Cook, stirring occasionally, until mushrooms soften, 2-3 min. Season with salt and pepper.
Slice steaks. Add mushrooms, spinach and roasted onions to the bowl with tomatoes, then toss to coat. Divide salad between plates. Top with steaks. Sprinkle with seeds and crispy shallots. Drizzle any remaining dressing from the bowl over top.
