Thai-Inspired Steak Salad
with Herbs and Crispy Shallots
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Steak de haut de surlonge
1 pièce(s)
Lime
1 cs
Assaisonnement thaï
(Contient Lait, Sésame, Sulfites Peut contenir Moutarde, Arachides, Soya, Noix, Blé)
113 g
Petites tomates
2 pièce(s)
Mini concombres
113 g
Mélange printanier
7 g
Basilic
7 g
Coriandre
1 cs
Sauce soya
(Contient Soya, Blé, Sulfites Peut contenir Sésame, Sulfites, Blé, Crustacés, Oeuf, Poisson, Lait, Moutarde)
1 cs
Sauce aux piments et à l’ail
(Peut contenir Poisson, Lait, Sésame, Blé, Soya, Sulfites, Crustacés, Moutarde, Oeuf)
28 g
Échalotes frites
(Contient Blé)
2 pièce(s)
Oignon vert
Pas inclus dans votre livraison
1.5 cs
Huile*
2 cc
Sucre*
Informations nutritionnelles
Instructions
Halve tomatoes. Cut cucumbers into 1/4-inch moons. Roughly chop cilantro and basil. Pat steak dry with paper towels. Juice half the lime, then cut remaining lime into wedges. Season steak all over with salt, pepper and Thai Seasoning.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then steaks. Sear until golden-brown,1-2 min per side. Remove the pan from heat and transfer steaks to an unlined baking sheet. Bake in the top of the oven until cooked to desired doneness, 5-6 min.** (DQ: Check cook time!)
Meanwhile, whisk together lime juice, soy, chili garlic sauce and 1 tbsp oil (dbl for 4 ppl) in a large bowl.
Add spring mix, tomatoes and cucumbers to the large bowl with the dressing. Toss to combine. Season with salt and pepper, to taste.
Thinly slice steak. Divide salad between plates. Sprinkle over cilantro and basil. Top with steak and sprinkle over crispy shallots.