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Forager Steak Salad
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Forager Steak Salad

Forager Steak Salad

with Garlicky Mushrooms and Roasted Onions

We've foraged the bounty of the woods for this fungi steak salad. Juicy white button mushrooms, nutty seeds, sweet onions and massaged kale! Every texture you can think of in one bowl!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Carb Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes


serving amount

285 g

Top Sirloin Steak

113 g


28 g

Seed Blend

113 g

Kale, chopped

113 g

Yellow Onion

2 tbsp

Red Wine Vinegar

(Contains Sulphites)

6 g


66 g

Mini Cucumber

Not included in your delivery

3 tbsp


¼ tsp


¼ tsp


½ tsp


2 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories610 kcal
Fat43 g
Saturated Fat12 g
Carbohydrate18 g
Sugar6 g
Dietary Fiber4 g
Protein40 g
Cholesterol105 mg
Sodium410 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Paper Towel
Large Non-Stick Pan


Roast onions

Before starting, preheat the oven to 425°F. Wash and dry all produce.

Halve, 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 cooking, until tender, 20-22 min.


While onions roast, peel, then mince garlic. Slice cucumber into 1/4-inch rounds. Quarter mushrooms. Whisk together vinegar, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a large bowl. Season with salt and pepper. Add kale and cucumber, then toss to coat. Set aside. Pat steak dry with paper towels. Season with salt and pepper.

Toast seeds

Heat a large non-stick pan over medium heat. When hot, add seeds 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.

Cook steak

Heat the same pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then steak. Sear until golden-brown, 2-3 min per side. Remove the pan from the heat and transfer the steak to the baking sheet with onions. Roast in the middle of the oven, until cooked to desired doneness, 5-8 min.**

Cook mushrooms

While steak cooks, heat the same pan over medium heat. When hot, add 2 tbsp butter (dbl for 4ppl) then, mushrooms and garlic. Cook, stirring occasionally, until softened, 2-3 min. Season with salt and pepper.

Finish and serve

Slice steak. Add mushrooms and roasted onions to the bowl with kale. Toss to coat. Divide salad between plates, top with steak. Sprinkle with toasted seeds. Drizzle any remaining dressing from the bowl over top.

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