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.
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
Kale, chopped
113 g
Yellow Onion
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
6 g
Garlic
66 g
Mini Cucumber
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt*
¼ 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.
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.
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.
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.**
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.
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.
