A herbaceous heirloom tomato and pear salad with chives, lemon zest and goat cheese will dance on your tongue, while tender and luxurious sirloin steaks melts in your mouth. This premium weeknight meal is one for the 'gram!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
740 g
Striploin Steak
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
113 g
Baby Heirloom Tomatoes
1 unit(s)
Garlic, cloves
7 g
Chives
113 g
Arugula and Spinach Mix
1 unit(s)
Lemon
½ cup
Goat Cheese
(Contains Milk)
1 unit(s)
Shallot
1 unit(s)
Pear
7 g
Thyme
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
0.13 tsp
Pepper*
¾ tsp
Sugar*
3 tbsp
Oil*
0.38 tsp
Salt*
If you've opted for double striploin steak, cook it in the same way the recipe instructs you to cook the sirloin steak.