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Garlic and Herb-Dressed Striploin

Garlic and Herb-Dressed Striploin

with Heirloom Tomato Salad
4.5(210)
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Calories
: 
770 kcal
Protein
: 
52g protein
Difficulty
: 
Medium
Allergens:
  • Barley
  • Wheat
  • Milk
  • Soy
  • Walnuts
  • Sesame
  • May contain traces of allergens
  • Sulphites
  • Wheat
  • Egg
  • Fish
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

370 g

Striploin Steak

1 unit(s)

Ciabatta Roll

(Contains: Soy, Walnuts, Sesame, May contain traces of allergens, Barley, Wheat)

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, crumbled

(Contains: Milk)

1 unit(s)

Shallot

1 unit(s)

Pear

7 g

Thyme

1 tbsp

Red Wine Vinegar

(Contains: Soy, Sulphites, Wheat, Egg, Fish, Mustard, Sesame, May contain traces of allergens)

Not included in your delivery

0.13 tsp

Pepper*

¾ tsp

Sugar*

3 tbsp

Oil*

0.38 tsp

Salt*

Calories770 kcal
Fat40 g
Saturated Fat12 g
Carbohydrate48 g
Sugar14 g
Dietary Fiber7 g
Protein52 g
Cholesterol115 mg
Sodium920 mg
Trans Fat0.5 g
Potassium1200 mg
Calcium175 mg
Iron8 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.
•Medium Bowl
•Measuring Spoons
•Measuring Cups
•Parchment Paper
•Baking Sheet
•Zester
•Large Non-Stick Pan
•Aluminum Foil
•Large Bowl
•Whisk

Cooking Steps

PDF
Pickle shallots
1
  • Peel, then thinly slice shallot.
  • Add shallots, vinegar, 1/2 tsp (1 tsp) sugar, 1/4 tsp (1/2 tsp) salt and 1/4 cup (1/2 cup) water to a small pot.
  • Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min.
  • Remove the pot from heat. Transfer shallots, including pickling liquid, to a medium bowl.
  • Place in the fridge to cool.
Make croutons
2
  • Meanwhile, cut ciabatta into 1-inch pieces, then arrange on a parchment-lined baking sheet.
  • Drizzle 1/2 tbsp (1 tbsp) oil over top. Season with salt and pepper, then toss to coat.
  • Toast in the top of the oven, tossing halfway through, until lightly golden, 5-8 min.
Prep
3
  • Meanwhile, halve tomatoes.
  • Core, then cut pear into 1/4-inch slices.
  • Zest, then juice half the lemon. Cut remaining lemon into wedges.
  • Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop.
  • Thinly slice chives.
  • Peel, then mince or grate garlic.
Cook steak
4
  • Pat steak dry with paper towels. Season with thyme, garlic, salt and pepper.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then steak. Sear until golden brown, 3-4 min per side.**
  • When steak is done, transfer to a cutting board.
  • Cover loosely with foil and let rest, 5 min.
Toss salad
5
  • While steak is resting, add 1 tbsp (2 tbsp) lemon juice, 1/8 tsp (1/4 tsp) lemon zest, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
  • Add tomatoes, pears, arugula and spinach mix and croutons. Toss to combine.
Finish and serve
6
  • Drain shallots and discard pickling liquid.
  • Thinly slice steak.
  • Divide salad between plates.
  • Top with pickled shallots and steak.
  • Crumble goat cheese over top.
  • Sprinkle with chives.
  • Squeeze a lemon wedge over steak, if desired.
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