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with Caesar-Dressed Salad- Anchovies
- Egg
- Milk
- Mustard
- Sulphites
- May contain traces of allergens
- Crustaceans
- Gluten
- Sesame
- Soy
- Sulphites
- Wheat
- Mustard
- Tree nuts
- Egg
- Fish
- Milk
Ingredients: Iceburg lettuce • Russet potato • Top sirloin steak • Baby tomatoes • Caesar dressing (soybean oil, water, vinegar, frozen egg yolk, parmesan cheese (milk), romano cheese (milk), sugar, salt, modified corn starch, worcestershire sauce (vinegar, blackstrap molasses, glucose, water, salt, caramel, garlic powder, sugar, spices, tamarind, natural flavour, sulphite), concentrated lemon juice, garlic, dried garlic, mustard, canola oil, onion powder, anchovies, spices, natural flavour, xanthan gum, citric acid, phosphoric acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (anchovies, egg, milk, mustard) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Garlic • Rosemary.
Ingredients
285 g
Top Sirloin Steak
2 tbsp
Caesar Dressing
(Contains: Anchovies, Egg, Milk, Mustard May be present: Crustaceans, Gluten, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May be present: Sesame, Soy, Wheat, Mustard, Tree nuts, Egg, Fish, Milk)
½ unit(s)
Iceberg Lettuce Head
113 g
Baby Tomatoes
3 unit(s)
Garlic, cloves
1 unit(s)
Rosemary, sprig
1 unit(s)
Beef Broth Concentrate
300 g
Yellow Potato
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Strip 1/2 tbsp (1 tbsp) rosemary leaves from stems, then finely chop.
- Remove any brown spots from potatoes, then cut into 1/2-inch pieces.
- To a parchment-lined baking sheet, add potatoes, rosemary and 1 tbsp (2 tbsp) oil.
- Season with salt and pepper. Toss to coat.
- Roast in the middle of the oven for 20-22 min, stirring halfway, until tender and golden.
- Meanwhile, heat a large non-stick pan over medium-high.
- While the pan heats, pat steaks dry with paper towels. Season with salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then steaks.
- Pan-fry for 5-8 min per side, until cooked to desired donenes.**
- Remove from heat, then transfer to a clean cutting board.
- Cover loosely with foil.
- Meanwhile, halve tomatoes.
- Remove and discard outer layer of lettuce. Remove stem. Cut half the lettuce into 1-inch pieces (use all for 4 servings). Save the other half for another tasty creation.
- Peel, then mince or grate garlic.
- Reheat the same pan (from step 2) over medium-low.
- When hot, add 1 tbsp (2 tbsp) butter, then garlic. Stir for 30 sec, until butter melts and garlic is fragrant.
- Add 1/4 cup (1/2 cup) water, broth concentrate and vinegar. Bring to a simmer.
- Once simmering, cook for 2-4 min, stirring often, until sauce reduces slightly.
- Remove from heat.
- Season with salt and pepper, to taste. Cover to keep warm.
- Thinly slice steaks.
- Add any steak juices from the cutting board to sauce, then stir to combine.
- To a large bowl, add tomatoes, lettuce and Caesar dressing. Toss to combine.
- Divide steaks, rosemary potatoes and salad between plates.
- Drizzle sauce over steaks.
