Truffled Steak with Grilled Stone Fruit Salad

Name: Truffled Steak with Grilled Stone Fruit Salad Topped with Feta and Toasted Almonds
Total time: 15 min
Yield: 2
Cuisine: American
Ingredients: 285 g Top Sirloin Steak; 2 g Truffle Sea Salt; 2 unit(s) Tomato; 1 unit(s) Stone Fruit; ¼ cup Feta Cheese, crumbled; 1 unit(s) Mini Cucumber; 1 tbsp Red Wine Vinegar; 1 tbsp Whole Grain Mustard; 1 unit(s) Garlic, cloves; 28 g Almonds, sliced; 56 g Arugula and Spinach Mix; 2 tsp Sugar*; 1 tsp Salt*; 1 tsp Pepper*; 2.5 tbsp Oil*

Topped with Feta and Toasted Almonds

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Grilled ribeye get a finishing sprinkle of truffle salt when it comes off the BBQ, making it feel extra special. Served with tomato, cucumber and grilled stone fruit salad topped with feta and toasted almonds, you'll be thinking about the smoky-sweet-salty flavours for days.

Allergens:

Milk

•Senf

•Amandelnoten

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.

Preparation Time15 minutes

Cooking Time15 minutes

DifficultyMedium

Ingredients

serving amount

285 g

Top Sirloin Steak

2 g

Truffle Sea Salt

2 unit(s)

Tomato

1 unit(s)

Stone Fruit

¼ cup

Feta Cheese, crumbled

1 unit(s)

Mini Cucumber

1 tbsp

Red Wine Vinegar

1 tbsp

Whole Grain Mustard

1 unit(s)

Garlic, cloves

28 g

Almonds, sliced

56 g

Arugula and Spinach Mix

Not included in your delivery

2 tsp

Sugar*

1 tsp

Salt*

1 tsp

Pepper*

2.5 tbsp

Oil*

Nutrition Values

Calories550 kcal

Fat34 g

Saturated Fat7 g

Carbohydrate24 g

Sugar16 g

Dietary Fiber6 g

Protein41 g

Cholesterol85 mg

Sodium1910 mg

Trans Fat0.2 g

Potassium1200 mg

Calcium175 mg

Iron5.5 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.

Utensils

•Small Bowl

•Measuring Spoons

•Large Non-Stick Pan

•Large Bowl

•Whisk

Cooking Steps

Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 450°F).
Wash and dry all produce.
Halve, then pit stone fruit. (NOTE: If stone fruit are too firm, slice into quarters instead.)
In a small bowl, toss stone fruit with 2 tsp (4 tsp) sugar and 1 tsp (2 tsp) oil.

Pat steak dry with paper towels. Season with 1/2 tbsp (1 tbsp) oil, salt and pepper.
Add steak to grill. Cook steak for 4-6 min per side, flipping once, until cooked to desired doneness.**When steak is done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
Add stone fruit halves to the grill, cut-sides down. Grill for 2-3 min, without flipping, until stone fruit are charred on cut-sides. (NOTE: For quartered stone fruit, lay slices perpendicular to the grill so they don't fall through.) Transfer stonefruit to a plate.

Halve cucumber lengthwise. Cut into 1/4-inch half moons.
Quarter tomatoes. Cut into 1/2-inch pieces.
Peel, then mince or grate garlic.

In a large bowl, whisk red wine vinegar, mustard, garlic and 2 tbsp (4 tbsp) oil. Season with salt and pepper.
Heat a large non-stick pan over medium. When hot, add almonds to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.