Seared Steak Salad With Charred Tomato & Onions. Treat your family to a steakhouse supper that's kinder to your wallet, complete with familiar sides: tomato salad and creamed spinach. Place tomato and onion slices on a platter, and drizzle with vinaigrette. Arrange the steak on a plate with the charred tomatoes on top and around the sides.

In this vegetable gardener's dream of a meal, oven-charred tomatoes act like a sauce for a side dish of sautéed summer squash and snap peas. On a lightly-oiled sheet pan, arrange the tomato slices in an even layer and season generously with salt and pepper. Roast, turning halfway through, until soft. You can cook Seared Steak Salad With Charred Tomato & Onions using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Seared Steak Salad With Charred Tomato & Onions

You need 170 g of Beef Medallion Steak,.
Prepare 1 of medium carrot (80g), spiralized or alternatively grated,.
You need Half of a bag of mixed leaf salad, approximately 55g or so,.
It's 1 of small red onion cut into chunks,.
You need 2 of small vine tomatoes, cut into quarters,.
Prepare of Light 'house' salad dressing (Or light ceaser alternative),.
You need of Salt and pepper to season,.
You need of Dried parsley to garnish,.
You need of Coconut Frylight for frying.

Tonight's video from Blue Apron is the Pan-Seared Steak & Oven Fries w/ Cherry Tomato & Corn Salad recipe. Like, Subscribe, Share & enjoy the videos 🙂 Site. This delicious salad with quickly charred nectarines, perfectly seared steak, tangy feta, basil, and pecans is a perfect summer meal for two. This steak salad from @alidaryder is an amazing combination of deliciousness, and those charred tomatoes are amazing!

Seared Steak Salad With Charred Tomato & Onions instructions

Warm a large frying or griddle pan up so it's nice and hot over a high heat. Take the steak and spray both sides with Frylight, (or alternatively rub with another cooking oil you have to hand), and season with salt and pepper..
Place the steak into the pan and if it sizzles, it's hot enough. Add a little more oil to the pan either side of the steak and add the tomatoes and red onion to begin charring it..
In a shallow bowl or a plate arrange the salad leaves and carrot while the steak fries..
Once the steak has cook on one side and it nicely browned turn it over and begin cooking the other side, turn the tomatoes and onions also so all sides are charred nicely. This should only take a few minutes..
Remove the frying/griddle pan from the heat and set the steak aside either on a chopping board or on some kitchen roll to rest. Leave for around 4-5 minutes until the juices have run out..
Drizzle around a tbsp to a tbsp and a half of dressing over the salad. Add the charred tomatoes and onion around the bowl on top of the salad leaves and carrot, then slice the steak into thin strips and add to the centre..
Season with a bit of dried parsley for garnish..

One of the recipes from yesterday's cooking class was this incredible steak, charred tomato and goat's cheese salad. This will be on regular rotation in the Ryder household this. Sprinkle salads evenly with blue cheese. The tomato/blue cheese salad didn't mesh with the heavy steak. I liked the steak but not with this combo.