Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, seared steak salad with charred tomato & onions. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Great recipe for Seared Steak Salad With Charred Tomato & Onions. A delicious and simple warm salad, perfect for a summer evening. I used a house style dressing on this but many salad dressings would work equally as well with this, so you can use whatever you have at hand in your kitchen!. Whisk in the olive oil and Dijon mustard and season with salt and pepper.
Seared Steak Salad With Charred Tomato & Onions is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Seared Steak Salad With Charred Tomato & Onions is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook seared steak salad with charred tomato & onions using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Seared Steak Salad With Charred Tomato & Onions:
- Make ready 170 g Beef Medallion Steak,
- Make ready 1 medium carrot (80g), spiralized or alternatively grated,
- Take Half a bag of mixed leaf salad, approximately 55g or so,
- Get 1 small red onion cut into chunks,
- Take 2 small vine tomatoes, cut into quarters,
- Prepare Light 'house' salad dressing (Or light ceaser alternative),
- Prepare Salt and pepper to season,
- Make ready Dried parsley to garnish,
- Get Coconut Frylight for frying
On a lightly-oiled sheet pan, arrange the tomato slices in an even layer and season generously with salt and pepper. While the tomatoes roast, make the chive oil. Season steak on all sides with salt and pepper. Transfer to a large serving bowl.
Steps to make Seared Steak Salad With Charred Tomato & Onions:
- 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.
Season steak on all sides with salt and pepper. Transfer to a large serving bowl. Heat a large skillet over medium-high. Season steaks with salt and pepper. Serve steaks with tomato salad and creamy spinach.
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