Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, seared steak salad with charred tomato & onions. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Arrange the steak on a plate with the charred tomatoes on top and around the sides. Just before serving, tear some fresh basil over the steak. You can serve the steak on its own or alongside roasted vegetables and a side salad.
Seared Steak Salad With Charred Tomato & Onions is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Seared Steak Salad With Charred Tomato & Onions is something which I’ve loved my whole life.
To get started with this particular recipe, we must first 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,
- Get 1 medium carrot (80g), spiralized or alternatively grated,
- Get Half a bag of mixed leaf salad, approximately 55g or so,
- Take 1 small red onion cut into chunks,
- Prepare 2 small vine tomatoes, cut into quarters,
- Take Light 'house' salad dressing (Or light ceaser alternative),
- Make ready Salt and pepper to season,
- Prepare Dried parsley to garnish,
- Prepare Coconut Frylight for frying
Here, get our best grilling recipes. We're serving our rich steak tonight with two incredibly easy sides. Yukon Gold potatoes, cut into thick fries and roasted, make for a hearty accompaniment, while sautéed sweet corn and cherry tomatoes (yours may be red or yellow), balanced by a bit of sherry vinegar, are a celebration of late summer's. Sprinkle salads evenly with blue cheese.
Instructions 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.
The tomato/blue cheese salad didn't mesh with the heavy steak. I liked the steak but not with this combo. Add the tomatoes and warm slightly, then whisk in the lemon juice and season with salt and pepper. Pour the warm dressing over the chard, toss Wipe out the skillet and place over high heat. Sprinkle the steak on both sides with the mint, and salt and pepper to taste.
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