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We hope you got insight from reading it, now let’s go back to seared steak salad with charred tomato & onions recipe. To cook seared steak salad with charred tomato & onions you need 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Seared Steak Salad With Charred Tomato & Onions:
- Provide 170 g Beef Medallion Steak,
- Take 1 medium carrot (80g), spiralized or alternatively grated,
- Get Half a bag of mixed leaf salad, approximately 55g or so,
- Prepare 1 small red onion cut into chunks,
- Get 2 small vine tomatoes, cut into quarters,
- Take Light 'house' salad dressing (Or light ceaser alternative),
- Use Salt and pepper to season,
- You need Dried parsley to garnish,
- You need Coconut Frylight for frying
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.
This delicious salad with quickly charred nectarines, perfectly seared steak, tangy feta, basil, and pecans is a perfect summer meal for two. 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. This steak salad from @alidaryder is an amazing combination of deliciousness, and those charred tomatoes are amazing! One of the recipes from yesterday's cooking class was this incredible steak, charred tomato and goat's cheese salad.
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