Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Seared Steak Salad With Charred Tomato & Onions. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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As for the number of servings that can be served to make Seared Steak Salad With Charred Tomato & Onions is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to 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.
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!
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Ingredients and spices that need to be Get to make Seared Steak Salad With Charred Tomato & Onions:
- 170 g Beef Medallion Steak,
- 1 medium carrot (80g), spiralized or alternatively grated,
- Half a bag of mixed leaf salad, approximately 55g or so,
- 1 small red onion cut into chunks,
- 2 small vine tomatoes, cut into quarters,
- Light 'house' salad dressing (Or light ceaser alternative),
- Salt and pepper to season,
- Dried parsley to garnish,
- Coconut Frylight for frying
Steps to make 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.
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