Seared Steak Salad With Charred Tomato & Onions. 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!. Seared Steak Salad With Charred Tomato & Onions

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

Thinly slice the chives and put in a heat-proof bowl. 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 steaks with salt and pepper.

Seared Steak Salad With Charred Tomato & Onions instructions

  1. 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..

  2. 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..

  3. In a shallow bowl or a plate arrange the salad leaves and carrot while the steak fries..

  4. 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..

  5. 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..

  6. 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..

  7. Season with a bit of dried parsley for garnish..

Serve steaks with tomato salad and creamy spinach. If time allows remove steaks from packaging, dry with paper towels, put on a plate and refrigerate a day or two. Transfer to a large serving bowl. Season steak on all sides with salt and pepper. Pan seared tomatoes with basil and melted mozzarella sings on many nodes like a warm caprese salad.