Meal Kit
Hearty Steak and Goat Cheese Salad
With Champagne Vinaigrette and Pepitas
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Milk
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Under 35g carbs
Chef
Justin Paruszkiewicz
This beefy salad is hearty and healthy, with all of the toothsome textures and flavors you crave, and it eats like a filling fork-and-knife meal. We start with tender sirloin steak, cooked to perfection and thinly sliced, and place it atop a bed of spring greens with a homemade champagne vinaigrette, pepitas, and creamy goat cheese. It’s filling, it’s satisfying, and it will change your notion of salads forever.
In Your Box (serves 2)
- 2 Sirloin Steaks
- 4½ oz. Cherry Tomatoes
- 4 oz. Baby Spinach
- 2 oz. Baby Arugula
- 2 fl. oz. Champagne Vinegar
- 2 oz. Matchstick Carrots
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2 oz. Goat Cheese Crumbles
- 1 Shallot
- 1 oz. Dijon Mustard
- ½ oz. Pepitas
- ½ tsp. Sugar
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) bP8ndoOz
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Calories430
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Carbohydrates23g
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Net Carbs17g
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Fat18g
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Protein47g
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Sodium590mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Mixing Bowls
- 1 Medium Pan
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Thoroughly rinse produce and pat dry. Halve cherry tomatoes. Cut shallot into thin strips (julienne). Rinse steaks and pat dry.
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2 Prepare the Dressing
In a bowl, combine the Dijon mustard, champagne vinegar, 1 Tbsp. olive oil, sugar, and a pinch of salt and pepper. Mix until fully incorporated. Reserve champagne vinaigrette in refrigerator until ready to dress salad.
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3 Cook the Steaks
In a medium pan over medium-high heat, warm 1 tsp. olive oil. Season each side of the steaks with a pinch of salt and pepper salt and pepper each side of the steaks.Once warm, add steaks to pan and cook for 5-7 minutes on each side, or until internal temperature reaches 145 degrees. Remove steaks from pan, allow to rest for 5 minutes, and then slice into ¼" thick strips.
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4 Assemble the Salad
In a clean mixing bowl, combine the baby arugula, baby spinach, shredded carrots, and shallot. Add dressing and toss.
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5 Plate the Dish
Add a hearty portion of salad to a shallow bowl or plate. Top salad with cherry tomatoes, pepitas, and goat cheese. Arrange an equal portion of steak slices atop each salad. Garnish with freshly cracked black pepper.
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