Hearty Steak and Goat Cheese Salad

With Champagne Vinaigrette and Pepitas

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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)

  • 4 oz. Baby Spinach
  • 2 oz. Baby Arugula
  • 4½ oz. Cherry Tomatoes
  • 1 Shallot
  • 2 Sirloin Steaks
  • 1 oz. Dijon Mustard
  • 2 fl. oz. Champagne Vinegar
  • ½ tsp. Sugar
  • 2 oz. Matchstick Carrots
  • ½ oz. Pepitas
  • Info
    2 oz. Goat Cheese Crumbles

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.

  • Nutrition (per serving)

  • Calories
    677
  • Carbohydrates
    13g
  • Fat
    44g
  • Protein
    54g
  • Sodium
    512mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Medium Pan
  • 1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Halve cherry tomatoes. Cut shallot into thin strips (julienne). Rinse steaks and pat dry.

  • 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.

  • 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.

  • 4

    Assemble the Salad

    In a clean mixing bowl, combine the baby arugula, baby spinach, shredded carrots, and shallot. Add dressing and toss.

  • 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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