garnie de feta et d'amandes grillées
Le steak de faux-filet grillé est saupoudré de sel de truffe lorsqu'il sort du barbecue, ce qui lui confère une saveur toute particulière. Servi avec une salade de tomates, concombres et fruit à noyau grillé, garnie de feta et d'amandes grillées, vous penserez aux saveurs fumées, sucrées et salées pendant des jours. Ingrédients: Bifteck de faux-filet • Pêches • Tomates Roma • Concombre • Mélange roquette et épinards (roquette, épinards) • Feta (lait pasteurisé, lait partiellement écrémé, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, natamycine, chlorure de calcium) (lait) • Amandes • Vinaigre de vin rouge (sulfites) • Moutarde à l’ancienne (eau, vinaigre blanc, graines de moutarde, vinaigre de vin blanc, sel, sucre, son de moutarde, acide citrique, curcuma, épices, extrait d'épices, arôme naturel, gomme xanthane) (moutarde) • Ail • Sel de truffe (sel de mer, truffe noire d'été, arômes)
Allergens
Utensils
Tags
Steak de faux-filet
370 g
Sel de truffe
2 g
Tomato
2 unit(s)
Fruit à noyau
1 unit(s)
Feta, émietté
0.25 cup
Mini concombres
1 unit(s)
Vinaigre de vin rouge
1 tbsp
Moutarde à l’ancienne
1 tbsp
Gousses d'ail
1 unit(s)
Amandes, tranchées
28 g
Mélange roquette et épinards
56 g
Sucre*
2 tsp
Sel*
1 tsp
Poivre*
1 tsp
Huile*
2.5 tbsp
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 450°F).
- Wash and dry all produce.
- Halve, then pit stone fruit. (NOTE: If stone fruit are too firm, slice into quarters instead.)
- In a small bowl, toss stone fruit with 2 tsp (4 tsp) sugar and 1 tsp (2 tsp) oil.
- Pat steak dry with paper towels. Season with 1/2 tbsp (1 tbsp) oil, salt and pepper.
- Add steak to grill. Cook steak for 4-6 min per side, flipping once, until cooked to desired doneness.** When steak is done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
- Add stone fruit halves to the grill, cut-sides down. Grill for 2-3 min, without flipping, until stone fruit are charred on cut-sides. (NOTE: For quartered stone fruit, lay slices perpendicular to the grill so they don't fall through.) Transfer stone fruit to a plate.
- Halve cucumber lengthwise. Cut into 1/4-inch half moons.
- Quarter tomatoes. Cut into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- In a large bowl, whisk red wine vinegar, mustard, garlic and 2 tbsp (4 tbsp) oil. Season with salt and pepper.
- Heat a large non-stick pan over medium. When hot, add almonds to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- To the bowl with dressing, add tomatoes and cucumber. Add arugula and spinach mix and toss to combine.
- Cut grilled stone fruit into quarters.
- Thinly slice steak.
- Divide salad between plates and top with grilled stone fruit, feta and almonds.
- Divide steak between plates and season with truffle salt.
670
kcal
Calories
43
g
Fat
11
g
Saturated Fat
24
g
Carbohydrate
16
g
Sugar
6
g
Dietary Fiber
50
g
Protein
105
mg
Cholesterol
1920
mg
Sodium
0.5
g
Trans Fat
1300
mg
Potassium
175
mg
Calcium
6.5
mg
Iron
