What are the main ingredients in Apple & Beef Sirloin Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Apple & Beef Sirloin Salad?

Calories: 714, Carbs: 60 grams, Fat: grams, Protein: 47 grams, Sugar: 34.3 grams, Salt: 302 grams

How do I prepare Apple & Beef Sirloin Salad?

DELISH DINNER = DONE: Make a bed of the crispy kale & golden carrots, and top with the sliced apple. Drizzle the balsamic vinegar over the apple. Scatter over the hard cheese and the toasted nuts. Side with the rosemary-seared beef. ROSEMARY BUTTER STEAK: Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the rinsed rosemary. Remove from the pan and rest for 5 minutes before slicing and seasoning. DRESS THE KALE: Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the carrots have 10-15 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time. I PE-CAN: Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. GOLDEN CARROT: Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).

What should be prepared from my kitchen to make Apple & Beef Sirloin Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Apple & Beef Sirloin Salad

The perfect pairing of fresh apple and rosemary butter-infused sirloin steak will be your dinner tonight, Chef! Served with oven-roasted kale & carrot, toasted pecan nuts, ribbons of Italian-style hard cheese, & a balsamic vinegar drizzle. Don’t forget to pair your meal with our UCOOK-recommended wine.

Apple & Beef Sirloin Salad

with crispy kale & roasted carrots

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Apple
Apples
Balsamic Vinegar
Beef
Carrot
Carrots
Free-Range Beef Sirloin
Fresh Rosemary
Italian-style Hard Cheese
Kale
Pecan Nuts

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

GOLDEN CARROT
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
I PE-CAN
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DRESS THE KALE
Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the carrots have 10-15 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
ROSEMARY BUTTER STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the rinsed rosemary. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DELISH DINNER = DONE
Make a bed of the crispy kale & golden carrots, and top with the sliced apple. Drizzle the balsamic vinegar over the apple. Scatter over the hard cheese and the toasted nuts. Side with the rosemary-seared beef.

Carrot - 240g
Pecan Nuts - 10g
Kale - 50g
Free-range Beef Sirloin - 160g
Fresh Rosemary - 3g
Apple - 1
Balsamic Vinegar - 10ml
Italian-style Hard Cheese - 20g

Download the Recipe

Serves 2

GOLDEN CARROT
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
I PE-CAN
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DRESS THE KALE
Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the carrots have 10-15 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
ROSEMARY BUTTER STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the rinsed rosemary. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DELISH DINNER = DONE
Make a bed of the crispy kale & golden carrots, and top with the sliced apple. Drizzle the balsamic vinegar over the apple. Scatter over the hard cheese and the toasted nuts. Side with the rosemary-seared beef.

Carrot - 480g
Pecan Nuts - 20g
Kale - 100g
Free-range Beef Sirloin - 320g
Fresh Rosemary - 5g
Apple - 1
Balsamic Vinegar - 20ml
Italian-style Hard Cheese - 40g

Download the Recipe

Serves 3

GOLDEN CARROT
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
I PE-CAN
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DRESS THE KALE
Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the carrots have 10-15 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
ROSEMARY BUTTER STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the rinsed rosemary. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DELISH DINNER = DONE
Make a bed of the crispy kale & golden carrots, and top with the sliced apple. Drizzle the balsamic vinegar over the apple. Scatter over the hard cheese and the toasted nuts. Side with the rosemary-seared beef.

Carrots - 720g
Pecan Nuts - 30g
Kale - 150g
Free-range Beef Sirloin - 480g
Fresh Rosemary - 8g
Apples - 2
Balsamic Vinegar - 30ml
Italian-style Hard Cheese - 60g

Download the Recipe

Serves 4

GOLDEN CARROT
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
I PE-CAN
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DRESS THE KALE
Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the carrots have 10-15 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
ROSEMARY BUTTER STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the rinsed rosemary. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DELISH DINNER = DONE
Make a bed of the crispy kale & golden carrots, and top with the sliced apple. Drizzle the balsamic vinegar over the apple. Scatter over the hard cheese and the toasted nuts. Side with the rosemary-seared beef.