eCook Meal
Balsamic Beef & Pear Salad
with walnuts, baby marrow & Danish-style Feta
Peppery greens are the perfect vessel for this perfectly balanced sweet & savoury dish! Balsamic-marinated beef is beautifully seared and accompanied by baby marrow strips, creamy feta and toasted walnuts.
Serving guide
Choose your portion size.
BEAUTY & THE Beef
In a bowl, add ¼ of the balsamic vinegar, the grated Garlic and a sweetener of choice. Mix until fully combined. Add the beef schnitzel and toss until fully coated. Set aside to marinade for at least 5-10 minutes at room temperature.
TOAST & MARINATE
Place the walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop. In a bowl, combine the rub, a drizzle of olive oil, and seasoning. Add the baby marrow strips and toss until fully coated. Set aside to marinate.
BRING THE HEAT
Return the pan to a medium-high heat with a drizzle of oil. When hot, remove the Beef from the marinade, reserving the marinade in the bowl, and fry the beef for 1-2 minutes per side until golden and cooked through to your liking. In the final minute, baste the beef with the reserved marinade. Remove from the pan on completion, season, and cut into 1cm thick strips.
WILL YOU MARROW ME?
Return the pan to a high heat. When hot, fry the baby marrow strips for 2-3 minutes per side until slightly charred.
LET’S ASSEMBLE!
In a salad bowl, combine the remaining vinegar, a drizzle of oil, sweetener of choice, and seasoning. Thinly slice the Pear and add to the salad bowl. Add the rinsed green leaves, charred baby marrow strips, ½ the toasted walnuts, and the Beef strips. Toss until fully combined.
DINNER IS SERVED
Pile up the beautifully dressed Beef and fresh pear salad. Drizzle over any remaining marinade from the pan. Crumble over the drained feta and sprinkle with the remaining walnuts. Dig in, Chef!
BEAUTY & THE Beef
In a bowl, add ¼ of the balsamic vinegar, the grated Garlic and a sweetener of choice. Mix until fully combined. Add the beef schnitzel and toss until fully coated. Set aside to marinade for at least 5-10 minutes at room temperature.
TOAST & MARINATE
Place the walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop. In a bowl, combine the rub, a drizzle of olive oil, and seasoning. Add the baby marrow strips and toss until fully coated. Set aside to marinate.
BRING THE HEAT
Return the pan to a medium-high heat with a drizzle of oil. When hot, remove the Beef from the marinade, reserving the marinade in the bowl, and fry the beef for 1-2 minutes per side until golden and cooked through to your liking. In the final minute, baste the beef with the reserved marinade. Remove from the pan on completion, season, and cut into 1cm thick strips.
WILL YOU MARROW ME?
Return the pan to a high heat. When hot, fry the baby marrow strips for 2-3 minutes per side until slightly charred.
LET’S ASSEMBLE!
In a salad bowl, combine the remaining vinegar, a drizzle of oil, sweetener of choice, and seasoning. Thinly slice the pears and add to the salad bowl. Add the rinsed green leaves, charred baby marrow strips, ½ the toasted walnuts, and the Beef strips. Toss until fully combined.
DINNER IS SERVED
Pile up the beautifully dressed Beef and fresh pear salad. Drizzle over any remaining marinade from the pan. Crumble over the drained feta and sprinkle with the remaining walnuts. Dig in, Chef!
BEAUTY & THE Beef
In a bowl, add ¼ of the balsamic vinegar, the grated Garlic and a sweetener of choice. Mix until fully combined. Add the beef schnitzel and toss until fully coated. Set aside to marinade for at least 5-10 minutes at room temperature.
TOAST & MARINATE
Place the walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop. In a bowl, combine the rub, a drizzle of olive oil, and seasoning. Add the baby marrow strips and toss until fully coated. Set aside to marinate.
BRING THE HEAT
Return the pan to a medium-high heat with a drizzle of oil. When hot, remove the Beef from the marinade, reserving the marinade in the bowl, and fry the beef for 1-2 minutes per side until golden and cooked through to your liking. In the final minute, baste the beef with the reserved marinade. Remove from the pan on completion, season, and cut into 1cm thick strips.
WILL YOU MARROW ME?
Return the pan to a high heat. When hot, fry the baby marrow strips for 2-3 minutes per side until slightly charred.
LET’S ASSEMBLE!
In a salad bowl, combine the remaining vinegar, a drizzle of oil, sweetener of choice, and seasoning. Thinly slice the pears and add to the salad bowl. Add the rinsed green leaves, charred baby marrow strips, ½ the toasted walnuts, and the Beef strips. Toss until fully combined.
DINNER IS SERVED
Pile up the beautifully dressed Beef and fresh pear salad. Drizzle over any remaining marinade from the pan. Crumble over the drained feta and sprinkle with the remaining walnuts. Dig in, Chef!
BEAUTY & THE Beef
In a bowl, add ¼ of the balsamic vinegar, the grated Garlic and a sweetener of choice. Mix until fully combined. Add the beef schnitzel and toss until fully coated. Set aside to marinade for at least 5-10 minutes at room temperature.
TOAST & MARINATE
Place the walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop. In a bowl, combine the rub, a drizzle of olive oil, and seasoning. Add the baby marrow strips and toss until fully coated. Set aside to marinate.
BRING THE HEAT
Return the pan to a medium-high heat with a drizzle of oil. When hot, remove the Beef from the marinade, reserving the marinade in the bowl, and fry the beef for 1-2 minutes per side until golden and cooked through to your liking. In the final minute, baste the beef with the reserved marinade. Remove from the pan on completion, season, and cut into 1cm thick strips.
WILL YOU MARROW ME?
Return the pan to a high heat. When hot, fry the baby marrow strips for 2-3 minutes per side until slightly charred.
LET’S ASSEMBLE!
In a salad bowl, combine the remaining vinegar, a drizzle of oil, sweetener of choice, and seasoning. Thinly slice the pears and add to the salad bowl. Add the rinsed green leaves, charred baby marrow strips, ½ the toasted walnuts, and the Beef strips. Toss until fully combined.
DINNER IS SERVED
Pile up the beautifully dressed Beef and fresh pear salad. Drizzle over any remaining marinade from the pan. Crumble over the drained feta and sprinkle with the remaining walnuts. Dig in, Chef!
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Balsamic Beef & Pear Salad?
The preparation time for Balsamic Beef & Pear Salad with walnuts, baby marrow & Danish-style Feta is between 15 and 30 minutes.
What is the total time required to make Balsamic Beef & Pear Salad with walnuts, baby marrow & Danish-style Feta?
The total time required to make Balsamic Beef & Pear Salad with walnuts, baby marrow & Danish-style Feta is between 30 and 55 minutes.
How many servings does Balsamic Beef & Pear Salad provide?
4 servings
What are the main ingredients in Balsamic Beef & Pear Salad?
Baby Marrow, Balsamic Vinegar, Beef, Beef Schnitzel (without crumb), Feta, Garlic, Green Leaves, NOMU BBQ Rub, Pear, Walnut
What is the nutritional information of Balsamic Beef & Pear Salad?
Calories: 417, Carbs: 32 grams, Fat: grams, Protein: 42.4 grams, Sugar: 19.9 grams, Salt: 406 grams
How do I prepare Balsamic Beef & Pear Salad?
TOAST & MARINATE: Place the walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop. In a bowl, combine the rub, a drizzle of olive oil, and seasoning. Add the baby marrow strips and toss until fully coated. Set aside to marinate. LET’S ASSEMBLE!: In a salad bowl, combine the remaining vinegar, a drizzle of oil, sweetener of choice, and seasoning. Thinly slice the pears and add to the salad bowl. Add the rinsed green leaves, charred baby marrow strips, ½ the toasted walnuts, and the beef strips. Toss until fully combined. WILL YOU MARROW ME?: Return the pan to a high heat. When hot, fry the baby marrow strips for 2-3 minutes per side until slightly charred. BRING THE HEAT: Return the pan to a medium-high heat with a drizzle of oil. When hot, remove the beef from the marinade, reserving the marinade in the bowl, and fry the beef for 1-2 minutes per side until golden and cooked through to your liking. In the final minute, baste the beef with the reserved marinade. Remove from the pan on completion, season, and cut into 1cm thick strips. BEAUTY & THE BEEF: In a bowl, add ¼ of the balsamic vinegar, the grated garlic and a sweetener of choice. Mix until fully combined. Add the beef schnitzel and toss until fully coated. Set aside to marinade for at least 5-10 minutes at room temperature. DINNER IS SERVED: Pile up the beautifully dressed beef and fresh pear salad. Drizzle over any remaining marinade from the pan. Crumble over the drained feta and sprinkle with the remaining walnuts. Dig in, Chef!
What should be prepared from my kitchen to make Balsamic Beef & Pear Salad?
Baby Marrow, Balsamic Vinegar, Beef, Beef Schnitzel (without crumb), Feta, Garlic, Green Leaves, NOMU BBQ Rub, Pear, Walnut
How many calories does Balsamic Beef & Pear Salad have?
417 calories
How much fat content does Balsamic Beef & Pear Salad have?
grams