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Seared Steak Salad

Seared Steak Salad

Seared Steak Salad

with Fresh Oregano and New Potatoes

Recipe Development TeamPublished on April 29, 2014

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With BBQ season knocking on our door we figured it was time to get in a bit of steak-cooking practice! The key to a perfect steak is to take it out of the fridge a good 30 minutes before you plan to cook it so that it comes up to room temperature. That way it’ll cook evenly all the way through rather than being blasted on the outside and raw in the middle. Next tip is to leave it well alone for a few minutes after it’s cooked to let all the juices redistribute. Luke wanted us to add that the cooking process is also helped by involving at least a few cold beers. Tsk, tsk!

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total

Active

Nutritional information

/ per serving

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

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