A delicious, healthy and naturally gluten free dinner, this steak mushroom and tomato salad is a must for garlic lovers and turns a boring salad into a hearty taste sensation.
Garlic Steak, Mushroom & Tomato Salad
Author: Matt
Recipe type: Salad
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
- 2 fillet steaks
- 3 large shallots (peeled)
- 10 cherry tomatoes
- 15 closed cup mushrooms
- 60g salad leaves of your choice
- 4 cloves of garlic
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- ½ teaspoon caster sugar
Instructions
- Preheat the oven to 200c (400f)
- Chop mushrooms and shallots in half and place in baking tray with the cherry tomatoes and peeled garlic
- Lightly drizzle olive oil over ingredients and place in the oven for 30 mins turning once during cooking
- Season the fillet steaks with salt and pepper to taste
- After about 20 mins fry the steaks in a pan ensuring that both sides are seared to start with as this will keep in the juices. Once cooked to your personal preference put aside to rest
- Take out the roasted vegetables after 30 mins and remove the garlic cloves
- Crush the garlic together with the vinegar, olive oil and caster sugar to make a salad dressing
- Dress the serving plate with salad leaves and place the roasted vegetables on top
- Slice the steak and place on top of the roasted vegetables and cover with the dressing
- Serve immediately, add some potatoes if you prefer carbs with your meal