For a fresh and flavor-packed meal, try our recipe for summer steak salad, bursting with tangy cherry tomatoes, sweet corn, and savory steak. This meal makes for a delicious and easy dinner that only requires 10 minutes of prep time.
Summer Steak Salad with Tomatoes and Corn
Ingredients
- 2 (5 oz) sirloin steaks, seasoned and vacuum sealed
- 1 cup cherry tomatoes
- 1 cup corn kernels, fresh or frozen
- 2 scallions, thinly sliced
- 1 tsp vegetable oil
- 4 cups leafy greens
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
Directions
1) Season steaks all over with kosher salt and vacuum seal. Place steaks in a Suvie pan, cover with water, insert into the bottom zone of Suvie. Place cherry tomatoes in a Suvie pan and insert into the top zone of your Suvie. Input settings, and Cook Now or Schedule.Â
Suvie Cook Settings
Bottom Zone: Sous Vide at 125°F for 45 minutes
Top Zone: Sous Vide at 125°F for 45 minutes
3) After the cook, remove steak from your Suvie. Drizzle tomatoes with olive oil, season with salt, and broil tomatoes for 10 minutes.Â
4) Heat a large cast iron skillet over high heat for 5 minutes. Remove steaks from vacuum bags and pat dry thoroughly with paper towels. Add vegetable oil to the skillet, swirling to coat. Add the steaks and cook for 1 minute or until browned. Flip steaks over and sear for 1 minute on the opposite side. Transfer steaks to a cutting board and cut against the grain into thin slices.
5) In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, and ¼ tsp salt. Add the tomatoes, corn, red onion, and leaf greens, tossing to coat. Divide salad between 2 plates and top with sliced steak.
Nutrition
Nutritional Information per serving (2 servings per recipe): Calories 430, Total Fat 26g, Total Carbohydrates 19g, Total Sodium 330mg, Total Protein 33g
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