Heirloom Tomato and Steak Salad with Peach Poppy Seed Dressing
25 min serves 1-2
Heirloom Tomato and Steak Salad with Peach Poppy Seed Dressing
This heirloom tomato and steak salad with peach and poppy seed dressing is an end-of-the-summer favorite. Enjoy the bounty of heirloom tomatoes and peaches with this tender and lean Top Sirloin steak. This salad brings sweet, savory, and fresh altogether in one big healthy mouthful!
Ingredients:
- Pre Top Sirloin Steak, room temperature and patted dry
- 1/2 tsp Redmond's Real Salt
- 1 tsp grapeseed oil or other high-heat cooking oil
- 1 large peach, ripe and sliced into thin wedges
- 1 large or 2 small heirloom tomatoes, cut into wedges
- 1/2 red onion, thinly sliced
- 1 bunch basil, thinly sliced into ribbons
- 1/2 tsp poppy seeds
- salt and fresh black pepper, to taste
Dressing:
- 1 small peach, cut into 1/2 inch cubes
- 1/2 cup raw unsalted cashews
- 1 tbsp orange juice
- 5 tbsp water
- 1 tbsp red wine vinegar or apple cider vinegar
- 1/2 tsp poppy seeds
- Season Top Sirloin on all sides with salt and then oil.
- Heat skillet to medium-high heat. Splash with water to make sure it's hot.
- Sear on both sides for about 4 minutes or until internal temperature reads at least 105. Set aside for 6 minutes.
- Prepare the dressing by putting all the ingredients besides the seeds in a blender. Blend until creamy and chunks have disappeared. If it's too chunky add more water, 1 tbsp at a time.
- Add poppy seeds last, pulse them into the dressing so they are still visible.
- In a large bowl, toss sliced peaches, tomatoes, red onion, and basil with a few tablespoons of peach poppyseed dressing.
- Cut the steak against the grain into bite-sized slices.
- Place salad onto a plate and tuck pieces of steak within. Sprinkle with fresh ground black pepper.
Made with Pre©
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*vs. USDA Data for Choice
