California Steak Salad

with Avocado, Feta & Tomato Vinaigrette

Easy | 25 min

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Contains: Milk, Sulphites

May Contain: Egg, Fish, Gluten, Mustard, Peanuts, Sesame, Shellfish, Soy, Tree Nuts

What We'll Send

Red Leaf Lettuce
Feta
Salt Spring Kitchen Co. Spicy Tomato Savoury Spread
Red Wine Vinegar
Persian Cucumber
Flat Iron Steak
Gem Tomatoes
Shallot
Avocado
Crispy Onions
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 832
Fat 66g
Protein 33g
Carbohydrates 31g

Cooking Directions

1

Prepare Ingredients

  • Wash lettuce, tomatoes, and cucumber.
  • Cut lettuce into 1 inch thick ribbons.
  • Cut tomatoes in half.
  • Slice cucumber into ¼ inch rounds.
  • Cut avocado in half and remove pit.
  • Dice avocado into 1 inch pieces and scoop flesh out with a large spoon.
  • Peel and slice shallot into ⅛ inch slices.
2

Prepare Cherry Port Vinaigrette

  • In a large bowl, whisk together 2 tbsp. olive oil, tomato savoury spread, and the following to taste: red wine vinegar, salt, and pepper.
  • Add shallots and toss to coat in dressing. Set aside to marinate.
3

Cook Steak

  • Drain and pat dry steak with paper towel.
  • Season all sides well with salt and pepper.
  • Heat 1 tbsp. olive oil in a skillet over medium-high heat.
  • Once hot, place steak into skillet and cook for 6–8 minutes turning to brown 4 long sides.
  • Cook until internal temperature reaches 135°F.
  • Remove steak from skillet and let rest for 5 minutes to an internal temperature of 145°F.
4

Finish Salad

  • Add tomatoes, cucumber, feta, and lettuce into bowl with vinaigrette.
  • Toss to coat.
  • Slice steak against the grain into ¼ inch thick slices.
  • Divide salad into serving bowls and top with avocado, steak, and crispy onions.
  • Enjoy!
5

Wash + Return

  • Rinse Zero Waste Kit components with cold water for 20-30 seconds.
  • Put dried components with lid unsealed and other returnables into cooler bag and zip up.
  • Return with next delivery.

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