Flank Steak & Frizzled Shallots with Spinach-Strawberry Salad

Flank Steak & Frizzled Shallots

with Spinach-Strawberry Salad

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

This recipe features onion-ring-inspired shallots that are quickly dipped in a light rice batter then pan-fried. In Southeast Asian cuisines, fried shallots are a crunchy condiment for everything from soups and salads to noodles and stews, and are even sold pre-packaged in plastic containers. We enjoyed them atop a lean piece of seared steak, but it’s hard to resist not eating them with every bite of this dish, including the spinach salad.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Flank Steak & Frizzled Shallots with Spinach-Strawberry Salad
Title
  • 3 Tbsps Almonds
  • 1 bunch Spinach
  • 1 Kohlrabi
  • 6 oz Strawberries
  • 2 Shallots
  • 2 Tbsps Balsamic Vinegar
  • 10 oz Flank Steak
  • 2 oz Ricotta Salata Cheese
  • ½ cup Rice Flour
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Peel the kohlrabi and cut it into thin matchsticks. Trim off the thick stems of the spinach and then tear the leaves into bite-sized pieces. Cut off the strawberry tops, then slice the strawberries. Roughly chop the almonds. Peel the shallots. Slice one into rings, and mince the other. Put the minced shallot in a small bowl along with the balsamic vinegar.
Cook the steak:
2 Cook the steak:
Pat the steak dry with paper towels. Season it all over with salt and pepper. In a large pan, heat a little oil on medium-high until hot. Add the steak to the hot pan and cook 4 to 6 minutes per side, or until it reaches your desired doneness. Transfer the cooked steak to a cutting board to rest for at least 5 minutes.
Make the salad:
3 Make the salad:
While the steak cooks, make the salad dressing. Slowly whisk some olive oil into the vinegar-shallot mixture to make a dressing. Season with salt and pepper to taste. In a large bowl, combine the spinach, kohlrabi, almonds, and strawberries. Crumble half the ricotta salata cheese into the salad, reserving the rest for garnish.
Frizzle the shallots:
4 Frizzle the shallots:
In a medium bowl, combine the rice flour and about ½ cup water. Whisk until it resembles a thin pancake batter. (You may need to add a few more spoonfuls of water to achieve this consistency.) In a small pan, heat a layer of oil on medium-high until hot. Add the shallot rings to the batter. Using tongs or a fork, transfer the battered shallot to the hot pan in a single layer, in batches if necessary. Cook 1 to 2 minutes, or until golden. Carefully transfer the frizzled shallots to a paper-towel-lined plate and season with salt.
Plate your dish:
5 Plate your dish:
Just before serving, spoon some of the dressing over the salad and toss to coat. (You may have extra dressing.) Season the salad with salt and pepper to taste. Find the grain of the steak (the long lines of muscle), and slice the steak across the grain. Place half the sliced steak on each of 2 plates. Top the steak with the frizzled shallots. Serve the salad with the steak. Garnish with the remaining ricotta salata cheese. Enjoy!

Tips from Home Chefs

Get Plans

Flank Steak & Frizzled Shallots

Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Peel the kohlrabi and cut it into thin matchsticks. Trim off the thick stems of the spinach and then tear the leaves into bite-sized pieces. Cut off the strawberry tops, then slice the strawberries. Roughly chop the almonds. Peel the shallots. Slice one into rings, and mince the other. Put the minced shallot in a small bowl along with the balsamic vinegar.
2 Cook the steak:
Pat the steak dry with paper towels. Season it all over with salt and pepper. In a large pan, heat a little oil on medium-high until hot. Add the steak to the hot pan and cook 4 to 6 minutes per side, or until it reaches your desired doneness. Transfer the cooked steak to a cutting board to rest for at least 5 minutes.
Cook the steak:
Make the salad:
3 Make the salad:
While the steak cooks, make the salad dressing. Slowly whisk some olive oil into the vinegar-shallot mixture to make a dressing. Season with salt and pepper to taste. In a large bowl, combine the spinach, kohlrabi, almonds, and strawberries. Crumble half the ricotta salata cheese into the salad, reserving the rest for garnish.
4 Frizzle the shallots:
In a medium bowl, combine the rice flour and about ½ cup water. Whisk until it resembles a thin pancake batter. (You may need to add a few more spoonfuls of water to achieve this consistency.) In a small pan, heat a layer of oil on medium-high until hot. Add the shallot rings to the batter. Using tongs or a fork, transfer the battered shallot to the hot pan in a single layer, in batches if necessary. Cook 1 to 2 minutes, or until golden. Carefully transfer the frizzled shallots to a paper-towel-lined plate and season with salt.
Frizzle the shallots:
Plate your dish:
5 Plate your dish:
Just before serving, spoon some of the dressing over the salad and toss to coat. (You may have extra dressing.) Season the salad with salt and pepper to taste. Find the grain of the steak (the long lines of muscle), and slice the steak across the grain. Place half the sliced steak on each of 2 plates. Top the steak with the frizzled shallots. Serve the salad with the steak. Garnish with the remaining ricotta salata cheese. Enjoy!
Browse Steps
1 of 5