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Steak Salad

with Chicory, Curried Chickpeas, Walnuts & Apples

  • icon_cook Created with Sketch.
    Cook Time
    mins
  • icon_serves Created with Sketch.
    Servings
  • icon_cals Created with Sketch.
    Nutrition
    Est. calories

Chicory is a popular salad green in Europe, but doesn’t get enough love in the United States. The darker green leaves are slightly bitter and peppery, while the pale inner leaves are milder in flavor similar to frisée. Combining chicory with sweeter ingredients, like apples and caramelized onions, gives this salad a great balance.

fresh
ingredients
Steak Salad with Chicory, Curried Chickpeas, Walnuts & Apples
Title
  • 1 bunch Tarragon
  • 1 head Chicory
  • 1 Pink Lady Apple
  • 1 Onion
  • 1 Shallot
  • 2 Tbsps Sherry Vinegar
  • 3 Tbsps Walnuts
  • 10 oz Flank Steak
  • 1 cup Chickpeas
  • 1 Tbsp Curry Powder
  • 1 tsp Turmeric
tried-and-true
kitchen tools
step-by-step
instructions
Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Finely chop the tarragon leaves. Cut the chicory into bite-sized pieces. Core and medium dice the apple. Peel and slice the onion. Peel and mince the shallot to get about 2 tablespoons of minced shallot. Place the minced shallot in a small bowl, along with the sherry vinegar.
Toast the walnuts:
2 Toast the walnuts:
Add the walnuts to a medium dry pan and cook on high for 2 to 3 minutes, or until fragrant and toasted, stirring occasionally. (Be careful, as they can burn quickly.) Transfer the toasted walnuts to a small bowl.
Cook the steak:
3 Cook the steak:
Wipe out the pan used to toast the walnuts. Heat a little olive oil on high until hot. Season the flank steak with salt and pepper, then add it to the hot pan. Cook 3 to 4 minutes per side for medium-rare, or until it reaches your desired doneness. Transfer the steak to a cutting board to rest, leaving any juices behind in the pan.
Cook the vegetables:
4 Cook the vegetables:
Add the onion to the pan used for the steak and season with salt and pepper. Reduce the heat to medium and cook 8 to 10 minutes, or until the onions are golden brown and caramelized, stirring occasionally. Add the chickpeas, turmeric, and curry powder and cook 1 to 2 minutes, or until the chickpeas are warmed through, stirring to coat them in the spices.
Make the vinaigrette:
5 Make the vinaigrette:
While the onions cook, make the vinaigrette. Add the tarragon to the shallot-vinegar mixture. Slowly whisk in about 2 tablespoons of olive oil to make a vinaigrette. Season with salt and pepper to taste.
Slice the steak & enjoy:
6 Slice the steak & enjoy:
Find the lines of muscle in the steak, or the grain. Thinly slice the steak crosswise against the grain. In a large bowl, combine the apple, toasted walnuts, chicory, curried chickpeas, and some of the vinaigrette. (You may have extra vinaigrette.) Toss to coat and season with salt and pepper to taste. Divide the salad between 2 plates and place half the sliced steak on top of each plate of salad. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Finely chop the tarragon leaves. Cut the chicory into bite-sized pieces. Core and medium dice the apple. Peel and slice the onion. Peel and mince the shallot to get about 2 tablespoons of minced shallot. Place the minced shallot in a small bowl, along with the sherry vinegar.
2 Toast the walnuts:
Add the walnuts to a medium dry pan and cook on high for 2 to 3 minutes, or until fragrant and toasted, stirring occasionally. (Be careful, as they can burn quickly.) Transfer the toasted walnuts to a small bowl.
Toast the walnuts:
Cook the steak:
3 Cook the steak:
Wipe out the pan used to toast the walnuts. Heat a little olive oil on high until hot. Season the flank steak with salt and pepper, then add it to the hot pan. Cook 3 to 4 minutes per side for medium-rare, or until it reaches your desired doneness. Transfer the steak to a cutting board to rest, leaving any juices behind in the pan.
4 Cook the vegetables:
Add the onion to the pan used for the steak and season with salt and pepper. Reduce the heat to medium and cook 8 to 10 minutes, or until the onions are golden brown and caramelized, stirring occasionally. Add the chickpeas, turmeric, and curry powder and cook 1 to 2 minutes, or until the chickpeas are warmed through, stirring to coat them in the spices.
Cook the vegetables:
Make the vinaigrette:
5 Make the vinaigrette:
While the onions cook, make the vinaigrette. Add the tarragon to the shallot-vinegar mixture. Slowly whisk in about 2 tablespoons of olive oil to make a vinaigrette. Season with salt and pepper to taste.
6 Slice the steak & enjoy:
Find the lines of muscle in the steak, or the grain. Thinly slice the steak crosswise against the grain. In a large bowl, combine the apple, toasted walnuts, chicory, curried chickpeas, and some of the vinaigrette. (You may have extra vinaigrette.) Toss to coat and season with salt and pepper to taste. Divide the salad between 2 plates and place half the sliced steak on top of each plate of salad. Enjoy!
Slice the steak & enjoy: