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Steak Salad
with Chicory, Curried Chickpeas, Walnuts & Apples
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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- Est. Cals/serving
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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.
Get Cooking
fresh
ingredients
Title
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1 bunch Tarragon
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1 head Chicory
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1 Pink Lady Apple
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1 Onion
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1 Shallot
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2 Tbsps Sherry Vinegar
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3 Tbsps Walnuts
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10 oz Flank Steak
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1 cup Chickpeas
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1 Tbsp Curry Powder
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1 tsp Turmeric
tried-and-true
kitchen tools
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs
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