Griddled Sirloin Steak with Brioche, Garlic and Parsley Crumb

Pan-seared sirloin steaks topped with bright green brioche crumbs, served with grilled plum tomatoes and a fresh avocado salad.

Main Course High Protein Steak Salad Sirloin

Estimated Nutrition

Calories

1546.1

kcal / serving

6184.2 kcal total

Carbs

35.7g

per serving

142.6 g total

Fat

145.5g

per serving

582.1 g total

Protein

29.6g

per serving

118.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

French Dressing

White Balsamic Vinegar

Dairy

Butter

Unsalted

Fruits

piece

Avocado

Peeled, stone removed, sliced

GrainsCereals

0.5

loaf

Brioche

Broken into crumbs

Meat

piece

Sirloin Steak

NutsSeeds

clove

Garlic

Finely chopped

tbsp

Parsley

Roughly chopped flatleaf

0.5

clove

Garlic

Sliced

tsp

Basil

Chopped

tsp

Thyme

Chopped leaves

tsp

Chive

Chopped

tsp

Parsley

Chopped

OilsFats

Olive Oil

For rubbing steak

Olive Oil

For drizzling tomatoes

500

Vegetable Oil

Other

Honey

Vegetables

piece

Plum Tomato

Cut in half

head

Little Gem Lettuce

Shallot

Finely chopped

Method

Preheat the grill to a high temperature.

Grill halved tomatoes drizzled with oil for a couple of minutes.

Sprinkle some green crumbs over the cooked tomatoes.

Blend the fried crumbs with parsley in a food processor until green.

Griddle the oiled steaks for 2 to 3 minutes per side and let rest.

Heat butter in a frying pan and cook brioche crumbs and garlic until golden.

Pulse all dressing ingredients in a blender until smooth.

Toss lettuce and avocado with the dressing in a large bowl.

Serve sliced steak with the salad and tomatoes, topped with remaining crumbs.