Creato con AI
Steak & Lobster Salad with Crispy Broccoli and Loaded Potato Wedges
50 min 501 kcal a porzione Medio
Ingredienti
4 Porzioni
- sirloin steak (sliced)400 g
- lobster tail (chopped)320 g
- broccoli florets400 g
- olive oil2 tbsp
- lemon juice2 tbsp
- garlic (cloves)2 cloves
- russet potatoes (cut into wedges)480 g
- reduced-fat cheddar cheese40 g
- nonfat Greek yogurt40 g
- turkey bacon bits20 g
- chopped fresh parsley1 tbsp
- saltto taste
- black pepperto taste
Istruzioni
- 1
Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper.
- 2
Toss the potato wedges with 1 tbsp olive oil, salt, and black pepper. Spread them on the baking sheet and bake for 25-30 minutes, flipping halfway, until golden and crispy.
- 3
While the potatoes bake, toss the broccoli florets with 1/2 tbsp olive oil, salt, and pepper. Spread on a separate baking sheet and roast in the oven for 15-20 minutes until crispy and slightly charred.
- 4
Heat a grill pan or skillet over medium-high heat. Season the sirloin steak slices with salt and pepper. Add 1/2 tbsp olive oil to the pan and sear the steak slices for 2-3 minutes per side, or until cooked to your desired doneness. Remove and let rest.
- 5
In the same pan, add the chopped lobster tail and minced garlic. Sauté for 2-3 minutes until the lobster is opaque and cooked through. Squeeze 1 tbsp lemon juice over the lobster and toss to coat. Remove from heat.
- 6
In a small bowl, mix the Greek yogurt, remaining 1 tbsp lemon juice, and a pinch of salt and pepper to make a light dressing.
- 7
Arrange the crispy broccoli, steak slices, and lobster on a large serving platter or individual plates.
- 8
