Honey-Lemon Roasted 2x Sirloin Steak
with Toasty Pistachio Salad, Apple & Parmesan
- Tree Nuts
- Milk
A sirloin steak rubbed with lemon zest and honey is seared until caramelized and golden, then sliced and served over crisp mixed greens tossed in a honey-lemon-mustard vinaigrette. Toasted pistachios—warm and fragrant from a slow sizzle in olive oil—add rich crunch, while matchstick apple and shaved Parmesan bring bright, savory contrast to every forkful.
Ingredients
24 ounce
Sirloin Steak
½ ounce
Pistachios
(Contains: Tree Nuts)
2 unit
Lemon
4 ounce
Mixed Greens
2 teaspoon
Honey
1 unit
Apple
1 unit
Parmesan Cheese Block
(Contains: Milk)
2 teaspoon
Dijon Mustard
Not included in your delivery
teaspoon (tsp)
Salt
2.5 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Wash and dry produce.
Zest lemons until you have ½ tsp zest (1 tsp for 4 servings). Halve lemons and squeeze juice into a small bowl. Halve, core, and cut apple into ¼-inch slices. Stacking a few slices at a time, cut apple slices into ½-inch matchsticks. Using a peeler or grater, shave or grate Parmesan.
Pat sirloin steak* dry with paper towels; season all over with salt and pepper.
Evenly top steak with lemon zest and half the honey. Use your fingers or the back of a spoon to rub the glaze evenly over top of steak.
Heat a drizzle of oil in a large pan over medium-high heat. Add steak to pan and sear until browned and cooked to desired doneness, 3-6 minutes per side for medium-rare.
While steak cooks, heat 1½ tbsp olive oil (3 tbsp for 4 servings) and pistachios in a small pan over medium-low heat. Cook, stirring frequently, until pistachios are deeply browned, fragrant, and starting to sizzle, 4-6 minutes.
Transfer pistachios and oil to a large bowl to cool slightly.
To bowl with pistachios and oil, whisk in lemon juice, mustard, remaining honey, and 1 tbsp olive oil (2 tbsp for 4 servings) until combined. Season with salt and pepper to taste.
To bowl with vinaigrette, add mixed greens, apple, and half the Parmesan. Toss until thoroughly coated.
Taste and season with salt and pepper if desired.
Divide salad between bowls. Slice steak crosswise and top each bowl with sliced steak. Garnish with remaining Parmesan and serve.
Customer reviews
Review summary
Updated on Oct 2026- Suggestions: One reviewer improved the dish with seasoning adjustments and found it much better the second time around.
