Seared steak & tomato salad
A French lunch for the galley that fine in moderate seas, about 25 min hands-on.
- Lunch
- French
- ⏱ 25 min
- 🌊 Sea tolerance 3/5
- gluten-free
- kosher
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Beef steak (sirloin / rump)480 g (120 g)
- Romaine lettuce240 g (60 g)
- Tomato (firm ripe)320 g (≈ 2.5 tomatos) (80 g (≈ 0.5 tomato))
- Red onion80 g (≈ 0.5 onion) (20 g)
- Extra-virgin olive oil32 g (8 g)
- Red wine vinegar20 g (5 g)
- Dijon mustard12 g (3 g)
Method
- Sear steak 2–3 minutes a side; rest 5 minutes and slice.
- Whisk mustard, vinegar and oil.
- Toss leaves, tomato and onion; top with steak.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Contains: Mustard, Sulphites — always check the labels of what you buy.
Per serving
🪶 Light
- kcal
- 347
- protein
- 26 g
- fat
- 24 g
- carbs
- 7 g
- sugar
- 4 g
- fibre
- 3 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes