Steak salad with summer vegetables and romesco vinaigrette

2
Servings
580
Cal/serving
25
Min
Paleo Gluten Free Dairy Free Soy Free Low Calorie

Romesco, a sauce from the Catalonia region of Spain, is an earthy blend of roasted peppers, almonds, garlic, smoked paprika, and sherry vinegar, and an ideal match for a well-charred steak and a salad of peak-of-the-season vegetables.

Ingredients

  • 2 boneless sirloin steaks
  • 1 cup green beans
  • 1-2 summer squash
  • ½ cup cherry tomatoes
  • 1 tablespoon caper berries
  • Small bunch basil
  • ¼ cup toasted almonds
  • ¼ cup romesco vinaigrette (roasted peppers - toasted almonds - garlic clove - sherry vinegar -smoked paprika - olive oil - kosher salt)
  • 4 cups wild arugula

Instructions

1

Season the steak; Prep the vegetables

  • Season the steaks with salt and pepper.
  • Trim the stems from the green beans.
  • Cut the squash into ¼-inch thick pieces.

2

Cook the green beans

Fill a 2-quart sauce pot with 2 inches of salted water. Bring to a boil over high heat, add the green beans to the pot, cover, and reduce the heat to low. Cook the beans just until tender, about 5 minutes. Drain and rinse the beans under cold water.
While the beans cook, cook the squash.

3

Cook the squash

Heat a grill pan or a 12-inch frying pan over medium-high heat. Lightly brush the squash on both sides with oil. Cook the squash in the hot pan until starting to soften, about 5 minutes on each side. Transfer to a plate.

4

Cook the steak

In the same pan used to cook the squash, cook the steaks over medium-high heat until medium rare, about 5 minutes on each side. Transfer to a plate to rest. While the steak cooks, prepare the vegetables.

5

Prep the vegetables and the romesco

  • Cut the tomatoes in half.
  • Remove the stems from the caper berries and cut the berries crosswise into thick slices.
  • Chop the basil.
  • Chop the almonds.
  • Add 2 to 3 tablespoons cold water to the romesco to loosen it slightly.

6

Serve

In a mixing bowl, combine the beans, squash, tomatoes, caper berries, basil, almonds and arugula. Add half the romesco vinaigrette and toss to coat. Slice the steak against the grain. Divide the salad between two serving bowls, top with the sliced steak and serve the remaining romesco on the side.
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