Steak salad with romesco vinaigrette

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 560 Calories/Serving

30 Minutes

Juicy steak slices and peak-of-the-season summer vegetables are tossed with romesco, the robust Catalan sauce of puréed roasted peppers and almonds. Caperberries lend tang and crunch; they’re the fruits of the caper bush, which grow from the buds, a.k.a. capers.

Ingredients

  • 6 ounces green beans
  • Two 6-ounce top sirloin steaks
  • ¾ pound summer squash
  • 5 ounces cherry tomatoes
  • 1 ounce caperberries
  • Romesco (roasted red peppers - almonds - fresh garlic - sherry vinegar - sweet smoked paprika - olive oil - salt)
  • 1½ ounces almonds
  • Fresh basil
  • 5 ounces baby arugula

Instructions

1

Cook the green beans

Bring a pot of salted water to a boil. Meanwhile:
  • Trim the stem ends from the green beans.
Add the beans to the boiling water, cover, and reduce to a simmer. Cook until crisp-tender, 4 to 5 minutes. Drain and rinse under cold water. While the beans cook, start the steaks.

2

Cook the steaks

  • Pat the steaks dry with a paper towel; season generously with salt and pepper.
In a pan over medium-high heat, warm 1 teaspoon oil until hot but not smoking. Add the steaks and cook until well browned, 3 to 5 minutes per side for medium-rare, depending on thickness. Transfer to a plate to rest for 5 minutes, then thinly slice against the grain. While the steaks cook, prepare the squash.

3

Cook the squash

  • Trim the ends from the squash; cut the squash on the diagonal into ¼-inch-thick slices.
In the same pan used to cook the steak, add 1 teaspoon oil and warm over medium-high heat. Add the squash and cook until lightly browned and just softened, 3 to 4 minutes per side. Transfer to a plate. While the squash cooks, prepare the garnishes.

4

Prep the garnishes and romesco

  • Cut the cherry tomatoes in half.
  • Remove the stems from the caperberries; thickly the berries crosswise.
  • Stir 2 to 3 tablespoons cold water into the romesco to loosen it slightly.
  • Finely chop the almonds.
  • Strip the basil leaves from the stems; coarsely chop the leaves.

5

Finish the salad

In a bowl, combine the steak slices, squash, green beans, tomatoes, caperberries, and arugula. Add the romesco and toss to coat. Season to taste with salt and pepper.

6

Serve

Transfer the salad to individual plates. Garnish with the almonds and basil and serve.

Nutrition per serving: Calories: 560, Protein: 41 g, Total Fat: 35 g, Monounsaturated Fat: 12.5 g, Polyunsaturated Fat: 2 g, Saturated Fat: 5 g, Cholesterol: 75 mg, Carbohydrates: 22 g, Fiber: 9 g, Added Sugar: 0 g, Sodium: 990 mg

Contains: tree nuts

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