Steak salad with romesco vinaigrette

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Easy Prep

Steak salad with romesco vinaigrette

Gluten-Free, Dairy-Free, Soy-Free, Paleo

2 Servings, 680 Calories/Serving

25 – 35 Minutes

Juicy steak slices and peak-of-the-season vegetables make this paleo and gluten-free main-course salad as good for you as it is good to eat.

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In your bag

1 bag serves 2 (2 bags serve 4)
  • ¼ pound green beans (optional)
  • 2 top sirloin steaks (about 6 ounces each)
  • 1 or 2 summer squash (about ¾ pound total)
  • 3 ounces cherry tomatoes
  • 1 ounce caper berries
  • Sun Basket romesco vinaigrette (roasted red peppers - almonds - fresh garlic - olive oil - sherry vinegar - sweet smoked paprika - salt)
  • 3 tablespoons roasted almonds
  • 2 or 3 sprigs fresh basil
  • 3½ ounces baby arugula

Ingredient IQ

Caper berries are bigger and juicier than capers, which stands to reason: the berries are the fruits of the caper bush, while capers are the buds from which caper berries grow.

Nutrition per serving

Protein: 42g (84% DV), Fiber: 8.31g (33% DV), Total Fat: 51g (78% DV), Monounsaturated Fat: 30g, Polyunsaturated Fat: 5g, Saturated Fat: 12g (60% DV), Cholesterol: 130mg (43% DV), Sodium: 1050mg (44% DV), Carbohydrates: 14g (5% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV). Not a significant source of trans fat..
Contains: Tree Nuts


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the green beans

  • If using, trim the stem ends from the green beans.
Bring a small sauce pot of generously salted water to a boil. Add the beans and cook until crisp-tender, 3 to 5 minutes. Drain and rinse under cold water.
While the water heats and the beans cook, prepare the steaks.


Prep and cook the steaks

  • Pat the steaks dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare. Transfer to a cutting board to rest for 5 minutes, then thinly slice against the grain. Do not clean the pan.
While the steaks cook and rest, prepare the squash.


Prep and 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 for the steaks, warm 1 teaspoon oil over medium-high heat until hot but not smoking. Working in batches if needed, arrange the squash in a single layer, season with salt and pepper, and cook, turning once, until lightly browned and just starting to soften, 2 to 3 minutes per side. Transfer to a plate.
While the squash cooks, prepare the remaining ingredients.


Prep the remaining salad ingredients

  • Cut the cherry tomatoes in half.
  • Remove the stems from the caper berries; cut the caper berries crosswise into thick slices.
  • Stir 2 to 3 tablespoons cold water into the romesco vinaigrette to loosen it slightly.
  • Coarsely chop the almonds for garnish.
  • Strip the basil leaves from the stems; coarsely chop the leaves for garnish.


Toss the salad

In a large bowl, combine the arugula, squash, tomatoes, caper berries, and green beans, if using. Add half the romesco vinaigrette and toss to coat (set aside the remaining romesco for serving). Season to taste with salt and pepper.



Transfer the salad to individual bowls. Top with the steak slices and garnish with the almonds and basil. Serve the remaining romesco vinaigrette on the side.

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