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.


  • 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



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.


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.


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.


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.


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.



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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