Steak salad with romesco vinaigrette
Paleo, Gluten Free, Dairy Free, Soy Free
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
- Trim the stem ends from the green beans.
Cook the steaks
- Pat the steaks dry with a paper towel; season generously with salt and pepper.
Cook the squash
- Trim the ends from the squash; cut the squash on the diagonal into ¼-inch-thick slices.
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
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