Customer Favorite

Steak salad with romesco vinaigrette

Gluten Free, Dairy Free, Soy Free

2 Servings, 700 Calories/Serving

25 – 35 Minutes

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

Ingredients

  • ¼ pound green beans
  • Two 6-ounce top sirloin steaks
  • 1 or 2 summer squash
  • 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
  • Fresh basil
  • 3½ ounces baby arugula

Chef's Tip

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


Instructions

1

Cook the green beans

  • Trim the stem ends from the green beans.
Bring a small sauce pot of generously salted water to a boil. Add the beans, reduce to a simmer, cover, and cook until crisp-tender, 4 to 5 minutes. Drain and rinse under cold water.
While the water heats and the beans cook, prepare the steaks.

2

Prep and cook the steaks

  • Pat the steaks dry with a paper towel; season generously with salt and pepper.
In a large grill pan or 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, depending on thickness. 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.

3

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 steak, warm 1 teaspoon oil over medium-high heat until hot but not smoking. 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 remaining ingredients.

4

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.

5

Toss the salad

In a large bowl, combine the arugula, green beans, squash, tomatoes, and caper berries. Add half the romesco vinaigrette and toss to coat. Season to taste with salt and pepper.

6

Serve

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.

Nutrition per serving: Protein: 44g (88% DV), Fiber: 7g (28% DV), Total Fat: 51g (78% DV), Monounsaturated Fat: 30g, Polyunsaturated Fat: 5g, Saturated Fat: 12g (60% DV), Cholesterol: 130mg (43% DV), Sodium: 940mg (39% DV), Carbohydrates: 18g (6% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV). Not a significant source of trans fat. Contains: tree nuts

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