Steak salad with summer vegetables and romesco vinaigrette

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

Steak salad with summer vegetables and romesco vinaigrette

Steak salad with summer vegetables and romesco vinaigrette

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

2 Servings, 580 Calories/Serving

25 Minutes

Romesco, a sauce from the Catalonia region of Spain, is an earthy blend of roasted peppers, almonds, garlic, smoked paprika, and sherry vinegar, and an ideal match for a well-charred steak and a salad of peak-of-the-season vegetables.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 boneless sirloin steaks
  • 1 cup green beans
  • 1-2 summer squash
  • ½ cup cherry tomatoes
  • 1 tablespoon caper berries
  • Small bunch basil
  • ¼ cup toasted almonds
  • ¼ cup romesco vinaigrette (roasted peppers - toasted almonds - garlic clove - sherry vinegar -smoked paprika - olive oil - kosher salt)
  • 4 cups wild arugula

Nutrition per serving


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

Wash produce before use


Season the steak; Prep the vegetables

  • Season the steaks with salt and pepper.
  • Trim the stems from the green beans.
  • Cut the squash into ¼-inch thick pieces.


Cook the green beans

Fill a 2-quart sauce pot with 2 inches of salted water. Bring to a boil over high heat, add the green beans to the pot, cover, and reduce the heat to low. Cook the beans just until tender, about 5 minutes. Drain and rinse the beans under cold water.
While the beans cook, cook the squash.


Cook the squash

Heat a grill pan or a 12-inch frying pan over medium-high heat. Lightly brush the squash on both sides with oil. Cook the squash in the hot pan until starting to soften, about 5 minutes on each side. Transfer to a plate.


Cook the steak

In the same pan used to cook the squash, cook the steaks over medium-high heat until medium rare, about 5 minutes on each side. Transfer to a plate to rest. While the steak cooks, prepare the vegetables.


Prep the vegetables and the romesco

  • Cut the tomatoes in half.
  • Remove the stems from the caper berries and cut the berries crosswise into thick slices.
  • Chop the basil.
  • Chop the almonds.
  • Add 2 to 3 tablespoons cold water to the romesco to loosen it slightly.


In a mixing bowl, combine the beans, squash, tomatoes, caper berries, basil, almonds and arugula. Add half the romesco vinaigrette and toss to coat. Slice the steak against the grain. Divide the salad between two serving bowls, top with the sliced steak and serve the remaining romesco on the side.