Steak with romesco sauce and kale salad

Paleo, Gluten Free, Dairy-Free

2 Servings, 560 Calories/Serving

10 Minutes

Romesco, a sauce of roasted peppers thickened with almonds and seasoned with paprika and vinegar, has its roots in Catalonia, Spain. It’s got enough heft to stand up to a beef-y grilled steak and a hearty kale salad, but the truth is that’s it’s good on almost everything.


  • 2 boneless sirloin steaks
  • Steak seasoning
  • 3 ounces baby kale
  • 3 ounces marinated artichokes
  • 1½ ounces kalamata olives
  • 1 tablespoon balsamic vinegar
  • 1/4 cup romesco sauce



Cook the steak

Season the meat with the steak seasoning mix and salt and pepper. In a 12-inch cast iron skillet or grill pan over medium high heat, warm 1 tablespoon oil until hot but not smoking. Cook the steaks in the hot pan until well seared and still pink inside, about 5 minutes on each side. While the steak cooks, prepare the salad.


Make the kale salad

In a large mixing bowl, combine the kale with the artichokes and olives. In a small bowl, mix the balsamic vinegar with 1 tablespoon oil and season with salt and pepper. Add this dressing to the bowl with the kale salad and toss until all the ingredients are well coated.



Let the steaks rest for 5 minutes before slicing against the grain. Serve with the kale salad and the romesco sauce.

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