Steak with romesco sauce and kale salad

Paleo, Gluten Free, Dairy Free, Low Calorie

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.

Ingredients

  • 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

Instructions

1

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.

2

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.

3

Serve

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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