Spanish Steak Salad

Name: Spanish Steak Salad with Red Pepper & Roasted Garlic Vinaigrette
Total time: 35 min
Yield: 2
Cuisine: Spanish
Ingredients: 12 ounce Sirloin Steak; 2 ounce Mixed Greens; 1 unit Red Bell Pepper; ¼ cup Crumbled Goat Cheese; 2 clove Garlic; 1 sprig Rosemary; 1 tablespoon White Wine Vinegar; 1 unit Baguette; 4 tablespoon Olive Oil; unit Salt; unit Pepper

with Red Pepper & Roasted Garlic Vinaigrette

Recipe Development TeamPublished on February 24, 2015

3.9

(8.5K customers rated)

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Oven roasting transforms pungent garlic into a sweet, mellow ingredient that improves just about everything. Here, garlic and rosemary are roasted together to create the base for a killer vinaigrette. When drizzled over sliced steak, roasted red peppers, and tangy goat cheese, salads don't get much better than this.

Allergens:

Milk

•Soja

•Gluten

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Sirloin Steak

2 ounce

Mixed Greens

1 unit

Red Bell Pepper

¼ cup

Crumbled Goat Cheese

(Contains: Milk)

2 clove

Garlic

1 sprig

Rosemary

1 tablespoon

White Wine Vinegar

1 unit

Baguette

(Contains: Soja, Gluten)

Not included in your delivery

4 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories764 kcal

Energy (kJ)3196.6 kJ

Fat45 g

Carbohydrate39 g

Dietary Fiber6 g

Protein53 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Knife

•Aluminum Foil

•Pan

•Paper Towel

•Bowl

Instructions

Preheat oven to 425 degrees. Remove steak from fridge and allow to come to room temperature. Strip the rosemary leaves from the sprig. Crush the garlic with the back of your knife. Core, seed, and remove the white veins from bell pepper, then thinly slice. Toss the bell pepper on a baking sheet with 1/2 table spoon and a pinch of salt and pepper. Wrap the garlic and rosemary in foil with 1/2 table spoon olive oil. Place foil bundle on the baking sheet with the peppers. Roast for 15 minutes, tossing peppers halfway through.

Heat 1 tablespoon in a medium oven-proof pan over medium high-heat. Pat the steak dry with paper towels and season with salt and pepper on both sides. Cook for 2-3 minutes per side, or until golden brown. Transfer pan to the oven and roast for 6-8 minutes, or until cooked to desired doneness. Set aside to rest. HINT: If you don't have an oven-proof pan, just transfer the stake to the baking sheet to finish!

Cut the baguette into 1/2-inch slices on a diagonal. Place the bread on a baking sheet, drizzle with olive oil, and toast for 5-6 minutes.

Meanwhile, once the garlic is softened, mash with a fork to form a paste. Coarsely chop the rosemary leaves. To make the dressing, whisk together roasted garlic, rosemary, 1 table spoon white wine vinegar, and 2 table spoons olive oil in a medium bowl. Season with salt and pepper.

Toss the greens in the dressing with the roasted peppers. Thinly slice the steak against the grain and arrange over a bed of the greens. Top with the crumbled goat cheese and serve with baguette toasts to the side.