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Spanish Recipes
Spanish Steak Salad

Spanish Steak Salad

with Red Pepper & Roasted Garlic Vinaigrette

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Rated 3.5 / 4out of 2612 ratings
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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:MilkWheatSoy

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

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Sirloin Steak

2 ounce

Mixed Greens

1 unit

Red Bell Pepper

¼ cup

Crumbled Goat Cheese

(ContainsMilk)

2 clove

Garlic

1 sprig

Rosemary

1 tablespoon

White Wine Vinegar

1 unit

Baguette

(ContainsWheat, Soy)

Not included in your delivery

4 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3196.576 kJ
Calories764 kcal
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
Utensilsarrow down iconarrow down icon
Baking Sheet
Knife
Aluminum Foil
Pan
Paper Towel
Bowl
Instructionsarrow up iconarrow up icon
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Toss bell pepper on backing sheet
Toss bell pepper on backing sheet
1

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.

Cook steak for 2-3 minutes per side
Cook steak for 2-3 minutes per side
2

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!

3

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.

Coarsely chop the rosemary leaves
Coarsely chop the rosemary leaves
4

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.

5

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.