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Spanish Steak Salad
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Spanish Steak Salad

Spanish Steak Salad

with Roasted Red Peppers & Rosemary-Garlic Vinaigrette

Oven-roasting takes garlic from bold and pungent to sweet and mellow. Here, garlic and rosemary are roasted together to create the base for an unbeatable vinaigrette. Drizzled over sliced steak, roasted red peppers, and tangy feta cheese, this salad is hard to beat.


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

Total Time25 minutes


serving amount

1 unit

Red Bell Pepper

1 unit


(Contains Soy, Wheat)

½ cup

Feta Cheese

(Contains Milk)

2 clove


2 ounce

Mixed Greens

¼ ounce


12 ounce

Sirloin Steak

2 tablespoon

White Wine Vinegar

Not included in your delivery





7 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories701 kcal
Energy (kJ)2933 kJ
Fat47 g
Saturated Fat16 g
Carbohydrate26 g
Sugar4 g
Dietary Fiber4 g
Protein43 g
Sodium487 mg
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.



Prep: Wash and dry all produce. Preheat the oven to 425 degrees. Strip the rosemary from the stems. Crush the garlic cloves with the flat of your knife. Core, seed, and thinly slice the bell pepper.

Roast the peppers and garlic

Toss the bell pepper on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Wrap the garlic and rosemary in tin foil with a large drizzle of olive oil. Place the foil bundle on the baking sheet with the peppers. Place in the oven for 15 minutes, tossing the peppers halfway through cooking, until they are slightly charred and the garlic is soft.

Cook the steak

Heat a drizzle of olive oil in a large pan over medium-high heat. Season the steak on all sides with salt and pepper. Add the steak to the pan and cook for 2-3 minutes per side, until browned, but not yet cooked to desired doneness. Transfer the steak to the baking sheet in the oven to finish cooking for 4-8 minutes, or until cooked to desired doneness. HINT: The steak may finish cooking before the peppers. Set the steak aside to rest whenever it is cooked to your preferred temperature.


Toast the baguette: Cut the baguette into ½-inch slices on a diagonal. Once the peppers, garlic, and steak are done, remove them from the baking sheet. Place the baguette slices on the baking sheet, drizzle with olive oil, and return to the oven for about 5 minutes, until toasted.

Make the vinaigrette

Meanwhile, mash the garlic with a fork until smooth. Finely chop the rosemary. In a large bowl, whisk together the roasted garlic, ½ teaspoon rosemary, 1 Tablespoon white wine vinegar, and a large drizzle of olive oil (to taste). Season with salt and pepper.


Assemble the salad: Thinly slice the steak against the grain. Toss the roasted red peppers and spring mix with enough rosemary garlic vinaigrette to coat. Plate the Spanish steak salad topped with sliced steak and feta cheese. Serve the baguette toasts to the side and enjoy! Ruler

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