Roasted Vegetable-Steak Salad Recipe

Name: Roasted Vegetable-Steak Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces green beans, trimmed; 1 small red onion, thinly sliced; 4 carrots, thinly sliced; 2 small russet potatoes, thinly sliced; 2 tablespoons extra-virgin olive oil; 11/2 tablespoons whole-grain mustard; Kosher salt and freshly ground pepper; 1 pound sirloin steak (about 1/2 inch thick), trimmed of excess fat; 1 teaspoon Italian seasoning; 1/4 cup red wine vinegar; 1 head romaine lettuce, thinly sliced; 3 heads Belgian endive, thinly sliced

Servings: persons

8 ounces green beans, trimmed
1 small red onion, thinly sliced
4 carrots, thinly sliced
2 small russet potatoes, thinly sliced
2 tablespoons extra-virgin olive oil
11/2 tablespoons whole-grain mustard
Kosher salt and freshly ground pepper
1 pound sirloin steak (about 1/2 inch thick), trimmed of excess fat
1 teaspoon Italian seasoning
1/4 cup red wine vinegar
1 head romaine lettuce, thinly sliced
3 heads Belgian endive, thinly sliced

1
Preheat the oven to 400 degrees F. Place the green beans and onion on 1 baking sheet and the carrots and potatoes on another; toss each with 1/2 tablespoon olive oil and 1/2 tablespoon mustard.
2
Season with salt and pepper.
3
Roast until tender and crisp, about 12 minutes for the beans and onion, and about 20 minutes for the carrots and potatoes.
4
Sprinkle the steak with the Italian seasoning and 1/4 teaspoon each salt and pepper.
5
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
6
Add the steak; cook 3 to 4 minutes per side for medium rare.
7
Transfer to a cutting board and let rest 5 minutes.
8
Let the skillet cool slightly, then add the vinegar, the remaining 1/2 tablespoon mustard and 1/4 teaspoon salt.
9
Cook over medium heat, scraping up any browned bits, about 1 minute.
10
Toss the romaine and endive with the roasted vegetables and all but 1 tablespoon of the vinegar mixture in a large bowl.
11
Slice the steak; serve over the salad.
12
Drizzle with the reserved vinegar mixture.
13
Photograph by Justin Walker

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces green beans, trimmed, 1 small red onion, thinly sliced, 4 carrots, thinly sliced, 2 small russet potatoes, thinly sliced, and more.

Yes, Roasted Vegetable-Steak Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Vegetable-Steak Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions