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.

No additional tips available.

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

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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.

Roasted Vegetable-Steak Salad

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