Steak With Roast Vegetable Salad Recipe

Name: Steak With Roast Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 red onions sliced; 1 1/4 pounds broccoli cut into florets; 2 yellow peppers deseeded and chopped; 3 zucchini sliced; 2 1/4 pounds small potatoes peeled and halved; ¼ tablespoons olive oil; 1 pound cherry tomatoes; 2 limes juiced; 1/2 teaspoon sugar; 2 3/4 ounces arugula; 1/3 cup fresh basil finely chopped; 2/3 cup fresh mint finely chopped; 3 cloves garlic minced; 2 red chilies deseeded and finely chopped; 2 tablespoons butter; 20 minute steaks each about 2.5 oz; 1/3 cup honey; 1/3 cup mustard; 1/2 cup balsamic vinegar; fresh parsley to garnish

Servings: persons

8 red onions sliced
1 1/4 pounds broccoli cut into florets
2 yellow peppers deseeded and chopped
3 zucchini sliced
2 1/4 pounds small potatoes peeled and halved
¼ tablespoons olive oil
1 pound cherry tomatoes
2 limes juiced
1/2 teaspoon sugar
2 3/4 ounces arugula
1/3 cup fresh basil finely chopped
2/3 cup fresh mint finely chopped
3 cloves garlic minced
2 red chilies deseeded and finely chopped
2 tablespoons butter
20 minute steaks each about 2.5 oz
1/3 cup honey
1/3 cup mustard
1/2 cup balsamic vinegar
fresh parsley to garnish

1
Preheat oven to 400u00b0F. Drizzle onions, broccoli, peppers, zucchini and potatoes with 3-4 tbsp olive oil and season. Arrange in a large roasting pan and roast for 25 mins. Add tomatoes and cook for another 20-25 mins.
2
Whisk together lime juice, sugar and 6 tbsp olive oil. Toss with arugula, basil, mint, garlic and chilies. Season and set aside. Heat butter in a large frying pan, add steaks and fry for 2-3 min per side. Add herb oil just before finished cooking and toss to coat. Set aside.
3
To finish, mix honey, mustard and vinegar together and season. Gradually whisk in remaining oil. Remove vegetables from oven and toss with honey mixture. Serve with steak and garnished with parsley.

1891

kcal

Calories

Fat

106

Carbs

146

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.

How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 8 red onions sliced, 1 1/4 pounds broccoli cut into florets, 2 yellow peppers deseeded and chopped, 3 zucchini sliced, and more.

Yes, Steak With Roast Vegetable 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.

Steak With Roast Vegetable Salad

How did you like this recipe?

Frequently Asked Questions