How many servings does this recipe make?

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

What ingredients do I need for Steak With Roast Vegetable Salad?

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.

Is Steak With Roast Vegetable Salad suitable as salads?

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

How do I store leftover Steak With Roast Vegetable Salad?

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 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

Fresh, crisp and full of flavor — this Steak With Roast Vegetable Salad is a must-try. Made with red onions, broccoli, yellow peppers and zucchini. Easy…

This Steak With Roast Vegetable Salad relies on simple, everyday ingredients such as red onions sliced, broccoli cut into florets, zucchini sliced and olive oil. It comes together quickly and makes 4 servings, at about 1891 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

1891

kcal

Calories

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

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Steak With Roast Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

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