Roasted Vegetable-Steak Salad

Total Time:
35 min
5 min
30 min

4 servings

  • 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
  • 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. Season with salt and pepper. Roast until tender and crisp, about 12 minutes for the beans and onion, and about 20 minutes for the carrots and potatoes.

  • Sprinkle the steak with the Italian seasoning and 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak; cook 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.

  • Let the skillet cool slightly, then add the vinegar, the remaining 1/2 tablespoon mustard and 1/4 teaspoon salt. Cook over medium heat, scraping up any browned bits, about 1 minute.

  • Toss the romaine and endive with the roasted vegetables and all but 1 tablespoon of the vinegar mixture in a large bowl. Slice the steak; serve over the salad. Drizzle with the reserved vinegar mixture.

  • Photograph by Justin Walker

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