Roasted Vegetable-Steak Salad
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 340 calorie
- Total Fat
- 12 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 46 milligrams
- Sodium
- 735 milligrams
- Carbohydrates
- 30 grams
- Dietary Fiber
- 7 grams
- Protein
- 30 grams
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
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
Directions
- 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.