Roasted Vegetable-Steak Salad

Name: Roasted Vegetable-Steak Salad
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 3 heads Belgian endive, thinly sliced; 4 carrots, thinly sliced; 227 grams green beans, trimmed; 1 teaspoon Italian seasoning; 4 servings Kosher salt and freshly ground pepper; 2 Tbsps extra-virgin olive oil; 1 small red onion, thinly sliced; 59 milliliters red wine vinegar; 1 head romaine lettuce, thinly sliced; 2 smalls russet potatoes, thinly sliced; 454 grams sirloin steak (about 1/2 inch thick), trimmed of excess fat; 6 Tbsps whole-grain mustard

You can never have too many main course recipes, so give Roasted Vegetable-Steak Salad a try. One serving contains 404 calories, 32g of protein, and 14g of fat. This gluten free, dairy free, and whole 30 recipe serves 4. A mixture of sirloin steak, kosher salt and pepper, romaine lettuce, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Green Beans

Olive Oil

Potato

Carrot

Mustard

Beans

Onion

Equipment you will use

Baking Sheet

Sprinkle the steak with the Italian seasoning and 1/4 teaspoon each salt and pepper.

Ingredients you will need

Italian Seasoning

Salt And Pepper

Steak

Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the steak; cook 3 to 4 minutes per side for medium rare.

Ingredients you will need

Steak

Transfer to a cutting board and let rest 5 minutes.

Equipment you will use

Cutting Board

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.

Ingredients you will need

Mustard

Vinegar

Salt

Equipment you will use

Frying Pan

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.

Ingredients you will need

Vegetable