Sometimes a salad for dinner makes sense, especially when it’s hearty enough to truly satisfy. This Roasted Veggies and Steak Salad is perfect for dinner, but it works well for lunch, too. Tender steak cooked to perfection is layered over crisp greens and topped with savory, oven-roasted vegetables, creating a warm-meets-cool combination that’s anything but ordinary.
The contrast of juicy steak, crunchy greens, and hot roasted veggies makes every bite feel substantial and comforting, while still keeping things fresh. Best of all, this salad comes together easily, making it a great option for nights when you want something delicious without a lot of fuss.
Ingredients
8 oz. green beans, trimmed
1 red onion, sliced
2 orange peppers, sliced
1 zucchini, sliced into rounds
2 Tbsp. extra virgin olive oil
1-1/2 Tbsp. whole grain mustard
Salt and pepper to taste
1 steak, cooked and sliced
1 tsp. Italian seasoning
1/4 cup red vinegar
1 head romaine, sliced
3 heads endive, sliced
1 container grape tomatoes, divided
1 Tbsp. dried oregano
2 cloves garlic, minced
1/4 cup extra virgin olive oil
1 yellow squash, sliced into rounds
Instructions
Heat oven to 400 degrees. Place green beans, orange peppers and red onion on a baking sheet. Place zucchini and squash on another baking sheet. Drizzle vegetables on both baking sheets with olive oil and whole-grain mustard. Season all the vegetables with salt and pepper. Roast in the oven for 12 minutes. Remove from the oven and set aside.
While the vegetables are roasting, season the steak with Italian seasoning, salt and pepper. In a small bowl, combine oregano, garlic, olive oil, vinegar, and 1/2 tablespoon of whole-grain mustard. Whisk until combined. Set aside.
Heat a grill pan or skillet with some olive oil. Fry the steaks until the desired doneness. If you have a meat thermometer, grill the steaks at 145 degrees for rare, 155 degrees for medium rare and 165 degrees for well done. Remove the steaks from the grill and allow them to rest for 5 minutes before slicing.
To build the salad, place some romaine lettuce and endive into bowls. Toss in some grape tomatoes.
Place some roasted vegetables on top of the greens. I like to place them side by side rather than mixing everything. Arrange steak slices on top. Drizzle with the dressing, but if you do not want the homemade dressing, ranch dressing is also perfect for this salad.
If you like this recipe, you may also like the following recipes:
Roasted Veggies and Steak SAlad
Equipment
- 1 knife
- Measuring spoons
- measuring cup
- 2 baking sheets
- 1 Small bowl
- 1 whisk
- Indoor or outdoor grill
- tongs
Ingredients
- 8 oz. green beans, trimmed
- 1 red onion, sliced
- 2 orange peppers, sliced
- 1 zucchini, sliced into rounds
- 2 Tbsp. extra virgin olive oil
- 1-1/2 Tbsp. whole grain mustard
- Salt and pepper to taste
- 2 steaks, cooked and sliced
- 1 tsp. Italian seasoning
- 1/4 cup red wine vinegar
- 1 head romaine, sliced or Spring mix salad blend
- 3 heads 3 heads endive, sliced
- 1 container grape tomatoes, divided
- 1 Tbsp. dried oregano
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1 yellow squash, sliced into rounds
Instructions
- Heat oven to 400 degrees.
- Place green beans, orange peppers and red onion on a baking sheet.
- Place zucchini and squash on another baking sheet.
- Drizzle vegetables on both baking sheets with olive oil and whole-grain mustard.
- Season all the vegetables with salt and pepper.
- Roast in the oven for 12 minutes.
- Remove from the oven and set aside.
- While the vegetables are roasting, season the steak with Italian seasoning, salt and pepper.
- In a small bowl, combine oregano, garlic, olive oil, vinegar, and 1/2 tablespoon of whole-grain mustard. Whisk until combined. Set aside.
- Heat a grill pan or skillet with some olive oil. Fry the steaks until the desired doneness. If you have a meat thermometer, grill the steaks at 145 degrees for rare, 155 degrees for medium rare and 165 degrees for well done.
- Remove the steaks from the grill and allow them to rest for 5 minutes before slicing.
- To build the salad, place some romaine lettuce and endive into bowls. Toss in some grape tomatoes.
- Place some roasted vegetables on top of the greens. Arrange them side by side rather for a pretty presentation.
- Arrange steak slices on top.
- Drizzle with the dressing.
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