Roasted Vegetable Steak Salad
I know it’s a season for hearty, warming, and comforting dishes, but sometimes we need some leafy greens on our plate, I definitely do. So, with this in mind, I have for you a not so boring and still warm salad with roasted sweet peppers, courgettes, grilled rib-eye steak, and crumbled feta cheese.
I absolutely love roasted veggies in my salad, they are getting sweeter and soft while baking, adding different textures to the crispy mix greens. This is a very comforting combo for a healthier dinner option during cooler months.
We will add protein into the mix to make it more filling and winter-appropriate. Rib-eye steak is a perfect cut for this salad because I like the tenderness and flavour you get from that cut. You can also use flank steak, top sirloin steak, or even filet mignon – if you want a little more flavour.
You can use any vegetables you have laying around that roast well, this recipe is customizable to everyone’s liking. Same with the cheese you want to use. You can stick with feta or try it with blue cheese, goat cheese, or even chunks of camembert.
So, get your oven hot, veggies chopped and steak on the griddle. We are making the most banging salad 😊
Roasted Vegetable Steak Salad
Ingredients
- 2 Rib-eye Stakes
- 300 g Baby Potatoes
- 2 Sweet Pointed Red Peppers
- 1 Large Courgette
- 80 g Watercress
- Feta cheese
For the Dressing
- 3 tbsp Olive Oil
- 2 tbsp Light Mustard
- 1/2 tsp Lemon Juice
- 1/4 tsp Vinegar
- 1/4 tsp Italian Seasoning
Instructions
- Preheat oven to190C. Cut baby potatoes in halves and place in a small baking dish. Season with salt and pepper, add 1 tbsp of olive oil and toss the potatoes so they are all covered. Place in the oven and bake until soft and golden brown (20 to 30min).
- Meanwhile, cut peppers and courgette into bigger bite-size pieces. Place in the baking dish with 1 tbsp of olive oil and season with salt. Mix well and place in the oven for 20 to 30 min or until slightly charred and soft.
- To make the salad dressing, mix all the ingredients in a bowl and set aside.
- When the veggies and potatoes are almost ready, cook your steak to your liking on a pan or a grill, seasoning with salt and pepper beforehand. Let it rest on a board for 3-4 min before cutting.
- To assemble the salad simply place the salad leaves on your plates first, add roasted vegetables, sliced steak, and crumble feta cheese on top. Pour over some of the earlier prepared salad dressing and enjoy while still warm.