Spanish Steak Salad
with Red Pepper & Roasted Garlic Vinaigrette
Oven roasting transforms pungent garlic into a sweet, mellow ingredient that improves just about everything. Here, garlic and rosemary are roasted together to create the base for a killer vinaigrette. When drizzled over sliced steak, roasted red peppers, and tangy goat cheese, salads don't get much better than this.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Steak de bœuf
56 g
Mélange printanier
1 pièce(s)
Poivron rouge
¼ tasse(s)
Fromage de chèvre
(Contient Lait)
2 gousse(s)
Ail
1 pièce(s)
Romarin
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
1 pièce(s)
Demi-baguette
(Contient Gluten, Orge)
Pas inclus dans votre livraison
4 cs
Huile*
pièce(s)
Sel*
pièce(s)
Poivre*
Informations nutritionnelles
Instructions
Prep: Preheat oven to 425°F. Wash and dry all produce. Strip the rosemary leaves from the stems. Crush the garlic cloves with the flat side of your knife.
Roast the peppers and garlic: Toss the red bell peppers on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Wrap the garlic and rosemary leaves in foil with a drizzle of oil. Arrange the foil bundle and peppers on one side of the baking sheet. Bake in centre of oven, stirring the peppers halfway through baking, until they are slightly charred and the garlic is soft, about 15 min.
Cook the steak: Season the steak on both sides with salt and pepper. Heat a large pan over medium-high heat. Add a drizzle of oil, then steak to the hot pan. Cook until browned, 2 to 3 min per side. Transfer the steak to the other side of baking sheet in the oven. Bake in centre of oven until steak is cooked to desired doneness, 4 to 8 min. (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F. The steak may finish cooking before the peppers.) Set the steak aside to rest for 5 min.
Toast the baguette: Cut the baguette(s) into ½-inch slices. Once the peppers, garlic and steak are done baking, transfer them from the baking sheet to a cutting board. Arrange the bread slices on the baking sheet and drizzle with oil. Bake until slices are toasted, about 5 min.
Make the vinaigrette: Meanwhile, mash the roasted garlic with a fork in a large bowl until smooth. Finely chop ½ tsp roasted rosemary (or 1 tsp for 4 people). Stir into garlic with white wine vinegar (DO: measure) and a drizzle of oil. Season with salt and pepper. Add roasted red peppers and spring mix. Toss to coat.
Plate: Thinly slice the steak against the grain. Serve sliced steak on a bed of salad and crumble goat cheese overtop. Serve with toasted baguette. Enjoy!