Spanish Steak Salad
with Roasted Red Peppers and Rosemary-Garlic Vinaigrette
Oven-roasting takes garlic from bold and pungent to sweet and mellow. Here, garlic and rosemary are roasted together to create the base for an unbeatable vinaigrette. Drizzled over sliced steak, roasted red peppers, and tangy goat cheese, salads don't get much better than this.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Top Sirloin Steak
113 g
Spring Mix
1 unit
Red Bell Pepper
1 unit
Demi Baguette
(Contains Gluten, Barley)
28 g
Goat Cheese
(Contains Milk)
2 clove
Garlic
7 g
Rosemary
2 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
Instructions
Preheat the oven to 425°F. (To roast the red peppers, garlic and toast the baguette.) Start prepping when your oven comes up to temperature!
Prep: Wash and dry all produce. Strip 1 tbsp rosemary leaves (double for 4 people) from the stems. Crush the garlic with the flat side of your knife. Core, then thinly slice the red peppers.
Roast the peppers and garlic: Toss the red peppers on a baking sheet with a drizzle of oil. Wrap the garlic and rosemary leaves in foil with a drizzle of oil, then place it on the baking sheet. Roast in the centre of oven, stirring the peppers halfway through cooking, until they are slightly charred and the garlic is soft, 14-15 min.
Cook the steak: Meanwhile, season the steak with salt and pepper. Heat a large pan over medium heat. Add a drizzle of oil, then the steak. Sear until steak is cooked to desired doneness, 4-7 min per side. (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.)
Toast the baguette: Meanwhile, cut the baguette(s) into ½-inch slices. Transfer the peppers, garlic and rosemary to a cutting board. Finely chop the rosemary. In a small bowl, stir half the rosemary with a drizzle of oil. Arrange the bread slices on the same baking sheet and brush with the rosemary oil. Bake in the centre of the until the bread is toasted, 4-5 min.
Make the vinaigrette: Meanwhile, in a large bowl, mash the roasted garlic, remaining rosemary, vinegar and a drizzle of oil with a fork until smooth. Season with salt and pepper. Add the roasted red peppers and spring mix. Toss to coat.
Finish and serve: Slice the steak, then serve on a bed of salad with a side of toasted baguette. Sprinkle with goat cheese. Enjoy!
