Steak Salad with Red Pepper Dressing
This salad is full of bright flavor from roasted red bell pepper, topped with seared steak, and toasted pepitas for a textural contrast.
Servings 2
Calories 561kcal
Ingredients
- 1 pound sirloin steak
- 1/2 pound mushrooms sliced
- pinch of thyme
- 1 garlic clove minced
- 1 organic romaine heart or butter lettuce sliced or torn into bite size pieces
- 1/4 pound grape or cherry tomatoes halved
- 1/4 cup olives pitted and sliced
- 2 tablespoons pumpkin seeds toasted
Dressing
- 1/3 cup roasted red peppers
- 2 tablespoons avocado oil
- 1 tablespoon sherry vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- salt and pepper to taste
Instructions
- Dry the steak well and season to taste with salt and pepper. Heat a large cast iron pan over high heat. Sear the steak, about 5 minutes per side, or to desired doneness. Set aside and let rest for at least 5 minutes. Do not clean the pan.
- Add the mushrooms to the now empty pan and cook until they are well browned, 8-10 minutes. Do not crowd the pan or the mushrooms will not brown properly. Add garlic and a pinch of thyme in the last 5 minutes of cooking. Set aside
- Make the dressing by pureeing all dressing ingredients until completely smooth.
- To assemble the salad, slice the steak against the grain Place atop the lettuce and top with tomatoes, olives, and pumpkin seeds. Drizzle with the dressing and serve.
Nutrition
Calories: 561kcal | Carbohydrates: 10g | Protein: 58g | Fat: 33g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 755mg | Potassium: 1449mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1940IU | Vitamin C: 27mg | Calcium: 111mg | Iron: 6mg