The weather is (hopefully) turning, which means warm weather is coming, which means we’re all wanting to lose those lingering 5 pounds. (Why does it always seem to be five FIVE pounds?!) Anyway, I just got The Food Network’s Bacon Issue, which I definitely perused but had to put down. Instead, I rounded up their 2012 “Light Issue” and found their Roasted Vegetable and Steak Salad, which looked pretty simple to make and takes only about 30 minutes.
First, you start with some beautiful, crisp trimmed green beans. Which, when tossed with red onions and some olive oil and whole grain mustard look like this,
But when roasted for 12 minutes, look like this:
Beautiful, yes?
Then some sliced small russet potatoes and carrots, also tossed with olive oil and whole grain mustard….
…get a bit of roasting….
A sirloin steak bought at Whole Foods is fully seasoned and cooked over very high heat and is completely mouth-watering.
And when you put everything all together, everything comes together in a beautiful, colorful, crunchy and tasty salad, perfect for a dinner party for four, or for you and your hubby — and have the leftovers for lunch the next day.
Roasted Vegetables and Steak Salad by The Food Network
Serves 4
Below is the recipe from The Food Network. I edited the instructions so that the meal comes out at the same time, due to the different vegetable roasting and steak cooking times. I just thought it would be easier to follow. Also, my editorial in italics below.
8 ounces green beans, trimmed
1 small red onion, thinly sliced
4 carrots, thinly sliced
2 small russet potatoes, thinly sliced
2 tablespoons extra-virgin olive oil
11/2 tablespoons whole-grain mustard
Kosher salt and freshly ground pepper
1 pound sirloin steak (about 1/2 inch thick), trimmed of excess fat
1 teaspoon Italian seasoning
1/4 cup red wine vinegar *I didn’t have red wine vinegar, but used a mixture of champagne and apple cider vinegar and it turned out amazing.
1 head romaine lettuce, thinly sliced
3 heads Belgian endive, thinly sliced *We’re not Belgian endive fans, so we left this out
Preheat the oven to 400 degrees F. Place the carrots and potatoes on one baking sheet and the green beans and onion on another baking sheet. Toss each with 1/2 tablespoon olive oil and 1/2 tablespoon mustard. Season with salt and pepper.
Put the carrots and potatoes into the oven for 20 minutes. Make sure to set a timer. With 12 minutes left to go, pop in the green beans and onions into the oven and roast for the balance 12 minutes. Both sets of vegetables should be tender and crisp.
With 10 minutes left to go, sprinkle the steak with Italian seasoning. *I didn’t have Italian seasoning, so I just sprinkled the steak with salt and pepper. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak; cook 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest for 5 minutes.
By the time the steak is done, the vegetables should be just about done and you can let the roasted vegetables and steak both rest.
In the meantime, let the skillet cool slightly and add the vinegar, the remaining 1/2 tablespoon mustard and 1/4 teaspoon salt. Cook over medium heat, scraping up any browned bits for 1 minute.
In a large bowl, toss your greens and roasted vegetables together with all but 1 tablespoon of the vinegar mixture. Slice the steak, put over the salad, and drizzle with the remaining vinegar mixture.
Click here for The Food Network article