Some salads are just wilty lettuce and goopy dressing. This is not that salad. This beast is made with fresh, roasted veggies and tender, juicy steak.
Ingredients:
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
1 ½ tablespoons whole grain mustard
Kosher salt and freshly ground pepper
1 pound sirloin steak about ½ inch trimmed of excess fat
1 teaspoon Italian seasoning
¼ cup red wine vinegar
1 head romaine lettuce thinly sliced
3 heads Belgian endive thinly sliced
Directions:
Step 1: Preheat the oven to 400 degrees. Place the green beans and onions on 1 baking sheet and the carrots and potatoes on another; toss each with ½ tablespoon olive oil and ½ tablespoon mustard. Season with salt and pepper. Roast until tender and crisp, about 12 minutes for the beans and onions and about 20 minutes for the carrots and potatoes.
Step 2: Sprinkle the steak with the Italian seasoning and 12/2 teaspoon each salt and pepper. Heat the remaining 1 tablespoon 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 5 minutes.
Step 3: Let the skillet cool slightly, and then add the vinegar, the remaining ½ tablespoon mustard and ¼ teaspoon salt. Cook over medium heat.
Step 4: Toss the romaine and endive with the roasted vegetable and all but 1 tablespoon of the vinegar mixture in a large bowl. Slice the steak serve over the salad. Drizzle with the reserved vinegar mixture.
