Steak Salad With Roasted Red Pepper Relish

Steak Salad With Roasted Red Pepper Relish
Kana Okada
Got leftover steak? Thinly slice the meat and serve it on a hoagie roll with provolone cheese and the red pepper relish for an Italian-style sandwich the next day.

Get the recipe for Steak Salad With Roasted Red Pepper Relish.
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Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

2
tablespoons
plus 1 teaspoon olive oil
1 1/2
pounds
skirt steak, cut into 4 pieces
kosher salt and black pepper
1/2
cup
chopped roasted red peppers
2
scallions, thinly sliced
2
tablespoons
red wine vinegar
1
tablespoon
chopped fresh flat-leaf parsley leaves
5
ounces
mixed greens (about 6 cups)

Directions

  1. Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon salt and ¼ teaspoon black pepper and cook, 3 to 5 minutes per side for medium-rare. Let rest for 5 minutes before slicing.
  2. Meanwhile, mix together the roasted red peppers, scallions, vinegar, parsley, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and black pepper in a small bowl.
  3. Serve the steak and greens topped with the red pepper relish.
Dawn Perry
November 2012

Nutritional Information

  • Per Serving
  • Calories 371
  • Fat 21 g
  • Sat Fat 6 g
  • Cholesterol 78 mg
  • Sodium 597 mg
  • Protein 37 g
  • Carbohydrate 6 g
  • Sugar 3 g
  • Fiber 2 g
  • Iron 5 mg
  • Calcium 26 mg
What does this mean? See Nutrition 101.

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