Steak Salad With Roasted Red Pepper Relish

steak-salad
Photo by Kana Okada
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 371 calories
    • 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

Ingredients

  1. Check 2tablespoons plus 1 teaspoon olive oil
  2. Check 1 1/2pounds skirt steak, cut into 4 pieces
  3. Check kosher salt and black pepper
  4. Check 1/2cup chopped roasted red peppers
  5. Check 2 scallions, thinly sliced
  6. Check 2tablespoons red wine vinegar
  7. Check 1tablespoon chopped fresh flat-leaf parsley leaves
  8. Check 5ounces 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.