Steak Salad With Roasted Red Pepper Relish
Serves 4|
Hands-On Time:
|
Total Time:
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
- 5 ounces mixed greens (about 6 cups)
Directions
- 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.
- Meanwhile, in a small bowl, mix together the roasted red peppers, scallions, vinegar, parsley, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and black pepper.
- Serve the steak and greens topped with the red pepper relish.
Nutritional Information
- Per Serving
- Calories 371
- Fat 21g
- Sat Fat 6g
- Cholesterol 78mg
- Sodium 597mg
- Protein 37g
- Carbohydrate 6g
- Sugar 3g
- Fiber 2g
- Iron 5mg
- Calcium 26mg
What does this mean? See
Nutrition 101
.
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Quick Tip
For an Italian-style sandwich, thinly slice leftover steak and serve it on a hoagie roll with provolone cheese and the red
pepper relish.
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