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Mixed Greens with Grilled Steak & Walnut Romesco

Mixed Greens with Grilled Steak & Walnut Romesco

Steak on top of lettuce with fabulous dressing and flavorful romesco will satisfy everyone.

  • Duration
  • Cook Time
  • Prep Time
  • 12 ServingsServings


Walnut Romesco

  • 1 1/2 cups California walnuts, toasted
  • 12 sundried tomato halves (not in oil)
  • 3 garlic cloves
  • 1/4 cup extra virgin olive oil
  • salt and pepper

Salad Dressing

  • 3 garlic cloves
  • 6 tbsp fresh lemon juice
  • 3 tbsp balsamic or red wine vinegar
  • 1 Tbsp Dijon mustard
  • 1 cup extra virgin olive oil
  • 1/2 cup Italian parsley or chervil, minced
  • 1- inch thick 3 lb steaks
  • 36 cups mixed greens


Walnut Romesco:
Place walnuts, tomatoes and garlic in food processor.
Pulse until finely chopped; add oil and pulse only until blended. Season with salt and pepper; set aside.

Salad Dressing:
Mix garlic with salt; add lemon juice, vinegar and mustard. Whisk in oil, add parsley.
Grill steaks to medium doneness. Let rest 15 minutes before sliced across the grain into thin diagonally sliced strips. For each serving, plate 3 cups mixed greens; top with approximately 100 g of steak.
Drizzle with 2 tbsp dressing. Garnish with 2 tbsp Walnut Romesco.

Source: California Walnut Board