Steak on top of lettuce with fabulous dressing and flavorful romesco will satisfy everyone.
Mixed Greens with Grilled Steak & Walnut Romesco
Servings
12 Servings
Ingredients
- 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
- 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
Instructions
- 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
I LOVE Steak Salads and the Walnut Romanesco sounds amazing! and I love making my own Dijon Vinaigrette, so much better than anything bottled.
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I’ve made this sauce with almonds (can’t use walnuts) and served it with grilled London broil. Absolutely wonderful.