Nothing beats a delicious and wholesome Steak & Roast Vegetable Salad that’s both satisfying and packed with nutrients. This dish perfectly balances tender, juicy porterhouse steaks with sweet roasted pumpkin, caramelized onions, and smoky bell peppers on a bed of fresh greens. Topped with crumbled feta cheese, crunchy toasted hazelnuts, and a homemade rosemary-infused dressing, this salad is both flavorful and filling. Whether you’re looking for a protein-rich meal or a fresh, vibrant dish, this steak salad recipe is sure to impress!
Why You’ll Love This Recipe
- High in Protein and Nutrients – A great mix of lean protein, fiber, and healthy fats.
- Perfectly Balanced Flavors – A combination of savory steak, sweet roasted vegetables, tangy feta, and nutty hazelnuts.
- Quick and Easy to Make – Ready in just 40 minutes, making it ideal for a weeknight dinner or a special occasion.
- Versatile and Customizable – Swap ingredients to fit your dietary preferences or seasonal produce.
- Naturally Gluten-Free – A wholesome meal that fits various dietary needs.
Ingredients for Steak & Roast Vegetable Salad
For the Salad:
- 4 porterhouse steaks (5 oz each)
- 1 lb pumpkin, seeds removed
- 2 red onions, cut into wedges
- 2 large red bell peppers, seeds removed and cut into strips
- 14 oz baby spinach, arugula, or mixed greens
- 3.5 oz feta cheese, crumbled
- 1/2 cup toasted hazelnuts, chopped
- Olive oil
- Salt and black pepper, to taste
For the Dressing:
- 1 tablespoon red wine vinegar
- 1/4 cup olive oil
- 2 teaspoons fresh rosemary, chopped
Step-by-Step Instructions
1. Prepare the Vegetables
Preheat your oven to 350°F (175°C). Cut the pumpkin, red onions, and bell peppers into even-sized pieces for even roasting. Line a baking sheet with parchment paper, arrange the vegetables, and drizzle them with 1 tablespoon of olive oil. Season with salt and black pepper.
2. Roast the Vegetables
Bake the prepared vegetables for 25-30 minutes, or until they become tender and slightly golden. Once done, remove them from the oven and set aside to cool slightly.
3. Prepare the Steaks
Let the porterhouse steaks sit at room temperature for about 20 minutes before cooking. Drizzle each steak with a bit of olive oil and season with salt and black pepper.
4. Cook the Steaks
Heat a cast-iron skillet or grill pan over high heat. Cook each steak for 3-5 minutes per side, depending on your preferred doneness:
- Rare: 125°F (52°C)
- Medium-rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Medium-well: 150°F (66°C)
- Well-done: 160°F (71°C)
Once cooked, transfer the steaks to a cutting board, cover loosely with foil, and allow them to rest for 5 minutes to retain their juices.
5. Make the Dressing
In a small bowl, whisk together red wine vinegar, 1/4 cup olive oil, and chopped fresh rosemary. Season with salt and black pepper to taste.
6. Assemble the Salad
On a large serving platter, arrange the baby spinach, arugula, or mixed greens as a base. Top with the roasted vegetables, crumbled feta cheese, and toasted hazelnuts. Drizzle with the homemade dressing.
7. Serve and Enjoy!
Serve the rested steaks alongside the salad, or slice the steaks and mix them into the salad for a more integrated dish. Enjoy your hearty and nutritious steak salad!
Pro Tips for the Best Steak & Roast Vegetable Salad
- Choose High-Quality Steak: Opt for grass-fed porterhouse steaks for the best flavor and texture.
- Don’t Skip the Resting Time: Resting the steaks helps retain their juices, keeping them tender and flavorful.
- Roast the Vegetables Evenly: Cut vegetables into uniform pieces for even roasting.
- Customize the Salad: Add avocado, grilled mushrooms, or sun-dried tomatoes for extra flavor.
- Store Leftovers Properly: Keep in an airtight container in the fridge for up to 3 days.
Health Benefits of Steak & Roast Vegetable Salad
This high-protein salad is not only delicious but also packed with nutrients:
- Lean Protein: Steak is an excellent source of high-quality protein, essential for muscle growth and repair.
- Healthy Fats: Olive oil and hazelnuts provide monounsaturated fats, which support heart health.
- Vitamins & Antioxidants: Pumpkin, bell peppers, and spinach offer a range of vitamins A, C, and K, which help boost immunity and skin health.
- Fiber-Rich Ingredients: The vegetables and greens provide dietary fiber, aiding digestion and promoting fullness.
FAQs About Steak & Roast Vegetable Salad
Q1: Can I use a different cut of steak?
Yes! You can substitute ribeye, sirloin, or flank steak for porterhouse.
Q2: Can I grill the vegetables instead of roasting them?
Absolutely! Grilling adds a smoky flavor to the vegetables, enhancing the dish.
Q3: What can I use instead of feta cheese?
Try goat cheese, blue cheese, or parmesan for a different taste.
Q4: How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Keep the dressing separate to prevent sogginess.
Q5: Can I make this salad ahead of time?
Yes! Roast the vegetables and prepare the dressing in advance. Assemble the salad just before serving.
Q6: What sides pair well with this dish?
This salad pairs well with garlic bread, roasted potatoes, or a light soup.
Conclusion
This Steak & Roast Vegetable Salad is a nutrient-packed, protein-rich meal that offers a perfect balance of flavors and textures. The tender, juicy steak, combined with sweet roasted vegetables, crunchy hazelnuts, and tangy feta cheese, creates a delightful contrast in every bite. Whether you’re looking for a hearty lunch, a light yet satisfying dinner, or a show-stopping dish for gatherings, this recipe delivers. Try this delicious, wholesome salad today, and enjoy a restaurant-quality meal at home!