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Recipe Detail

Steak Salad

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Number of Servings:

Ingredients:

  1. 3 each - poblano peppers seeded and diced
  2. 2 each - red finger, Fresno or serrano chilis seeded and diced
  3. 10 each - shallots
  4. 2 tablespoons - olive oil
  5. 2 tablespoons - tomato paste
  6. 4 tablespoons - red wine vinegar
  7. 2 each - 16 oz NY strip steaks or shell steaks
  8. 1 pinchs - salt and pepper
  9. 1 pints - cherry tomatoes halved
  10. 4 ounces - baby arugula

Directions:

1. Preheat oven to 450°.
2. Roast peppers and chilis until charred, 10-15 minutes.
3. Toss shallots with olive oil and roast until tender, 35-40 minutes. Let cool and chop into 1" pieces.
4. Combine peppers, chilis, tomato paste, and vinegar. Add shallots.
5. Turn oven down to 400°. Season steaks with salt and pepper. Roast until medium rare, 8-10 minutes per side. Let rest for 5 minutes, then slice thinly and toss with pepper-shallot mixture, tomatoes, and arugula.


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