Spanish Steak Salad

🥘 Ingredients

• baguette
  2 unit
• crumbled goat cheese
  ½ cup
• garlic
  4 clove
• mixed greens
  4 oz
• olive oil
  1/2 c
• pepper
• red bell pepper (thinly sliced)
  2 unit
• rosemary
  2 sprig
• salt
• sirloin steak
  24 oz
• white wine vinegar
  2 tbsp

🍳 Cookware

• baking sheet
• aluminum foil
• medium oven-proof pan
• paper towels
• medium bowl

1. 

   1

   Preheat oven to 425°F. Remove sirloin steak from fridge and allow to come to room temperature. Strip the leaves from rosemary and crush garlic with the back of a knife. Core, seed, and remove the white veins from red bell pepper . Toss the bell pepper on a baking sheet with ½ tbsp olive oil and a pinch of salt and pepper . Wrap the garlic and rosemary in aluminum foil with another ½ tbsp olive oil. Place the foil bundle on the baking sheet with the peppers. Roast for ⏱️ 15 minutes , tossing peppers halfway through.

   sirloin steak: 24 oz, rosemary: 2 sprig, garlic: 4 clove, red bell pepper: 2 unit (thinly sliced), olive oil: 1/2 c, salt, pepper
2. 

   2

   Heat 1 tbsp olive oil in a medium oven-proof pan over medium-high heat. Pat the steak dry with paper towels and season with salt and pepper on both sides. Cook for ⏱️ 3 minutes per side, or until golden brown. Transfer the pan to the oven and roast for ⏱️ 8 minutes , or until cooked to desired doneness. Set aside to rest. Hint: If you don't have an oven-proof pan, transfer the steak to the baking sheet to finish cooking.
3. 3

   Cut baguette into ½-inch slices on a diagonal. Place the bread on a baking sheet, drizzle with olive oil, and toast for ⏱️ 6 minutes .

   baguette: 2 unit
4. 

   4

   Meanwhile, once the garlic is softened, mash with a fork to form a paste. Coarsely chop the rosemary leaves. To make the dressing, whisk together the roasted garlic, rosemary, white wine vinegar , and 2 tbsp olive oil in a medium bowl . Season with salt and pepper.

   white wine vinegar: 2 tbsp
5. 5

   Toss mixed greens in the dressing with the roasted peppers. Thinly slice the steak against the grain and arrange over a bed of the greens. Top with crumbled goat cheese and serve with the baguette toasts on the side.

   mixed greens: 4 oz, crumbled goat cheese: ½ cup