Grilled Steak Salad with Roasted Rainbow Vegetables
This Grilled Steak Salad with Roasted Rainbow Veggies + the works is my attempt to restore household equilibrium.
Eight hours after we touched down in Milwaukee after a magical five days of sightseeing, visiting friends, and eating everything within a two-foot radius of our faces in New York City, Ben and I drove to the hospital for surgery. For the sake of keeping this post appetizing, I’ll spare you the medical details, but Ben had a hip operation that has put him out of commission for the next several weeks. His new “office” is our living room floor, where he’s working almost horizontally so that he can keep his hip aligned. I’m serving as defacto nurse, a position for which I am grossly unqualified. I keep bumping into Ben’s injured leg, causing him to yelp and me to apologize profusely and then offer to bake something as an apology. Never let me into an emergency room—I’ll accidentally mix up charts, then bake brownies.
We spent last week in a beautiful vacation world, where pasta doesn’t have carbs, pork buns at midnight are the equivalent of exercise, and days cannot begin without croissants. This week, my suitcase is still in the middle of our bedroom, we’ve been surviving on an odd combination of shredded wheat and frozen turkey burgers, and my husband can’t pull up his own shorts. It’s been a time of extremes.
Tonight, I want to take a deep breath, ignore the opposing ends of the spectrum, and relax dead center with a glass of wine. Even choosing red or white wine seems too committal—bring me the rosé.
Grilled Steak Salad with Roasted Rainbow Veggies is my equilibrium meal. It’s healthy with a does of indulgence, hearty without being heavy. In a single bite, I can taste the sweetness of caramelized roasted root vegetables, the savoriness of grilled sirloin, the creamy punch of blue cheese, and the salty crunch of pistachios. This is the grand yogi master of salads.
To make the salad, I started with a gorgeous mix of rainbow beets and carrots. No matter how stretched I’m feeling, just looking at these colorful veggies fills me with appreciation for the small beauties that surround me every day. If you are not a carrot or beet fan, I imagine that roasted sweet potatoes, broccoli, cauliflower, and even Brussels sprouts would taste lovely too.
The sirloin steak is simply seasoned with olive oil, salt, and pepper and takes less than 6 minutes to grill. Though I don’t choose red meat as often as I do other options, I enjoy sirloin because it’s fairly lean and super versatile.
Nestle the grilled steak on top of mixed greens, pile them high with roasted veggies, and then finish the salad with a sprinkle of blue cheese and pistachios.
I intended this grilled steak salad to be the comfortable average between vacation extravagance and weekday doldrums, but, as you will see, the final effect of its layered flavors and textures is anything except ordinary.
Grilled Steak Salad with Roasted Vegetables
For the vegetables:
- 3 medium beets
- 4 teaspoons extra virgin olive oil, — divided
- 1/2 teaspoon kosher salt, — divided
- 1/4 teaspoon ground black pepper, — divided
- 4 medium carrots
For the steak:
- 2 top sirloin steaks — (4 ounces each)
- Extra virgin olive oil
- Kosher salt
- Ground black pepper
For the salad and dressing:
- 1/4 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 5 tablespoons extra virgin olive oil
- Mixed greens — such as spinach, mesclun, or arugula
- 3 tablespoons crumbled blue cheese
- 2 tablespoons toasted pistachios — or nuts of choice
Place oven racks in the upper and lower thirds of your oven, then preheat the oven to 400 degrees F. Peel the beets then cut into 1-inch chunks. Spread in a single layer on a baking sheet and drizzle with 2 teaspoons olive oil, sprinkle with 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Place in the oven and roast until fork tender, 35 to 40 minutes, turning once or twice throughout.
Meanwhile, peel the carrots and cut into 1 1/2 inch diagonal slices. Spread in a single layer on a second baking sheet, drizzle with 2 teaspoons olive oil, sprinkle with 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. When the beets have been in the oven for about 15 minutes, place the carrots on a second rack in the same oven and roast until fork tender, about 20 minutes. Turn the carrots once or twice throughout and rotate their position in the oven with the beets so that the vegetables cook evenly. When the vegetables are done roasting, remove from the oven and set aside.
To cook the steaks, first remove from the refrigerator and let come to room temperature. Heat a grill or a heavy cast-iron skillet over medium-high. Pat the steaks dry, brush well with olive oil, and season liberally with salt and pepper. Grill steaks for 2 to 2 1/2 minutes on each side for medium rare or 3 minutes per side for medium, or until the steaks register 125 degrees on a digital read thermometer. Remove to a plate and cover with foil. Let rest for 10 minutes, then slice.
Meanwhile, prepare the dressing: In a small bowl, whisk together the red wine vinegar, mustard, honey, salt and pepper. While whisking, slowly drizzle in the olive oil until the mixture thickens and is well combined. (Alternatively, you can shake all of the dressing ingredients together in a tightly-sealed jar.)
Place greens and roasted vegetables in the bottom of each serving bowl and top lightly with dressing. Toss to coat. Top with the sliced steak, crumbled blue cheese, toasted nuts, and a little extra dressing as desired. Serve immediately.
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I am sharing this post in partnership with Omaha Steaks, whose sirloin steak and vegetables I used to develop the recipe. You can also find this recipe on the Omaha Steaks blog, where I am a contributor. As always, all opinions are my own and thanks for supporting the brands who make it possible for me to continue to provide quality content to you!
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