Crispy Romesco Rice Steak Salad

This Crispy Romesco Rice Steak Salad is vibrant, hearty and combines crispy rice, tender steak, and romesco sauce to keep your taste buds intrigued with bold flavour and a variety of textures!

While I’m aware there are some steak purists out there who feel like a good steak should be left alone, the one and only star of the show, I hope this recipe will sway even the biggest steak salad skeptics. All of the flavours here are large and in charge. We’ve got rich and savoury elements from the steak, charred vegetables and crispy rice balanced with so much freshness from crisp slices of cucumber, lemon and a mitt full of parsley.

You might look at this recipe with irritation, because it’s one that requires you to make a whole other recipe first, and I get that because I am incredibly lazy. But one of the ways I have learned to eat deliciously more consistently is by having little bits and bobs around, and Romesco is one of those super versatile sauces that you should just keep on hand and will make this meal and many others a breeze.

Ingredient Breakdown

• Cauliflower & Red Onion: Roasting these vegetables brings out their natural sweetness, adds additional flavour with its light charring, and adds a great texture to the salad.
• Crispy Romesco Rice: Tossing the rice in romesco and oil before roasting offers crunch and deepens the savoury flavours of the sauce.
• Sirloin Steak: By simply seasoning the steak with salt and pepper the other flavours in the salad can really shine through.
• Salad Garnishes: Fresh greens, crisp cucumber, lemon and crumbly feta bring a fresh contrast to the richness of the steak, rice and roasted vegetables.
• Romesco Sauce: With its smoky, tangy depth this sauce plays against the bold flavours of the other ingredients.

Step-by-Step Recipe Instructions

1. Prepare the crispy romesco rice and vegetables

• Preheat oven to 400F and prepare two baking sheets.
• Toss cauliflower florets and red onion slices with olive oil, romesco and a pinch of salt and transfer to one of the baking sheets.
• Toss the rice with olive oil, romesco and a pinch of salt and transfer to the second baking sheet.
• Roast in the oven for 20-25 minutes, flipping halfway through until tender and slightly charred.

2. Cook the Steak

• Preheat a cast iron skillet or grill pan with a little vegetable oil over medium-high heat.
• Season the sirloin steak with salt and pepper.
• Sear the steak for 2-3 minutes per side (for medium-rare). Adjust cooking time based on your desired doneness.
• Let the steak rest for 10 minutes before slicing against the grain into thin strips.

4. Prepare the Salad

• In a large mixing bowl whisk together the olive oil, lemon juice, parsley and crumbled feta.
• Season to taste with salt.

5. Assemble the Salad

• Add the mixed greens, cucumber, sliced steak, crispy rice and roasted vegetables to the mixing bowl and still to combine.
• Divide between two plates and garnish with microgreens if desired.

Make it your own!

• Customize the Veggies: Feel free to switch up the veggies! Roasted sweet potatoes, baby potatoes or zucchini would be great alternatives to cauliflower and onion.
• Romesco Variations: If you want a more intense romesco flavour, try adding a bit of smoked paprika or a pinch of cayenne pepper to the sauce.
• Steak Variations: If you don’t have sirloin, a ribeye is a great alternative.

Meal Prepping?

A lot of this Crispy Romesco Rice Steak Salad can be made in advance. But if you plan on storing it, it’s best to leave the mixed greens out and add them when you are ready to eat!