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Two Crispy Romesco Rice Steak Salads in white bowls on a wooden background.

Crispy Romesco Rice Steak Salad

This flavour packed salad takes left over romesco sauce and turns it into a crunchy, savoury and fresh meal sized salad packed with roasted vegetables and juicy sirloin steak.
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Course: Dinner, Lunch
Cuisine: American, Fusion, Spanish
Keyword: Beef, Dinner, Lunch, Salad, Steak
Servings: 2 Servings

Equipment

  • Sheet Pans
  • Cutting Board
  • Measuring Cups and Spoons
  • Chefs Knife
  • Frying Pan
  • Tongs
  • Mixing Bowls

Ingredients

Roasted Vegetables

  • 1/2 Head Cauliflower (cut into bite sized florets)
  • 1 Red Onion (cut into 1/2" slices)
  • 1 Tbsp Olive Oil
  • 2 Tbsp Romesco
  • Salt

Crispy Romesco Rice

  • 2 Cups Pre-cooked Basmati Rice
  • 1/4 Cup Romesco
  • 2 Tbsp Olive Oil
  • Salt

Steak

  • 10 oz Sirloin (tempered for 30 minutes)
  • Salt
  • Pepper
  • Vegetable Oil

Salad

  • 1/2 Lemon
  • 1/4 cup Parsley (finely chopped)
  • 1 Tbsp Olive Oil
  • 1/4 cup Feta (crumbled)
  • 4 cups Mixed Greens or Arugula
  • 1/2 Cucumber (thinly sliced)
  • Microgreens (optional)

Instructions

  • Preheat the oven to 425F and gather two sheet pans.
  • In a large bowl thoroughly mix all of the ingredients for the roasted vegetables and evenly spread them onto one of the sheet pans.
    Without wiping the bowl add all of the ingredients for the crispy rice, stir to combine and transfer to the other sheet pan.
  • Once the oven is preheated transfer the sheet pans to the oven and bake for 20-25 minutes, stirring halfway through, until the rice is crisped and the vegetables are tender and have some charring. Then remove both sheet pans from the oven and allow them to cool.
  • Meanwhile, pat the steak dry with a paper towel and season both sides evenly with salt and pepper.
    Heat a frying pan over medium high heat with a good glug of vegetable oil. When you start to see the first whispers of the oil smoking add the steak and allow it to cook undisturbed for 2-3 minutes. At this point, the steak should easily lift from the pan and have a good sear. Cook the other side for an additional 2-3 minutes. Medium rare is 130-140F.
    Allow the steak to rest for at least 10 minutes and then thinly slice.
  • When the steak, vegetables and rice have finished cooking stir together the olive oil, juice from the lemon, parsley and feta directly in the bottom of your large mixing bowl. Add in the cucumber, greens, roasted vegetables and sliced steak then stir to combine. Taste for seasoning and add salt and pepper as necessary.
  • Divide the salad between two plates, top with microgreensif you've got 'em and enjoy!