Steak Salad with Roasted Vegetables

  • 1 medium zucchini, sliced
  • 1 handful red sweet mini peppers, sliced in half
  • 1 red onion, cut into thin strips
  • 4-6 whole baby bella mushrooms, sliced
  • 2 T. olive oil
  • 8 oz. chopped romaine lettuce
  • 1 cup mixed sliced tomatoes - I used pear, sungold, and cherokee purple tomatoes
  • 8 oz. marinated fresh mozzarella, drained and torn (reserve marinade)
  • 1 lb. sirloin steak

Preheat the oven to 350°F. While the oven is preheating, slice the zucchini, peppers, onion, and mushrooms and place on a large baking sheet. Drizzle them with olive oil, salt, and pepper. Bake them in the preheated oven for 30 minutes.

While the vegetables roast, arrange the greens, tomatoes, and torn mozzarella on 2-3 large serving plates.

While the vegetables are nearing the end of their roasting, sear the steak in a heavy skillet, ideally cast iron. After searing well on both sides, drizzle liberally with some of the reserved mozzarella marinade and cook an additional one minute on each side. Rest the steak for about 10 minutes before slicing into strips.

Add the roasted vegetables to the salad serving plates, followed by the sliced steak. If desired, drizzle the tops of the salads with any remaining mozzarella marinade and serve immediately.

  • Yields: 2-3 servings
  • Preparation Time: 45 minutes

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