Mixed Greens with Grilled Steak & Walnut Romesco
Total Time
30 Mins
Serves
12
Meal
Dinner Lunch
Description
Adapted from Chef/Owner Ethan Stowell, Union Restaurant, Seattle, WA
Ingredients
Walnut Romesco
1 1/2 cups
California walnuts
, toasted
12
tomato halves
, sun-dried (not in oil)
3
garlic cloves
1/4 cup
extra-virgin olive oil
Salt and pepper
Salad Dressing
3
garlic cloves
6 tablespoons
lemon juice
, fresh
3 tablespoons
balsamic or red wine vinegar
1 tablespoon
Dijon mustard
1 cup
extra virgin olive oil
1/2 cup
Italian parsley or chervil
, minced
1-inch thick, 3-pound
strip loin
or sirloin steaks
36 cups
mixed greens
PREPARATION
Walnut Romesco
Place walnuts, tomatoes and garlic in food processor.
Pulse until finely chopped; add oil and pulse only until blended. Season with salt and pepper; set aside.
Salad Dressing
Mix garlic with salt; add lemon juice, vinegar and mustard. Whisk in oil, add parsley.
Grill steaks to medium doneness. Let rest 15 minutes before sliced across the grain into thin diagonally sliced strips.
For each serving, plate 3 cups mixed greens; top with approximately a 1/4 pound of steak.
Drizzle with 2 tablespoons dressing. Garnish with 2 tablespoons Walnut Romesco.
NUTRITION
Calories:
490 cal
Total Fat:
40 g
Polyunsaturated Fat:
10 g
Cholesterol:
55 mg
Sodium:
310 mg
Carbohydrates:
13 g
Dietary Fiber:
5 g
Protein:
26 g
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