ROAST VEGGIE STEAK SALAD
Seasoned roast veggies combine with pan fried rump steak and a creamy, nutty dressing in this easy steak salad.
Don’t be fooled by the word “salad”! This is no wimpy steak salad – while it’s not overly high in carbs, it’s definitely filling.
The roast veggies and almonds are coated in a moreish seasoning, and the dressing adds an interesting twist – it’s nice and creamy thanks to nut butter or tahini rather than dairy.
Feta is included as an optional extra, as I realise I’ve used it in a lot of recipes lately! I can definitely recommend it though 😉
I recently purchased a new frying pan and I’m not sure if it was coincidence or not, but the steak was cooked to absolute perfection! It got me thinking, would you be interested in seeing a list of my favourite kitchen utensils? Let me know if this sounds useful (or not)!
ROAST VEGGIE STEAK SALAD
Seasoned roast veggies combine with pan fried rump steak and a creamy, nutty dressing in this easy steak salad. This is no wimpy salad - it’s guaranteed to fill you up!
Ingredients
SALAD
- 500 g red kumara (1lb 2oz)
- 1 small cauliflower
- 2 carrots
- 2 Tbsp olive oil
- 1 1/2 Tbsp soy sauce
- 1 1/2 tsp garlic powder
- 1 1/2 tsp ground paprika
- 1 tsp ground cumin
- 1 tsp onion powder
- 1/3 cup whole almonds (53g)
- 1/2 small red onion
- 80 g baby spinach (2.8oz)
- 100 g feta cheese (3.5oz) (optional)
DRESSING
- 3 Tbsp almond or cashew butter, or tahini
- 3 Tbsp water
- 2 1/2 Tbsp lemon juice
- 1 Tbsp honey
- 1 Tbsp olive oil
- 1/2 Tbsp soy sauce
- 1/2 tsp garlic powder
STEAK
- 550 g beef rump steaks (1lb 3oz)
- 2 tsp olive oil
Instructions
PREPARE SALAD
Preheat oven to 200ºC (390ºF) fan bake and line two large oven trays with baking paper. Scrub kumara clean and dice into 2cm / 0.8in pieces. Cut cauliflower into florets. Roughly chop carrots into 2cm / 0.8in pieces. Arrange on prepared trays.
Place oil, soy sauce, garlic powder, paprika, cumin and onion powder in a small jar. Season with a little salt and pepper and shake until well combined. Pour most of the mixture (reserve about 1 tablespoon) over the veggies and toss to combine. Arrange in a single layer and bake for 20 minutes.
Add almonds to remaining tablespoon of seasoning mixture and shake to coat. Finely slice red onion.
MAKE DRESSING
Meanwhile, combine all dressing ingredients in a bowl or jar and whisk or shake to combine. Season to taste with salt and pepper.
COOK STEAK
Rub steaks all over with oil and season with salt and pepper.
Once veggies have cooked for 20 minutes, scatter almonds on trays and cook for a further 10 minutes.
Heat a large frying pan on medium-high. Add steak and cook for 3 minutes each side (for medium-rare). Remove steak onto a board, cover with foil and leave to rest for 5 minutes.
SERVE
Divide spinach between individual serving plates. Top with roast veggies, almonds, onion and feta. Thinly slice steak and arrange on top. Drizzle with dressing.
Recipe Notes
WINE MATCH: A Cabernet Sauvignon.
GLUTEN-FREE OPTION: Use gluten-free soy sauce.
INGREDIENT SWAPS / NOTES: You could use potatoes instead of kumara, and broccoli instead of cauliflower (add broccoli 10 minutes after the other veggies have been cooking, otherwise it will burn). Brown sugar can be used in place of the honey. If you don’t like steak, try chicken tenderloins instead (cook for a few extra minutes, until fully cooked through).
MAKE IT VEGETARIAN: Swap steak for haloumi (omit feta) or vegetarian sausages.
STORING AND REHEATING: Refrigerate individual portions in containers, keeping dressing separate. Reheat in the microwave and add dressing just before serving.
