Spanish Steak Salad

prep:10 minutes
cook:30 minutes
Difficulty
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Show nutritional information
  • Serves: 2
  • Calories: 1423
  • Total Fat: 117g
  • Total Carbohydrate: 5g
  • Protein: 94g
Easy Spanish Steak Salad perfect for the summer! Enjoy it warm or cold. No oven needed, just slap it on the grill.

Serves: 2

Serves: 2decrease servingsincrease servings

Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Remove steak from the refrigerator and let it come to room temperature.
  2. Pre-heat the oven to 425.
  3. Strip the rosemary leaves and crush the garlic with the back of your knife. Bundle them in foil with u00bd tablespoon of olive oil. Place on baking sheet and set aside.
  4. Strip the rosemary leaves and crush the garlic with the back of your knife. Bundle them in foil with u00bd tablespoon of olive oil. Place on baking sheet and set aside.
  5. Place in the oven and bake for 15 minutes, turning the peppers halfway through.
  6. When you turn the peppers, heat 1 tablespoon of olive oil in a medium size skillet and cook the steak 2-3 minutes per side. When you remove the peppers from the oven, replace it with the steak and roast it for 10-14 minutes, depending on how you like your steak cooked. A 1" sirloin steak took about 10 minutes to cook to medium.
  7. Prepare the dressing by mashing the garlic with a fork and chopping the rosemary leaves. Add 3 Tablespoons of white wine vinegar and 2-3 Tablespoons of olive oil (to taste). Season with salt and pepper.
  8. When the steak is done, remove it from the oven and let it sit for 5 minutes.
  9. When the steak is done, remove it from the oven and let it sit for 5 minutes.

Notes

Just eliminate the french baguette!

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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