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Spanish Steak Salad
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Spanish Steak Salad

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Author: Darcey Olson


  • 24 oz Steak (Sirloin Strip or Flank will work great)
  • 2 Red Bell Peppers
  • 1/2 cup Goat Cheese Crumbles
  • 4 Garlic Cloves
  • 2 Springs of Rosemary
  • 3 tbsp White Wine Vinegar
  • French Baguette Optional
  • 6-7 tbsp Olive Oil
  • Spring Salad Mix


  • Remove steak from the refrigerator and let it come to room temperature.
  • Pre-heat the oven to 425.
  • Strip the rosemary leaves and crush the garlic with the back of your knife. Bundle them in foil with 1/2 tablespoon of olive oil. Place on baking sheet and set aside.
  • Cut the red pepper in strips, toss them in 1/2 tablespoon of olive oil and place on the baking sheet with the garlic and rosemary.
  • Place in the oven and bake for 15 minutes, turning the peppers halfway through.
  • 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.
  • 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.
  • Prep the baguette by cutting on the diagonal and drizzling each piece with olive oil.
  • When the steak is done, remove it from the oven and let it sit for 5 minutes.
  • Once you remove the steak, place the baguette slices in the oven for 5-6 minutes, or until browned.
  • Toss the greens with the dressing and red peppers and divide into 4 bowls. Slice the steak thinly across the grain and arrange over the lettuce. Top with the goat cheese and serve with the baguette slices.