Mixed Greens with Grilled Steak & Walnut Romesco

Mixed Greens with Grilled Steak & Walnut Romesco

Adapted from Chef/Owner Ethan Stowell, Union Restaurant, Seattle, WA


For the Walnut Romesco:

  • 1 1/2 cups California walnuts, toasted
  • 12 sun-dried tomato halves (not in oil)
  • 3 garlic cloves
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper

For the Salad Dressing:

  • 3 garlic cloves
  • 6 tablespoons fresh lemon juice
  • 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


For The Walnut Romesco:

  1. Place walnuts, tomatoes and garlic in food processor.
  2. Pulse until finely chopped; add oil and pulse only until blended. Season with salt and pepper; set aside.

For The Salad Dressing:

  1. Mix garlic with salt; add lemon juice, vinegar and mustard. Whisk in oil, add parsley.
  2. Grill steaks to medium doneness. Let rest 15 minutes before sliced across the grain into thin diagonally sliced strips.
  3. For each serving, plate 3 cups mixed greens; top with approximately a 1/4 pound of steak.
  4. Drizzle with 2 tablespoons dressing. Garnish with 2 tablespoons Walnut Romesco.