Mixed Greens with Grilled Steak & California Walnut Romesco Recipe

Recipes

Mixed Greens with Grilled Steak & California Walnut Romesco

Submitted By: Canada

The tenderness of steak paired with crisp mixed greens and flavorful sundried tomatoes, garlic and walnuts makes this a delicious option for a starter or main course.

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

Servings: 12
Prep Time: N/A
Cook Time: N/A

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Ingredients

Walnut Romesco:

1 1/2 cups California walnuts, toasted

12 sundried tomato halves (not in oil)

3 garlic cloves

1/4 cup extra virgin olive oil

salt and pepper

Salad Dressing:

3 garlic cloves

6 tbsp fresh lemon juice

3 tbsp balsamic or red wine vinegar

1 tbsp Dijon mustard

1 cup extra virgin olive oil

1/2 cup Italian parsley or chervil, minced

1-inch thick 3 lb strip loin or sirloin steaks

36 cups mixed greens

Directions

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 100 g of steak.
Drizzle with 2 tbsp dressing. Garnish with 2 tbsp Walnut Romesco.