Mixed Greens with Grilled Steak and Walnut Romesco Recipe

Mixed Greens with Grilled Steak and Walnut Romesco Recipe

  • 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 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 strip loin or sirloin steaks
  • 36 cups mixed greens
  1. Walnut Romesco: 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.
  3. Salad Dressing: Mix garlic with salt; add lemon juice, vinegar and mustard. Whisk in oil, add parsley.
  4. Grill steaks to medium doneness. Let rest 15 minutes before sliced across the grain into thin diagonally sliced strips.
  5. For each serving, plate 3 cups mixed greens; top with approximately 100 g of steak.
  6. Drizzle with 2 tbsp dressing. Garnish with 2 tbsp Walnut Romesco.
Recipe of the Day|