A Perfect Feast

Rosemary Steak and Burrata Salad Bowls are one of our favorite summer dinners. To start these bowls, I place some baby arugula in the bottom of each bowl. Next, I add roasted baby potatoes, rosemary skirt steak, and creamy Burrata cheese. Also, I add red onions, grape tomatoes, cucumbers, olives, and a Roasted Pepper Aioli. If you prefer a meatless bowl, just leave out the steak. Or, you could swap the steak for some grilled chicken.

The Equipment I Used

• A Food Processor- Use this to make the Roasted Pepper Aioli. You could also use a blender, or just finely mince the pepper by hand.
• A Cast Iron Skillet- This is my favorite skillet for searing steak. You could also use a grill pan.
• A Salad Spinner- I used this to dry my arugula.

The Ingredients Needed for Rosemary Steak and Burrata Salad Bowls

• Potatoes- In this recipe, I use baby red potatoes. You could also use large red potatoes, and just cut them in one inch chunks.
• Fresh Herbs- If you can use fresh rosemary to season the steak, and fresh oregano to season the potatoes.
• Burrata Cheese- You could also use fresh mozzarella cheese, if you prefer.
• Olives- I used Kalamata olives. Just make sure all the pits are removed.
• Cucumbers- For this salad I used English cucumbers.
• Sriracha- I added this to our aioli for some added kick.

How I Made my Steak Bowls

• First, I roasted my potatoes and my pepper.
• Next, while the potatoes and pepper roasted, I cooked the steak. To do this I started with a very hot cast iron skillet. When the skillet started to smoke, I added the steak. I seared it for about five minutes on each side. At this point the steak will be pretty rare. Since we like our steak pretty well done, I usually put the whole skillet in the oven for about ten minutes.
• Then, I made the Red Pepper Aioli.
• Finally, I added everything to the bowl and serve it up.

If you like big salads, you need to try this tender and tasty Rosemary Steak and Burrata Salad Bowl.

Rosemary Steak and Burrata Salad Bowls

A big salad bowl full of rosemary seasoned steak, cherry tomatoes, roasted baby potatoes, cucumbers, red onions, Kalamata olives, and burrata cheese. All served on a bed of arugula and dressed with a Roasted Red Pepper Aioli.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 425 kcal

Equipment

• Food processor

Ingredients

  

1x2x3x

• 4 cups baby arugula
• ½ cup sliced red onion
• ½ cup Kalamata olives, pitted
• 1 cup sliced cucumber
• 1 cup grape tomatoes, halved
• 4 small balls of Burrata cheese

For the Rosemary Steak:

• 1 pound skirt steak
• 2 tbsp. vegetable oil
• ⅛ tsp. each kosher salt and black pepper
• 1 tbsp. fresh rosemary
• juice of one lemon

For the Roasted Red Pepper Aioli:

• 1 red bell pepper
• ½ cup mayonnaise
• 1 tbsp. sriracha

For the Roasted Baby Potatoes:

• 1 pound baby red potatoes, halved
• 3 tbsp. extra virgin olive oil
• 1 tsp. garlic powder
• ¼ tsp. each kosher salt and black pepper
• 1 tbsp. fresh oregano leaves

Instructions

 

• Begin by roasting the potatoes and the red pepper ( for the aioli): Preheat the oven to 425 degrees. Bake the red pepper on a foil lined sheet pan. In a large bowl, toss the potatoes with the rest of the ingredients and then bake them on a sheet pan. Bake both the pepper and the potatoes for thirty minutes.
• While the potatoes and pepper bake, divide the arugula between four big bowls. Top each bowl with some cucumbers, tomatoes, onions, olives, and burrata.
• Next, make steak. Heat a cast iron skillet, or grill pan, to high heat. Brush the steak with vegetable oil and sprinkle with the pepper, salt, and herbs. Cook on both sides until it's cooked to your desired doneness. We like our steaks fairly well done, so I usually cook them for about ten minutes in the pan, and another ten minutes in the oven. When the steaks are done, let them rest for five minutes. Then, slice them thinly.
• While the steaks cook, make the Roasted Red Pepper Aioli: Remove the skin of the pepper. Discard the seeds and stem. Process all the ingredients in a food processor.
• Finally, to the bowls add some potatoes, steak and aioli.

Nutrition

Calories: 425kcal

Keyword beef

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