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.
Equipment
- Food processor
Ingredients
- 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
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