| Total: | 35 min |
| Prep: | 5 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 8 ounces green beans, trimmed
- 1 small red onion, thinly sliced
- 4 carrots, thinly sliced
- 2 small russet potatoes, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 11/2 tablespoons whole-grain mustard
- Kosher salt and freshly ground pepper
- 1 pound sirloin steak (about 1/2 inch thick), trimmed of excess fat
- 1 teaspoon Italian seasoning
- 1/4 cup red wine vinegar
- 1 head romaine lettuce, thinly sliced
- 3 heads Belgian endive, thinly sliced
Instructions
- Preheat the oven to 400 degrees F. Place the green beans and onion on 1 baking sheet and the carrots and potatoes on another; toss each with 1/2 tablespoon olive oil and 1/2 tablespoon mustard. Season with salt and pepper. Roast until tender and crisp, about 12 minutes for the beans and onion, and about 20 minutes for the carrots and potatoes.
- Sprinkle the steak with the Italian seasoning and 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak; cook 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.
- Let the skillet cool slightly, then add the vinegar, the remaining 1/2 tablespoon mustard and 1/4 teaspoon salt. Cook over medium heat, scraping up any browned bits, about 1 minute.
- Toss the romaine and endive with the roasted vegetables and all but 1 tablespoon of the vinegar mixture in a large bowl. Slice the steak; serve over the salad. Drizzle with the reserved vinegar mixture.
Nutrition Facts
| Calories | 340 calorie |
| Total Fat | 12 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 46 milligrams |
| Sodium | 735 milligrams |
| Carbohydrates | 30 grams |
| Dietary Fiber | 7 grams |
| Protein | 30 grams |
Reviews
This was excellent as written! Flavors and textures were on point.
Great, simple recipe! Try it y’all. You won’t be sorry!
Birthday dinner for the wifey. My 17 yr. old son and his dad were able to do this recipe and it was a total hit.
Birthday girl was pleased.
Birthday girl was pleased.
Our twist – instead of cooking the onions, I pickled them and a little finely diced cabbage with red wine vinegar, apple cider vinegar, and a splash of balsamic with coriander leaves, salt, pepper and a dash of stevia.
Instead of sirloin, I used thin sliced round steak.
Delicious, everyone loved it. Easy to make
Very simple, easy to swap out the components with what you have – for example, instead of russets I used halved baby tri-color potatoes, and instead of the endive I swapped in an arugula mix to go with the romaine to make the leafy base. Finally I topped it with chopped raw tomatoes for color and a handful of leftover crumbled feta to add a little zing. I find FN recipes often use more pots’n’pans than necessary, hence the 4 instead of 5 stars. To save on cleanup I used only one pan to roast the vegetables, simply adding the green beans half way through the potato/carrot cooking time. Grilling the steak (let it rest on a channeled cutting board to catch the juices to use in the dressing) also saves cleaning up a frying pan and your stovetop! Simply whisk the juices with the other dressing ingredients in the same bowl in which you tossed the veggies before roasting, as the heat from the meat and vegetables warms it enough to bring out the flavor when it’s all assembled..