Roasted Garlic and Rosemary Steak Salad with Goat Cheese and Red Peppers

Roasting garlic transforms it from pungent to sweet and mellow, creating a perfect base for a bold vinaigrette. Paired with fresh rosemary, this dressing elevates a simple steak salad into something truly special.

Juicy sirloin steak is seared and roasted, then sliced and served over mixed greens with roasted red peppers, tangy goat cheese and crispy baguette toasts. Every bite is a balance of flavors and textures.

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Ingredients

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 cup Crumbled Goat CheeseView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 sprig RosemaryView ingredient guideLike ingredientDislike ingredient

1 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit BaguetteView ingredient guideLike ingredientDislike ingredient

4 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F. Remove the steak from the refrigerator and let it come to room temperature. Strip the rosemary leaves from the sprig and set aside. Crush the garlic cloves with the back of a knife. Core, seed and remove the white veins from the red bell pepper, then thinly slice.
2. On a baking sheet, toss the sliced bell pepper with 1/2 tablespoon olive oil, a pinch of salt and a pinch of pepper. Wrap the crushed garlic and rosemary leaves in a small piece of aluminum foil with 1/2 tablespoon olive oil. Place the foil bundle on the same baking sheet with the peppers. Roast for 15 minutes, tossing the peppers halfway through.
3. Heat 1 tablespoon olive oil in a medium oven-proof skillet over medium-high heat. Pat the steak dry with paper towels and season both sides with salt and pepper. Sear the steak for 2-3 minutes per side until golden brown. Transfer the skillet to the oven and roast for 6-8 minutes or until cooked to your desired doneness. Remove from the oven and let the steak rest on a cutting board. (If you don’t have an oven-proof skillet, transfer the steak to the baking sheet to finish roasting.)
4. Cut the baguette into 1/2-inch slices on a diagonal. Place the slices on a baking sheet, drizzle with olive oil and toast for 5-6 minutes until golden.
5. Once the garlic is softened, remove it from the foil and mash it with a fork to form a paste. Coarsely chop the roasted rosemary leaves. In a medium bowl, whisk together the roasted garlic paste, chopped rosemary, 1 tablespoon white wine vinegar and 2 tablespoons olive oil. Season the dressing with salt and pepper to taste.
6. In a large bowl, toss the mixed greens with the dressing and the roasted red peppers. Thinly slice the rested steak against the grain. Arrange the dressed greens on plates, top with sliced steak and sprinkle with crumbled goat cheese. Serve with the baguette toasts on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, ribeye or flank steak are good substitutes. Adjust cooking time as needed.

How do I know when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium, 150°F for medium-well.

Can I make the dressing ahead of time?

Yes, the dressing can be made up to 2 days in advance and stored in the refrigerator.