Rosemary Garlic Steak Salad (Printable Recipe)
Hearty salad with juicy steak, roasted squash, and creamy feta for a satisfying, flavourful dish.
# Ingredients You'll Need:
→ Steak
01 -
2 steaks (sirloin or flank), trimmed of visible fat
02 -
1 teaspoon dried rosemary
03 -
1/2 teaspoon garlic powder
04 -
Sea salt and black pepper, to taste
05 -
Olive oil spray, for cooking
→ Salad Base
06 -
4 cups baby greens
07 -
1 cup butternut squash, cubed
08 -
1/2 teaspoon paprika
09 -
Olive oil spray, for roasting
10 -
1/3 cup crumbled feta cheese
→ Tomato Onion Mix
11 -
12 cherry tomatoes, halved
12 -
1/2 red onion, thinly sliced
13 -
1 tablespoon balsamic vinegar
14 -
2 teaspoons olive oil
15 -
1 teaspoon dried parsley
16 -
Pinch of dried oregano
17 -
Sea salt and black pepper, to taste
→ Dressing
18 -
1 tablespoon balsamic vinegar
19 -
2 teaspoons olive oil
20 -
1 teaspoon chopped parsley
21 -
1/2 teaspoon dried oregano
# Steps to Follow:
01 -
Season steaks with rosemary, garlic powder, salt, and pepper. Let rest for 20 minutes before cooking.
02 -
Preheat oven to 400°F (200°C). Toss squash with paprika, salt, and olive oil spray. Roast for 25–30 minutes until golden and tender.
03 -
Heat pan or grill to high heat. Cook steak 3–4 minutes per side for medium-rare or adjust to preferred doneness. Rest 5–10 minutes, then slice against the grain.
04 -
Combine tomatoes, red onion, balsamic vinegar, olive oil, parsley, oregano, salt, and pepper. Let sit 10–15 minutes to marinate.
05 -
Place baby greens in bowls. Top with roasted squash, tomato onion mix, crumbled feta, and steak slices.
06 -
Whisk together dressing ingredients and drizzle over salad before serving.
# Extra Tips:
01 -
For the best sear, ensure the steak is at room temperature and the pan is thoroughly preheated.
02 -
Letting the steak rest after cooking ensures juices redistribute for a more tender bite.