The only seasoning you need for this main course salad is Primal Kitchen® Italian Vinaigrette and Marinade. Citrus and red wine vinegar, plus thyme, basil and oregano, infuse Italian flavor into roasted vegetables and steak. Use the vinaigrette to toss the steak and roasted veg into a green salad, and the meal is done.
Italian vinaigrette makes a great marinade for meat, tenderizing with vinegar and lemon, and adding flavor with dried herbs and seasonings. Oil in the vinaigrette keeps meat moist and succulent, but all too often it’s industrial seed oil that you don’t want touching your grass-fed steak. That’s where Primal Kitchen® vinaigrettes are different. Primal Kitchen Italian Vinaigrette and Marinade is made with pure avocado oil and high in monounsaturated fats. Healthful and convenient, this vinaigrette makes it easy to eat right and eat well.
Servings: 4
Time in the Kitchen: 25 minutes, plus 30+ minutes to marinate
Ingredients
- 1 pound skirt steak (or other cut of steak, like rib-eye or New York) (450 g)
- ½ cup plus ¼ cup Primal Kitchen Italian Vinaigrette and Marinade (120 ml plus 60 ml)
- 3 yellow squash, cut into ½-inch rounds
- 3 zucchini, cut into ½-inch rounds
- 1 red onion, thinly sliced
- 8 ounces cherry tomatoes, halved (230 g)
- A few handfuls mixed greens or arugula
- Fresh basil and oregano, for garnish
- Salt and pepper
Instructions
Preheat oven to 425 ºF/218 ºC.
In a sealable plastic bag (or glass dish), combine steak with ½ cup Primal Kitchen Italian Vinaigrette and Marinade. Toss to coat. Marinate a minimum of 30 minutes, but ideally 2 hours or more.
On a large rimmed sheet pan, toss yellow squash, zucchini, red onion and tomatoes with remaining ¼ cup Italian Vinaigrette and Marinade. Toss well so all the vegetables are lightly coated. Season with salt and pepper. Recipe Tip: For veggies that are lightly browned and crispy around the edges, spread the vegetables out onto two sheet pans instead of just one
Roast vegetables 30 to 35 minutes, stirring once or twice, until done.
Turn broiler to high. Cover a rimmed baking sheet with foil. Remove steak from marinade, shaking off excess liquid. Broil 3 minutes a side, for medium-rare. *The steak can be grilled, instead of broiled.
Slice steak and toss with roasted vegetables, plus torn fresh basil and oregano leaves. Add mixed greens. Dress the salad with Primal Kitchen Italian Vinaigrette and Marinade.
The post Italian Vinaigrette Steak and Roasted Veggie Salad appeared first on Mark's Daily Apple.
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