Ingredients
For 4 Serving(s)
peppercorn-steak-salad-with-roasted-carrots-and-go
- 1 onion
- 3 beets
- 1/2 lb carrots
- 2 T olive oil
- 2 T maple syrup
- salt
- pepper
- 4 steaks
- 3 T black peppercorns
- 3 T butter
- 8 c arugula
- 1 c walnuts
- 2 T balsamic vinegar
Peppercorn Steak Salad with Roasted Carrots and Gold Beets Directions
- Combine the onion, beets, and carrots in a large mixing bowl. Drizzle with olive oil and maple syrup, and sprinkle with salt and pepper.Toss to coat, then transfer to a rimmed baking sheet and spread in an even layer. Bake for 20 minutes, or until the vegetables are tender.
- Sprinkle both sides of the steaks with salt. Sprinkle the crushed peppercorns over both sides of the steaks, pressing them to stick. Melt the butter in a large skillet over medium-high heat. Cook the steaks in the skillet, turning once. For medium, it will be 10-15 minutes, or until an instant-read thermometer reads 155℉. When they are cooked to your desired doneness, transfer to a cutting board and tent with aluminum foil. Let stand for 5 minutes, then slice into thin slices against the grain.
- Divide the arugula or spinach between 4 plates. Arrange the sliced steak over the greens, then top with the roasted vegetables, crumbled goat cheese, and walnuts. Finish each salad with a drizzle of balsamic vinegar.