Steak and Roasted Vegetable Salad

Ingredients

• 400 g steaks
• 2 medium bell pepper
• 1 large red onion
• 2 medium zucchini
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 cloves garlic
• 1 tablespoon rosemary
• 1 tablespoon thyme
• 100 g arugula
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Slice bell peppers, red onion, and zucchini into even strips.
3. 3Toss vegetables with 1 tablespoon of olive oil, sea salt, and black pepper, then spread on a baking sheet.
4. 4Roast vegetables for 20-25 minutes until tender and slightly caramelized, turning halfway through.
5. 5While vegetables roast, rub steak with 1 tablespoon of olive oil, minced garlic, rosemary, thyme, salt, and pepper.
6. 6Heat a skillet over medium-high heat and sear steak for 3-4 minutes per side for medium-rare, or longer depending on preference.
7. 7Let steak rest for 5 minutes, then slice thinly against the grain.
8. 8Whisk together remaining olive oil and balsamic vinegar to create a dressing.
9. 9In a large bowl, combine roasted vegetables, sliced steak, and arugula.
10. 10Drizzle with the balsamic dressing and toss gently to combine.
11. 11Serve immediately, garnished with additional fresh herbs if desired.