Seared Steak

with Green Salad and Roasted Veggies

Seared Steak with Green Salad and Roasted Veggies

A classic seared steak paired with a crisp, refreshing green salad and herb tossed roasted veggies makes this a dinner staple in any household.
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Course: Main Course
Cuisine: American
Keyword: beef, Recipes, salad, Simple Recipes, steak, vegetables
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 2 people
Calories: 325kcal


  • Cutting Board
  • Chef's Knife
  • 2 Mixing bowls
  • Saute Pan
  • Sheet Pan
  • Heat resistant spoon/spatula
  • Tongs


  • 10 oz Steak your choice
  • 2 Tbsp Balsamic Vinegar
  • 2 cloves Garlic minced
  • 1 Tbsp Thyme chopped
  • 3 oz Salad Greens your choice
  • 2 each Radish sliced
  • 1/2 each Roma Tomatoes chopped
  • 1/4 each Cucumber chopped
  • 1/4 each Onion large dice
  • 1/2 each Zucchini large dice
  • 1/2 each Yellow Squash large dice
  • 6 each Mushrooms button, quartered
  • 6 each Radish quartered
  • Salt as needed
  • Pepper as needed
  • Olive Oil as needed


  • Preheat the oven to 375 F
  • Mix the steak with balsamic, olive oil, garlic and thyme. Let it mainte 10-15 minutes.
  • Mix the zucchini, squash, mushroom, leftover radishes, and onion. Toss with olive oil, salt and pepper. Arrange veggies on a sheet pan. Roast in the oven until they are tender, about 12-17 minutes.
  • Season the steak with salt and pepper. Heat a pan on high, sear the steak 3 minutes. Flip and sear the other side, cook to your preferred doneness. Let rest
  • Toss salad greens, tomato, cucumber, and radish with a salad dressing of your choice. We suggest a nice, light red wine vinaigrette but it's ultimately up to your preference.
  • Serve and Enjoy!


Calories: 325kcal | Carbohydrates: 6g | Protein: 30g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 86mg | Sodium: 91mg | Potassium: 492mg | Fiber: 1g | Sugar: 3g | Vitamin A: 649IU | Vitamin C: 17mg | Calcium: 35mg | Iron: 3mg

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