Steak Salad Sunday Part 38: Roasted Carrot Steak Salad with Calabrian Chili Vinaigrette

Name: Steak Salad Sunday Part 38: Roasted Carrot Steak Salad with Calabrian Chili Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup arugula; 1 piece steak; 1 carrots; 0.5 cup pomegranate seeds; 1 piece green onion; 1 bunch mint; 0.25 cup pistachios; 0.25 cup goat cheese; 0.5 cup olive oil; 2 tbsp white wine vinegar; 1 tbsp hot honey; 1 tbsp dijon mustard; 0.25 cup lemon; 2 clove garlic; 1 tbsp calabrian chilis; 1 tbsp dill; 1 tbsp chives; to taste salt; to taste pepper; 1 tbsp brown sugar; 1 tbsp sriracha; 1 tbsp avocado oil; 1 tbsp olive oil; 1 clove garlic; 1 piece rib eye steak

A vibrant Sunday salad that pairs tender steak with sweet, roasted carrots and a zesty Calabrian chili vinaigrette. The mix of arugula, pomegranate seeds, and mint adds bright freshness, while pistachios and goat cheese bring a satisfying crunch and creamy richness.

Maker: Taylor Chace

From: Instagram(view original)

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Steak Salad Sunday Part 38: Roasted Carrot Steak Salad with Calabrian Chili Vinaigrette

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Prep Time

15 min

Cook Time

30 min

Servings

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Cooking context

45 min estimated total time for 4 servings.

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Dinner Salad Steak Sunday Dinner

Ingredients

1 cup arugula
1 piece steak
1/2 cup pomegranate seeds
1 piece green onion
1 bunch mint
1/4 cup pistachios
1/4 cup goat cheese

Dressing

1/2 cup olive oil
2 tbsp white wine vinegar
1 tbsp hot honey
1 tbsp dijon mustard
1/4 cup lemon
2 clove garlic
1 tbsp calabrian chilis
1 tbsp dill
1 tbsp chives
to taste salt
to taste pepper

Carrots

1 carrots
1 tbsp olive oil
to taste salt
to taste pepper
1 clove garlic
1 tbsp brown sugar
1 tbsp sriracha

Steak

1 piece rib eye steak
1 tbsp avocado oil
to taste salt
to taste pepper

Instructions

1
Preheat the oven to 400°F (392°F).
2
In a large bowl, toss the carrot chunks with 1 tbsp olive oil, salt, pepper, 1 clove minced garlic, 1 tbsp brown sugar, and 1 tbsp sriracha until evenly coated.
3
Spread the carrots on a baking sheet and roast for 20–25 minutes, turning once, until tender and caramelized.
4
Pat the rib‑eye steak dry, then rub with 1 tbsp avocado oil, salt, and pepper.
5
Heat a grill or grill pan over medium‑high heat and grill the steak about 4 minutes per side, or until the internal temperature reaches 125°F (126°F) for medium‑rare.
6
Transfer the steak to a cutting board, let rest for 5 minutes, then slice thinly against the grain.
7
To make the vinaigrette, whisk together 0.5 cup olive oil, 2 tbsp white wine vinegar, 1 tbsp hot honey, 1 tbsp dijon mustard, 0.25 cup lemon juice, the remaining minced garlic, chopped calabrian chilis, dill, chives, and season with salt and pepper to taste.
8
In a large salad bowl combine the arugula, sliced steak, roasted carrots, pomegranate seeds, sliced green onion, mint leaves, pistachios, and crumbled goat cheese.
9
Drizzle the vinaigrette over the salad and toss gently until everything is evenly coated.
10
Serve immediately, garnished with extra pistachios or mint if desired.

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