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

Preheat the oven to 400°F (400°F).

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.

Spread the carrots on a baking sheet and roast for 20–25 minutes, turning once, until tender and caramelized.

Pat the rib‑eye steak dry, then rub with 1 tbsp avocado oil, salt, and pepper.

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.

Transfer the steak to a cutting board, let rest for 5 minutes, then slice thinly against the grain.

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.

In a large salad bowl combine the arugula, sliced steak, roasted carrots, pomegranate seeds, sliced green onion, mint leaves, pistachios, and crumbled goat cheese.

Drizzle the vinaigrette over the salad and toss gently until everything is evenly coated.

Serve immediately, garnished with extra pistachios or mint if desired.