Warm Steak & Roasted Veggie Salad

In the winter, I lean hard into meals that feel grounding and comforting—but I still want them to feel vibrant. This warm steak and roasted veggie salad checks all the boxes. It’s one of my staples this time of year: hearty enough to satisfy, light enough to feel good after, and endlessly adaptable depending on what you have on hand (truly, swap in whatever vegetables you’ve got in the fridge). Alsooo the dressing is one of my go-tos—it makes everything feel fresh and bright (no matter how chilly it is outside!)

Ingredients

Salad

2 zucchini, thinly sliced

1 white onion, sliced

12 oz shaved Brussels sprouts

Olive oil

Celtic salt + 21 Seasoning Salute (or seasonings of choice)

Steak of choice (I used 2 large filets)

1 cup fresh peas

Butter lettuce, torn

Herb Lemon Dressing

2 tbsp fresh dill

2 tbsp fresh basil

2 tbsp fresh mint

Juice of ½ lemon

Tiny pinch jalapeño (optional)

1 tbsp Dijon mustard

1 tbsp honey

4 tbsp olive oil

Salt & pepper, to taste

Instructions

1. Roast the vegetables: Preheat oven to 425°F. Toss the Brussels sprouts, zucchini, and onion with olive oil and season generously. Spread evenly on a large baking sheet and roast for 25–30 minutes, tossing once halfway, until tender with caramelized edges.

2. Bring a small pot of salted water to a boil. Add peas and cook for 1–2 minutes, until bright green and just tender. Drain and transfer to ice water to stop cooking. Set aside.

3. Heat a cast iron skillet over medium-high heat with a drizzle of olive oil. Season steak well (I used the same seasonings as I did on the veggies!). Sear 3-5 minutes per side until a golden crust forms. Transfer the skillet to a 400°F oven and cook until desired done-ness (I did 5 minutes for a medium doneness). Let rest 5–7 minutes.

4. Add all dressing ingredients to a blender and blend until smooth and emulsified. Taste and adjust salt, pepper, or lemon as needed.

5. Arrange butter lettuce on a platter or bowl. Top with warm roasted vegetables, blanched peas, and sliced steak. Drizzle generously with the herb dressing and eat warm.