Mixed Greens with Grilled Steak and Walnut Romesco

Mixed Greens with Grilled Steak and Walnut Romesco

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"The tenderness of steak paired with crisp mixed greens and flavorful sundried tomatoes, garlic and walnuts makes this a delicious option for a starter or main course."
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servings 492 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 492 kcal
  • 25%
  • Fat:
  • 40.1 g
  • 62%
  • Carbs:
  • 10.2g
  • 3%
  • Protein:
  • 25.2 g
  • 50%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 159 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Walnut Romesco: Place walnuts, tomatoes and garlic in food processor.
  2. Pulse until finely chopped; add oil and pulse only until blended. Season with salt and pepper; set aside.
  3. Salad Dressing: Mix garlic with salt; add lemon juice, vinegar and mustard. Whisk in oil, add parsley.
  4. Grill steaks to medium doneness. Let rest 15 minutes before sliced across the grain into thin diagonally sliced strips.
  5. For each serving, plate 3 cups mixed greens; top with approximately 100 g of steak.
  6. Drizzle with 2 tbsp dressing. Garnish with 2 tbsp Walnut Romesco.