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Italian Steak Salad

Italian Steak Salad with Pepperoncini and Roasted Tomatoes

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After visiting many a local pizza joint, Chef Michelle’s got a soft spot for those classic Italian-American salads in the antipasto section of the menu. Here, she’s taking them to the next level, letting all of the colors and flavors shine as a full-on hearty dinner. Crunchy romaine and radicchio are tossed with basil, roasted tomatoes, and seared steak in a tart-sweet sherry vinaigrette. Garnishes of pickled pepperoncini, Castelvetrano olive, and salty Parmesan complete the simple yet stunning flavor balance.
  • < 600 Calories
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 560
  • Protein 37g
  • Total Carb 11g
  • Total Fat 42g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • basil
    • 1/4 ounce
    • basil
  • romaine heart
    • 1
    • romaine heart
  • steaks
    • 2
    • steaks
  • Castelvetrano olives
    • 1/4 cup
    • Castelvetrano olives
  • garlic
    • 1 clove
    • garlic
  • shallot
    • 1
    • shallot
  • shaved Parmesan cheese
    • 1 ounce
    • shaved Parmesan cheese
  • grape tomatoes
    • 1/2 pint
    • grape tomatoes
  • sliced pepperoncini
    • 1/4 cup
    • sliced pepperoncini
  • sherry vinegar
    • 1 1/2 tablespoon
    • sherry vinegar
  • radicchio
    • 1/2
    • radicchio

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Marinate Garlic and Shallot

    Marinate Garlic and Shallot

    Preheat oven to 450°F. Mince garlic as finely as possible. Peel shallot and cut into small dice to yield 2 tablespoons. Place both in a large bowl, big enough for the salad, and pour over sherry vinegar. Set aside to marinate until Step 5.

  2. Roast Tomatoes

    Roast Tomatoes

    Rinse tomatoes and pat very dry with paper towel—remove as much excess moisture as possible to help them roast, instead of steam. On a baking sheet, toss tomatoes with 1 tablespoon olive oil, ¼ teaspoon salt and pepper as desired. Roast until tomatoes are very tender and beginning to blister, about 12 minutes.

  3. Prepare Ingredients

    Prepare Ingredients

    While tomatoes roast, roughly chop olives. Rinse remaining produce. Roughly tear basil leaves, discarding stems. Trim and discard tough stem from romaine, then cut crosswise into 2-inch pieces. Halve radicchio lengthwise, then cut crosswise into 1-inch pieces. (Cutting the lettuces in different sizes creates visual and textural contrast in your salad, but don't worry about it too much—no need to bust out the ruler!)

  4. Sear Steaks

    Sear Steaks

    Pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a plate and set aside to rest for about 5 minutes.

  5. Finish Salad Dressing

    Finish Salad Dressing

    While steaks rest, whisk ⅛ teaspoon salt and pepper as desired into bowl with garlic, shallot, and vinegar. Whisking continuously, slowly add 3 tablespoons olive oil until fully combined.

  6. Plate Italian Steak Salad

    Plate Italian Steak Salad

    Once steaks have rested, find the direction of the grain (muscle fibers) and cut across it, rather than parallel, into ¼-inch slices—this ensures tenderness. Add basil, romaine, radicchio, and roasted tomatoes to bowl with dressing and toss to coat. Divide salad between serving plates and top with Parmesan, pepperoncini, olives, and steak. Dig in!

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