Seared Steak Salad with Garlic & Rosemary Vinaigrette

Looking for a really good and easy to make lunch or dinner salad?  This red bell pepper and seared steak salad with a garlic and rosemary vinegrette is the perfect one for you.  It’s easy to make, tastes great and can be modified to include or remove anything you want.  This is a really easy to make salad and everyone will love it!  It’s part of my HelloFresh series as well.

Seared Steak Salad with Garlic & Rosemary Vinaigrette

This seared steak salad with garlic and rosemary vinaigrette may sound complicated, but it's really easy to do and fun to make.  
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Salad
Cuisine: American
Servings: 2 people


  • 2 steaks (ribeyes, sirloins or whatever your favorites are)
  • 1 small French baguette
  • 1 bag pre-washed mixed green salad
  • 1 red bell pepper
  • 1/4 cup feta cheese (or add more if you like more)
  • 1/3 cup rosemary stripped (I use the Chef'n Zipstrip Herb Stripper to do it quickly)
  • 2 cloves garlic
  • 1 tbsp white wine vinegar
  • olive oil extra virgin
  • sea salt
  • ground black pepper


  • Start by preheating your oven to 425 degrees. Wash all of your vegetables and food items that need cleaned.  
  • Now strip the rosemary, crush the garlic cloves, slice the red bell pepper into long strips and slice the baguette into 1/2 inch slices.
  • Now take a baking sheet and place the red bell pepper slices on it with extra virgin olive oil, sea salt and pepper. Next take a piece of aluminum foil and place the garlic and rosemary in it with a large drizzle of extra virgin olive oil. Wrap the rosemary and garlic and place it on the baking sheet. Put this in the oven for 15 minutes total, but take it out at 7.5 minutes so you can flip the red peppers and also add the steaks.
  • While the veggies are cooking, season the steak on all sides with sea salt and pepper. Then add a large drizzle of extra virgin olive oil to a large pan on medium high heat. Place the steaks in on each side for about 3 or 4 minutes. Once they've seared, your veggies are about ready to come out.
  • Place the steaks on the same sheet as the garlic, rosemary and red bell peppers and let them cook until completion (the red peppers and garlic and rosemary mix only need an additional 7.5 minutes).
  • Now unwrap the garlic and rosemary. With a fork or spoon, mash the garlic into a paste and chop the rosemary until it's really fine. Add those to a bowl with the white wine vinegar and add extra virgin olive oil, sea salt and pepper to taste. Now toss this with the bell peppers, salad mix and mix well. 
  • While you're mixing it, drizzle extra virgin olive oil onto the baguette pieces and place them in the oven until they crisp.
  • The last step is to slice the steaks into whatever size pieces you want, add the salad to a plate, place the steak on top and then place the feta cheese over the top. Add the baguettes to the side and you're done.


You're going to love the taste and the vinaigrette actually tastes better the next day if you have any left.

Thank you for reading this post and if you’ve enjoyed this recipe, subscribe to our newsletter and feel free to share it on Facebook, Pinterest and Twitter.



Join Our Newsletter & Never Miss A Recipe!
Fill out the form & we'll send you updates with our blog posts. 
by submitting this form you are agreeing to receiving our newsletter, including information, marketing and offers.