Steak and Microgreens Super Salad

Makes 4-6 servings

Ingredients

3-4 round steaks

3-4 rosemary sprigs

Salt

Pepper

Olive oil

Celery, carrots, cauliflower, bell peppers and/or any other vegetables you may have

1 tb Red wine vinegar

1 tsp Balsamic vinegar

Pomegranate arils

Pine nuts, toasted

Microgreens

Lettuce

Cucumber

Fresh Herb Greek Yogurt Dressing/Sauce

1/2 cup Greek yogurt

1-2 tbs fresh dill, chopped

1-2 tbs fresh parsley, chopped

1/2 tsp lemon juice

1/2 tsp garlic powder

1/4 tsp salt

1. Preheat the oven to 400F. Line a baking tray with parchment paper and set aside.

2. Season the round steaks with salt and pepper. Sear the steaks on both sides in a pan of olive oil over high heat, about 1 minute per side.

3. Place the steaks on the parchment paper, and place some rosemary on top. Roast the steaks in the oven for about 30-40 minutes, or until your desired doneness.

4. Line another baking tray with parchment paper. Place your vegetables on the tray and season with salt and pepper. Drizzle with olive oil and place some rosemary on top. Roast in the oven for about 15-20 minutes, or until your desired doneness.

5. For the Fresh Herb Greek Yogurt Sauce, combine all of the ingredients into a bowl. Set aside.

6. Toss the salad and other fresh vegetables with a drizzle of red wine vinegar and balsamic vinegar. Assemble your dish with the steak, roasted vegetables, garnishes and the yogurt sauce. Enjoy!