Best Tomato And Roasted Red Pepper Salad Recipes

Fast Fry Steak with Sundried Tomato and Roasted Red Pepper Orzo and Mango Salad image

Provided by Roger Mooking

Time 1h

Yield 4 servings

Number Of Ingredients 18

1 unripe mango, peeled and cut into strips
Juice of 1 lemon
1 teaspoon hot sauce (recommended: Sriracha)
Pinch sugar
Kosher salt and freshly ground black pepper
1 cup orzo, prepared according to package instructions
1 cup roasted red peppers, diced
1 cup sundried tomatoes packed in oil, drained and diced
Zest of 1 lemon
1 clove garlic, pureed (very finely minced)
Kosher salt and freshly ground black pepper
1/2 bunch fresh flat-leaf parsley, chopped
4 (1/2-pound) fast fry steaks (beef fillet), flattened with a mallet
1/4 cup all-purpose flour
1/2 bunch fresh sage, stemmed
1 tablespoon vegetable oil
2 tablespoons butter
Kosher salt and freshly ground black pepper

Steps:

For the salad:
In a bowl toss together the mango strips, lemon juice, hot sauce, sugar, salt, and pepper. Cover the bowl with plastic wrap, and place in the refrigerator to marinate for 30 minutes.
For the orzo:
After the orzo has finished cooking, transfer the pasta to a bowl while it is still warm. Add the roasted red peppers, sundried tomatoes, lemon zest, and garlic to the bowl, and toss to combine. Season the orzo with salt, and pepper, to taste and incorporate the chopped parsley, just before serving.
For the steak:
Heat a cast-iron pan over high heat. Season the steaks with salt, and pepper, to taste.
Add the flour to a plate and dredge the steaks, coating both sides in the flour and shaking off the excess. Melt the oil and butter in the pan, and add the sage. Lay the steaks in the hot pan and sear for 30 seconds on each side, and then remove the pan from the heat. Transfer the steaks to a warmed serving platter and serve with the orzo and mango salad.

Tomato and Roasted Red Pepper Salad image

Provided by Martha Stewart

Number Of Ingredients 9

3 ounces crusty bread, torn into bite-size pieces (2 cups)
2 teaspoons plus 3 teaspoons extra-virgin olive oil (for toasting of bread)
Coarse salt and ground pepper
2 teaspoons sherry vinegar
1 garlic clove, minced
2 tablespoons coarsely chopped natural almonds
2 medium tomatoes, cored and cut into 1/2-inch wedges
2 roasted red bell peppers, cut into 1/2-inch strips
1 tablespoon chopped fresh parsley leaves

Steps:

Preheat oven to 450 degrees. On a rimmed baking sheet, toss bread with 2 teaspoons oil and season with salt and pepper. Spread bread in a single layer and bake until golden brown, about 7 minutes. In a large bowl, combine remaining 3 teaspoons oil, sherry vinegar, garlic, and almonds. Season with salt and pepper and stir to combine. Add tomatoes, roasted peppers, parsley, and toasted bread. Toss to combine.

Nutrition Facts : Calories 165 g, Fat 9 g, Fiber 3 g, Protein 4 g