Roasted Carrot Steak Salad with Calabrian Chili Vinaigrette

Name: Roasted Carrot Steak Salad with Calabrian Chili Vinaigrette
Ingredients: 0.5 cup Olive oil; 2 tbsp White wine vinegar; 1 tbsp Hot honey; 1 tbsp Dijon mustard; 0.25 Lemon juice (juice of 1/4 lemon); 2 cloves Garlic (minced); 1 tbsp Calabrian chilis (chopped); 1 tbsp Fresh dill (chopped); 1 tbsp Fresh chives (chopped); Salt and pepper (to taste); Arugula; Sliced steak; Roasted sweet and spicy carrots; Pomegranate seeds; Green onion; Mint; Pistachios; Crumbled goat cheese; Carrots; Olive oil; Salt; Pepper; Garlic; Brown sugar; Sriracha; Rib eye steak; Avocado oil; Salt; Pepper

Ingredients

For the dressing

For the salad

For the carrots

For the steak

Directions

1
Roast the carrots by coating with olive oil, salt, pepper, garlic, brown sugar, and sriracha, then roasting for about 20-25 minutes at 400 degrees.
2
Grill the steak by coating in avocado oil, salt, and pepper, then grilling on medium-high heat for about 4 minutes per side, or until it reaches an internal temperature of 125 degrees.

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