Prep: Wash and dry all produce. Preheat the oven to 425 degrees. Strip the rosemary from the stems. Crush the garlic cloves with the flat of your knife. Core, seed, and thinly slice the bell pepper.

Toss the bell pepper on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Wrap the garlic and rosemary in tin foil with a large drizzle of olive oil. Place the foil bundle on the baking sheet with the peppers. Place in the oven for 15 minutes, tossing the peppers halfway through cooking, until they are slightly charred and the garlic is soft.

Heat a drizzle of olive oil in a large pan over medium-high heat. Season the steak on all sides with salt and pepper. Add the steak to the pan and cook for 2-3 minutes per side, until browned, but not yet cooked to desired doneness. Transfer the steak to the baking sheet in the oven to finish cooking for 4-8 minutes, or until cooked to desired doneness. HINT: The steak may finish cooking before the peppers. Set the steak aside to rest whenever it is cooked to your preferred temperature.

Toast the baguette: Cut the baguette into 1/2-inch slices on a diagonal. Once the peppers, garlic, and steak are done, remove them from the baking sheet. Place the baguette slices on the baking sheet, drizzle with olive oil, and return to the oven for about 5 minutes, until toasted.

Meanwhile, mash the garlic with a fork until smooth. Finely chop the rosemary. In a large bowl, whisk together the roasted garlic, 1/2 teaspoon rosemary, 1 Tablespoon white wine vinegar, and a large drizzle of olive oil (to taste). Season with salt and pepper.

Assemble the salad: Thinly slice the steak against the grain. Toss the roasted red peppers and spring mix with enough rosemary garlic vinaigrette to coat. Plate the Spanish steak salad topped with sliced steak and feta cheese. Serve the baguette toasts to the side and enjoy! Ruler