Asian Steak Salad With Spicy Vinaigrette Recipes

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GRILLED STEAK SALAD WITH ASIAN DRESSING



Grilled Steak Salad with Asian Dressing image

BBQ steak salad with a sesame-rice vinegar dressing.

Provided by Joanne Zalapski Samchyk

Categories     Salad     Green Salad Recipes

Time 1h45m

Yield 2

Number Of Ingredients 17

1 (12 ounce) rib eye steak
1 tablespoon soy sauce
1 teaspoon Montreal steak seasoning, or to taste
½ lemon, juiced
2 tablespoons rice vinegar
2 tablespoons olive oil
2 tablespoons white sugar
½ teaspoon sesame oil
¼ teaspoon garlic powder
2 pinches red pepper flakes
10 leaves romaine lettuce, torn into bite-size pieces
½ large English cucumber, cubed
1 avocado - peeled, pitted, and diced
1 tomato, cut into wedges
1 carrot, grated
4 thin slices red onion
3 tablespoons toasted sesame seeds

Steps:

  • Season both side of the rib eye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Grill steak on preheated grill until firm, reddish-pink, and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a platter, sprinkle with lemon juice, and cover loosely with aluminum foil. Allow meat to rest for about 10 minutes, then cut into strips.
  • Whisk rice vinegar, olive oil, sugar, sesame oil, garlic powder, and red pepper flakes together in a small bowl. Combine lettuce, cucumber, avocado, tomato, carrot, red onion, and steak strips in a large bowl. Pour rice vinegar dressing over salad and toss to coat. Sprinkle with sesame seeds to serve.

Nutrition Facts : Calories 704.3 calories, Carbohydrate 38.9 g, Cholesterol 60.7 mg, Fat 52.6 g, Fiber 12.2 g, Protein 26 g, SaturatedFat 11.6 g, Sodium 1000.5 mg, Sugar 19.6 g

ASIAN STEAK SALAD WITH SPICY VINAIGRETTE



Asian Steak Salad with Spicy Vinaigrette image

An Asian salad of seared steak, red bell peppers, carrots, papaya, cabbage, fresh mint, cilantro, and sesame oil delivers bold flavors (and antioxidants) in every bite.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 15

Juice and grated zest of 1 lime
1 tablespoon grated fresh ginger
1 garlic clove, minced
1 scallion, white and light-green parts only, sliced into 1/4-inch rounds
12 ounces flank steak
Freshly ground black pepper
1 red bell pepper, stem and seeds removed, julienned
1 head Napa cabbage, tough outer leaves removed, julienned
1 papaya, peeled, seeds removed, cut into 2-inch pieces
1/4 cup fresh cilantro leaves, packed
1/4 cup fresh mint leaves, packed
1 cup bean sprouts (optional)
2 carrots, peeled and julienned
Spicy Vinaigrette for Asian Steak Salad
2 tablespoons chopped toasted peanuts

Steps:

  • Prepare the marinade: Place lime juice, zest, ginger, garlic, and scallion in a small bowl, and whisk to combine. Place steak in a shallow dish; cover with marinade, turning to completely coat. Transfer to refrigerator, and marinate 1 hour.
  • Remove steak from refrigerator 30 minutes before cooking; let sit at room temperature. Heat a grill or grill pan over medium-high heat. Remove steak from marinade, and season with black pepper. Sear steak until browned on the outside and cooked to desired doneness inside, 5 to 6 minutes on each side for medium-rare. Transfer steak to cutting board; let cool slightly, and thinly slice on the bias.
  • In a large bowl, combine red bell pepper, carrots, cabbage, papaya, cilantro, mint, and bean sprouts, if using. Drizzle with the vinaigrette, and toss well to combine. Arrange vegetables and steak on four serving plates. Garnish each serving with 1 1/2 teaspoons chopped peanuts.

Nutrition Facts : Calories 323 g, Cholesterol 44 g, Fat 19 g, Fiber 5 g, Protein 21 g, Sodium 245 g

SPICY ASIAN VINAIGRETTE



Spicy Asian Vinaigrette image

This sweet and tangy dressing has a touch of heat thanks to Sriracha sauce-a popular Asian condiment.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 8

1/4 cup rice vinegar
1 tablespoon honey
2 teaspoons Asian fish sauce
2 teaspoons Sriracha
1/2 cup vegetable oil
1 teaspoon black sesame seeds
1 teaspoon white sesame seeds
Freshly ground black pepper

Steps:

  • Whisk the vinegar, honey, fish sauce and Sriracha together in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in sesame seeds and a few grinds of pepper.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

SPICY VINAIGRETTE FOR ASIAN STEAK SALAD



Spicy Vinaigrette for Asian Steak Salad image

Toss this flavorful spicy vinaigrette with our Steak Salad or any salad that could use a bold kick.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 1/2 cup

Number Of Ingredients 8

Juice and grated zest of 2 limes
2 tablespoons sesame oil
2 tablespoons water
2 tablespoons rice-wine vinegar
1 1/2 tablespoons grated fresh ginger
1 garlic clove, minced
1 teaspoon crumbled dried chile pepper or red-pepper flakes
1/4 teaspoon coarse salt

Steps:

  • Combine all ingredients in a small bowl, and whisk to combine.

Nutrition Facts : Calories 68 g, Fat 7 g, Sodium 121 g

ASIAN STEAK STIR-FRY SALAD



Asian Steak Stir-Fry Salad image

An easy steak stir-fry sitting on baby spinach and smothered in Balsamic vinaigrette makes for an extremely flavorful salad.

Provided by Steve Wortham

Categories     World Cuisine Recipes     Asian

Time 12h30m

Yield 2

Number Of Ingredients 11

¼ cup peanut oil
2 tablespoons soy sauce
1 teaspoon ground black pepper
1 pound skirt steak, sliced into strips
½ green bell pepper, chopped
¼ onion, chopped
2 tablespoons chopped green onion
1 tablespoon chopped fresh ginger root
1 tablespoon chopped serrano pepper
1 cup fresh baby spinach
¼ cup balsamic vinaigrette salad dressing

Steps:

  • Whisk together the peanut oil, soy sauce, and pepper in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 to 24 hours.
  • Cook and stir the steak and the marinade in a large skillet over medium heat. Stir in the bell pepper, onion, green onion, ginger, and serrano pepper. Cook until the steak is evenly brown. Serve over a bed of spinach with the balsamic vinaigrette.

Nutrition Facts : Calories 620.3 calories, Carbohydrate 9.3 g, Cholesterol 71.3 mg, Fat 52.5 g, Fiber 1.8 g, Protein 28.9 g, SaturatedFat 12.5 g, Sodium 1336.6 mg, Sugar 2.9 g

ASIAN SLAW WITH SPICY THAI VINAIGRETTE



Asian Slaw With Spicy Thai Vinaigrette image

A delicious spicy slaw adapted from a recipe courtesy of Joe's Farm Grill in Gilbert, Arizona. this is a burger joint that grows most of the food they use and has awesome food! Adapted from Guy Fieri's cookbook, "Diners, Drive-Ins and Dives. Guy says the slaw is most amazing! Enjoy!

Provided by Sharon123

Categories     Salad Dressings

Time 30m

Yield 6 serving(s)

Number Of Ingredients 23

1 cup finely shredded green cabbage
3 cups finely shredded red cabbage
3 cups finely shredded napa cabbage
1/2 cup green onion, sliced
1/4 cup red bell pepper, chopped small
2 cups carrots, shredded
kosher salt
fresh ground black pepper
1/3 cup rice wine vinegar
2 teaspoons fresh lime juice (to taste)
2 -3 tablespoons chili-garlic sauce
1 1/2 teaspoons honey
1 teaspoon minced fresh ginger, peeled
1 teaspoon minced garlic
1 tablespoon fresh basil, chopped
1 tablespoon fresh mint leaves, chopped
1 tablespoon fresh cilantro leaves, chopped
1/4 teaspoon black pepper
1 1/2 teaspoons toasted sesame seeds
1/2 teaspoon ground coriander
kosher salt
1 tablespoon toasted sesame oil
1/2 cup peanut oil (or corn oil)

Steps:

  • Whisk all ingredients except oils in a large bowl. Slowly drizzle in oils while whisking. Taste and adjust seasoning with more salt and lime juice if needed.
  • Combine the vegetables in a large bowl, season with salt and pepper. Toss to mix thoroughly. Pour in the Thai vinaigrette to taste and toss to mix. Adjust, adding more if desired. Enjoy!

Nutrition Facts : Calories 236.1, Fat 21.2, SaturatedFat 3.5, Sodium 47.8, Carbohydrate 11.9, Fiber 3.4, Sugar 6.2, Protein 2.1

ASIAN STEAK SALAD



Asian Steak Salad image

Another great beat the heat dinner. Sometimes I add diced tart apples or a can of drained mandarine oranges.

Provided by Diana Adcock

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

4 cups green cabbage, sliced very thin
4 cups red cabbage, sliced very thin
5 tablespoons fresh lime juice
3 tablespoons hoisin sauce
1 tablespoon tamari soy sauce
2 (10 ounce) rib eye steaks
2 shallots, sliced thin
1/2 cup sliced green onion, cut into 1/2 inch lengths
1/3 cup chopped cilantro
1/3 cup chopped mint
3 tablespoons minced lemongrass
1 teaspoon minced Thai chile
2 cups fried chow mein noodles (the kind you buy in a bag)
1/2 cup slivered almonds

Steps:

  • Preheat grill to medium high.
  • Sprinkle steaks with just salt and pepper.
  • Combine cabbages, 2 T.
  • of the lime juice and 1 t.
  • of the Hoisin Sauce.
  • Toss well and set aside.
  • Grill steaks to personal preference.
  • When done cut crosswise into this slices.
  • Combine the remaining ingredients with the slightly marinated cabbage and toss well.
  • Arrange salad on four plates and divide the meat equally between them.

Nutrition Facts : Calories 675.9, Fat 45.8, SaturatedFat 14.4, Cholesterol 96.8, Sodium 661.7, Carbohydrate 36, Fiber 6.9, Sugar 9.9, Protein 33.4

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