GRILLED STEAK SALAD WITH ASIAN DRESSING
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
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
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
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
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
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
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
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
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
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
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
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
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
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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- Trim the steak of excess fat and tendons; set aside. Combine the sesame oil, salt and pepper, blending well. Rub the mixture into the meat on all sides; set aside while assembling the salad.
- Make the dressing. Combine the vinegar, rice wine, lime juice and zest, and tamari in blender; blend until smooth. With the blender running, slowly add the oils in a small stream through the top until well blended. Add the honey, salt, and pepper to taste; blend just to combine. Set aside.
- Sear the steak to desired degree of doneness. Let the steak rest for about 5 minutes before slicing thinly.
- Assemble: Place the steak slices on one side of each plate; place the greens and veggies around the steak. Drizzle a portion of the dressing over steak and greens. Scatter some of the wonton strips and toasted sesame seeds on top. Serve immediately.
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