Balsamic Steak And Blue Cheese Salad Recipes
BALSAMIC STEAK SALAD
My husband loves blue cheese and I like a hearty salad that eats like a meal, so I put the two things together to make this steak salad recipe. The sweet-tartness of dried cranberries pairs deliciously with the cheese, creamy avocado and balsamic vinegar. It's irresistible! -Marla Clark, Albuquerque, New Mexico
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing., To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.
Nutrition Facts : Calories 321 calories, Fat 22g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 221mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
DIJON BALSAMIC STEAK SALAD WITH BLUE CHEESE BUTTER
Inexpensive steaks get an upgrade from a Dijon balsamic vinaigrette and a dollop of blue cheese butter. The vinaigrette also makes an earthy, tangy dressing for a crunchy celery salad.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Soak the onions in a bowl of cold water for 10 minutes (this helps remove some of the pungent bite).
- Pierce the steaks with a fork and sprinkle with salt and pepper. Coat them in 3 tablespoons of the French Style Dijon Balsamic Vinaigrette in a shallow bowl or baking dish. Set aside while you prepare the blue cheese butter and salad.
- Mash the blue cheese, butter and 1 tablespoon of the parsley in a small bowl and season with salt and pepper.
- Drain the onion and pat dry. Toss with the celery and the remaining 2 tablespoons parsley in another bowl. Season with salt and pepper.
- Heat the oil in a large cast-iron skillet over high heat. Cook the steaks until browned on the bottom, 3 to 5 minutes. Flip and continue to cook 3 to 5 more minutes for medium-rare. Transfer to a plate and let rest 5 minutes.
- Divide the celery salad among 4 plates. Top each with a steak and drizzle with any pan juices or collected juices on the plate. Top each steak with a mound of blue cheese butter. Drizzle with the remaining vinaigrette.
BALSAMIC STEAK AND BLUE CHEESE SALAD
Make and share this Balsamic Steak and Blue Cheese Salad recipe from Food.com.
Provided by southern chef in lo
Categories Vegetable
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Place steak and 1/4 cup of the dressing in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat steak with dressing. Refrigerate 30 minutes to marinate.
- Preheat grill to medium heat. Remove steak from marinade; discard bag and marinade. Grill steak 5 to 10 minute on each side for medium doneness (160°F). Meanwhile, grill peppers and asparagus alongside the steak 5 to 7 minute or until crisp-tender, turning occasionally and brushing with the olive oil. Remove vegetables from grill; cut crosswise in half. Set aside. Remove steak from grill; cut across the grain into thin slices.
- Place greens in large bowl. Add peppers, asparagus and remaining 1/4 cup dressing; toss to coat. Place on serving platter. Top with the steak slices; sprinkle with cheese.
Nutrition Facts : Calories 849.9, Fat 61.2, SaturatedFat 23.2, Cholesterol 178.4, Sodium 627.3, Carbohydrate 20, Fiber 7.8, Sugar 10, Protein 57.8
BALSAMIC STEAK AND BLUE CHEESE SALAD
Skip the steak house and the sky-high prices. Thinly sliced grilled steak and crumbled blue cheese make this a green salad any carnivore will appreciate.
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes 2 servings.
Number Of Ingredients 7
Steps:
- Pour 1/4 cup dressing over steak in shallow dish; turn to evenly coat both sides of steak. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Remove steak from marinade; discard marinade. Grill steak 5 to 10 min. on each side or until medium doneness (160°F). Meanwhile, grill asparagus and peppers 5 to 7 min. or until crisp-tender, turning occasionally and brushing with oil.
- Cut vegetables in half, then cut steak across the grain into thin slices.
- Place salad greens in large bowl. Add grilled vegetables and remaining dressing; toss to coat. Place on platter; top with meat and cheese.
Nutrition Facts : Calories 450, Fat 29 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 80 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 29 g
BALSAMIC BLEU CHEESE SALAD
So simple, but always gets raves! You can put leftover steak or roast beef over this for a quick, cool, summer dinner.
Provided by NANMURAT
Categories Salad Green Salad Recipes
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- In a medium bowl, toss together the mixed greens, leaf lettuce, cheese and walnuts. Set aside.
- In a small bowl, whisk together the balsamic vinegar, olive oil and lemon juice. Pour over the salad mixture and toss well.
Nutrition Facts : Calories 920.9 calories, Carbohydrate 14.6 g, Cholesterol 85.1 mg, Fat 84.4 g, Fiber 5 g, Protein 34.4 g, SaturatedFat 26.6 g, Sodium 1608.6 mg, Sugar 4 g
BALSAMIC STEAK AND BLUE CHEESE SALAD
A meal in one, this grilled sirloin steak is the crowning glory atop a salad of greens and grilled veggies, topped with blue cheese.
Provided by Allrecipes Member
Time 1h
Yield 2
Number Of Ingredients 7
Steps:
- Place steak and 1/4 cup of the dressing in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat steak with dressing. Refrigerate 30 minutes to marinate.
- Preheat grill to medium heat. Remove steak from marinade; discard bag and marinade. Grill steak 5 to 10 minutes on each side for medium doneness (160 degrees F). Meanwhile, grill peppers and asparagus alongside the steak 5 to 7 minutes or until crisp-tender, turning occasionally and brushing with the olive oil. Remove vegetables from grill; cut crosswise in half. Set aside. Remove steak from grill; cut across the grain into thin slices.
- Place greens in large bowl. Add peppers, asparagus and remaining 1/4 cup dressing; toss to coat. Place on serving platter. Top with the steak slices; sprinkle with cheese.
Nutrition Facts : Calories 537.7 calories, Carbohydrate 20.6 g, Cholesterol 78.2 mg, Fat 39 g, Fiber 6.1 g, Protein 27.3 g, SaturatedFat 10.7 g, Sodium 958.1 mg, Sugar 11.9 g
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