Blackened Steak Salad With Berry Vinaigrette Recipes

BLACKENED STEAK SALAD

Steps:

• For spice mixture:
• Mix all ingredients in small bowl. (Can be made 1 week ahead. Store airtight at room temperature.)
• For salad:
• Whisk oil, vinegar and mustard in large bowl to blend. Season with salt and pepper. Add greens, bell pepper and onion and toss to coat. Divide salad between 2 plates.
• Spread spice mixture on plate. Coat both sides of steaks with spice mixture. Dip both sides of steaks into melted butter. Heat heavy large skillet over high heat until very hot. Add steaks and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer to cutting board; let stand 2 minutes. Thinly slice steaks crosswise. Arrange slices atop salads. Sprinkle with cheese. Garnish with tomato and serve.

REPLACED - BLACKENED STEAK SALAD WITH BERRY VINAIGRETTE

Steps:

• Season steak and grill or sear to desired doneness and reserve.
• In a large bowl, mix lettuce, bell peppers, onion and tomatoes with rice vinegar and sea salt.
• Divide lettuce mixture on 2 plates; place sliced steak atop lettuce and garnish with cheese and roasted peppers; add Berry Vinaigrette dressing as desired.

BLACKENED STEAK SALAD

Steps:

• For spice mixture:.
• Mix all ingredients in small bowl. (Can be made 1 week ahead. Store airtight at room temperature.)
• For salad:.
• Whisk oil, vinegar and mustard in large bowl to blend. Season with salt and pepper. Add greens, bell pepper and onion and toss to coat. Divide salad between plates.
• For steaks:.
• Brush the steaks with EVOO infused with chopped garlic all over before dipping in the spice mix. Spread spice mixture on plate. Coat both sides of steaks with spice mixture. Dip both sides of steaks into melted butter. Heat heavy large skillet over high heat until very hot. Add steaks and sliced mushrooms, cook until desired doneness, about 2 minutes per side for medium-rare. (Or grill the steaks instead and sautee the shrooms in a pan.) The shrooms may need more time, use your judgement. Transfer meat to cutting board; let stand 2 minutes. Thinly slice steaks crosswise.Arrange slices atop salads.
• Sprinkle with cheese. Garnish with tomato and avocado and serve.

BLACKENED STEAK SALAD WITH BERRY VINAIGRETTE

Steps:

• Brush steak with olive oil and sprinkle with blackening seasoning. Grill or broil to desired doneness. Let stand 5 minutes before cutting into thin slices.
• Combine romaine, tomatoes, red onion, olives and roasted red pepper in large bowl; toss well.
• Divide salad mixture on 2 large plates. Top each with sliced cooked steak. Drizzle with Berry Vinaigrette, to taste, and sprinkle with feta cheese. Refrigerate any remaining dressing.

LOW-CARB STEAK SALAD WITH DIJON VINAIGRETTE RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• Spread the sliced onion on half of the baking sheet and arrange tomatoes on the other half. Drizzle each side with 1 tablespoon olive oil and season with salt and pepper. Toss to coat.
• Roast in the oven for 10-15 minutes, or until the onion is caramelized and the tomatoes are browned in spots and just beginning to burst. Remove from oven and let cool.
• In a small bowl, whisk together the shallot, Dijon mustard, Worcestershire sauce, honey, extra-virgin olive oil, red wine vinegar, salt, and pepper. Refrigerate until ready to use.
• Liberally season the steak all over with salt and pepper.
• Heat a cast-iron skillet over medium-high heat. Add the remaining tablespoon of olive oil to the hot skillet. When the oil is smoking, add the steak to the pan. Sear for 5 minutes, or until a deep golden brown crust forms. Flip the steak and cook another 5 minutes on the other side. Sear the sides of the steak until golden brown, another 3-4 minutes total.
• Transfer the pan with the steak to the preheated oven for about 5 minutes, or until an instant-read thermometer inserted into the center of the steak reads 125-130˚F (51-54˚C) for medium-rare. Remove the steak from the oven and let rest for 10 minutes before slicing.
• Add the lettuce to a large bowl. Add the roasted tomatoes, roasted onion, walnuts, Gorgonzola, and sliced steak. Toss well. Divide the salad between serving bowl and drizzle over the dressing.
• Enjoy!

BLACKENED STEAK SALAD WITH BERRY VINAIGRETTE

Steps:

• Brush steak with olive oil and sprinkle with blackening seasoning. Grill or broil to desired doneness. Let stand 5 minutes before cutting into thin slices.
• Combine romaine, tomatoes, red onion, olives and roasted red pepper in large bowl; toss well.
• Divide salad mixture on 2 large plates. Top each with sliced cooked steak. Drizzle with BERRY VINAIGRETTE, to taste, and sprinkle with feta cheese. Refrigerate any remaining dressing.
• BERRY VINAIGRETTE:.
• Combine 1 cup DOLE Frozen Mixed Berries, partially thawed, 1/2 cup olive oil, 3 tablespoons rice vinegar, salt and ground black pepper, to taste in blender container. Cover; blend until smooth. Makes about 1 cup.