CAESAR SALAD WITH GRILLED STEAK AND POTATOES
We get our grill on for this sizzling steak and potatoes baked in foil. It's a quick and easy main dish we like to take outdoors. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Sprinkle potatoes with 1/2 teaspoon salt; divide between two double thicknesses of heavy-duty foil (about 18 in. square). Fold foil around potatoes and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until tender, turning once. , Brush steak with 2 tablespoons dressing; sprinkle with pepper and remaining salt. Grill, covered, over medium heat for 22-26 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning once., Open foil carefully to allow steam to escape; transfer potatoes to a large bowl. Add cheese and remaining dressing. Thinly slice steak. Toss lettuce, onions and steak with potato mixture.
Nutrition Facts : Fat 1 cup potatoes, Cholesterol 3 ounces beef), Sodium 15g fat (5g saturated fat), Carbohydrate 59mg cholesterol, Fiber 1058mg sodium, Protein 21g carbohydrate (4g sugars
GRILLED STEAK AND VEGETABLES WITH LEMON-HERB BUTTER
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium high. Combine the steak, red onion and zucchini in a large bowl. Add the barbecue sauce, chili powder, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste; toss to coat. Let stand 5 minutes. Meanwhile, mash the butter with the parsley, lemon zest and a pinch of salt in a small bowl; set aside. Transfer the steak to the grill and cook 4 to 5 minutes per side for medium rare; remove to a cutting board and let rest. Add the vegetables to the grill and cook, turning occasionally, until crisp-tender and charred in spots, about 8 minutes. Cut the steak into 4 pieces. Top each piece with some of the lemon-herb butter. Serve with the grilled vegetables.
- Photograph by Justin Walker
Nutrition Facts : Calories 326 calorie, Fat 13 grams, SaturatedFat 6 grams, Cholesterol 84 milligrams, Sodium 613 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 39 grams
GRILLED STEAK WITH GREEN BEANS, TOMATOES AND CHIMICHURRI SAUCE
Stretch your strip steaks, a juicy and delicious cut of beef, by sharing them and serving them alongside a hearty serving of grilled green beans.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a double layered piece of heavy-duty foil on a tray or cutting board; fold and gather edge to form a rim. Toss the green beans and tomatoes on foil with 1 tablespoon olive oil; season with salt and pepper.
- Preheat a grill to medium. Lightly oil the grill grates and season the steak with salt and pepper. Slide the foil tray onto the grill; cook, tossing occasionally, until the beans char slightly and cook through, about 15 minutes.
- Meanwhile, add the steaks to the grill; cook until desired doneness, about 5 minutes per side for medium-rare. Remove steaks to cutting board to rest 5 minutes. Slice, and serve steak and the vegetables with the Chimichurri Sauce.
- Chimichurri Sauce:
- Combine the garlic, vinegar, herbs, olive oil and water in small food processor; pulse until herbs are coarsely chopped. Season with salt and pepper.
Nutrition Facts : Calories 451, Fat 29 grams, SaturatedFat 11 grams, Cholesterol 94 milligrams, Sodium 217 milligrams, Carbohydrate 9 grams, Fiber 4 grams, Protein 37 grams
GRILLED STRIP STEAK AND CAESAR SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the dressing: Combine the yogurt, Parmesan, lemon juice, mustard, olive oil, oregano, anchovies, garlic, 3/4 teaspoon salt and 1 teaspoon pepper in a blender or food processor and blend until smooth. Cover and chill for at least 30 minutes. The dressing will keep for up to 3 days refrigerated.
- For the steak and romaine: Prepare a grill for medium heat. Lightly oil the grill grates.
- Sprinkle the steaks with salt and pepper and grill about 5 minutes per side for medium rare. Remove to a cutting board to rest for 8 minutes.
- Brush the cut sides of the romaine with the olive oil and season with a pinch of salt and pepper. Grill, without turning, until lightly charred and wilted, about 2 minutes. Transfer to a serving platter. Slice the steaks and place on top of the romaine. Drizzle the dressing over top and serve.
GRILLED STEAK AND VEGETABLES
Skirt steak is well-marbled and should be cook medium rare; any more, it will toughen.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Heat a grill or grill pan to high. In a large bowl or zip-top bag, combine lemon juice, 1/2 teaspoon thyme, bell peppers, zucchini, and onion; season with salt and pepper and marinate 15 minutes.
- Season steak with salt, pepper, and remaining 1/2 teaspoon thyme. Clean and lightly oil hot grill. Cook steak, flipping once, about 12 minutes for medium. Transfer to a cutting board and tent with foil. Let rest 10 minutes before thinly slicing against the grain.
- Lightly oil hot grill. Arrange vegetables on grill in an even layer, reserving marinade, and cook until browned and tender, 8 to 10 minutes. Whisk oil and mustard into marinade. Cover and refrigerate half the vegetables and half the dressing for Zesty Pork Sandwiches. Serve remaining vegetables and steak with remaining dressing.
Nutrition Facts : Calories 510 g, Fat 35 g, Fiber 2 g, Protein 39 g, SaturatedFat 8 g
GRILLED STEAK CAESAR SALAD
A tangy anchovy dressing coats this hearty Caesar salad. It's my version of a delicious dish offered at one of our finer restaurants. My quilting group really enjoys this salad, served with hard rolls and a fruit dessert. -Eleanor Froehlich Rochester Hills, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a blender, combine the first 9 ingredients; cover and process until blended. While processing, gradually add oil in a steady stream. Cover and refrigerate., Grill steak, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a large bowl, toss the romaine, 1/3 cup Parmesan cheese and salad dressing. Divide among salad plates. Slice the steak; arrange steak and tomatoes on salads. Top with croutons and remaining Parmesan cheese.
Nutrition Facts :
GRILLED STEAK CAESAR SALAD
Beefy, cheesy and easy--a true Caesar pleaser!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat coals or gas grill for direct heat. In tightly covered container, shake all dressing ingredients until well blended. Refrigerate until serving time.
- Sprinkle beef with pepper. Cover and grill beef over medium heat 15 to 18 minutes for medium doneness (160°F), turning once. Cut beef across grain into thin slices.
- In large bowl, toss romaine, croutons, cheese and dressing. Top with beef slices. Serve with additional shredded Parmesan cheese if desired.
Nutrition Facts : Calories 370, Carbohydrate 10 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 560 mg
CAESAR SALAD WITH GRILLED VEGETABLES
Provided by Food Network
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Place the romaine in a large wooden bowl. In a mixing bowl, combine the garlic, olive oil, lemon juice, Worcestershire sauce, eggs and cheese. Mix well and pour over the greens. Add grilled vegetables, cooled. Toss and serve with homemade croutons.;
- Combine all of the vegetables except the eggplant in an airtight plastic bag. If you marinate the eggplant with the other vegetables, it will absorb all of the liquid, so marinate the eggplant separately in another bag. Mix the soy sauce and orange juice together and pour over the vegetables and seal the bags. Marinate at least 30 minutes.
- Place the vegetables on a vegetable rack or on foil into which holes have been punched and place them on the grill. Cook until tender.
- Melt the butter in a saute pan. Add the bread. Sprinkle the garlic salt and herbs on top of the bread. Toss the bread pieces constantly, until all of the butter has been absorbed.;
COLA-BARBECUE GRILLED STEAKS WITH CREAMY CAESAR VEGETABLES
Make and share this Cola-Barbecue Grilled Steaks With Creamy Caesar Vegetables recipe from Food.com.
Provided by Publix Aprons Simpl
Categories Steak
Time 10m
Yield 6
Number Of Ingredients 15
Steps:
- Cola-Barbecue Grilled Steaks:.
- Preheat grill. Coat steaks on both sides with olive oil and seasoning.
- Place steaks on grill; grill 4-5 minutes on each side or until steaks are 145°F (for medium rare). Brush sauce over both sides of steak during last 2 minutes of grill time.
- Remove steaks from grill; let stand 5 minutes to rest before slicing. Serve.
- Creamy Ceasar Vegetables:.
- Place in center of foil sheet: vegetables (except green onions), finishing butter, salt, and pepper. Bring up foil sides; double-fold top and ends to seal packet.
- Place packet on grill over indirect heat; grill 12-15 minutes or until vegetables are tender when pierced with a fork.
- Remove packet from grill and drain vegetables, if needed; transfer to serving bowl. Stir in dressing and green onions; sprinkle with cheese. Serve.
Nutrition Facts : Calories 341.6, Fat 15.5, SaturatedFat 6.8, Cholesterol 106.3, Sodium 548.4, Carbohydrate 13.8, Fiber 3.4, Sugar 7.7, Protein 36.1
VEGETABLES WITH STEAK ON THE GRILL
Combine two of the major food groups in his recipe for your family's new tradition: Vegetables with Steak on the Grill. Colorful veggies join marinated steak o the grill for a few rounds of turning and basting. The result? Intensely flavored Vegetables with Steak on the Grill.
Provided by My Food and Family
Categories Home
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Reserve 1/4 cup marinade; pour remaining marinade over steak in shallow dish. Turn to evenly coat both sides of steak. Refrigerate 30 min. to marinate. Meanwhile, pierce potatoes in several places with fork or sharp knife. Microwave on HIGH 8 to 9 min. or just until tender; cool.
- Heat grill to medium-high heat. Remove steak from marinade; discard marinade. Grill steak 5 min. Meanwhile, cut each potato into 4 lengthwise wedges.
- Turn steak; brush with half of the reserved marinade. Add potatoes, zucchini and peppers to grill; brush with 2 Tbsp. dressing. Grill 5 min. Turn steak and vegetables. Brush steak with remaining marinade and brush vegetables with remaining dressing. Grill 4 to 5 min. or until steak is medium doneness (160°F) and vegetables are crisp-tender.
Nutrition Facts : Calories 310, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 30 g
GRILLED VEGGIE & STEAK SALAD RECIPE BY TASTY
Here's what you need: red wine vinegar, pepper, salt, dried oregano, garlic, olive oil, zucchini, summer squash, small red onion, red bell pepper, yellow bell pepper, ribeye steak, salt, pepper, mixed greens salad, olive oil, red wine vinegar, salt, pepper
Provided by Claire Nolan
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
Steps:
- Cut zucchini and summer squash in half lengthwise. Remove the insides of the bell peppers and cut into large chunks. Remove the top and bottom from the red onion and slice horizontally into three pieces.
- Combine red wine vinegar, pepper, salt, oregano, and garlic.
- Whisk in the olive oil and coat vegetables in the dressing. Place on a baking sheet.
- Season the rib eye with salt and pepper.
- Grill steak over medium-high heat for 5-7 minutes on each side (times may vary depending on the grill and how well-done you like your steak).
- Add the vegetables to the grill and cook the zucchini and summer squash for 5-7 minutes on each side. Cook the bell peppers and onions 4-6 minutes each side (times may vary depending on the grill).
- Remove steak from the grill and let rest for 10 minutes.
- Slice the steak into strips.
- Cut vegetables into small pieces. Arrange vegetables and steak on a bed of mixed greens.
- Drizzle olive oil, red wine vinegar, salt, and pepper over the salad.
- Enjoy!
Nutrition Facts : Calories 1105 calories, Carbohydrate 28 grams, Fat 84 grams, Fiber 6 grams, Protein 62 grams, Sugar 16 grams
CAJUN GRILLED STEAK AND VEGETABLES
Eggplant, yellow squash and zucchini are at it again-this time adding their farmers' market appeal to a zesty Cajun-style grilled steak.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk first 6 ingredients until blended. Place steak and combined vegetables in separate shallow dishes. Pour half the vinegar mixture over ingredients in each dish; turn to evenly coat both sides of all ingredients. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Remove steak and vegetables from marinade; discard marinade.
- Grill steak 5 to 7 min. on each side or until medium doneness (160ºF). Meanwhile, grill vegetables 2 to 3 min. on each side or until crisp-tender.
- Cut steak across the grain into thin slices. Serve with grilled vegetables.
Nutrition Facts : Calories 280, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 80 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 30 g
GRILLED PORK AND PEACH SALAD
Summer is perfect for salads and grilling. Summer is also perfect for peaches, and this salad combines all three! Serve as a light entree with a crusty bread.
Provided by Bibi
Categories Beef and Pork Salads
Time 38m
Yield 4
Number Of Ingredients 17
Steps:
- Combine olive oil, balsamic vinegar, Dijon mustard, minced ginger, minced garlic, cayenne, 1/4 teaspoon salt, and white pepper in a pint-sized jar with a lid. Place the lid on the jar and shake the ingredients until well blended. Taste and adjust seasoning, if desired. Place container in the refrigerator until ready to use.
- Clean grates of an outdoor grill and preheat to medium-high, about 10 minutes, or as the manufacturer recommends.
- When grill is ready, grease grates using tongs to hold a paper towel saturated with vegetable oil.
- While the grill is heating, combine smoked paprika, granulated garlic, 1/4 teaspoon salt, and black pepper in a small bowl.
- Sprinkle both sides of pork slices with dry spice mixture and allow to stand at room temperature until the grill is ready.
- Place seasoned pork slices on the grill and do not touch for about 2 minutes. Using tongs, flip the slices and continue to grill until grill marks form and the pork reaches an internal temperature of 145 degrees F (62 degrees C), an additional 2 to 3 minutes. Remove from the grill and set aside.
- Place peach slices across the grate and grill until grill marks form, 2 to 3 minutes per side. Add to the reserved grilled pork slices.
- Make a bundle of kale leaves and slice across into 1/8-inch slices. Place sliced kale and carrots in a large mixing bowl. Add grilled pork slices and grilled peaches, and toss with desired amount of dressing (see note).
- Arrange salad on plates, and sprinkle 1/4 cup blueberries on each plate.
Nutrition Facts : Calories 671 calories, Carbohydrate 28.2 g, Cholesterol 73.7 mg, Fat 50.5 g, Fiber 4.3 g, Protein 28 g, SaturatedFat 7.9 g, Sodium 474.8 mg
CAESAR GRILLED STEAK AND VEGETABLES
This is one of my fathers favorite dishes in the world that he came up with about 2 years ago. It was a little different then, but it has only improved over the years.
Provided by MizEmerilLagasse
Categories One Dish Meal
Time 18m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat grill to 400F.
- If using a gas grill, leave it on high the whole cooking time.
- Season the steaks well with the salt and crack pepper, set aside Cut the peppers and zucchini in half, cutting the seeds out of the peppers, and throw them into a big bowl with the clean mushrooms.
- Pour the Caesar dressing over them and toss to coat evenly, you may need more dressing depending on taste.
- Season with salt and crack pepper.
- Place everything on the grill and let cook for 2 minutes, give everything a 1/2 turn to get grill marks; cook for another 2-3 minutes.
- Flip the steaks, peppers, and zucchini and repeat the cooking times.
- Toss the mushrooms to cook evenly.
- Remove everything from the grill, let the steaks rest for 2 minutes at least before serving.
- Serve with a side of Caesar or Ranch dressing for dipping.
Nutrition Facts : Calories 422.4, Fat 34.8, SaturatedFat 5.3, Cholesterol 1.2, Sodium 668.9, Carbohydrate 24.9, Fiber 6, Sugar 13.1, Protein 9.9
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