JALAPENO POPPER CORN SALAD
I created this recipe for a wedding I was catering, and it's a good thing I made buckets of it, because I couldn't stop eating it! This chilled creamy salad combines all the best flavors of jalapeno poppers with the delicate sweetness of fresh corn. -Amanda Miller, Hutchinson, Kansas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Grill onion and jalapenos, covered, over medium-high heat or broil 4 in. from heat 3-5 minutes on each side or until lightly charred. Cool completely; chop into 1/2-inch pieces., Combine the next nine ingredients. Stir in corn, cheeses, half the bacon, and the grilled vegetables. Top with remaining bacon to serve.
Nutrition Facts : Calories 476 calories, Fat 40g fat (14g saturated fat), Cholesterol 47mg cholesterol, Sodium 616mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 2g fiber), Protein 14g protein.
CAPRESE SALAD WITH GRILLED FLANK STEAK
This is a fresh, healthy, easy-to-make salad with a twist to the usual restaurant versions. It can be served in small portions as an appetizer salad, or in large portions as a whole meal. This recipe is for 4 larger salads.
Provided by cookinmama
Categories Salad Vegetable Salad Recipes Caprese Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Mix tomatoes, mozzarella, basil, 1 clove minced garlic, and 1 tablespoon olive oil in a bowl; toss to coat. Cover bowl and refrigerate.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place steak in a large resealable bag; add 1 clove minced garlic, 1 tablespoon olive oil, salt, and pepper. Seal the bag and distribute the oil mixture over the steak.
- Cook the steak on the preheated grill to your desired degree of doneness, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let stand for 5 minutes before thinly slicing across the grain.
- Divide lettuce onto 4 serving plates; drizzle about 1 1/2 teaspoons balsamic vinegar and 1 1/2 teaspoons olive oil onto each lettuce portion. Top each salad with 1/4 the steak and 1/4 the tomato mixture.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 5.8 g, Cholesterol 49.5 mg, Fat 24 g, Fiber 1.3 g, Protein 20.2 g, SaturatedFat 7.7 g, Sodium 114.9 mg, Sugar 3.8 g
FLANK STEAK SALAD
This beautiful salad combines perfectly marinated flank steak with a tasty homemade dressing for a satisfying meal that's sure to please. -Jennifer Hunsaker, Roy, Utah
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a shallow dish, combine the lime juice, soy sauce, garlic and ginger; add the beef and turn to coat. Cover; refrigerate for 8 hours or overnight., Drain beef and discard marinade. Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. To serve, thinly slice across the grain., Meanwhile, in a blender, combine the vinegar, soy sauce, ketchup, onion, sugar, garlic, ginger, salt and pepper; cover and process until pureed. While processing, gradually add oil in a steady stream., Place romaine and tomatoes in a large bowl. Drizzle with vinaigrette; toss to coat. Divide among eight plates; top with steak.
Nutrition Facts : Calories 237 calories, Fat 14g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 270mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
LIME JALAPENO GARLIC FLANK STEAK
The unique flavor in this flank steak comes from jalapeño powder - a potent green powder that is literally made from fresh jalapeños! If you can't find it, try using fresh chopped jalapeños for a similar flavor. NOTE: Flank steak is meant to be cooked rare to medium-rare, and will become tough if cooked longer. Don't forget to slice across the grain of the meat. Flat Iron Steak works great with this too!
Provided by Black Radish
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix ingredients together and pour over flank steak; marinate for 1 hour in fridge.
- Remove flank steak, brushing off excess marinade and any pieces of garlic.
- Grill over high heat until rare or medium rare inside, or sear over high heat in a hot nonstick skillet.
- You want to make sure the heat is as high as it will go, so the steak doesn't water out and "boil" instead of sear.
- The grill really works the best.
- Let the meat rest for 15 minutes, slice thinly across the grain.
Nutrition Facts : Calories 913.3, Fat 60.4, SaturatedFat 15.6, Cholesterol 162.7, Sodium 653.4, Carbohydrate 4.4, Fiber 0.3, Sugar 0.6, Protein 84.8
GREEK FLANK STEAK AND VEGGIE SALAD
Tomatoes, onions, and cucumbers (yes, cucumbers!) roast along with the steak, creating a crunchy, juicy salad that just begs to be topped with feta.
Provided by Molly Gilbert
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 2h56m
Yield 6
Number Of Ingredients 15
Steps:
- Put steak in a large resealable plastic bag. Whisk olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over steak and turn to coat. Seal bag. Chill at least 2 hours or up to 12 hours.
- Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
- Toss chickpeas, tomatoes, cucumber, and onion with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer.
- Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes.
- Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove steak from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade.
- Broil steak on top rack, flipping once, until it begins to char and an instant-read thermometer inserted into thickest part registers 125 degrees F for rare or 135 degrees F for medium-rare, 3 to 5 minutes per side.
- Cover loosely with foil and let rest 10 minutes before slicing steak thinly across the grain. Serve warm steak and vegetables with pan juices over romaine, sprinkled with feta cheese and parsley.
Nutrition Facts : Calories 462.5 calories, Carbohydrate 21.9 g, Cholesterol 69.9 mg, Fat 30.7 g, Fiber 4.9 g, Protein 25.7 g, SaturatedFat 10.3 g, Sodium 853.1 mg, Sugar 4.1 g
FLANK STEAK SALAD WITH FRISéE AND CHARRED PEPPER SALSA
Letting the hot steak rest over a platter of frisée serves to gently wilt the greens.
Provided by The Bon Appétit Test Kitchen
Time 30m
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat broiler. Line a rimmed baking sheet with foil. Season steak with salt and pepper; set aside.
- Place chiles and onion on prepared sheet and brush with 2 tablespoons oil. Broil vegetables, turning once, until charred and soft, about 8 minutes. Transfer chiles and onion to a medium bowl and cover with plastic wrap. Let vegetables steam in covered bowl for 10 minutes.
- Meanwhile, line a platter with the frisèe. Heat remaining 2 tablespoons oil in a large cast-iron or other heavy skillet over medium-high heat. Add steak to skillet and cook, turning once, until browned and cooked to desired doneness, about 10 minutes for medium-rare. Transfer steak to frisée-lined platter; let rest. The heat from the steak will wilt the greens slightly.
- Peel chiles. Cut in half and remove seeds; cut out core. Finely chop chiles and onion and transfer to a small bowl. Add vinegar and honey to chiles and stir to coat well. Season salsa to taste with salt.
- Transfer steak to a work surface and thinly slice crosswise against the grain. Return sliced steak to platter, arranging over wilted frisée, and spoon charred pepper salsa over.
CARROT RAISIN SALAD
A basic and simple recipe for carrot salad. The pineapple is optional. It tastes great as is but you can always add shredded coconut as well.
Provided by Yoly
Categories Carrot Salad
Time 2h20m
Yield 12
Number Of Ingredients 7
Steps:
- Combine carrots, pineapple with juice, raisins, sugar, mayonnaise, and lemon juice in a large bowl; mix well.
- Refrigerate for 2 hours before serving for flavors to meld for best results.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 26.8 g, Cholesterol 3.5 mg, Fat 7.5 g, Fiber 1.9 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 88 mg
FLANK STEAK SALAD WITH JALAPENO POPPERS
Make and share this Flank Steak Salad With Jalapeno Poppers recipe from Food.com.
Provided by Chuck Hughes
Categories Steak
Time 45m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- For the steak salad:.
- Rub the flank steak on both sides with salt and pepper. Heat the vegetable oil in a heavy skillet on high heat and cook the steak on one side for 5 minutes. Flip and cook on the other side for 5 more minutes for medium-rare. Keep warm.
- Meanwhile combine the red onion, cucumbers, tomatoes, avocados, cilantro, mint, lime juice, and olive oil in a bowl and mix well. Season the salad with salt, and pepper, to taste and set aside.
- For the jalapeno poppers:
- Heat oil in a deep fryer or a heavy-bottomed skillet to 350 degrees F.
- Carefully slice down the side of the peppers and remove the seeds. Set aside.
- In a bowl, combine all the grated cheeses, season with pepper, to taste and stuff the peppers.
- In a separate bowl, mix the flour, egg, and beer to form a batter.
- Dip the stuffed peppers in the batter and fry in a deep fryer or in a heavy skillet for about 5 minutes or until golden brown and crispy.
- Slice the flank steak. Pile the salad on a plate with slices of flank steak, and top with 1 popper, sliced in half.
Nutrition Facts : Calories 473.5, Fat 27.9, SaturatedFat 7.8, Cholesterol 90.9, Sodium 132.1, Carbohydrate 32.4, Fiber 7.1, Sugar 4.8, Protein 24.2
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