Grilled Balsamic Beef Salad Recipes

GRILLED BEEF SALAD

Grilled Beef Salad image

Provided by Ree Drummond : Food Network

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

One 2-pound top round London broil
2 tablespoons extra-virgin olive oil
1 tablespoon whole-grain mustard
4 cloves garlic, crushed
2 sprigs fresh thyme
1 tablespoon kosher salt
2 teaspoons lemon pepper
1/4 cup extra-virgin olive oil
1 tablespoon whole-grain mustard
1 teaspoon fresh thyme leaves
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1 to 2 tablespoons heavy cream
One 5-ounce container blue cheese crumbles
4 cups spinach leaves
2 cups torn romaine leaves
2 cups torn salad greens
1 pint cherry tomatoes, halved
2 scallions, sliced
1 red bell pepper, very thinly sliced
1 small red onion, very thinly sliced

Steps:

For the beef: Put the beef in a resealable plastic bag. Mix together the olive oil, mustard, garlic and thyme in a small bowl. Pour over the beef, seal the bag and refrigerate for anywhere from 20 minutes to overnight. Take the meat out of the refrigerator about 30 minutes before you are ready to cook.
To cook, heat a grill pan over medium-high heat. Wipe the meat dry and season well with the salt and lemon pepper. Grill the meat for about 4 minutes per side, depending on how you like your beef cooked. Cover and set aside to rest for 15 to 20 minutes before serving.
For the salad: In a jar, shake together the olive oil, mustard, thyme leaves, lemon juice and a pinch each salt and pepper. Add 1 or 2 tablespoons of heavy cream and shake again. Add 2 tablespoons of the blue cheese crumbles and shake once more. Set aside while you assemble the salad and slice the meat.
Put the spinach, romaine and salad greens in a large bowl. Add the tomatoes, scallions, red pepper and red onion. Season lightly with salt and pepper. Toss with a little of the dressing. Add the remaining blue cheese crumbles (about 2/3 cup) and toss again.
To serve: Slice the beef thinly against the grain. Place a pile of the salad on 1 big platter and drape the meat over the salad. Serve extra dressing on the side.

GRILLED BALSAMIC BEEF SALAD

Grilled Balsamic Beef Salad image

Marinating sirloin in an Italian balsamic vinegar mixture results in tasty and tender strips of beef.

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h35m

Yield 6

Number Of Ingredients 11

Ingredients

1/2 cup balsamic vinegar
1/4 cup water
1 envelope (0.7 ounce) Italian dressing mix
1 tablespoon olive or vegetable oil
1-pound beef boneless sirloin steak, 1 to 1 1/2 inches thick
4 cups fresh baby salad greens
2 cups bite-size pieces arugula leaves
2 roma (plum) tomatoes, chopped
1 1/2 cups sliced baby portabella mushrooms (4 ounces)
3/4 cup shredded mozzarella cheese (3 ounces)
2/3 cup Caesar-flavored croutons

Steps:

Mix vinegar and water in small bowl. Stir in dressing mix. Stir in oil. Divide dressing mixture in half.
Place beef in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Pour half of the dressing mixture over beef; turn beef to coat. Cover dish or seal bag and refrigerate at least 2 hours. Cover and refrigerate remaining dressing.
Heat coals or gas grill for direct heat. Remove beef from marinade; reserve marinade. Cover and grill beef 4 to 5 inches from medium heat 15 to 20 minutes, turning and brushing with marinade occasionally, until desired doneness. Discard any remaining marinade. Cut beef into 3x 1/4-inch slices.
Divide salad greens, arugula, tomatoes and mushrooms among 4 plates. Top with beef; drizzle with remaining dressing. Sprinkle with cheese and croutons.

Nutrition Facts : Calories 190, Carbohydrate 9 g, Cholesterol 50 mg, Fiber 2 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 600 mg

BALSAMIC STEAK SALAD

Balsamic Steak Salad image

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

Ingredients

1/4 cup balsamic vinegar
1/4 cup olive oil
2 teaspoons lemon juice
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
1 beef flat iron steak or top sirloin steak (3/4 pound)
1 package (9 ounces) ready-to-serve salad greens
8 cherry tomatoes, halved
4 radishes, sliced
1/2 medium ripe avocado, peeled and thinly sliced
1/4 cup dried cranberries
Crumbled blue cheese and additional pepper, optional

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

SIMPLE SALAD WITH BALSAMIC VINAIGRETTE

Simple Salad with Balsamic Vinaigrette image

Provided by The Hearty Boys

Categories main-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

2 bags ready to use mesclun greens
Pinch salt
Freshly ground black pepper
Balsamic Vinaigrette, recipe follows
1 pint grape tomatoes
1 yellow bell pepper, seeded, halved and thinly sliced
1 shallot, peeled and roughly chopped
1 tablespoon chopped fresh basil leaves
1/4 cup balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup olive oil

Steps:

Toss the greens, salt and pepper together with just enough vinaigrette to coat, about 1/2 cup. Place them in a decorative bowl and top with the grape tomatoes and bell pepper. Serve the remaining vinaigrette on the side.
Put the shallot and basil into the bowl of a food processor fitted with a metal blade. Pulse until the shallot is finely chopped. Add the balsamic, sugar, salt and pepper and pulse again. With the machine running, add the olive oil in a steady stream through the feed tube. Pour the vinaigrette into a small bowl and serve.

BALSAMIC GRILLED CHICKEN SALAD

Balsamic Grilled Chicken Salad image

This healthy salad can be packed for a quick work lunch or a weekend picnic. Loaded with veggies, quinoa, grilled chicken and leafy greens, this fresh and delicious meal is full of vitamins and protein. Perfectly layered in a Mason jar, your lettuce and vegetables will remain nice and crisp until you're ready to dig in. Once you've mastered this recipe, mix and match your favourite vegetables, proteins and greens to make any salad you want. They are easy to assemble and can be stored in the fridge for up to five days. Recipe courtesy of walmart.ca/discoverfresh.

Provided by Mary Jenny

Categories Chicken

Time 5m

Yield 1 serving(s)

Number Of Ingredients 12

Ingredients

2/3 cup olive oil
1/4 cup orange juice
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/8 teaspoon salt
button mushroom
cooked quinoa
blanched asparagus
grilled chicken
chopped tomato
chopped bell pepper
mache greens or 1 leaf lettuce

Steps:

Whisk 2⁄3 cup extra virgin olive oil with 1/4 cup orange juice, 2 tbsp balsamic vinegar, 1 tbsp Dijon mustard and 1/8 tsp salt. Set aside.
Layer a Mason jar with button mushrooms, quinoa, asparagus, chicken, tomatoes and peppers. Top with leaf lettuce. Drizzle with dressing, put on lid and shake before serving.

Nutrition Facts : Calories 1339.7, Fat 144.8, SaturatedFat 19.9, Sodium 471.8, Carbohydrate 12.7, Fiber 0.6, Sugar 10.1, Protein 1.2

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