GRILLED STEAK SALAD WITH GREEN BEANS AND BLUE CHEESE
Categories Salad Olive Tomato Blue Cheese Steak Green Bean Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cook green beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water and cool. Drain.
- Prepare barbecue (medium-high heat). Combine beans, arugula, tomatoes, and olives in large bowl. Whisk 1/2 cup oil and vinegar in small bowl.
- Brush steaks with remaining 1 tablespoon oil; sprinkle with salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Cut steaks crosswise into strips.
- Toss salad with enough dressing to coat. Season to taste with salt and pepper. Divide among 6 plates. Top with steak strips. Sprinkle cheese over.
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
GRILLED FLANK STEAK, PORTOBELLO AND GREEN BEAN SALAD
Provided by Ellie Krieger
Categories main-dish
Time 1h55m
Yield 4 servings, serving size: 3 cups
Number Of Ingredients 15
Steps:
- Make marinade:
- Combine 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, orange juice, 2 teaspoons minced garlic, chili flakes, and 1/4 teaspoon each salt and pepper in a bowl and whisk. Place steak and mushrooms in a glass baking dish or sealable plastic bag and pour marinade on top. Marinate in the refrigerator for at least 1 or up to 4 hours.
- Make dressing:
- Combine remaining 2 tablespoons olive oil, 3 tablespoons vinegar, 1 teaspoon minced garlic, water, mustard, and remaining 1/4 teaspoon each salt and pepper. Whisk until incorporated.
- Place green beans in a steamer basket over a few inches of boiling water and steam until tender-crisp, about 3 minutes. Allow to cool in the refrigerator, or to cool quickly, drain and plunge in a bowl of ice water for 2 minutes. Drain and reserve.
- Spray a grill or grill pan with nonstick cooking spray and heat over medium-high heat. Remove steak and mushrooms from marinade, and discard marinade. Grill steak until medium-rare and mushrooms until cooked through but still juicy, about 4 to 5 minutes per side for both steak and mushrooms. Remove to a cutting board and let rest about 10 minutes. Cut steak across the grain into 1/4-inch slices; cut mushrooms into 1/4-inch slices.
- To assemble salad, toss steak slices, mushroom slices, spinach leaves, tomatoes, green beans and onions with dressing. Divide among 4 plates.
- Excellent source of: Protein, Fiber, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Folate, Vitamin K, Pantothenic Acid, Copper, Iron, Manganese, Phosphorus, Potassium, Selenium, Zinc
- Good source of: Thiamin, Calcium, Magnesium
Nutrition Facts : Calories 410, Fat 19 grams, SaturatedFat 4.5 grams, Cholesterol 45 milligrams, Sodium 330 milligrams, Carbohydrate 25 grams, Fiber 8 grams, Protein 37 grams
GRILLED FILET STEAK AND ARUGULA
Provided by Ina Garten
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
- Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the fleur de sel and cracked pepper.
- Meanwhile, whisk together the olive oil, lemon juice, mustard, kosher salt, and freshly ground black pepper. Set aside.
- When the grill is ready, place the steaks on the grill. Cook them for 5 minutes on each side for medium-rare or until the centers of the steaks register 125 degrees on an instant-read -thermometer. Remove to a plate, cover tightly with foil, and allow to rest for 10 minutes before slicing thickly.
- Toss the arugula in a large bowl with enough of the dressing to moisten; divide among 4 plates. Place a steak on top of each salad. Shave the Parmesan onto each steak with a vegetable peeler, sprinkle with salt, and serve hot.
GRILLED FLANK STEAK WITH ARUGULA SALAD, WHITE BEANS AND SHIITAKES
Steps:
- Marinate the steak: Combine herbs and garlic in food processor and pulse until finely chopped. Add lemon juice, soy sauce, salt and pepper and process until smooth. With motor running, add the olive oil in fine stream. Place steak in glass or ceramic baking dish. Pour marinade over and turn to coat. Cover and refrigerate at least 4 hours or overnight, turning occasionally. Remove steak from fridge 1 hour before cooking and preheat grill to medium-high. Prepare beans and mushrooms: Heat EVOO in a large skillet over medium high heat. Add the onions, a pinch each of salt and pepper, and cook, stirring occasionally, until tender and caramel-colored, 10-12 min. Add the mushrooms and cook, stirring occasionally, until wilted and soft, about 5 min. Off the heat, stir in beans, vinegar and thyme. Season to taste and set aside. Make the vinaigrette: In a small bowl, combine vinegar, shallots and mustard. Whisk in EVOO. Season to taste. Cook the steaks: Remove steaks from marinade and grill to desired doneness (about 4-5 min per side for medium-rare). Allow steak to rest 10 min before slicing thinly against the grain. Serve: Toss arugula with enough vinaigrette to lightly coat. Season to taste. Arrange leves on platter and top with beans and steak. Toss lightly. Drizzle light with some remaining vinaigrette and serve.
GRILLED FLANK STEAK SALAD
"This is one of our favorite recipes," writes Mitzi Sentiff of Annapolis, Maryland. "The marinade gives the meat such a wonderful flavor." TIP: "All you need to complete this meal is some good bread," Mitzi notes.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the first six ingredients. Pour 1/3 cup into a shallow dish; add steak and turn to coat. Cover and refrigerate for 3 hours. Cover and refrigerate remaining marinade for dressing., Drain and discard marinade from steak. Grill, covered, over indirect medium heat for 11-12 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cut across the grain into thin slices., In a large serving bowl, combine the greens, tomato, radishes, celery, onions and beef. Drizzle with reserved marinade; toss to coat.
Nutrition Facts :
MICHAEL SYMON'S FLANK STEAK WITH GRILLED POTATOES AND ARUGULA
This recipe if from The Chew! Michael says "Grilling isn't just for the summer, you can do it all year round! Here's the perfect backyard barbeque recipe for any time of year" about this recipe. Prep and cook time are guesstimates as they are not listed. Posting for safe keeping.
Provided by Kerena
Categories Steak
Time 45m
Yield 6 meals, 6 serving(s)
Number Of Ingredients 21
Steps:
- Whisk together all the marinade ingredients, and pour over flank steak. Refrigerate in a gallon bag for 6 hours or overnight.
- Make the vinaigrette by whisking all ingredients together. This can be made ahead of the time, refrigerate until ready to use.
- Remove steak from the marinade to a towel or paper towels, and discard marinade. Pat steak dry on both sides, and allow to come to room temperature.
- Put the potatoes in a medium pot and cover with cold water. Add 1 T of salt and bring the water to a boil. Reduce the heat to medium and gently boil the potatoes until fork tender, about 18 minutes. Strain the potatoes and let them cool slightly. When they are cool enough to handle, cut them in half lengthwise and toss them with 2 T of olive oil, salt, and pepper.
- Heat your grill to medium high. Season the steak with freshly ground black pepper, and drizzle a little bit of olive oil on it. Place the steak on the grill and cook for 3-4 minutes per side. Place the potatoes on the grill also, cut side down, and grill for about 2 minutes per side.
- When the flank steak is done, place it on a cutting board to rest for 5 minutes.
- As the potatoes come off the grill, remove them to a mixing bowl. Spoon some of the vinaigrette over them, and toss to combine. Add the arugula and shallot on top of the potatoes with a little more vinaigrette, salt and pepper, and toss to combine.
- Slice the flank steak thinly and against the grain and serve an top or alongside the potatoes and arugula. .
Nutrition Facts : Calories 458.8, Fat 23.5, SaturatedFat 5.9, Cholesterol 77.1, Sodium 1687.5, Carbohydrate 32.2, Fiber 4.6, Sugar 6.6, Protein 30.2
GRILLED FLANK STEAK
Serve this grilled flank steak with salad and vegetables.
Provided by Dianne Corbett Balach
Time 4h15m
Yield 4
Number Of Ingredients 12
Steps:
- Mix oil, lemon juice, garlic, minced onion, flavor enhancer, salt, pepper, sugar, dry mustard, rosemary, and ginger together in a glass jar. Place flank steak in a zip-top bag and add marinade. Refrigerate for 4 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove flank steak from the marinade and shake off excess. Discard the remaining marinade.
- Cook on the preheated grill, turning once, until firm and slightly pink in the center, 5 to 8 minutes per side. Slice on a diagonal across the grain to serve.
Nutrition Facts : Calories 356 calories, Carbohydrate 4.2 g, Cholesterol 25.2 mg, Fat 31.8 g, Fiber 0.4 g, Protein 14.1 g, SaturatedFat 5.6 g, Sodium 1139.8 mg, Sugar 1.8 g
FLANK STEAK AND ARUGULA SALAD
Steps:
- In a large bowl, whisk together salsa and vinegar; season with salt and pepper. Add arugula, and toss to coat. Divide salad among four plates; top with steak and goat cheese.
GRILLED FLANK STEAK
My sister, Kathy, and I often exchange recipes and this grilled flank steak recipe is from her. It's become a favorite of mine to serve to company. The meat and vegetables can be prepared ahead of time. When company arrives, just fire up the grill! -Jenny Reece, Farwell, Minnesota
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the first seven ingredients. Pour 3/4 cup marinade into a shallow dish; add the beef. Turn to coat; refrigerate, covered, for up to 24 hours, turning once. Cover and refrigerate remaining marinade., Drain and discard marinade. Grill flank steak, uncovered, over medium 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°). , Meanwhile, in a skillet, cook vegetables in reserved marinade until crisp-tender. Thinly slice steak across the grain. Serve with vegetables.
Nutrition Facts : Calories 265 calories, Fat 12g fat (0 saturated fat), Cholesterol 65mg cholesterol, Sodium 173mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
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