Grilled Steak And Wacky Mac Salad Recipes

GRILLED STEAK SALAD

Steps:

• Preheat the oven to 450 degrees F. Toss the celery, 1 teaspoon olive oil, and salt and pepper to taste on a foil-lined rimmed baking sheet; roast until tender, about 20 minutes.
• Whisk the mayonnaise, 2 teaspoons olive oil, the lime juice, honey, hot sauce and 1 tablespoon water in a large bowl. Add the roasted celery and toss. Add the lettuce and watercress but don't toss.
• Heat a large grill pan or cast-iron skillet over high heat. Rub the steak with the remaining 1 teaspoon olive oil and season with salt and pepper. When the pan is very hot, add the steak and cook, undisturbed, about 3 to 4 minutes per side for medium rare. Transfer to a cutting board. Add the scallions to the pan and cook until charred, about 2 minutes per side.
• Slice the steak against the grain, discarding the tough membrane that runs through the center. Add the steak and tomatoes to the bowl with the salad and toss to coat. Divide among plates.

GRILLED STEAK AND PEACH SALAD

Steps:

• Prepare the steak: Heat the olive oil and rosemary in a small saucepan over low heat, 8 minutes. Remove from the heat and let cool to room temperature. Pat the steak dry, season with salt and black pepper and place in a shallow glass pan. Pour 1 cup of the infused oil over the steak; cover and refrigerate 3 hours, turning the steak occasionally. Remove from the refrigerator about 45 minutes before cooking.
• Heat a grill pan over medium-high heat until very hot. Season the steak with salt and black pepper and grill 5 minutes per side for medium rare. Remove to a cutting board and let rest 10 minutes before slicing.
• Make the dressing: Whisk half of the blue cheese with the sour cream, lemon juice, vinegar and cayenne in a bowl until smooth. Fold in the chives; cover and chill until ready to serve.
• Make the salad: Brush the cut side of the peaches with the remaining 1/4 cup infused oil. Heat the grill pan over medium-high heat. Grill the peaches, cut-side down, 3 minutes. Flip and grill the other side 1 minute to soften. Remove and slice into wedges. Toss the greens and herbs in a large bowl and divide among plates. Top with the steak and peaches; drizzle with the dressing and top with the remaining blue cheese. Season with black pepper.

GRILLED STEAK AND MUSHROOM SALAD

Steps:

• In a small bowl, whisk 1 tablespoon oil, 1 tablespoon mustard, salt and pepper; set aside. , Grill steak, covered, over medium-hot heat for 4 minutes. Turn; spread with mustard mixture. Grill 4 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a large skillet, cook mushrooms in 1 tablespoon oil until tender. Stir in the vinegar and the remaining oil and mustard., Thinly slice steak across the grain; add to mushroom mixture., Serve over romaine.

GRILLED GARLIC STEAK SALAD

Steps:

• Heat coals or gas grill for direct heat. In tightly covered container, shake all dressing ingredients; reserve 1/4 cup.
• Cover and grill beef over medium heat 15 to 20 minutes, turning once, until desired doneness. In medium bowl, toss bell pepper and mushrooms with 2 tablespoons of the dressing; place in grill basket. Cover and grill vegetables 5 minutes, shaking grill basket to turn vegetables occasionally, until bell pepper is crisp-tender.
• Sprinkle beef with salt and pepper; cut into 1/4-inch slices. Toss beef and reserved 1/4 cup dressing. In large bowl, place salad greens, vegetables and beef. Add remaining dressing; toss.

GRILLED STEAK SALAD WITH CHILE AND BROWN SUGAR

Steps:

• In a large bowl, whisk together half of the grated garlic (reserve the other half for the dressing), sugar, salt, chile powder, oregano, sesame oil and cumin. Add steak and thoroughly coat it with marinade; marinate for at least 1 hour and up to overnight.
• Heat the grill to medium-high, or heat the broiler. Grill or broil steak and onion slices, about 2 to 4 minutes per side for medium-rare. If onions aren't charred, give them another minute or two while the steak rests.
• Transfer steak to a plate and let it rest for 5 minutes, then slice thinly against the grain (save the juices). Chop onions into bite-sized pieces.
• Meanwhile, in a medium bowl, whisk together lime juice, remaining garlic, a large pinch of salt, and oil. Drizzle a little of the juice from the rested steak into dressing.
• Sprinkle avocado with salt. In a large bowl, toss spicy greens, radishes and scallions with just enough dressing to coat it. Gently mix in avocado. Transfer to serving plates and top with the steak and onions.

GRILLED STEAK SALAD

Steps:

• First, make a rub for the steak, using the oregano, ground cinnamon, garlic, salt, and pepper. Mix in a small amount of oil so it adheres to flank steak. Grill flank steak 5 minutes per side for rare. Cook pepper approximately 10 minutes, turning to cook evenly. Remove from grill and allow pepper and steak to sit for 5 minutes before slicing. Cut steak and pepper into strips.
• While steak is cooking, prepare salad by mixing lettuce, pecans, grape tomatoes, cucumbers, feta cheese, mint and basil.
• For vinaigrette, whisk together balsamic vinegar, olive oil, mustard, sugar, salt and pepper to taste, and a dash of cinnamon (if desired).
• To assemble salad, arrange lettuce mixture in large bowl or on individual serving platters. Top each with equal amounts of pepper and flank steak. Drizzle with vinaigrette.

SKEWERED STEAK AND VEGETABLE SALAD

Steps:

• Cut steak into eight 1-inch cubes. Thread 2 cubes of steak on 4 (6-inch) skewers. Brush with sauce; refrigerate 15 to 20 minutes, discard remaining sauce.
• Grill or broil steak kabobs to desired doneness.
• Season mushrooms with garlic powder and saute in oil in small nonstick skillet over medium- high heat 4 to 5 minutes or until lightly browned.
• Combine romaine, carrots and broccoli in large bowl. Toss with Lite Balsamic and Caper Vinaigrette, to taste.
• Divide salad on 2 large plates. Arrange mushrooms and steak kabobs on top of each. Refrigerate leftovers.

GRILLED STEAK AND SUMMER VEGETABLE SALAD

Steps:

• Heat a grill to medium-high. Clean and lightly oil hot grill. In a small ovenproof pot, combine oil, rosemary, and garlic and place on grill. Cook until oil begins to bubble, 2 minutes. Remove herb oil from heat and set aside 3 tablespoons in a small bowl.
• Brush steak with herb oil, season with salt and pepper, and grill, turning occasionally, about 10 minutes per side for medium-rare (move steak to a cooler part of grill if it begins to overbrown). Transfer to a cutting board and tent with foil. Let rest 10 minutes before slicing thinly against the grain.
• In batches, brush vegetables with herb oil, season with salt and pepper, and grill, turning occasionally, until tomato skins are split and vegetables are tender, 3 to 5 minutes total. Transfer to a serving platter, along with sliced steak. Add vinegar and honey to reserved oil and whisk together. Season to taste with salt and pepper, then drizzle dressing over steak and vegetables.

GRILLED STEAK AND WACKY MAC® SALAD

Steps:

• Trim all fat from skirt steak. Rub garlic over surface of meat; discard garlic. Score steak: diagonally slash steak in 1/2-inch intervals; then diagonally slash again in the opposite direction to form diamond-shaped cuts. Brush Worcestershire sauce over meat. Place in a bowl; cover and refrigerate 3 to 4 hours.
• Grill or broil skirt steak to medium doneness, about 3 to 5 minutes per side. Let steak stand for 5 minutes to firm up. Slice 1/4-inch thick on the diagonal. Cut into strips about 1 1/2- to 2-inches long.
• Prepare Wacky Mac according to package directions. Drain and rinse under cold water. Place in large salad bowl. Add skirt steak, tomatoes, scallions, chile and cilantro. Toss gently but well.
• Combine chicken broth, oil, vinegar, mustard, salt and pepper in a cup. Stir well. Pour over salad. Toss gently but well.

GRILLED SKIRT-STEAK SALAD

Steps:

• Heat a grill to medium-high. Season steak with salt and pepper. Brush corn and onion with olive oil; season with salt and pepper. Lightly brush grates with vegetable oil.
• Grill corn, turning occasionally, until lightly charred, 10 to 12 minutes. Grill onion until lightly charred and tender, 6 to 8 minutes a side. Transfer vegetables to a cutting board. When cool enough to handle, cut kernels from cobs and coarsely chop onion.
• Meanwhile, grill steak until a thermometer inserted into thickest part registers 125°F for medium-rare, about 3 minutes a side. Transfer to a plate; drizzle with 2 tablespoons vinaigrette. Let stand 10 minutes, then slice against the grain.
• In a large salad bowl or platter, layer romaine, bell pepper, tomatoes, corn, and onion. Season to taste; drizzle with half of remaining vinaigrette. Top with steak and feta. Serve with remaining dressing on the side.

GRILLED STEAK AND WACKY MAC® SALAD

Steps:

• Trim all fat from skirt steak. Rub garlic over surface of meat; discard garlic. Score steak: diagonally slash steak in 1/2-inch intervals; then diagonally slash again in the opposite direction to form diamond-shaped cuts. Brush Worcestershire sauce over meat. Place in a bowl; cover and refrigerate 3 to 4 hours.
• Grill or broil skirt steak to medium doneness, about 3 to 5 minutes per side. Let steak stand for 5 minutes to firm up. Slice 1/4-inch thick on the diagonal. Cut into strips about 1 1/2- to 2-inches long.
• Prepare Wacky Mac according to package directions. Drain and rinse under cold water. Place in large salad bowl. Add skirt steak, tomatoes, scallions, chile and cilantro. Toss gently but well.
• Combine chicken broth, oil, vinegar, mustard, salt and pepper in a cup. Stir well. Pour over salad. Toss gently but well.