Grilled Steak Hearts Of Palm Salad Recipes

HEARTS OF PALM SALAD

Steps:

• In a medium bowl, whisk together the dressing mix, vinegar, and water until well blended. Whisk in olive oil. Add hearts of palm to the bowl, and stir to coat. Cover and refrigerate for at least one hour or overnight.
• Before serving, sprinkle the green and black olives, and bacon bits over the salad.

GRILLED STEAK & HEARTS OF PALM SALAD

Steps:

• Score steak on both sides with shallow cross-cuts; place in shallow dish. Whisk next 4 ingredients until blended. Pour half over steak; turn to evenly coat both sides of steak. Refrigerate 2 hours to marinate. Meanwhile, mix remaining dressing mixture with mayo. Refrigerate until ready to use.
• Heat grill to medium-high heat. Remove steak from marinade; discard marinade. Grill steak 8 to 10 min. on each side or until medium doneness. Remove from grill; cover loosely with foil. Let stand 10 min. Meanwhile, toss spinach with tomatoes, beans and hearts of palm.
• Cut steak across the grain into thin slices. Place spinach mixture on 6 serving plates; drizzle with mayo mixture. Top with meat.

GRILLED SKIRT STEAK AND HEARTS OF PALM SALAD

Steps:

• Whisk together 1 tablespoon each curry paste and oil. Season steak with salt and rub all over with curry mixture. Transfer to a resealable bag and let stand, massaging occasionally, 10 minutes (or refrigerate up to 1 day).
• Meanwhile, in a small bowl, whisk together lime zest and juice, sugar, fish sauce, and remaining 1 teaspoon curry and 1 tablespoon oil. Season with salt.
• Cook noodles in a large pot of boiling water until just tender, about 2 minutes; drain. Rinse under cold water; drain well.
• Heat grill to high. Brush grates with oil. Grill steak, flipping once, until charred in places and a thermometer inserted into thickest parts registers 125°F for medium-rare, about 3 minutes per side. Transfer to a plate; tent with foil. Meanwhile, brush hearts of palm lightly with oil. Grill, flipping once, until charred in places, 1 to 2 minutes total. Transfer to plate and brush with 1 tablespoon fish-sauce dressing. Let steak rest 10 minutes, then slice against the grain.
• To serve, toss tomatoes, vermicelli, and herbs with three-quarters of dressing and any accumulated steak juices. Season with salt and pepper. Divide greens among 4 plates; top with vermicelli mixture, hearts of palm, and steak. Drizzle remaining dressing over top.

GRILLED HEARTS OF PALM AND CRAB SALAD WITH MANGO

Steps:

• Heat grill to high. Drizzle hearts of palm with oil and season with salt and pepper. Grill for 30 seconds to 1 minute per side until slightly charred and just warmed through. Remove from heat.
• Whisk together coconut milk, hot sauce, lime juice, honey, 1 teaspoon salt, 1/4 teaspoon pepper, cilantro, and red onion in a medium bowl. Add the crabmeat, mango, grilled hearts of palm, and mesclun, and toss until well dressed. Mound onto a serving plate and drizzle with more hot sauce, if desired. Sprinkle with torn cilantro leaves and serve.

HEARTS OF PALM SALAD

Steps:

• Slice tomato and lime and place on a large service plate. Slice long ways the hearts of palm and lay on top of tomato. Slice and lay the red pepper around the plate. Combine all other ingredients in a bowl and whisk until smooth. Drizzle over the salad.

GRILLED HEARTS OF PALM, RADICCHIO, AND ASPARAGUS

Steps:

• Heat a gas grill on high or prepare a hot charcoal grill fire.
• In a large bowl, toss the hearts of palm, radicchio, and asparagus with 2 tablespoons of the olive oil, salt, and several grinds pepper. Grill, flipping as needed, until nicely marked all over and tender, 4 to 5 minutes total. Set aside until cool enough to handle.
• Meanwhile, in a small bowl, whisk the remaining 2 tablespoons olive oil with the lemon juice, zest, sugar, salt, and pepper.
• Core the radicchio. Cut the radicchio, asparagus, and hearts of palm into pieces about 3 inches long by ½ inch wide. Return to the large bowl and toss with the prosciutto, Parmigiano, and 2 tablespoons of the vinaigrette. Serve drizzled with the remaining vinaigrette, if desired.

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.