Grilled Steak Salad With Fruit Recipes

BALSAMIC GRILLED STEAK SALAD WITH PEACHES

Steps:

• In a large resealable plastic bag or baking dish, combine steak, vinegar, garlic and brown sugar. Marinate 20 minutes at room temperature.
• Heat a grill or grill pan over high heat. Remove steak from marinate, coat with vegetable oil, and season generously with salt and pepper.
• Grill until desired doneness, 3 minutes per side for medium-rare. Let rest 5 to 10 minutes, then slice against the grain.
• Make dressing: In a small bowl whisk together olive oil and lemon juice and season with salt and pepper.
• Arrange salad: In a large serving bowl, add arugula, peaches, blue cheese or feta, and steak. Drizzle with dressing and gently toss.

GRILLED STEAK SALAD WITH FRUIT

Steps:

• In a small bowl, combine the first 7 ingredients. Pour 3 tablespoons marinade into a shallow dish; add the steak and turn to coat. Cover and refrigerate for up to 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill steak, covered, over medium heat for 5-7 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 5 minutes before slicing., Divide the romaine, mango, jicama, onion and steak between two serving plates. Stir honey into reserved marinade; drizzle over salads.

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 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 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 WITH ASIAN DRESSING

Steps:

• Season both side of the rib eye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill steak on preheated grill until firm, reddish-pink, and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a platter, sprinkle with lemon juice, and cover loosely with aluminum foil. Allow meat to rest for about 10 minutes, then cut into strips.
• Whisk rice vinegar, olive oil, sugar, sesame oil, garlic powder, and red pepper flakes together in a small bowl. Combine lettuce, cucumber, avocado, tomato, carrot, red onion, and steak strips in a large bowl. Pour rice vinegar dressing over salad and toss to coat. Sprinkle with sesame seeds to serve.

GRILLED STEAK SALAD WITH FRUIT

Steps:

• 1. Pat steak dry with paper towels. Rub both sides of steak with 1½ tablespoon oil; sprinkle and rub with steak seasoning. Let steak stand at room temperature for 20 minutes.
• 2. Wrap ear of corn in a damp paper towel and place on microwave-safe plate. Microwave on HIGH 2 to 4 minutes or until tender, turning every 1-1/2 minutes.
• 3. Preheat a charcoal or gas grill for direct cooking over medium heat. Grill corn 4 to 7 minutes or until corn is slightly charred, turning occasionally. Transfer to a cutting board. Cool and cut corn kernels from cob; set aside.
• 4. Grill steak for 9 to 13 minutes for medium-rare doneness (130 degrees), turning halfway through. Transfer steak to another clean cutting board. Slightly cool for 15 minutes. Thinly slice steak across the grain; set aside.
• 5. For vinaigrette, combine vinegar, orange zest and juice, honey, and black pepper in a small bowl. Slowly whisk in remaining 1/3 cup oil; set aside.
• 6. To serve, toss together salad greens, cucumber ribbons, onion slivers, and corn; transfer to a large serving platter. Arrange steak slices, peaches, and strawberries on top. Sprinkle with blue cheese; serve with vinaigrette.

GRILLED STEAK AND BELL PEPPER SALAD

Steps:

• Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle steak with salt and pepper. Grill about 5 minutes per side for medium-rare. Cool. Halve steak lengthwise. Slice across grain into thin strips.
• Meanwhile, char peppers on barbecue, over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers. Cut into thin strips. Halve strips crosswise.
• Whisk oil, vinegar, garlic and dry mustard in large bowl to blend. Add steak, roasted peppers, watercress and onion; toss to combine. Season with salt and pepper. Chill at least 2 hours or up to 8 hours. Mix in tomatoes and serve.

GRILLED STONE FRUIT SALAD

Steps:

• In a large shallow bowl, whisk together 3 tablespoons lemon juice, melted butter and mint. Add fruit; marinate 30 minutes, turning once. Drain, reserving marinade., Grill fruit, covered, on a greased grill rack over medium-high direct heat 4-6 minutes. Turn; brush with reserved marinade. Grill, uncovered, brushing again, until fruit is tender but not mushy, 4-6 more minutes. Remove from heat; cool 5-10 minutes. When cool enough to handle, cut fruit into quarters., Whisk together olive oil, honey, kosher salt, allspice and remaining lemon juice. Drizzle half the dressing over arugula, tossing until well coated; place arugula on a large serving platter. Add grilled fruit; drizzle with remaining dressing. Sprinkle with crumbled feta cheese.

GRILLED FRUIT SALAD

Steps:

• Heat a stovetop grill over medium heat. Arrange pineapple, apple, raspberries, and banana on heated grill surface; cook 5 to 7 minutes. Stir and cook until fruit is heated through, 7 to 8 more minutes. Transfer cooked fruit to a bowl and stir in chocolate chips.

STEAK SALAD WITH GRILLED PEACHES

Steps:

• Whisk together first 7 ingredients to make dressing. Season with salt and pepper and set aside.
• Marinate steak in italian dressing in the fridge for at least an hour.
• Cut peaches in half, remove pits, brush with olive oil.
• Grill steak to your liking. I like mine medium for a salad. Slice the meat thinly and on an angle against the grain. This will help avoid it being tough or chewy.
• Grill peaches for just a minute or two on each side. Let cool a minute and then slice into segments.
• Arrange spring mix and romaine lettuce on a large platter or individual plates. Top with steak, grilled peaches, red pepper, pecans and crumbled goat cheese. Drizzle citrus dressing on top.

GRILLED VEGGIE & STEAK SALAD RECIPE BY TASTY

Steps:

• Cut zucchini and summer squash in half lengthwise. Remove the insides of the bell peppers and cut into large chunks. Remove the top and bottom from the red onion and slice horizontally into three pieces.
• Combine red wine vinegar, pepper, salt, oregano, and garlic.
• Whisk in the olive oil and coat vegetables in the dressing. Place on a baking sheet.
• Season the rib eye with salt and pepper.
• Grill steak over medium-high heat for 5-7 minutes on each side (times may vary depending on the grill and how well-done you like your steak).
• Add the vegetables to the grill and cook the zucchini and summer squash for 5-7 minutes on each side. Cook the bell peppers and onions 4-6 minutes each side (times may vary depending on the grill).
• Remove steak from the grill and let rest for 10 minutes.
• Slice the steak into strips.
• Cut vegetables into small pieces. Arrange vegetables and steak on a bed of mixed greens.
• Drizzle olive oil, red wine vinegar, salt, and pepper over the salad.
• Enjoy!

GRILLED STEAK SALAD WITH VINAIGRETTE

Steps:

• Brush steak with olive oil and season to taste with salt and pepper. Grill over medium-high heat to a little rarer than desired doneness (around 10-15 minutes for rare). Set steak aside.
• In a pint size mason jar (or other non-reactive container with a tight lid), combine shallots and red wine vinegar. Let sit for 5-10 minutes, then add chives, salt & pepper to taste, and mustard. Pour in olive oil, close lid, and shake vigorously until emulsified. Taste and correct as needed.
• Cut steak into bite-size pieces.
• To assemble salad, place 2-3 cups of salad greens on each of 4 large plates. Place cucumber, bell pepper, artichoke hearts, and red onion rings on top. Divide steak among salads. Top with chopped tomato. If using potatoes, place around edge of salad. Drizzle vinaigrette over salad. If desired, top with blue cheese crumbles.