GRILLED RIBEYE STEAK SALAD WITH POBLANO VINAIGRETTE
Provided by Bobby Flay | Bio & Top Recipes
Time 2h35m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Mix together in a small bowl until combined. Season with salt and pepper to taste.
- Place steaks in a shallow baking dish and cover with the steak sauce, let marinate for 2 hours, turning once. Preheat grill. Remove steaks from marinade and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for medium-rare doneness. Remove and let rest.
- Brush onion slices and tomatoes with olive oil and season with salt and pepper to taste. Grill on both sides until just cooked through. Place spinach in a large bowl and toss with balsamic vinegar, olive oil and salt and pepper to taste. Divide the spinach among 4 large salad dishes or platters. Slice each steak into 1/2-inch thick slices and fan on top of the spinach. Garnish with grilled tomatoes, blue cheese and onions and drizzle with Poblano Vinaigrette.
- Combine poblanos, onion and lime juice in a blender and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and blend until smooth. Add the honey and season to taste with salt and pepper.
GRILLED PEPPERCORN STEAK AND CARAMELIZED PECAN SALAD WITH CABERNET-CHERRY VINAIGRETTE
This is a summer favorite that I served in many restaurants, inspired by my 'oops, the Cabernet wine has turned again in the heat,' moments. This is usually the meal, but it may also be an appetizer salad as well. I offered it as both in my restaurants. The dressing and pecans keep for a few weeks unrefrigerated, and I often make these in bulk in advance for several meals. A simple dish, easily made by any level cook, it is a stylish, beautiful, and delectable entree salad fit for company.
Provided by Karen Barris Calabro
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 2h10m
Yield 4
Number Of Ingredients 19
Steps:
- Whisk together 1 tablespoon olive oil, brown mustard, garlic, 1 teaspoon salt, cracked pepper, and port wine in a bowl; pour marinade into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour (up to 5 days if necessary).
- Bring Cabernet wine and dried cherries to a boil in a saucepan, reduce heat to medium, and cook, stirring occasionally, until wine has reduced to about 1/3 of its original volume, about 20 minutes. Dissolve 1 teaspoon sugar and 1/4 teaspoon salt into the wine mixture and pour in extra-virgin olive oil. Remove from heat and let dressing cool.
- Preheat oven to 350 degrees F (175 degrees C). Grease a sheet pan.
- Toss pecan pieces in a bowl with water, 1 tablespoon sugar, and 1/4 teaspoon salt in a bowl until thoroughly coated. Spread coated pecans into the prepared sheet pan.
- Bake pecans in the preheated oven until the coating adheres to the nuts and pecans are fragrant and brown, 15 to 20 minutes. Remove from pan and immediately transfer to a large heatproof plate to finish cooling. Be careful, candied pecans are extremely hot. Set pecans aside to cool.
- Preheat an outdoor grill for very high heat and lightly oil the grate.
- Remove steak pieces from marinade, shake off excess marinade, and grill until steaks are seared and done to your desired degree of rareness, 1 1/2 to 3 minutes per side. An instant-read meat thermometer inserted into the thickest part of a steak should read 145 degrees F (65 degrees C) for medium-well. Discard used marinade. Let steaks stand for 5 minutes after grilling before cutting into thin slices.
- To serve, mix baby greens with shaved carrot and radishes in a salad bowl and divide onto 4 large serving plates. Lay slices of beef in a spoke pattern on top of greens and sprinkle each salad generously with candied pecans. Whisk dressing and drizzle over salads, distributing a few cherries onto each salad.
Nutrition Facts : Calories 800.1 calories, Carbohydrate 28.4 g, Cholesterol 48.9 mg, Fat 56.1 g, Fiber 5.3 g, Protein 24.3 g, SaturatedFat 8.5 g, Sodium 996.1 mg, Sugar 15.6 g
GRILLED STEAK SALAD WITH VINAIGRETTE
I put this together for dinner tonight, and it was so good! It was very hearty and filling, with bread and cheese as an accompaniment. Amounts are just estimated guidelines. Use a good quality Dijon mustard, ideally a strong, but not too vinegary, mustard. Prep time is an estimated time for all the chopping etc listed in the ingredients. You can prepare the vegetables, steak, and vinaigrette in advance and refrigerate until ready to use--I'd say use the same day, though, or there will be some loss in quality.
Provided by Halcyon Eve
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 894.2, Fat 76.2, SaturatedFat 14.4, Cholesterol 85, Sodium 201.2, Carbohydrate 27.5, Fiber 12.3, Sugar 6.5, Protein 30.3
MARINATED GRILLED STEAK WITH POBLANO PEPPERS
Explore this tasty recipe for Marinated Grilled Steak with Poblano Peppers. Serve the steak with bright peppers for a dish that looks as good as it tastes.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat greased grill to medium-high heat.
- Mix dressing, lime zest, juice, garlic and spices until blended; reserve 1 Tbsp. mixture. Pour remaining mixture over steak in shallow dish; turn to evenly coat both sides. Refrigerate 1 hour to marinate.
- Meanwhile, cut chiles in half; remove and discard seeds and ribs. Spray with cooking spray; grill 5 to 7 min. or until crisp-tender and slightly charred, turning occasionally. Remove from heat; place in paper bag. Peel and discard skin. Remove steak from marinade; discard marinade.
- Grill steak 5 min.; turn steak. Add onions, brushed with reserved dressing mixture; grill 5 min. or until steak is medium doneness (160°F) and onions are tender, turning onions after 3 min. Serve steak with onions, roasted chiles and lime wedges.
Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 6 g, TransFat 2 g, Cholesterol 80 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g
GRILLED STEAK SALAD WITH ASIAN DRESSING
BBQ steak salad with a sesame-rice vinegar dressing.
Provided by Joanne Zalapski Samchyk
Categories Salad Green Salad Recipes
Time 1h45m
Yield 2
Number Of Ingredients 17
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.
Nutrition Facts : Calories 704.3 calories, Carbohydrate 38.9 g, Cholesterol 60.7 mg, Fat 52.6 g, Fiber 12.2 g, Protein 26 g, SaturatedFat 11.6 g, Sodium 1000.5 mg, Sugar 19.6 g
GRILLED STEAK PANZANELLA SALAD WITH TOMATO VINAIGRETTE
Ripe, juicy tomatoes provide the salad dressing as well as a key ingredient in this hanger steak salad. With balsamic, garlic, and plenty of fresh basil, it will transport you to the sunny Italian countryside.
Provided by Anna Stockwell
Categories Steak Grill Tomato Summer Salad Bread Basil Kale Zucchini Flaming Hot Summer Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk balsamic vinegar, 3 Tbsp. oil, 1 tsp. kosher salt, and 1/2 tsp. pepper in a small bowl. Finely grate 2 garlic cloves and whisk into marinade. Place steak in a resealable plastic bag. Pour marinade over steak, toss to coat, then let rest at room temperature at least 1 hour.
- Meanwhile, toss tomatoes and 1 tsp. kosher salt in a colander set over a large bowl; let rest 1 hour.
- Prepare a grill for medium-high heat or heat grill pan over medium-high; lightly oil grate or pan. Remove steaks from marinade and pat dry. Grill steaks, turning occasionally, until lightly charred on all sides and an instant-read thermometer inserted into the center registers 125°F, 8-10 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
- Brush zucchini with oil; season with 1/4 tsp. kosher salt and 1/8 tsp. pepper. Grill, turning occasionally, until zucchini is charred and tender, about 10 minutes. Meanwhile, grill bread alongside zucchini, turning occasionally, until lightly charred and crisp, about 5 minutes. Transfer zucchini and bread to cutting board. Let cool slightly. Slice zucchini into 1/4"-thick half moons. Crush remaining garlic clove and rub all over bread. Cut bread into 1" cubes.
- Shake colander to thoroughly drain tomatoes, reserving liquid in bowl. Add mustard, white wine vinegar, and remaining 1/4 cup oil and 1/2 tsp. pepper to bowl with tomato liquid and whisk to combine. Add kale and zucchini and toss to coat. Add tomatoes, bread, and basil and toss just to combine. Top with steak and sprinkle with sea salt.
- Do Ahead
- Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking.
GRILLED STEAK SALAD WITH CAPER VINAIGRETTE
Add grilled steak to a bed of watercress and vegetables and toss with a tangy homemade dressing for a hearty main-dish salad. (This recipe is great with leftover beef.) From the July, 2003 Cooking Light Magazine.
Provided by CaliforniaJan
Categories Salad Dressings
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Prepare grill.
- To prepare salad, place the beef on grill rack coated with cooking spray, and grill 7 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut the steak diagonally across grain into thin slices. Place beef in a large bowl.
- Bring water to a boil in a saucepan; add beans. Cover and cook 3 minutes or until crisp-tender. Rinse with cold water; drain well. Add beans, watercress, tomatoes, onion, mushrooms, and hearts of palm to beef, and toss gently to combine.
- To prepare dressing, combine red wine vinegar and remaining ingredients, stirring well with a whisk. Drizzle dressing over salad; toss gently to coat.
Nutrition Facts : Calories 377.9, Fat 24, SaturatedFat 8.8, Cholesterol 96.4, Sodium 855.7, Carbohydrate 13.8, Fiber 4.5, Sugar 5.2, Protein 27.6
GRILLED STEAK SALAD WITH TOMATO VINAIGRETTE
Provided by Bon Appétit Test Kitchen
Categories Salad Leafy Green Tomato Low Cal High Fiber Backyard BBQ Dinner Lunch Steak Summer Grill Grill/Barbecue Healthy Lettuce Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 Servings
Number Of Ingredients 11
Steps:
- Season steak with 1 teaspoon salt and pepper; set aside. Grate cut sides of tomato on coarse holes of a box grater into a medium bowl down to the skin; discard skin. Add shallot and vinegar; whisk in 1/4 cup oil. Season to taste with salt and pepper. Set aside. DO AHEAD: Tomato vinaigrette can be made 1 day ahead.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Toss spring onions in a medium bowl with 1 teaspoon oil and season with salt and pepper. Grill onions until just tender, 2-3 minutes per side. Transfer to a cutting board and cut into 2" pieces.
- Grill steak until seared and cooked to desired doneness, 3-5 minutes per side for medium-rare, depending on steak's thickness. Transfer to a cutting board. Let rest, about 10 minutes.
- Meanwhile, make croutons: Brush both sides of bread slices with remaining 4 teaspoons oil and season with salt and pepper. Grill bread until dark golden brown and nicely charred in spots, about 2 minutes per side. Set toast aside until cool enough to handle, then break toast into roughly 1" pieces.
- Thinly slice steak against the grain. Toss lettuces, basil, spring onions, croutons, and some of the vinaigrette in a large bowl. Season to taste with salt and pepper. Add steak and toss gently to coat. Serve with remaining vinaigrette alongside.
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