Grilled Steak With Parsley Parmesan Salad Recipes

GRILLED STEAK WITH PARSLEY-PARMESAN SALAD

Steps:

• Rub steak with 2 tablespoons oil; season generously with salt and pepper. Let sit at room temperature 30 minutes.
• Prepare a grill for medium-high heat; oil grill grate. Grill steak to desired doneness, 5-7 minutes per side for medium-rare. Let rest 5 minutes before slicing against the grain.
• Meanwhile, toss parsley, Parmesan, lemon juice, and remaining 1 tablespoon oil in a medium bowl; season with salt, pepper, and more lemon juice, if desired. Serve steak topped with parsley-Parmesan salad.

GRILLED FLANK STEAK WITH PARSLEY SAUCE

Steps:

• Preheat a grill pan to medium-high heat. Drizzle the steak with some oil and sprinkle with salt and pepper. Grill for 7 minutes on each side.
• Meanwhile, whisk the remaining 1/4 cup olive oil, the parsley, vinegar and garlic in a bowl and season with salt and pepper.
• Remove the steak from grill and rest it for 10 minutes. Slice the steak against the grain and serve with the parsley sauce.

GRILLED STEAK WITH BARLEY SALAD

Steps:

• Preheat a grill to high. Pierce the steak in a few spots with a fork and season with salt and pepper. Mix the Worcestershire sauce and 1 tablespoon olive oil in a large bowl; add the steak and turn to coat. Grill the steak until marked on both sides and a thermometer inserted sideways into the center registers 125 degrees F, about 7 minutes per side. Transfer to a cutting board and let rest 5 to 10 minutes.
• Meanwhile, cook the barley as the label directs, then remove from the heat. Stir in the carrots, celery, spinach, mushrooms and scallions; cover and set aside.
• Whisk the lemon zest and juice, the mustard and the remaining 2 tablespoons olive oil in a bowl. Add the barley mixture and toss. Season with salt and pepper.
• Thinly slice the steak against the grain and season with salt and pepper. Divide among plates and serve with the barley salad.
• Per serving: Calories 436; Fat 17 g (Saturated 4 g); Cholesterol 58 mg; Sodium 358 mg; Carbohydrate 37 g; Fiber 6 g; Protein 36 g

GRILLED STEAK AND ASPARAGUS SALAD

Steps:

• Blend vinaigrette and steak sauce.
• Pour marinade over steak in nonmetal dish.
• Cover; refrigerate 1 hour.
• Remove steak from marinade; reserve marinade.
• Grill or broil steak, 4 inches from heat source, 5 minutes, basting occasionally with marinade.
• Turn steak and baste with marinade once more.
• Grill or broil 5 minutes more or until desired doneness.
• Thinly slice steak; arrange steak, asparagus and red pepper on lettuce leaves.
• Heat marinade to a boil; pour over salad.
• Sprinkle with sesame seeds; serve immediately.

GRILLED STEAK & PARMESAN SALAD

Steps:

• Pour 1/2 cup dressing over steak in shallow dish; turn to evenly coat both sides of steak. Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Remove steak from marinade; discard marinade. Grill steak 5 to 10 min. on each side or until medium doneness (160°F). Remove from grill; cut steak across the grain into thin slices.
• Toss greens with tomatoes, squash and remaining dressing. Place on platter; top with meat and cheese.

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.

STEAK SALAD WITH PEACHES AND GOAT CHEESE

Steps:

• Mince the garlic and place it on a cutting board. Sprinkle the salt over it and using a flexible knife mash them together to create a paste. Put the paste in a small glass bowl. Add the rest of the ingredients for the marinade and stir well to combine.
• Place the trimmed steak in a shallow dish and spoon the marinade over it. Turn to coat the other side as well. Cover with a plastic wrap and refrigerate for at least 3 hours, turning the steak a couple of times to ensure an even distribution of the marinade.
• Remove the steak from the refrigerator and let it stand at room temperature for 20 minutes. Prepare the grill and, when ready, grill the steak over medium-high, direct heat, for about 4-5 minutes. Using tongs, turn the steak once and cook for 3-4 more minutes or so, depending on how you like the steak done. Place the steak on a cutting board, cover loosely with foil, and let it stand for 4 minutes. Slice into thin strips.
• Prepare the dressing by placing all the ingredients in a jar and shaking it well.
• Arrange the greens in a platter and top them with the steak, the peaches and the goat cheese. Drizzle with the dressing, mix lightly, scatter the pistachios over it and serve.

SLICED STRIP STEAK WITH ARUGULA AND PARSLEY

Steps:

• Prepare grill for medium-high heat. Season steaks generously with salt and pepper. Grill, turning several times, until lightly charred, 7-9 minutes for medium-rare. Transfer to a cutting board; let rest at least 15 minutes before thinly slicing.
• Toss arugula, onion, chile, caper berries, Parmesan, and parsley in a medium bowl. Drizzle with lemon juice and oil and toss to coat; season with salt and pepper. Drizzle steak with oil and season with salt and pepper; serve with salad.
• Do Ahead
• Steak can be grilled 1 day ahead. Let cool; cover and chill. Bring to room temperature before slicing.

GRILLED FLANK STEAK WITH GARLIC-PARSLEY SAUCE

Steps:

• Combine parsley, onion, garlic, vinegar, oil, pepper flakes, and salt and pepper to taste in a small bowl.
• Season steak with kosher salt to taste.
• Grilled over very hot fire until browned on both sides and slightly less done than you want, about 10 minutes.
• Place steak in a baking dish and coat with parsley sauce.
• Cover dish with foil and let rest for 5 minutes.
• Slice steak thinly against the grain and serve with sauce remaining in baking dish.