STEAK SALAD WITH HERBS
The next time you're serving a salad, add some herbs. Think of them as you would any other green; toss handfuls of dill, mint, basil, and more into peppery leaves like arugula, mizuna, or mustard greens, all of which are assertive enough to allow the herbal notes to shine without overpowering the dish. Top it all off with grilled steak, pork, or chicken, and you've got a perfect summer supper.
Provided by Alison Roman
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Toss shallot and vinegar in a small bowl; let sit 5 minutes. Whisk in 1/2 cup oil. Season vinaigrette with salt and pepper; set aside.
- Prepare grill for medium-high heat. Brush eggplant and corn with remaining 2 tablespoons oil. Season with salt and pepper. Grill, turning often, until tender and charred in spots, 10-15 minutes; let cool. Cut kernels from cobs.
- Meanwhile, season steak with salt and pepper and grill until medium-rare, 5-7 minutes per side for hanger steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain.
- Toss arugula, herbs, eggplant, corn, steak, and reserved vinaigrette in a medium bowl; season with salt and pepper.
MIDWEST GRILLED STEAK SALAD WITH CREAMY HERB CHEESE DRESSING
You'll love this light, refreshing twist on a typical midwestern steak dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Prepare Creamy Herb Cheese Dressing. Sprinkle beef with salt and pepper. Grill beef uncovered 4 to 5 inches from medium coals 12 to 16 minutes for medium doneness, turning once. Cut beef into 2x1/4-inch strips.
- Cook and drain pasta as directed on package. Rinse with cold water; drain. Toss pasta, beef, tomatoes, onion and corn in large bowl. Serve with dressing.
Nutrition Facts : Calories 525, Carbohydrate 72 g, Cholesterol 70 mg, Fiber 4 g, Protein 29 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 440 mg
GRILLED STEAK AND PEACH SALAD WITH CREAMY BLUE CHEESE DRESSING
Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- Pat-dry the steak, season with salt and pepper, and place in a shallow glass pan. Pour 2 cups rosemary oil over steak, cover, and refrigerate for several hours. Turn the steak occasionally to coat both sides. Allow steak to come back to room temperature before grilling. Reserve 1/4 cup oil. Place a ridged grill pan over moderately high heat until very hot. Season the steak again and grill steak about 5 minutes per side for medium rare. Remove steak to a cutting board and let stand 10 minutes before cutting in slices.
- Brush the flesh of the peaches with remaining rosemary oil. Place cut side face down on the hot grill pan for 3 minutes. Turn over and grill the other side just for 1 minute to soften. Remove and slice peaches into wedges. Toss the greens and herbs together and divide among plates. Fan the steak slices and peach wedges on top. Drizzle the dressing over steak and peach salad, garnish with remaining 1/4 pound crumbled blue cheese. Season with freshly cracked black pepper and serve.
- To prepare the rosemary infused olive oil: Warm oil and rosemary over low heat in a small saucepan. Allow to steep for 8 minutes. Remove from heat and cool to room temperature.
- To prepare the creamy blue cheese dressing: Whisk together 1/2 pound blue cheese with sour cream, lemon, vinegar and cayenne until smooth. Fold in chives, cover, and chill until ready to serve.
GRILLED-STEAK SALAD WITH WORCESTERSHIRE VINAIGRETTE
Categories Beef Leafy Green Herb Onion Quick & Easy Summer Grill/Barbecue Gourmet
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Make dressing:
- Whisk together Worcestershire sauce, oil, thyme, and salt.
- Grill onions and steak:
- Prepare a gas grill for direct-heat cooking over moderately high heat.
- Toss onions with 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cut steak into 4 pieces and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Oil grill rack, then grill steak, covered, turning over once, 6 to 10 minutes total for medium-rare. Transfer to a cutting board and let stand while onions cook.
- Grill onions in grill basket, covered, stirring occasionally, until charred and tender, 6 to 8 minutes.
- Assemble salad:
- Toss arugula and onions with some of dressing. Slice steak and serve, drizzled with dressing to taste, with arugula salad.
GRILLED SOUTHWESTERN STEAK SALAD
Steps:
- Rub steak with salt, cumin and pepper. Brush poblano peppers, corn and onion with oil. Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Grill vegetables, covered, 8-10 minutes or until crisp-tender, turning occasionally., Cook pasta according to package directions. Meanwhile, cut corn from cob; coarsely chop peppers, onion and tomatoes. Transfer vegetables to a large bowl. In a small bowl, whisk lime juice, oil, salt, cumin and pepper until blended; stir in cilantro., Drain pasta; add to vegetable mixture. Drizzle with dressing; toss to coat. Cut steak into thin slices; add to salad.
Nutrition Facts : Calories 456 calories, Fat 13g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 378mg sodium, Carbohydrate 58g carbohydrate (15g sugars, Fiber 8g fiber), Protein 30g protein.
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 WITH CREAMY HERBED GOAT CHEESE SAUCE
Summer entertaining is in full swing! This recipe is great for a weeknight dinner or a Sunday afternoon get together. The creamy herb goat cheese sauce adds a special gourmet touch!
Provided by Corrinne J
Categories Lunch/Snacks
Time 22m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 7
Steps:
- In small bowl, mix Chavrie®, chives, parsley and basil. Rub all surfaces of steaks with garlic and season to taste with salt and pepper.
- Grill over medium-high heat or broil 4 to 6 inches from heat to desired doneness. Spoon herbed Chavrie® sauce over steaks.
- * To make chiffonade, stack basil leaves and roll up like a jelly roll. Cut into thin slices.
Nutrition Facts : Calories 139.4, Fat 11.3, SaturatedFat 7.8, Cholesterol 29.9, Sodium 195.4, Carbohydrate 1.3, Fiber 0.1, Sugar 1, Protein 8.3
STEAK SALAD W/CREAMY HORSERADISH DRESSING
Make and share this Steak Salad W/Creamy Horseradish Dressing recipe from Food.com.
Provided by Deantini
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- STEAK:.
- Season steak with salt and pepper.
- Cook until medium-rare - approx 8 min - and place on cutting board and tent with foil. Let stand for 10 minute Slice thinly accros the grain.
- DRESSING:.
- Whish mayo, milk, horseradish, salt and pepper.
- SALAD:.
- Heat oil in skillet and saute mushrooms, garlic, thyme and a bit of salt and pepper until mushrooms are golden - approx 5 minute.
- Place spinach on platter, add steak, mushrooms, red onion, cherry tomatoes on top and drizzle with dressing.
Nutrition Facts : Calories 308.1, Fat 18.2, SaturatedFat 5.2, Cholesterol 82.7, Sodium 536.5, Carbohydrate 8.9, Fiber 2.4, Sugar 4.3, Protein 27.4
STEAKHOUSE WEDGE SALAD
The classic wedge salad gets an upgrade thanks to meaty, crispy slab bacon lardons and cherry tomatoes warmed in bacon fat until slightly softened and full of flavor.
Provided by James Briscione
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Make the blue cheese dressing: Stir together the grated garlic and lemon juice in a medium bowl to form a garlic paste. Add the half-and-half, mayonnaise, sour cream, Worcestershire, 1/2 cup of the blue cheese and whisk until smooth. Gently stir in the remaining 1/2 cup blue cheese and season with pepper. Refrigerate until ready to use.
- For the salad: Put the oil and bacon in a large skillet and heat over medium-high heat until it starts to sizzle. Reduce the heat to medium and cook until golden and crispy, stirring often, 10 to 12 minutes. Transfer the bacon to a paper towel-lined plate with a slotted spoon. Return the skillet with the bacon fat to the stove and decrease the heat to low. Add the smashed garlic clove and more oil if necessary and cook for 1 minute to infuse the oil. Add the tomatoes, sprinkle with salt and pepper and cook, shaking the pan often, until slightly softened and a few of the skins are split, about 2 minutes. Remove from the heat and add the bacon back in to keep it warm.
- Put the iceberg wedges on a large serving platter and top with the scallions and tomatoes. Spoon the dressing on top, letting it run down the sides. Finish with the bacon.
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- In a small bowl or measuring cup, whisk together balsamic vinegar, mayonnaise, water, brown sugar, garlic and mustard. While continually whisking, gradually stream in the olive oil until the ingredients are completely combined. Season with salt and pepper, to taste. Set aside while you prepare the remaining ingredients, or refrigerate in an airtight container or jar for up to 1 week.
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