Pepper Grilled Steak With Chopped Summer Salad Recipes
GRILLED STEAK SUMMER SALAD
This salad combines some of my favorite summer flavors like bright cherry tomatoes, grilled sweet corn and caramelized onions with juicy seasoned steak and creamy gorgonzola!
Provided by Cayla Atha
Categories Main Course Salad
Time 1h30m
Number Of Ingredients 8
Steps:
- Prepare the steak by removing from refrigerator and placing onto counter. Let come to room temperature for 1 hour before grilling/cooking.
- Season steaks by drizzling lightly with olive oil and seasoning well with kosher salt and pepper on both sides.
- For the grill: Plan to grill for about 8 minutes per side over high heat, turning just once. The key is to cook until the steak is about 135-140 degrees internally, because it will continue to cook once removed from the grill. Take off, tent with foil and let rest for at least 10 minutes before slicing.
- Meanwhile, grill corn with husks on for 3 minutes per side, rotating often. Then peel back the paper and let corn roast on grill for a few minutes to char.
- In a bowl, place chopped kale and drizzle on a few teaspoons of olive oil. Massage kale with hands to soften.
- Top kale with cherry tomatoes, grilled corn (cut off husks), sliced steak, crumbled gorgonzola and prepared pesto!
GRILLED STEAK AND BELL PEPPER SALAD
Categories Salad Beef Onion Tomato Low Carb Backyard BBQ Bell Pepper Grill Chill Grill/Barbecue Watercress Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
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.
PEPPER-GRILLED STEAK WITH CHOPPED SUMMER SALAD
Provided by Jeanne Thiel Kelley
Categories Beef Pepper Vegetable Fourth of July Low Cal Father's Day Backyard BBQ Dinner Lunch Meat Steak Arugula Summer Grill Grill/Barbecue Healthy Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Mix garlic, pepper, and 1 1/4 teaspoons coarse salt in small bowl; rub all over steak. Let stand at room temperature 1 hour.
- Spray barbecue grill with nonstick spray. Prepare barbecue (medium-high heat). Grill steak until charred and cooked to desired doneness, about 7 minutes per side for medium-rare. Let rest 10 minutes.
- Mix tomatoes and all remaining ingredients in medium bowl. Season to taste with salt and pepper. Thinly slice steak; arrange on plate. Spoon salad over steak and serve.
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- In a medium bowl or jar, whisk together the oil, vinegar, hot sauce, garlic, honey, lime and a sprinkle of salt and pepper. Remove 1/3 cup of the mixture and set it aside to use as the salad dressing. Place steak in a large ziploc baggie. Add remaining marinade to the bag and move around to combine. Refrigerate and let marinate for at least a couple of hours and up to 4 hours.
- Preheat the grill to medium. Drain the marinade from the steak. Grill the steak until done- a few minutes on each side (it cooks quickly since this is such a thin cut). Let rest a few minutes, then chop the steak.
- Divide the lettuce between two plates. Divide the remaining ingredients in half and decoratively arrange on top of the lettuce. Drizzle the reserved salad dressing on top of each salad and serve.
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