STEAK & ROASTED VEGETABLE SALAD
Make and share this Steak & Roasted Vegetable Salad recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 4250 F.
- Lightly spray 15-x 10-inch jellyroll pan with cooking spray.
- Place vegetables in pan.
- Generously spray vegetables with cooking spray.
- Combine seasoning ingredients, drizzle over vegetables.
- Roast in 4250 F oven 30 to 35 minutes or until tender, stirring once. Meanwhile, heat large nonstick skillet over medium bent until ho t. To serve, place beef steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning once. Let stand 10 minutes.
- Season steaks with salt. Trim fat from steaks; carve crosswise into thin slices.
- To serve, place an equal amount of salad greens on each of four dinner plates.
- Arrange beef and roasted vegetables over salad greens.
- Serve immediately with dressing.
Nutrition Facts : Calories 104.7, Fat 1.1, SaturatedFat 0.3, Cholesterol 0.9, Sodium 648, Carbohydrate 21.6, Fiber 7.3, Sugar 13.2, Protein 4.5
ROASTED VEGETABLES SALAD
Steps:
- Preheat the oven to 425 degrees F.
- Cut the squash vertically down the center and use a spoon to scrape out the seeds. Cut the squash into 2-inch pieces or half-moons. Put on a large baking sheet and toss to combine with the Brussels sprouts, pumpkin seeds, olive oil, turnips, carrots and some salt and pepper.
- Roast the vegetables, stirring once, until caramelized and tender, about 30 minutes. Test for doneness with the tip of a sharp knife; it should go through the vegetables easily. Transfer to a large serving platter, drizzle with the Balsamic Vinaigrette and garnish with the parsley, currants and goat cheese.
- In a medium bowl, whisk together the oil, vinegar, mustard, garlic and salt and pepper to taste until completely combined.
ROASTED CORN AND VEGETABLE SALAD
This lovely salad captures the best of vegetables and doesn't heat up to kitchen!
Provided by thedailygourmet
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill to high heat for 10 minutes and lightly oil the grate.
- Meanwhile peel back corn husks carefully, leaving them attached at the bottom. Drizzle oil over kernels and liberally sprinkle with 2 teaspoons Greek seasoning. Bring husks back up over corn.
- Grill corn, turning often, about 10 minutes. Add zucchini, bell pepper, and jalapeno to the grill and cook, turning often, to allow grill marks to form on all sides, until vegetables are tender. Carefully peel down corn husks and allow corn to slightly char, developing grill marks. Remove from grill and allow to cool.
- Remove and discard husks and cut kernels off corn cob. Cut zucchini and bell pepper into bite-sized pieces. Mince jalapeno.
- Combine corn, zucchini, jalapeno, bell pepper, cilantro, lime juice, remaining 1 teaspoon Greek seasoning, 2 tablespoons olive oil, and salt in a large bowl. Stir in avocado just before serving.
Nutrition Facts : Calories 385.7 calories, Carbohydrate 31.8 g, Fat 29.6 g, Fiber 10.8 g, Protein 6.1 g, SaturatedFat 4.2 g, Sodium 529.5 mg, Sugar 6 g
ROASTED VEGETABLE SALAD
For even more flavor, mix field greens and crisp, crumbled bacon into this appealing veggie salad. Or whisk a tablespoon of honey into the dressing. Guests will love it! -Laura McAllister, Morganton, North Carolina
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings (2/3 cup each).
Number Of Ingredients 18
Steps:
- Preheat oven to 425°. In a large bowl, combine the first 5 ingredients. Drizzle with 1/4 cup oil; sprinkle with salt and pepper and toss to coat. Place in 2 greased 15x10x1-in. baking pans. Bake 20-25 minutes or until potatoes are tender., Meanwhile, in a large skillet, saute asparagus in remaining oil until tender. Add garlic and pepper flakes; cook 1 minute longer., Cut corn from cobs; place in a large bowl. Stir in the bread, tomatoes, cheese, basil, asparagus and roasted vegetable mixture. For dressing, combine oil and vinegar; drizzle over mixture and toss to coat.
Nutrition Facts : Calories 210 calories, Fat 14g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 239mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
SKEWERED STEAK AND VEGETABLE SALAD
Hot grilled steak and mushroom kabobs adorn this leafy romaine salad.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Cut steak into eight 1-inch cubes. Thread 2 cubes of steak on 4 (6-inch) skewers. Brush with sauce; refrigerate 15 to 20 minutes, discard remaining sauce.
- Grill or broil steak kabobs to desired doneness.
- Season mushrooms with garlic powder and saute in oil in small nonstick skillet over medium- high heat 4 to 5 minutes or until lightly browned.
- Combine romaine, carrots and broccoli in large bowl. Toss with Lite Balsamic and Caper Vinaigrette, to taste.
- Divide salad on 2 large plates. Arrange mushrooms and steak kabobs on top of each. Refrigerate leftovers.
GRILLED VEGGIE & STEAK SALAD RECIPE BY TASTY
Here's what you need: red wine vinegar, pepper, salt, dried oregano, garlic, olive oil, zucchini, summer squash, small red onion, red bell pepper, yellow bell pepper, ribeye steak, salt, pepper, mixed greens salad, olive oil, red wine vinegar, salt, pepper
Provided by Claire Nolan
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
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!
Nutrition Facts : Calories 1105 calories, Carbohydrate 28 grams, Fat 84 grams, Fiber 6 grams, Protein 62 grams, Sugar 16 grams
ROASTED VEGETABLE SALAD WITH GOAT CHEESE
Warm tender carrots, onion, and zucchini get cozy in this seasonal dinner salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven or toaster oven to 450 degrees. On a rimmed baking sheet, toss carrots, zucchini, and onion with 1 tablespoon oil; season with salt and pepper.
- Roast until vegetables are tender and browned, 20 to 25 minutes, tossing once.
- In a serving bowl, whisk together vinegar and remaining tablespoon oil; season with salt and pepper. Add lettuce, and toss. Top with roasted vegetables and goat cheese.
Nutrition Facts : Calories 461 g, Fat 34 g, Fiber 9 g, Protein 12 g
ROASTED-VEGETABLE SALAD WITH GARLIC DRESSING
Roasting intensifies the flavors and colors of this composed salad, made with fingerling potatoes, delicata squash, baby beets, brussels sprouts, carrots, leeks, and celery root. A warm garlic dressing complements the smokiness of these vegetables, which are arranged over a bed of dark greens, such as kale.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Put squash, potatoes, carrots, brussels sprouts, celery root, and beets into a large bowl. Drizzle with 3 tablespoons oil, and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper; toss. Arrange vegetables in a single layer on 2 rimmed baking sheets (do not crowd). Roast 15 minutes.
- Toss leeks with remaining tablespoon oil. Add to roasting vegetables; continue to roast, tossing halfway through, until golden brown and tender, about 35 minutes more. Transfer sheets to wire racks; let cool slightly.
- Place greens on a platter; top with vegetables. Drizzle with warm dressing. Season with salt and pepper.
STEAK SALAD WITH VEGETABLES
This is a hearty meat-and-potato dish. For those who wish, the steak can be omitted. Wild mushrooms will provide a meaty flavor.
Provided by Linda Wells
Categories dinner, main course
Time 3h30m
Yield Four servings
Number Of Ingredients 21
Steps:
- For the vinaigrette, clean and chop one morel. In a small pan, combine the oil with the chopped morel and warm over low heat until the oil reaches 125 to 135 degrees, or is warm to the touch. Allow to steep for two hours. Reserve.
- Remove the morel pieces from the oil after they have steeped. Discard the pieces.
- In another bowl, combine the vinegar, mustard and the seasonings and mix thoroughly. Gradually whisk in three-quarters of a cup of the morel oil or a bit more, depending on the acidity of the vinegar. Reserve.
- For the salad, tear the lettuce into bite-size pieces, wrap in a towel and refrigerate.
- In a small pot of lightly salted boiling water, add the peas and a little lemon juice and cook the peas for six to 10 minutes, until tender. Drain under cold running water and drain again. Reserve.
- Repeat the same process with the fava beans, adding the remaining lemon juice. Reserve.
- Repeat the process with the scallions, simmering them for one to two minutes. Drain thoroughly and reserve on paper towel.
- Repeat the process with the potatoes and cook for about 12 minutes, or until tender. Drain thoroughly and reserve in a covered pot. If the potatoes are larger than the size of a quarter, cut them in halves or quarters.
- In a small saucepan, heat the stock over medium heat, add the cleaned and trimmed morels and simmer for five to seven minutes, or until tender. Drain and reserve, saving the stock for some other use.
- To prepare the relish, chop the tomatoes very fine or pulse once or twice in a food processor. Add the cumin, oil and seasonings. If too thick, add a little of the reserved juice of the tomato and chill.
- Preheat the oven to 325 degrees.
- In a large skillet, heat about one tablespoon of the remaining oil.
- Season the steak with kosher salt and pepper and raise the heat under the skillet. Sear the steak for about five minutes on each side, until lightly crusted and browned.
- Transfer the steak to the oven and bake for eight to 12 minutes, or until it is done to your preference. Let it rest while you cut the greens.
- In a large bowl, toss the lettuce with enough vinaigrette to coat, then divide among four plates.
- Repeat the process with the vegetables and morels.
- Trim the fat from the steak and slice the meat into thin strips. Arrange the slices over the greens and vegetables in lattice fashion and sprinkle with chervil. Add a little of the tomato relish on the side of each plate and serve.
More about "roasted vegetable steak salad recipes"
SIRLOIN STEAK AND ROASTED VEGETABLE SALAD RECIPE
From hiddenvalley.com
5/5 Category SaladCuisine AmericanTotal Time 1 hr 30 mins
- In a medium bowl, add the olive oil, herb seasoning, and dill, and whisk until emulsified. Add the tomatoes, carrots, and peppers and mix until well coated. Place the vegetables on a flat, nonstick oven pan and roast for 30 minutes or until tender.
ROASTED VEGETABLE STEAK SALAD - UNCOMMONLY DELICIOUS
From uncommonlydelicious.com
Servings 2Estimated Reading Time 2 minsCategory Main
COLD ROASTED VEGETABLE SALAD RECIPE (2022) EASY VEGAN GUIDE
From kathysvegankitchen.com
ROASTED VEGETABLE SALAD MEAL PREP - BUDGET BYTES
From budgetbytes.com
STEAK SALAD WITH VEGETABLES RECIPE - FOOD NEWS
From foodnewsnews.com
STEAK SALAD WITH ROASTED VEGETABLES | SEASONED COOKING
From seasoned.com
SKEWERED STEAK AND VEGETABLE SALAD RECIPE - RECIPES.NET
From recipes.net
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
ROAST VEGGIE STEAK SALAD RECIPE | YOUR ULTIMATE MENU
From yourultimatemenu.com
OUR TOP 10 STEAK SALAD RECIPES | TASTE OF HOME
From tasteofhome.com
ROASTED VEGETABLE-STEAK SALAD | CASIZZLE | COPY ME THAT
From copymethat.com
WARM BALSAMIC ROASTED VEGETABLE AND STEAK MEDLEY SALAD
From livesimply.me
GRILLED STEAK SALAD WITH ROASTED VEGETABLES - RACHAEL RAY IN SEASON
From rachaelraymag.com
KETO RIBEYE STEAK WITH ROASTED VEGETABLES - RECIPE - DIET DOCTOR
From dietdoctor.com
ROASTED VEGETABLE SALAD RECIPE WITH BALSAMIC VINAIGRETTE
From wellnessmama.com
SIRLOIN STEAK SALAD WITH FRESH MOZZARELLA AND ROASTED VEGETABLES
From afullliving.com
ROASTED VEGETABLE PASTA SALAD | KATHY'S VEGAN KITCHEN
From kathysvegankitchen.com
MEAL-SIZED ROASTED VEGETABLE AND FETA SALAD | RICARDO
From ricardocuisine.com
STEAK AND ROASTED VEGETABLE SHEET-PAN DINNER - CANADIAN …
From canadianfoodfocus.org
STEAK SALAD WITH ROASTED VEGETABLES - SEASONED COOKING
From seasoned.com
BEEF STEAK AND ROASTED VEGETABLE SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
STEAK WITH ROASTED VEGGIES - THE WHOLE COOK
From thewholecook.com
GRILLED STEAK SALAD – WELLPLATED.COM
From wellplated.com
ROASTED VEGETABLE SALAD - HEALTHYISH FOODS
From healthyishfoods.com
ROASTED VEGETABLE-STEAK SALAD – RECIPES NETWORK
From recipenet.org
STEAK AND ROASTED VEGETABLES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SIZZLING STEAK WITH ROASTED VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
PORTERHOUSE STEAK & ROAST VEGETABLE SALAD | AUSTRALIAN BEEF
From australianbeef.com.au
RECIPE: STEAK AND ROASTED VEGETABLE SALAD - RECIPELINK.COM
From recipelink.com
EASY ROASTED GARLIC FLANK STEAK RECIPE [2022] (COOKED IN OVEN)
From beefsteakveg.com
ROASTED VEGETABLE SALAD - JILL'S TABLE
From jillstable.ca
ROASTED VEGETABLE SALAD - BETTER HOMES & GARDENS
From bhg.com
STEAK SALAD WITH ROASTED POTATOES AND CORN - SELF PROCLAIMED …
From selfproclaimedfoodie.com
WARM BALSAMIC ROASTED VEGETABLE AND STEAK MEDLEY SALAD
From myroilist.com
10 BEST VEGETABLE SIDE DISHES STEAK RECIPES | YUMMLY
From yummly.com
BEEF STEAK AND ROASTED VEGETABLE SALAD | DIABETIC RECIPE
From diabeticgourmet.com
BEEF STEAK & ROASTED VEGETABLE SALAD - YUM
From leanandtenderbeef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love