SPICY STEAK SALAD WRAPS
Corn nuts are lovable for many reasons, but their primary role here is to add salt, crunch, and sweet toasty flavors to each bite. Corn chips, Fritos, or even kettle-style potato chips would be excellent understudies should the need for a different option arise.
Provided by Molly Baz
Categories Bon Appétit Steak Lettuce Chile Pepper Hot Pepper Lime Juice Yogurt Radish Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Whisk garlic, sugar, 2 Tbsp. adobo, 2 Tbsp. lime juice, and 2 Tbsp. oil in a small bowl to combine. Season steak with salt and pepper and place in a large resealable plastic bag; add marinade. Seal bag and massage steak to coat. Let sit at room temperature 15 minutes, or chill, turning bag occasionally, up to 4 hours.
- Whisk yogurt, remaining 1 Tbsp. adobo, remaining 1 Tbsp. lime juice, and 3/4 tsp. salt in a small bowl; set aside for serving.
- Remove steak from marinade, allowing any excess to drip back into bag, and lightly pat dry with paper towels. Heat remaining 1 Tbsp. oil in a large cast-iron skillet over high until just beginning to smoke. Cook steak, turning occasionally, until deeply browned and an instant-read thermometer inserted into the thickest part registers 130°F for medium-rare, 4-8 minutes, depending on the thickness of the meat. Transfer steak to a cutting board and let rest 10 minutes before slicing against the grain.
- Arrange steak, lettuce, radishes, cilantro, and lime wedges on a platter or a couple of plates so that each component is visible and easily accessible. Place corn nuts in a small bowl. Serve with reserved spicy yogurt for spooning into wraps.
TOSSED STEAK SALAD WITH SPICY GARLIC DRESSING
Spicy garlic dressing flavors a dinner salad of grilled steak and greens.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Heat gas or charcoal grill. In tightly covered container, shake all dressing ingredients. Reserve 1/4 cup dressing. In small bowl, mix onions and tomatoes with remaining dressing; set aside.
- Place beef steak and bell pepper on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning bell pepper frequently and beef once, until beef is desired doneness. Sprinkle beef with salt and pepper. Cut beef into 1/4-inch slices. Toss beef and reserved 1/4 cup dressing. Cut bell pepper into strips.
- In large bowl, place salad greens, mushrooms, bell pepper and beef. Add tomato mixture; toss.
Nutrition Facts : Calories 210, Carbohydrate 6 g, Cholesterol 45 mg, Fat 1, Fiber 2 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 3 g, TransFat 0 g
SLICED STEAKS WITH SWEET AND SPICY SALAD ON TOP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Let the steaks sit at room temperature, to take the chill off, while you heat a grill pan to high. When the pan is very hot, drizzle the steaks with extra-virgin olive oil and season with salt and pepper, to taste. Cook the steaks 3 to 4 minutes on each side for pink centers, a couple minutes longer for medium well. Remove the steaks to a cutting board and let rest about 5 minutes before slicing.
- Meanwhile, in a salad bowl combine the garlic, ketchup, mustard, Worcestershire and vinegar. Whisk in 1/3 to 1/2 cup extra-virgin olive oil and season with salt and pepper, to taste. Add the greens and toss. Slice the steaks, arrange on serving plates and top with the salad.
GRILLED SZECHUAN STEAK AND BOK CHOY WRAPS WITH SPICY PEANUT MAYONNAISE (NEW DYNAMIC BEEF DISHES)
Steps:
- Combine marinade ingredients in small bowl. Cover and refrigerate 1 tablespoon for the bok choy. Place beef steak and remaining marinade in a food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
- Preheat charcoal grill to medium heat.
- Remove steak from marinade; discard marinade. Place steak on grid over medium, ash- covered coals. Grill, uncovered, 8 to 9 minutes for medium-rare doneness, turning occasionally. Do not overcook. Brush bok choy with reserved 1 tablespoon marinade. Grill bok choy, uncovered, over medium, ash-covered coals 4 to 5 minutes or until tender and lightly browned, turning once.
- Meanwhile combine Spicy Peanut Mayonnaise ingredients in medium bowl; mix well.
- Carve steak into thin slices. Cut each bok choy half lengthwise in half again, forming quarters. Cut core from each quarter. Spread mayonnaise mixture evenly on spinach wraps. Divide steak slices and bok choy among wraps. Roll up tightly.
BEEF STEAK WRAP WITH SPICY PINEAPPLE SALSA
Make and share this Beef Steak Wrap with Spicy Pineapple Salsa recipe from Food.com.
Provided by acid.
Categories Lunch/Snacks
Time 2h22m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients; cover and chill.
- Make 1/4-inch-deep cuts on both sides of steak, about 1 inch apart in a diamond pattern, with a sharp knife.
- Combine steak and teriyaki sauce in a heavy-duty zip-top plastic bag; seal and turn to coat.
- Chill 2 hours.
- Remove steak from marinade, reserving marinade.
- Bring reserved marinade to a boil in a small saucepan.
- Grill steak, covered with grill lid, over medium-high heat (350* to 400*F/ 175* to 205*C) 7 minutes on each side or to desired degree of doneness, basting with reserved marinade.
- Wrap tortillas in aluminum foil, and place on hot grill 10 minutes or until thoroughly heated.
- Cut steak across grain into thin slices, and place evenly down center of tortillas; top with cabbage and Spicy Pineapple Salsa.
- Roll up, and serve immediately.
SESAME LIME STEAK WRAPS
Thinly sliced beef is marinated in an Asian inspired lime-sesame sauce, cooked, then wrapped in tortillas with red leaf lettuce.
Provided by LINDA W.
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Place sliced beef in a shallow bowl. In a jar, combine lime juice, honey, oil, sesame seeds, soy sauce, sesame oil and grated ginger. Seal lid tightly, and shake until well combined. Pour over beef, and marinate 30 minutes.
- Heat a nonstick skillet until very hot. Pour beef and marinade into pan, and saute on high heat until steak is evenly brown. Remove beef with a slotted spoon. Continue boiling marinade until reduced by half, stirring frequently to prevent burning, about 5 minutes. Put steak slices back into marinade, mix well, and set aside to cool slightly.
- Place lettuce leaves on tortillas, and evenly distribute steak slices between all tortillas. Fold bottom of tortilla up by 1/3, then tightly roll from the side until wrapped.
Nutrition Facts : Calories 400.9 calories, Carbohydrate 46.9 g, Cholesterol 34.6 mg, Fat 17 g, Fiber 2.1 g, Protein 16.1 g, SaturatedFat 4.9 g, Sodium 354.7 mg, Sugar 17.8 g
STEAK SALAD WRAP
This is a traditional salad which has it's own dressing. It has steak strips in it and it's tasty with tortillas.
Provided by The Breadman
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix the red pepper, packed brown sugar, Worcestershire sauce, Chili, and vinegar in a bowl.
- Rub the mix onto the steak.
- Grill the steak and once cooked, cut into in small strips.
- Mix all of the vegetables together in a bowl.
- Squeeze lemon into the bowl.
- Add juice and oil.
- Add salt, black and red peppers.
- Mix the steak into the salad.
- Place some of the salad in your tortilla and enjoy. Feel free to add non-fat sour cream and shredded cheese.
Nutrition Facts : Calories 868.2, Fat 36.4, SaturatedFat 6.5, Cholesterol 89.6, Sodium 2454.2, Carbohydrate 90, Fiber 10.6, Sugar 13.2, Protein 49.9
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4.5/5 (27)Author Molly BazServings 4Estimated Reading Time 7 mins
- Place 1 lb. boneless beef short ribs on a plate or small rimmed baking sheet and freeze uncovered for 15 minutes. This makes it easier to slice.
- Finely grate 1 red Fresno chile, 1 2" piece ginger, and 4 garlic cloves into a medium bowl. (If you're sensitive to spice, maybe start with a half of a chile—you never know how hot they're going to be!) Cut 1 lime in half and squeeze juice into bowl. Cut remaining 2 limes into wedges and reserve for serving.
- Add 1 Tbsp. light brown sugar, 2 tsp. toasted sesame oil, and 2 tsp. salt to bowl with chile mixture and stir with a fork to combine.
STEAK SALAD WRAPS RECIPE | BON APPéTIT
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4.6/5 (6)Author Molly BazServings 4Estimated Reading Time 2 mins
- Whisk garlic, sugar, 2 Tbsp. adobo, 2 Tbsp. lime juice, and 2 Tbsp. oil in a small bowl to combine. Season steak with salt and pepper and place in a large resealable plastic bag; add marinade. Seal bag and massage steak to coat. Let sit at room temperature 15 minutes, or chill, turning bag occasionally, up to 4 hours.
- Whisk yogurt, remaining 1 Tbsp. adobo, remaining 1 Tbsp. lime juice, and ¾ tsp. salt in a small bowl; set aside for serving.
- Remove steak from marinade, allowing any excess to drip back into bag, and lightly pat dry with paper towels. Heat remaining 1 Tbsp. oil in a large cast-iron skillet over high until just beginning to smoke. Cook steak, turning occasionally, until deeply browned and an instant-read thermometer inserted into the thickest part registers 130° for medium-rare, 4–8 minutes, depending on the thickness of the meat. Transfer steak to a cutting board and let rest 10 minutes before slicing against the grain.
- Arrange steak, lettuce, radishes, cilantro, and lime wedges on a platter or a couple of plates so that each component is visible and easily accessible. Place corn nuts in a small bowl. Serve with reserved spicy yogurt for spooning into wraps.
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