Steak And Ale Salad Dressings Recipe 375

BEST STEAK SALAD WITH CREAMY BALSAMIC VINAIGRETTE

Best Steak Salad with Creamy Balsamic Vinaigrette image

This is the steak salad of your dreams! It's loaded with a juicy steak, your favorite veggies, and a creamy balsamic vinaigrette. It makes a delicious healthy lunch or dinner salad!

Provided by Kristen Stevens

Categories Salad

Time 20m

Number Of Ingredients 11

Ingredients

10 ounce grilling steak (boneless prime rib)
½ teaspoon EACH: salt and pepper
1 teaspoon avocado oil
4 ounces arugula
1 cup cherry tomatoes (cut in half)
½ English cucumber (diced)
½ avocado (sliced)
¼ cup thinly sliced red onions
½ tablespoon EACH: grainy mustard, dijon mustard, and balsamic vinegar
2 tablespoons olive oil
A pinch of salt and pepper

Steps:

Take the steak out of your fridge and evenly coat both sides with the salt and pepper. Add all the salad ingredients to a salad bowl.
Heat a cast iron or heavy-bottomed pan over high heat. Drizzle the avocado oil over both sides of the steak. When the pan starts to smoke, add the steak and let it cook undisturbed for 2 minutes. Flip the steak over and let it cook for 2-3 minutes more. Transfer the steak to a cutting board and let it rest.
While the steak is resting, whisk the salad dressing ingredients in a small bowl. Thin the dressing with up to a tablespoon of water, as needed. Pour the dressing over the salad and toss.
Thinly slice the steak across the grain and serve it over the salad.

Nutrition Facts : ServingSize 1 serving = ½ of the recipe, Calories 568 kcal, Carbohydrate 14 g, Protein 33 g, Fat 44 g, SaturatedFat 12 g, Cholesterol 86 mg, Sodium 727 mg, Fiber 6 g, Sugar 5 g, UnsaturatedFat 30 g

BEST STEAKHOUSE SALAD DRESSING

Best Steakhouse Salad Dressing image

Prime Rib steakhouse salad dressings are my favorite. You know, the kind where they spin the salad in front of you in a steel bowl on ice and then toss it with this magical dressing? Now you're going to make it at home.

Provided by Jeffrey

Categories Appetizers

Time 5m

Number Of Ingredients 11

Ingredients

3 tbsp of water
1 tbsp of apple cider vinegar
2 tbsp of apple sauce
1 tsp of seasoned salt (I used Lawry's)
1/2 tsp of celery salt
1 tsp of sugar
1/2 tsp of paprika
1/2 tsp of garlic powder
1.5 tsp of Sherry wine (Cooking Sherry is fine)
2 tsp of Worcestershire sauce
1/2 cup of vegetable oil

Steps:

With the exception of the vegetable oil, add all the ingredients to a blender and blend on high for 30 seconds
Pour in the vegetable oil though the opening in the blender's lid AS you blend for 30 seconds more on high
Transfer the dressing to a jar or container and let it chill in the fridge for a solid 3-4 hours until nice and chilled
Shake well before use and pour over and toss with any salad of your choice
Enjoy!

Nutrition Facts : Calories 172 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 18 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 383 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

STEAK AND ALE SALAD DRESSINGS RECIPE - (3.7/5)

Steak and Ale Salad Dressings Recipe - (3.7/5) image

Provided by zeenieme

Number Of Ingredients 4

Ingredients

Blue Cheese Dressing:
Use nothing but imported Danish blue cheese mixed to the consistency you like best, with a little buttermilk, mayonnaise and Danish blue cheese crumbles.
Oil and Vinegar Dressing:
Oil, Red wine vinegar (the standard proportions is three to one), a little water and poppy seed; fresh ground black pepper, garlic powder, a touch of MSG and salt.

Steps:

Mix together

LAYERED BEEF SALAD WITH WARM DRESSING

Layered Beef Salad with Warm Dressing image

This dish is quick, tasty, and my favorite! The cold salad and warm steak are the perfect combination in this dish! You can make the salad any way you want. I add jicama for the crunch!

Provided by tj_clark

Categories Salad Green Salad Recipes

Time 51m

Yield 4

Number Of Ingredients 14

Ingredients

½ cup soy sauce
½ cup sukiyaki sauce
½ cup water
2 teaspoons grated fresh ginger root
2 teaspoons minced garlic
1 (1 1/2) pound beef sirloin steak, sliced thinly across the grain
2 heads red leaf lettuce, torn into bite-sized pieces
1 onion, sliced thin
1 bunch radishes, sliced into thin rounds
1 English cucumber, thinly sliced
2 tomatoes, sliced
1 jicama, peeled and julienned
6 hard-cooked eggs, sliced
1 cup peanut oil

Steps:

Whisk together the soy sauce, sukiyaki sauce, water, ginger, and garlic in a small bowl.
Arrange the sliced steak in the bottom of a shallow baking dish. Pour about 1/2 of the soy sauce mixture over the steak. Allow to marinate 30 minutes.
Build the salad by layering onto a platter the lettuce, onion, radish, cucumber, tomato, jicama, and eggs in that order.
Heat the oil in a skillet over medium-high heat. Cook the marinated steak strips in the hot oil to desired doneness, 3 minutes each side for medium-well.

Nutrition Facts : Calories 980.8 calories, Carbohydrate 34.4 g, Cholesterol 401.3 mg, Fat 70.6 g, Fiber 12.9 g, Protein 55 g, SaturatedFat 14.6 g, Sodium 2153.6 mg, Sugar 11.1 g

STEAK SALAD WITH CREAMY DRESSING

Steak Salad with Creamy Dressing image

Lettuce layered with grilled beef steak and veggies give you a hearty dinner - ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

2 beef tenderloin steaks, about 3/4 to 1 inch thick (6 oz each), trimmed of fat
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 package (6.5 oz) sweet butter lettuce blend
1 cup cherry tomatoes, cut in half
1/2 cup thinly sliced English (seedless) cucumber
3/4 cup fat-free sour cream
1/4 cup chopped red onion
2 teaspoons chopped fresh chives
2 1/2 teaspoons prepared horseradish
1/2 teaspoon fresh lemon juice

Steps:

Heat gas or charcoal grill. Sprinkle steaks with salt and 1/4 teaspoon of the pepper. Carefully brush oil on grill rack. Place steaks on grill over medium-high heat. Cover grill; cook 10 minutes, turning once, or until of desired doneness. Remove steaks from grill. Cover loosely; let stand 10 minutes.
Meanwhile, in large bowl, toss lettuce, tomatoes and cucumber; divide salad among 4 serving plates. In small bowl, stir sour cream, onion, chives, horseradish, lemon juice and remaining 1/4 teaspoon pepper with wire whisk until well blended.
Cut steaks across grain into thin slices; arrange over salads. Drizzle with dressing.

Nutrition Facts : Calories 170, Carbohydrate 12 g, Fiber 1 g, Protein 20 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 240 mg

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