Steak Cobb Salad With Lime Vinaigrette Recipes

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SOUTHWESTERN STEAK SALAD WITH LIME VINAIGRETTE



Southwestern Steak Salad with Lime Vinaigrette image

This Southwestern Steak Salad with Lime Vinaigrette is so flavorful and hearty! Juicy seared steak, peppers, onions, avocado, tomato, fresh cilantro, and crunchy pistachios! Plus the super simple dressing will blow you away! You'll never believe it's all Whole30 compliant, dairy free, and gluten free.

Provided by Christina

Categories     Entree

Time 30m

Number Of Ingredients 15

1.5 - 2 lbs top sirloin steak
1/2 cup coconut aminos
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 tbsp olive oil (extra virgin)
2 bell peppers (red, orange, or yellow)
1 medium onion (yellow, white, or red)
3 heads of romaine lettuce (chopped, can use another leafy green of choice)
1 small container of cherry or grape tomatoes (halved)
1 medium avocado (ripe, sliced)
1/2 cup pistachios (shelled)
1/4 cup light olive oil (do not use extra virgin for the vinaigrette)
1/4 cup lime juice
1 tbsp orange juice

Steps:

  • Cut your steak into thin slices. Toss them in a Ziploc bag with all marinade ingredients. Seal. Lay flat. Massage the bag with your fingers to make sure the marinade is evenly distributed throughout the steak. Let the marinade work it's magic for at least 30 minutes.
  • Add olive oil to a skillet on medium to medium high heat.
  • Chop your peppers and onion into strips. Place them in the hot skillet. They're done when they've started to wilt and have some nice browning.
  • Remove cooked peppers and onions from heat and set aside.
  • Add your sliced marinaded steak to the same skillet. Sear and cook according to your preferences. Because the steak is already cut it will cook fast no matter how you like it.
  • To assemble the salad, divide your chopped lettuce into bowls. Top with tomatoes, avocados, and pistachios. Add peppers, onions, and steak.
  • Combine all Lime Vinaigrette ingredients in a jar and shake. Drizzle over each finished salad when you're ready to serve!

Nutrition Facts : Calories 698 kcal, Carbohydrate 28 g, Protein 57 g, Fat 39 g, SaturatedFat 7 g, Cholesterol 133 mg, Sodium 1111 mg, Fiber 8 g, Sugar 9 g, ServingSize 1 serving

STEAK COBB SALAD WITH LIME VINAIGRETTE



Steak Cobb Salad with Lime Vinaigrette image

Try something new this evening with our Steak Cobb Salad with Lime Vinaigrette. Tender strips of marinated steak are served atop a bed of romaine lettuce with eggs, avocado, cherry tomatoes, bacon and feta cheese. And to top it all off, this steak Cobb salad is served with a zesty vinaigrette.

Provided by My Food and Family

Categories     Summer 2019

Time 55m

Yield 4 servings

Number Of Ingredients 8

3/4 cup KRAFT Zesty Lime Vinaigrette Dressing, divided
1 beef skirt steak (1 lb.), 1/2 inch thick
4 hard-cooked eggs, sliced
1 avocado, chopped
3/4 cup cherry tomatoes, cut in half
4 slices OSCAR MAYER Bacon, cooked, crumbled
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
6 cups loosely packed chopped romaine lettuce

Steps:

  • Reserve 1/2 cup dressing for later use. Pour remaining dressing over steak in shallow dish; turn to evenly coat both sides of steak with dressing.
  • Refrigerate 30 min. to marinate.
  • Heat grill to medium heat. Remove steak from marinade; discard marinade.
  • Grill steak 8 to 10 min. or until medium doneness, turning after 5 min. Remove from grill. Let stand 5 min.
  • Cut steak across the grain into thin slices; place along with remaining ingredients on lettuce-covered platter.
  • Serve with reserved dressing.

Nutrition Facts : Calories 550, Fat 38 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 295 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 43 g

STEAK COBB SALAD WITH DIJON VINAIGRETTE



Steak Cobb Salad With Dijon Vinaigrette image

Make and share this Steak Cobb Salad With Dijon Vinaigrette recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 18

1 lb boneless beef top sirloin steak, cut 1-inch thick
3 tablespoons salad oil
3 tablespoons white balsamic vinegar or 3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon dried oregano, crushed
6 cups boston lettuce, Bibb lettuce or 6 cups romaine lettuce, shredded
1 1/2 cups halved grape tomatoes or 1 1/2 cups chopped seeded tomatoes
1 medium avocado, pitted, peeled and cut into wedges
3/4 cup crumbled blue cheese
6 slices bacon, crisp-cooked, drained, and crumbled
3 hard-cooked eggs, sliced
1/3 cup white balsamaic vinegar or 1/3 cup white wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/3 cup olive oil

Steps:

  • For steak marinade: In a screw-top jar, combine oil, vinegar, mustard, and oregano. Cover and shake well. Place steak in a reseable plastic bag and pour marinade over steak slices. Seal bag; turn to coat steak slices; set in a shallow dish and marinate in the refrigerator for at least 6 hours or up to 24 hours, turning bag occasionally.
  • Preheat broiler. Drain steak slices, discarding marinade. Slash fat edges of steak at 1-inch intervals, being careful not to cut into the meat. Place steak on the rack of an unheated broiler pan. Broil 3 inches from heat for 15 to 17 minutes or until medium doneness (160 degree), turning once halfway through broiling. At this point season with salt and pepper, if desired. Cool slightly; cut into thin slices.
  • To serve: Arrange shredded lettuce in a chilled large bowl. Place steak slices, tomatoes, avocado, cheese, bacon, and eggs on top of the lettuce. Drizzle some of the Dijon Vinaigrette over salad.
  • To make Dijon Vinaigrette: In a small bowl, white balsamic vinegar or white wine vinegar; Dijon mustard; garlic, minced, sugar, salt and pepper. Add olive oil in a slow steady stream, whisking constantly.

Nutrition Facts : Calories 473.9, Fat 38.1, SaturatedFat 9.6, Cholesterol 156.7, Sodium 508.4, Carbohydrate 7.1, Fiber 3.5, Sugar 2.5, Protein 26.3

STEAK SALAD WITH PEANUT-LIME VINAIGRETTE



Steak Salad with Peanut-Lime Vinaigrette image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 21m

Yield 4 servings

Number Of Ingredients 11

1 pound skirt or flank steak
Salt and pepper
4 cups chopped red leaf lettuce
1 cup watercress leaves
1 cup bean sprouts
1 cup diced tomatoes
1 cup diced cucumber
1/3 cup chopped scallions
1 cup peanut sauce
2 tablespoons fresh lime juice
1/4 cup chopped dry roasted peanuts

Steps:

  • Season steak with salt and pepper. Place in preheated grill pan that has been sprayed with cooking spray. Sear on each side for 2 to 3 minutes for medium-rare, or cook to desired degree of doneness. Remove from pan and let rest before slicing against the grain on the bias.
  • Place lettuce on 4 individual plates. Top lettuce with watercress and bean sprouts. Top with steak slices, tomatoes, cucumber, and scallions. Set aside.
  • In a small bowl, whisk together peanut sauce and lime juice. Pour mixture over salad. Top with steak and sprinkle peanuts over top just before serving.

FAJITA STEAK SALAD WITH CILANTRO-LIME VINAIGRETTE



Fajita Steak Salad with Cilantro-Lime Vinaigrette image

Two of the all-time greats-steak fajitas and steak salad-come together in an explosion of flavor. Top round steak (often labeled as London broil) is an inexpensive cut that holds up to a powerful marinade and high-intensity cooking while easily feeding a crowd. The cilantro-lime vinaigrette also pulls no punches, beautifully dressing the salad and perfectly coating charred peppers and onions. A little pepper jack cheese, some fresh avocado and a healthy sprinkle of tortilla strips make this salad one big party on a plate!

Provided by Food Network Kitchen

Time 1h40m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons vegetable oil, plus more for the grill pan
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon smoked paprika
Juice of 1 lemon
2 cloves garlic cloves, smashed
1 scallion, cut into 2-inch pieces
Kosher salt and freshly ground black pepper
2 pounds top round London broil steak
1/4 cup fresh cilantro leaves, finely chopped
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
Zest and juice of 2 limes
2 garlic cloves, grated
Kosher salt and freshly ground black pepper

Steps:

  • For the steak: Set a large resealable plastic bag in a medium saucepan and pull the edges of the bag over the sides of the pan for easy access to the bag. Add the vegetable oil, Worcestershire sauce, chili powder, oregano, paprika, lemon juice, garlic, scallion, 1 teaspoon salt and 1 teaspoon pepper to the bag and whisk to combine. Add the London broil and seal the bag tightly. Remove the bag from the pan and use your hands to rotate the meat, coating thoroughly in the marinade. Lay the bag flat on a cutting board and marinate at room temperature for 1 hour, flipping the bag after 30 minutes. (The seasoned meat can also be stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.)
  • Remove the steak from the bag and discard any stuck-on garlic cloves and scallion. Set a grill pan over high heat until just starting to smoke, about 3 minutes. (Or prepare a grill for high heat.) Lightly oil the pan. Place the steak in the center of the pan and grill until the bottom is nicely charred, about 5 minutes. Flip the steak and continue grilling until an insert-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, 3 to 5 minutes more. Transfer the steak to the cutting board and rest for 10 minutes.
  • For the vinaigrette: While the steak rests, whisk the cilantro, olive oil, cumin, lime zest and juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Pour half of the vinaigrette into a small bowl and set aside.
  • For the salad: Add the bell peppers and onions to the large bowl of vinaigrette and toss to thoroughly coat. Arrange the onions cut-side down and the peppers skin--side down on the same grill pan over high heat and grill until deeply charred, about 4 minutes. Transfer to the same cutting board as the steak.
  • Add the remaining vinaigrette back to the large bowl. Add grated cheese and salad greens and toss to combine. Arrange the salad mixture on a large serving platter. Top with the grilled peppers.
  • Cut the roots off the onion halves and slice the onions into thin wedges. Arrange on the salad. Thinly slice the rested steak against the grain and arrange in the center of the salad. Arrange the avocado slices around the edge of the platter, then sprinkle tortilla strips over the top of the salad.

CILANTRO-LIME STEAK SALAD



Cilantro-Lime Steak Salad image

Whip up this cilantro-lime steak salad for a salad night with a Mexican twist.

Provided by psgnyc114

Categories     Salad     Beef and Pork Salad Recipes     Beef Salad Recipes

Time 36m

Yield 4

Number Of Ingredients 19

2 teaspoons seeded and minced jalapeno pepper
1 clove garlic
¾ teaspoon minced fresh ginger
⅓ cup lime juice
¼ cup packed cilantro leaves
2 tablespoons honey
2 teaspoons balsamic vinegar
½ teaspoon salt, or to taste
⅓ cup extra-virgin olive oil
1 pound flat iron steak
salt and ground black pepper to taste
1 cup corn kernels
1 cup chopped yellow bell pepper
½ cup thinly sliced red onion
1 plum tomato, diced
½ jalapeno pepper, thinly sliced
8 cups torn romaine lettuce
½ cup crumbled feta cheese
1 cup tortilla chips, or to taste

Steps:

  • To make the dressing, blend jalapeno, garlic, and ginger in a blender until finely chopped. Add lime juice, cilantro, honey, balsamic, and salt; pulse to blend. With blender running, drizzle in oil until well incorporated.
  • Preheat oven broiler. Season steak with salt and black pepper, then transfer to a foil-lined baking sheet.
  • Broil 4 inches from heat until an instant-read thermometer inserted into the center registers 135 degrees F (57 degrees C) for medium-rare, 3 to 4 minutes per side. Let rest about 10 minutes, then thinly slice against the grain.
  • Stir together corn, bell pepper, red onion, tomato, and jalapeno (if using) in a bowl.
  • Divide lettuce among 4 plates; drizzle each with about 2 tablespoons dressing. Top with steak slices, then with corn mixture. Sprinkle with feta and garnish with chips.

Nutrition Facts : Calories 574.6 calories, Carbohydrate 32.1 g, Cholesterol 94.1 mg, Fat 38.1 g, Fiber 4.5 g, Protein 29.9 g, SaturatedFat 10.8 g, Sodium 775 mg, Sugar 14.9 g

COBB SALAD WITH CHILI-LIME DRESSING



Cobb Salad with Chili-Lime Dressing image

Spice up dinner tonight with a hearty salad that's got something in it for everyone! I made this cobb salad recipe for a party, and it was a huge hit. Hot sauce gives it a little kick, while cilantro and avocado cool things off. -Mary Meek, Toledo, Ohio

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 15

1 can (4 ounces) chopped green chilies, undrained
2/3 cup sour cream
1/4 cup fresh cilantro leaves, coarsely chopped
2 tablespoons lime juice
1/2 teaspoon pepper
1/4 to 1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1 package (10 ounces) hearts of romaine salad mix
1 can (16 ounces) kidney beans, rinsed and drained
1 cup shredded Monterey Jack cheese
1 cup chopped tomatoes
1 package (7-1/2 ounces) frozen diced cooked chicken breast, thawed
1 medium ripe avocado, peeled and cubed
1/2 cup chopped red onion
1/3 cup real bacon bits

Steps:

  • Place the first seven ingredients in a food processor; cover and process until blended. Chill until serving., In a large bowl, layer the salad mix, beans, cheese, tomatoes, chicken, avocado, onion and bacon bits. Drizzle with dressing.

Nutrition Facts : Calories 240 calories, Fat 13g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 530mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 6g fiber), Protein 16g protein.

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  • Preheat broiler. Slash fat edges of steak at 1-inch intervals, being careful not to cut into the meat. Place steak on the rack of an unheated broiler pan. Broil 3 inches from heat for 15 to 17 minutes or until medium doneness (160 degree F), turning once halfway through broiling. Cool slightly; cut into thin slices. Place steak slices in a resealable plastic bag set in a shallow dish; set aside.
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STEAK SALAD WITH CILANTRO LIME VINAIGRETTE - GLEBE KITCHEN
2017-02-02 Salad. Combine the greens, green onion and cherry tomatoes. Toss with cilantro lime vinaigrette to taste and divide into 4 bowls. Slice the steaks. Don't let any accumulated juices get away. Top the dressed greens with avocado slices, sliced steak and crumbled cheese. Drizzle any accumulated juices over the steak and drizzle a bit more ...
From glebekitchen.com
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