STEAK DOGS WITH BEANS, HOME FRIED POTATOES AND TOMATO SALAD RECIPE - (4.4/5)
Provided by ladygourmet
Number Of Ingredients 28
Steps:
- For the Beans: Heat a large frying pan with the olive oil; add the onions, garlic and hot pepper. Sauté on medium heat until the onions are softened and the garlic is fragrant. Add the crushed tomatoes, beans, cilantro or parsley and the seasonings and continue to simmer on low while preparing the rest of the meal. For the Home Fried Potatoes: Boil the potatoes until they are fork tender. Let the potatoes cool a bit the cut into chunks. Heat a large frying pan with the olive oil; add the scallions, onions and garlic and sauté until the garlic is fragrant. Add the potatoes and seasonings; sauté until the potatoes are slightly golden. For the Tomato Salad: Combine all of the above in a bowl; toss and serve.
BEEFSTEAK TOMATO SALAD
While the rest of the meal is on the grill, toss together this cool steakhouse salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together red-wine vinegar and olive oil; stir in shallot and capers.
- Core tomatoes; cut each into 8 wedges and place in a serving bowl. Drizzle with dressing, and season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 123 g, Fat 11 g, Fiber 1 g, Protein 1 g
GRILLED STEAK AND POTATO SALAD
When one craves beef and potatoes and another craves salad, make a delicious dinner salad that combines the best of both worlds.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill. In 2- or 2 1/2-quart saucepan, place potatoes; add enough water to cover potatoes. Heat to boiling; reduce heat to medium. Cook uncovered 5 to 8 minutes or just until potatoes are tender.
- Drain potatoes; place in medium bowl. Add 2 tablespoons of the dressing; toss to coat. Place potatoes in grill basket (grill "wok") if desired. Brush beef with 1 tablespoon of the dressing; sprinkle with salt and pepper.
- Place beef and potatoes on grill. Cover grill; cook over medium heat 8 to 15 minutes, turning once, until beef is desired doneness and potatoes are golden brown. Cut beef into thin slices.
- Among 4 plates, divide lettuce, tomatoes and onion. Top with beef and potatoes; drizzle with remaining dressing. Sprinkle with additional pepper if desired.
Nutrition Facts : Calories 340, Carbohydrate 25 g, Cholesterol 50 mg, Fat 2, Fiber 4 g, Protein 22 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 7 g, TransFat 0 g
FRIED POTATO SALAD
This recipe began with leftover fried potatoes I had on hand. We liked it so much that now I fry potatoes just to make this unique potato salad. Sometimes I add grated sharp cheddar for a cheesy twist. -Leann Stallard, Dryden, Virginia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Sprinkle potatoes with applewood seasoning. In a large skillet, heat oil over medium heat. Add potatoes in batches; cook, stirring frequently, until potatoes are tender, 15-20 minutes. Cool completely. Transfer to a large bowl., Add remaining ingredients; gently toss to coat. Refrigerate until serving.,
Nutrition Facts : Calories 362 calories, Fat 25g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 585mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.
SEARED TUNA STEAK WITH WHITE BEAN AND TOMATO SALAD
Provided by Reggie Southerland
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 13
Steps:
- To make the steaks: Combine lemon zest, oil, salt, and pepper and marinate the steaks for 10 to 30 minutes (but no longer than 30 minutes or the fish will start to break down.)
- Preheat the oven to 350 degrees F.
- In a hot but not smoking pan, sear on each side for 2 minutes. Transfer the steaks to an ovenproof dish and finish in the oven for 5 minutes.
- To make the salad: In a medium skillet, cook the shallots in 2 tablespoons of oil for 5 minutes. Add the beans, stock, rosemary, and pepper and gently cook for 7 to 8 minutes on low.
- Remove the pan from the heat and very gently fold the cherry tomatoes into the bean mixture, taking care not to break them.
- To serve, thinly slice the heirloom or plum tomato and place 4 slices on each plate. Mound the salad in the middle and sprinkle with the remaining oil.
STEAK AND POTATO FOIL PACKS
As a park ranger, I've cooked a lot of meals outdoors. I often assemble a steak and potato foil pack and toss it into my backpack with some ice. Then when I set up camp, it's easy to cook over a campfire. If I'm at home, I use my grill, and the food is just as good. -Ralph Jones, San Diego, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Prepare grill for medium heat or preheat oven to 450°. Cut each steak into 4 pieces, for a total of 8 pieces. In a large bowl, combine steak, potatoes, onion, rosemary, garlic, salt and pepper. , Divide mixture among eight 18x12-in. pieces of heavy-duty foil, placing food on dull side of foil. Fold foil around potato mixture, sealing tightly. , Place packets on grill or in oven; cook until potatoes are tender, 8-10 minutes on each side. Open packets carefully to allow steam to escape. If desired, sprinkle with additional rosemary.
Nutrition Facts : Calories 348 calories, Fat 7g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 677mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 3g fiber), Protein 40g protein. Diabetic Exchanges
STEAK DOGS
Our family has always made new recipes to suit the tastes of our growing family. This recipe presents the New York Strip Beef in an excellent sandwich that is easy to make and easy to eat. Pair this entree with a topping of Boursin cheese and sauteed onions. Add some steak fries and an ice cold American beer to round out your grilling event.
Provided by Major K.
Categories Lunch/Snacks
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- This recipe works best on a grill with a side burner.
- Coat beef in oil and season to taste with the Emeril's Steak Rub.
- Grill over medium heat 6-7 minutes per side for medium doneness.
- Reduce heat on grill to low.
- In a cast iron skillet on the side burner, heat butter over medium heat until melted.
- Add onion slices, fajita marinade and the sugar.
- Saute until golden brown. Remove from heat.
- Transfer steak to cutting board and slice lengthwise into four one-inch strips.
- Put one strip in each bun, top with some of the boursin cheese spread and some of the sauteed onions, to taste.
- Serve immediately.
Nutrition Facts : Calories 364.6, Fat 21.3, SaturatedFat 8.7, Cholesterol 69.1, Sodium 292.2, Carbohydrate 24.2, Fiber 1.1, Sugar 5, Protein 18
GREEN BEAN, POTATO, AND TUNA SALAD
This was a staple in our home each summer. Very easy to make, all of your guests will ask how it's done and will come back for seconds and thirds.
Provided by fgamble1969
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 3h40m
Yield 8
Number Of Ingredients 11
Steps:
- Season tuna steaks liberally with lemon pepper.
- Heat olive oil in a large skillet over medium-high heat. Place tuna steaks in the hot skillet and sear until lightened but still a little pink in the centers, 3 to 5 minutes on each side. Be careful not to overcook. Remove from heat and allow to cool.
- Bring a large pot of lightly salted water to a boil. Add beans and cook for 4 to 5 minutes. Drain and place in a bowl of ice water to "shock" the beans and preserve the green color.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until they are just a little firm when pierced, 5 to 6 minutes. Drain and place in a bowl of ice water.
- Combine garlic, lemon, juice, and lemon zest in a large bowl. Add tuna, potatoes, green beans, and tomatoes. Stir in Italian dressing and coat all ingredients with the dressing. Season with salt and pepper to taste. Chill for at least 2 hours or best overnight.
Nutrition Facts : Calories 245 calories, Carbohydrate 24.6 g, Cholesterol 25.7 mg, Fat 10.4 g, Fiber 5 g, Protein 16.6 g, SaturatedFat 1.7 g, Sodium 565.8 mg, Sugar 4.6 g
STEAK AND POTATOES OUR WAY, WITH SALAD
Provided by Marian Burros
Categories dinner, weekday, main course
Time 35m
Yield 3 servings
Number Of Ingredients 10
Steps:
- If using broiler, turn on.
- Scrub potatoes; do not peel. Bring to boil in covered pot with water to cover.
- Trim fat from flank steak and score on the diagonal. Prepare the stove-top grill, if you are using one. Grill or broil steak until well browned on both sides and medium rare in the center, 7 to 10 minutes.
- Drain artichokes, reserving 2 tablespoons of marinade. Place artichokes in strainer and run hot tap water over them; drain.
- Turn on food processor and put garlic through feed tube to mince. Add artichokes, reserved marinade, vinegar, wine and thyme and process until the mixture is smooth. Season with pepper.
- Wash and dry arugula and trim stems; wash tomatoes and dry.
- When flank steak is cooked, cut into julienne strips on the diagonal; cut strips into 3 or 4 pieces.
- Drain cooked potatoes and cut into small pieces. Combine the potatoes with steak and artichoke puree. Mix well.
- Arrange beds of arugula on three plates; top with salad and decorate with tomatoes.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 3 grams, Carbohydrate 47 grams, Fat 18 grams, Fiber 11 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 437 milligrams, Sugar 11 grams, TransFat 1 gram
GARDEN TOMATO AND POTATO SALAD
Provided by Orah Raia
Categories Salad Potato Tomato Low Fat Quick & Easy Summer Bon Appétit New Jersey
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cook potatoes in large pot of boiling salted water until just tender. Drain and cool slightly. Cut potatoes into small pieces and place in large bowl.
- Meanwhile, heat 2 teaspoons olive oil in heavy medium skillet over medium-low heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook 1 minute longer. Add onion mixture to potatoes. Add remaining 1/4 cup oil, tomatoes, vinegar, basil and oregano. Toss to combine well. Season salad to taste with salt and pepper.
STEAK, AVOCADO, & BEAN SALAD
This salad is delicious, and so easy! Tender strips of lime-garlic marinated steak, pinto or black beans, avocado, tomatoes, crushed tortilla chips, and more served on a bed of fresh greens with a wonderful tangy dressing. From a wonderful little book picked up in the bargain section at the book store--simply titled Easy Meals-Mexican. Very easy and fast to put together...don't let the ingredient list throw you.
Provided by ciao4293
Categories Steak
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 18
Steps:
- Place the steak in a large zip top bag, or nonmetal dish with the garlic, juice from 1/2 of one of the limes, and 3 tbsp olive oil, set aside to marinate while you make the dressing and prepare the salad.
- For the dressing: Combine the juice from 1 whole lime, the remaining 3 tbsp olive oil, vinegar, chili powder, cumin, paprika, and the pinch of sugar.
- Set aside.
- Pan fry the steak, or broil, until browned on the outside and cooked to your liking on the inside.
- Remove from the pan, let it sit for a few minutes, then slice into thin strips.
- Toss the green onions with the salad greens and arrange on seving plates.
- Pour some dressing over the greens, reserving some for topping the salad later.
- Put some beans, avocado, and tomatoes over the greens next, topping with the chile, cilantro and corn.
- Arrange the steak over the greens, then add some crushed chips over that.
- Divide the rest of the dressing over the salads, serve immediately.
Nutrition Facts : Calories 963.5, Fat 61.1, SaturatedFat 14.2, Cholesterol 77.7, Sodium 114.9, Carbohydrate 74.2, Fiber 22.9, Sugar 8.2, Protein 39.6
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