Steak Lettuce Salad Recipes

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STEAK SALAD



Steak Salad image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 15

1/2 head romaine lettuce, cut into bite-size pieces
1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)
1/2 red onion, thinly sliced into rings
3 cups fresh baby arugula
12 cherry tomatoes, halved
4 ounces Gorgonzola, coarsely crumbled
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1 pound steak (such as New York, rib-eye or filet mignon), pan-fried or grilled and chilled
1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

Steps:

  • In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
  • Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.
  • Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

TANGY STEAK SALAD



Tangy Steak Salad image

Satisfy the meat lovers and the veggie lovers at your table with this quick-cook main-dish salad.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 17m

Yield 4

Number Of Ingredients 8

1 tablespoon olive or vegetable oil
1 pound beef boneless top sirloin steak, thinly sliced
3 tablespoons Dijon mustard
1 tablespoon chopped fresh parsley
4 cups bite-size pieces iceberg lettuce
2 medium celery stalks, sliced (1 cup)
4 green onions, sliced
1 small red bell pepper, sliced

Steps:

  • Heat oil in 10-inch skillet over high heat.
  • Cook beef in oil about 2 minutes, stirring constantly, until brown; drain. Stir in mustard and parsley; keep warm,
  • Toss lettuce, celery, green onions and bell pepper. Divide among 4 dinner plates. Top with beef mixture.

Nutrition Facts : Calories 170, Carbohydrate 5 g, Cholesterol 60 mg, Fat 1, Fiber 2 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 350 mg

STEAK LETTUCE SALAD



Steak Lettuce Salad image

The best salad I've ever eaten!! We got given some leftover ribeyes from a barbecue at my husband's company. I've seen recipes for steak salad many times before but never had the luxury of steaks to play with! Of course, I couldn't find any of the recipes that I'd been hoarding for just such a time so came up with my own dressing that suited the salad to a T. If you mix up the dressing and let it sit for at least a half an hour, it blends the flavours better and makes it that much tastier! We used sourdough croutons which were really good for this salad. The steak needs to be completely cooled so that it doesn't wilt the lettuce.

Provided by Chef Sharon 15

Categories     Steak

Time 30m

Yield 1 large salad, 8-12 serving(s)

Number Of Ingredients 13

1 1/2 lbs grilled steak, cut into strips
1/2 lb fresh mushrooms, cut into strips
1 large red pepper, cut into strips
2 tomatoes, cut into thin wedges
12 cups lettuce, romaine
1/2 cup red wine vinegar
1/2 cup olive oil
1 1/2 teaspoons coarse salt
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon cracked pepper
2 teaspoons minced garlic
1 cup sourdough crouton
1/4 cup bacon bits

Steps:

  • Mix together dressing ingredients and let sit for at least half an hour.
  • Meanwhile, place lettuce, mushrooms, pepper and tomato into large bowl, top with steak strips. Pour dressing over, toss thoroughly, then top each bowl with croutons and bacon bits. Serve with warm garlic bread.

Nutrition Facts : Calories 303.1, Fat 18.4, SaturatedFat 3.4, Cholesterol 63.8, Sodium 542.6, Carbohydrate 8.2, Fiber 2, Sugar 2.7, Protein 26.4

STEAK SALAD



Steak Salad image

This is a quick and easy meal for those hot summer evenings.

Provided by Linda

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 45m

Yield 5

Number Of Ingredients 15

1 ¾ pounds beef sirloin steak
⅓ cup olive oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
1 clove garlic, minced
½ teaspoon salt
⅛ teaspoon ground black pepper
1 teaspoon Worcestershire sauce
¾ cup crumbled blue cheese
8 cups romaine lettuce - rinsed, dried, and torn into bite-size pieces
2 tomatoes, sliced
1 small green bell pepper, sliced
1 carrot, sliced
½ cup sliced red onion
¼ cup sliced pimento-stuffed green olives

Steps:

  • Preheat grill for high heat.
  • Lightly oil grate. Place steak on grill and cook for 3 to 5 minutes per side or until desired doneness is reached. Remove from heat and let sit until cool enough to handle. Slice steak into bite size pieces.
  • In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic, salt, pepper and Worcestershire sauce. Mix in the cheese. Cover and place dressing in refrigerator.
  • Onto chilled plates arrange the lettuce, tomato, pepper, onion and olives. Top with steak and drizzle with dressing. Serve with crusty grilled French bread. Enjoy!

Nutrition Facts : Calories 495.7 calories, Carbohydrate 10.1 g, Cholesterol 99.8 mg, Fat 36.4 g, Fiber 3.4 g, Protein 32.6 g, SaturatedFat 11.8 g, Sodium 836.2 mg, Sugar 4.2 g

STEAK AND FRIES SALAD



Steak and Fries Salad image

This is a very popular dish at restaurants in central Pennsylvania. Prepared sweet-and-sour dressing is good on this salad, too. -Nancy Collins, Clearfield, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

3 tablespoons sugar
2 tablespoons canola oil
1 to 2 tablespoons malt vinegar
1-1/2 teaspoons water
1 cup frozen french-fried potatoes
1/2 pound beef top sirloin steak
3 cups torn iceberg lettuce
1/3 cup chopped tomato
1/4 cup chopped red onion
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • For dressing, whisk first 4 ingredients until sugar is dissolved. Cook potatoes according to package directions., Meanwhile, place a skillet coated with cooking spray over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from heat; let stand 5 minutes before slicing., To serve, divide lettuce, tomato and onion between 2 plates; top with potatoes, steak and cheese. Drizzle with dressing.

Nutrition Facts : Calories 513 calories, Fat 26g fat (7g saturated fat), Cholesterol 64mg cholesterol, Sodium 429mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 2g fiber), Protein 33g protein.

SLICED STEAK SALAD



Sliced Steak Salad image

Provided by Bryan Miller

Categories     salads and dressings

Time 25m

Yield Serves 4

Number Of Ingredients 8

3 yellow bell peppers
1 pound beef fillet (see note)
1/2 bunch green leaf lettuce, washed and torn into bite-size pieces
1 small head radicchio lettuce, washed and torn into bite-size pieces
6 scallions, chopped
2 tablespoons olive oil (approximately)
1/4 cup sherry vinegar
Salt and pepper to taste

Steps:

  • Place peppers on roasting sheet and broil them, turning occasionally, until skins darken and blister all over. Remove and place in paper bag for 10 minutes. Peel and seed peppers and slice into narrow strips. Set aside in warm place.
  • While peppers are broiling, place lettuce in middle of 4 individual serving plates.
  • In hot skillet coated with oil, saute steak until rare (or to taste). Set aside in warm place. Deglaze pan with vinegar, scraping up any particles that cling to bottom. Add oil to taste.
  • Arrange peppers on serving plates. Slice steak thin and lay over lettuce. Strain warm vinaigrette and pour it over salad. Grind fresh pepper over it and salt to taste. Serve immediately.

Nutrition Facts : @context http, Calories 393, UnsaturatedFat 15 grams, Carbohydrate 12 grams, Fat 27 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 9 grams, Sodium 767 milligrams, Sugar 1 gram

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