Steak Salad Baskets Recipes

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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 SANDWICH SALAD BOARD



Steak Sandwich Salad Board image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

Two 1-pound, 3/4-inch-thick rib eye steaks
2 large onions, sliced into 1/2-inch rounds
2 tablespoons lemon pepper seasoning
Kosher salt
4 tablespoons olive oil, plus more for drizzling
1 loaf crusty bread
1/2 cup sour cream
1/2 cup mayonnaise
3 tablespoons prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1 head green or red leaf lettuce, leaves separated
2 tomatoes, sliced
6 ounces white Cheddar, sliced
2 scallions, greens only, sliced thinly
Sea salt, for sprinkling

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat a grill or grill pan over medium-high heat. Sprinkle the steak and onions with the lemon pepper seasoning and a good pinch of kosher salt.
  • Oil the grill well using half the olive oil, then cook the steaks until desired doneness, 4 to 5 minutes per side for medium-rare. Remove the steaks to a cutting board to rest, tented with foil, about 10 minutes. Add the rest of the olive oil to the grill and cook the onions until nice and charred, 4 to 5 minutes a side. Remove from the grill and set aside.
  • Meanwhile, wrap the bread in foil and place in the oven until hot and crisp, about 10 minutes.
  • Mix together the sour cream, mayo, horseradish, Worcestershire, black pepper and a good pinch of kosher salt in a bowl. Set aside.
  • Slice the steak and shingle it in the middle of a cutting board or serving platter. Break apart the onions and arrange on one corner of the board. Slice the bread and shingle along one side of the board. Use the lettuce, tomatoes and white Cheddar to fill in the holes. Sprinkle the steak with the green onions and sea salt and give the board a drizzle of olive oil. Place the bowl of dressing on the board.
  • Have everyone help themselves and make up a salad or a sandwich with whatever they like from the selection of items on the board.

STEAK SALAD BASKETS



Steak Salad Baskets image

Our Test Kitchen created crunchy homemade cheese baskets to hold a satisfying salad packed with tender steak, crunchy cucumbers and flavorful olives.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 20 appetizers.

Number Of Ingredients 10

2-1/2 cups shredded Asiago cheese
3/4 pound beef ribeye steak, thinly sliced
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 cups julienned peeled cucumbers
1 cup shredded carrots
1/3 cup pitted Greek olives, halved
2 tablespoons olive oil
4 teaspoons red wine vinegar
1 tablespoon minced fresh oregano

Steps:

  • Heat a small nonstick skillet over medium-high heat. Sprinkle 2 tablespoons cheese over the bottom of the skillet. Cook for 1-2 minutes or until edges are golden brown and cheese is bubbly. Remove from the heat and let stand for 30 seconds., Using a spatula, carefully remove cheese mixture and immediately drape over an inverted shot glass or miniature muffin cup; cool completely. Repeat with remaining cheese, forming 20 baskets., Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook steak over medium-high heat until no longer pink. Cool and drain, discarding pan juices; place in a large bowl. Add the cucumbers, carrots and olives., Combine the oil, vinegar, oregano, and remaining salt and pepper; add to steak mixture and toss to coat. Place about 3 tablespoons salad in each basket. Serve immediately.

Nutrition Facts : Calories 111 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 143mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.

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