Steak Salad Ii 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.

STEAK SALAD



Steak Salad image

Rather than use typical treatments for leftover steak, our home economists toss the chilled meat with romaine, sliced mushrooms and tomato for a fresh and filling salad. Blue cheese and french-fried onions make flavorful accents. To create a tangy-sweet dressing, just whisk together olive oil and a few other ingredients.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 11

4 cups torn romaine
3/4 cup medium tomato, seeded and chopped
3 tablespoons olive oil
5 teaspoons red wine vinegar
1-1/4 teaspoons sugar
1/2 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1 pound cooked beef top sirloin steak, thinly sliced
1/2 cup crumbled blue cheese
1/2 cup french-fried onions

Steps:

  • In a large bowl, toss the romaine, mushrooms and tomato. In a small bowl, whisk the oil, vinegar, sugar, Worcestershire sauce, salt and pepper. Drizzle over salad and toss to coat. Arrange on four serving plates. Top with the steak, blue cheese and onions.

Nutrition Facts :

STEAK SALAD II



Steak Salad II image

A great filling salad for clean out the fridge day. The steaks may also be pan-fried.

Provided by Rob Foote

Categories     Salad     Beef and Pork Salad Recipes     Beef Salad Recipes

Time 25m

Yield 2

Number Of Ingredients 6

1 pound boneless beef sirloin steaks
2 cups chopped romaine lettuce
½ small red onion, chopped
½ small green bell pepper, chopped
1 small tomato, diced
½ cup creamy Ranch salad dressing

Steps:

  • Preheat an outdoor grill for high heat.
  • In a bowl, toss together the lettuce, onion, pepper, tomato, and dressing.
  • Lightly oil grill grate. Place steak on grill, and cook 5 minutes on each side, or to desired doneness. Cut into strips, and arrange over the salad to serve.

Nutrition Facts : Calories 671.2 calories, Carbohydrate 8.8 g, Cholesterol 137.3 mg, Fat 52.2 g, Fiber 2.5 g, Protein 39.7 g, SaturatedFat 13.1 g, Sodium 666.9 mg, Sugar 5.4 g

GINGER GARLIC STEAK AND NOODLE SALAD



Ginger Garlic Steak and Noodle Salad image

One of our favorite restaurants makes a beef and noodle dish, and I had to make it my own. I created this salad using some of my favorite ingredients: I love what the heat of the Fresno adds against the sweetness of the mango. I even got my kale in there, too!

Provided by Katie Lee Biegel

Categories     main-dish

Time 6h

Yield 6 to 8 servings

Number Of Ingredients 30

1/4 cup avocado or vegetable oil
1/4 cup low-sodium soy sauce
1/4 cup dark brown sugar
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 tablespoon toasted sesame oil
1 pound skirt steak
Kosher salt and freshly ground black pepper
1 lime
4 ounces udon noodles (see Cook's Note)
1/2 cup avocado oil or vegetable oil
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
2 teaspoons sesame oil
1 teaspoon grated garlic
1 teaspoon grated fresh ginger
1 teaspoon kosher salt
Juice of 1 1/2 limes
2 cups finely shredded napa cabbage
1 bunch Tuscan kale, stemmed and finely shredded
1 cup carrot ribbons
1 cup whole fresh cilantro leaves
1/2 cup whole fresh mint leaves
4 scallions, thinly sliced
1 Fresno or jalapeño chile, sliced into thin rings
1 cup thinly sliced mango
1/2 cup chopped roasted, salted peanuts
Lime wedges, for serving

Steps:

  • For the steak: In a wide, shallow container with a lid, add the avocado or vegetable oil, soy sauce, sugar, ginger, garlic and sesame oil. Whisk to combine. Add the steak and coat in the marinade. Cover and refrigerate for 4 to 6 hours. Remove the steak from the refrigerator to come to room temperature before cooking, about 1 hour.
  • Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade, pat dry and sprinkle with salt and pepper. Cook for 2 to 3 minutes per side for medium-rare with an internal temperature of 125 degrees F. Remove from the heat and set aside to rest, about 10 minutes. Squeeze the juice of the lime on the rested steak and slice against the grain.
  • For the salad: Cook the udon noodles according to the package instructions.
  • In a small bowl, combine the avocado or vegetable oil, soy sauce, vinegar, honey, mustard, sesame oil, garlic, ginger, salt and lime juice. Whisk thoroughly to combine and set aside.
  • In a large bowl, combine the cabbage and kale. Add the carrots, cilantro, mint, scallions, chiles and noodles and toss to combine. Add the dressing and toss to coat. Add the mango and gently toss. Sprinkle the salad with the peanuts. Arrange the steak over the salad.
  • Divide the salad and steak among plates. Serve with lime wedges.

STEAK SALAD BY GIADA



Steak Salad by Giada image

What a great way to use left over steak. We love using tri-tip grilled medium rare for this perfect summer meal.

Provided by katie in the UP

Categories     Steak

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 head romaine lettuce, cut into bite-size pieces
1 large 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
salt & freshly ground black pepper
1 lb steak (such as New York, rib-eye or filet mignon, grilled and chilled)
1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
fresh 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.
  • Red Wine Vinaigrette:
  • Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

Nutrition Facts : Calories 928.1, Fat 84.5, SaturatedFat 21.4, Cholesterol 98.4, Sodium 1661.1, Carbohydrate 15.3, Fiber 6.7, Sugar 6.8, Protein 30.2

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

MISO STEAK WITH NOODLE SALAD



Miso steak with noodle salad image

Looking for a quick, nutritious dish for busy days? Try our speedy, easy miso steak with a noodle and veg salad - it's healthy, low in calories and tastes great

Provided by Sara Buenfeld

Categories     Dinner

Time 20m

Number Of Ingredients 15

2 garlic cloves, crushed
1tsp ginger
2 sirloin steaks (about 375g), trimmed of all visible fat, then cut into strips
1 1/2 tbsp brown miso paste
320g broccoli, stems thickly sliced, florets left whole
3 wholemeal noodles (132g dry weight)
1 1/2 tbsp brown miso paste
2tbsp lemon juice
3tbsp cider vinegar
2 tbsp ginger finely chopped
1 1/2 tbsp olive oil
1 red onion, finely chopped
2 carrots (150g), cut into matchsticks
4 tomatoes, cut into wedges
1tbsp sesame seeds

Steps:

  • For the salad, simmer the broccoli in a large pan of boiling water for 3-4 mins. Meanwhile, cook the noodles following pack instructions, then drain both and set aside.
  • For the dressing, whisk the miso paste in a large bowl with the lemon juice, vinegar, ginger and oil. Toss with the cooked broccoli, noodles, red onion, carrots, tomatoes and sesame seeds.
  • For the steak, heat a wok or frying pan over a medium heat and briefly stir-fry the garlic and ginger until they begin to colour. Add the steak and stir-fry for a few minutes until brown. Pile half on top of the noodle salad. Add the miso to the wok with 2 tbsp water to lift the ginger and garlic from the pan, then spoon over the meat. Serve half and chill the rest for another day. You can enjoy the leftovers chilled or reheat in the microwave or oven until warmed through. Will keep chilled for two days.

Nutrition Facts : Calories 396 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 1.1 milligram of sodium

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