BEST STEAK SALAD WITH CREAMY BALSAMIC VINAIGRETTE
This is the steak salad of your dreams! It's loaded with a juicy steak, your favorite veggies, and a creamy balsamic vinaigrette. It makes a delicious healthy lunch or dinner salad!
Provided by Kristen Stevens
Categories Salad
Time 20m
Number Of Ingredients 11
Steps:
- Take the steak out of your fridge and evenly coat both sides with the salt and pepper. Add all the salad ingredients to a salad bowl.
- Heat a cast iron or heavy-bottomed pan over high heat. Drizzle the avocado oil over both sides of the steak. When the pan starts to smoke, add the steak and let it cook undisturbed for 2 minutes. Flip the steak over and let it cook for 2-3 minutes more. Transfer the steak to a cutting board and let it rest.
- While the steak is resting, whisk the salad dressing ingredients in a small bowl. Thin the dressing with up to a tablespoon of water, as needed. Pour the dressing over the salad and toss.
- Thinly slice the steak across the grain and serve it over the salad.
Nutrition Facts : ServingSize 1 serving = ½ of the recipe, Calories 568 kcal, Carbohydrate 14 g, Protein 33 g, Fat 44 g, SaturatedFat 12 g, Cholesterol 86 mg, Sodium 727 mg, Fiber 6 g, Sugar 5 g, UnsaturatedFat 30 g
STEAK SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 15
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 WITH TOMATO VINAIGRETTE
Provided by Food Network Kitchen
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Make the steak: Preheat a grill or grill pan to medium. Mix the chili powder, brown sugar, cumin and smoked paprika in a small bowl. Season the steaks with salt and pepper and rub with the spice mixture; set aside.
- Make the vinaigrette: Puree the cherry tomatoes, lime juice, adobo sauce and honey in a blender until smooth. With the machine running, add the olive oil and puree until smooth. Season with salt and pepper.
- Brush the steaks with olive oil and grill 4 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes. Meanwhile, brush the red onion slices with olive oil; season with salt and pepper. Grill the onion, turning occasionally, until softened and charred in spots, about 8 minutes. Thinly slice the steak against the grain. Roughly chop the onion.
- Assemble the salad: Divide the lettuce among plates. Top with the onion, steak, avocado, heirloom tomatoes, jicama and queso fresco. Drizzle with about half of the vinaigrette and sprinkle with the cilantro. Serve with the remaining vinaigrette.
STEAK SALAD WITH SHALLOT VINAIGRETTE
Our go-to I'm-feeling-fancy dinner is a perfectly medium-rare steak and a pile of vegetables. And the more cherry tomatoes, corn, and cucumbers you throw into the mix, the more it'll feel like summer.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Steak Salad Shallot Summer Quick & Easy Quick and Healthy Beef Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Lettuce Tomato Cucumber
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pat steak dry with paper towels; season generously with salt and pepper. Let sit at room temperature while you make the dressing or up to 1 hour.
- Meanwhile, whisk shallot, mustard, and vinegar in a medium bowl. Whisking constantly, gradually stream in 5 Tbsp. oil. Whisk until dressing is thick and emulsified, then whisk in 1 Tbsp. water; season with salt. Taste and add a splash of vinegar if needed.
- Heat a dry cast-iron skillet over medium-high. Pat steak dry again. Rub with remaining 1 Tbsp. oil. Cook until golden brown, about 3 minutes per side. Using tongs, turn steak onto fat cap and cook until browned, about 3 minutes. Turn steak back onto a flat side and cook, turning every minute or so, until medium-rare (an instant-read thermometer inserted into the thickest part should register 125°), about 4 minutes longer. Transfer to a cutting board; let rest 10 minutes.
- Wipe out skillet and let cool 2 minutes. Set skillet over medium-high; cook corn, thyme, and butter, stirring occasionally, until corn is browned in spots, 5-7 minutes.
- Arrange lettuce on a platter; season with salt and pepper. Whisk dressing to reincorporate and drizzle half over lettuce. Toss cucumbers and tomatoes in a medium bowl; season with salt and pepper. Drizzle in 2 Tbsp. dressing; toss again. Spoon over lettuce. Thinly slice steak crosswise; arrange on top. Drizzle remaining dressing over and top with corn.
GRILLED STEAK PANZANELLA SALAD WITH TOMATO VINAIGRETTE
Ripe, juicy tomatoes provide the salad dressing as well as a key ingredient in this hanger steak salad. With balsamic, garlic, and plenty of fresh basil, it will transport you to the sunny Italian countryside.
Provided by Anna Stockwell
Categories Steak Grill Tomato Summer Salad Bread Basil Kale Zucchini Flaming Hot Summer Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk balsamic vinegar, 3 Tbsp. oil, 1 tsp. kosher salt, and 1/2 tsp. pepper in a small bowl. Finely grate 2 garlic cloves and whisk into marinade. Place steak in a resealable plastic bag. Pour marinade over steak, toss to coat, then let rest at room temperature at least 1 hour.
- Meanwhile, toss tomatoes and 1 tsp. kosher salt in a colander set over a large bowl; let rest 1 hour.
- Prepare a grill for medium-high heat or heat grill pan over medium-high; lightly oil grate or pan. Remove steaks from marinade and pat dry. Grill steaks, turning occasionally, until lightly charred on all sides and an instant-read thermometer inserted into the center registers 125°F, 8-10 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
- Brush zucchini with oil; season with 1/4 tsp. kosher salt and 1/8 tsp. pepper. Grill, turning occasionally, until zucchini is charred and tender, about 10 minutes. Meanwhile, grill bread alongside zucchini, turning occasionally, until lightly charred and crisp, about 5 minutes. Transfer zucchini and bread to cutting board. Let cool slightly. Slice zucchini into 1/4"-thick half moons. Crush remaining garlic clove and rub all over bread. Cut bread into 1" cubes.
- Shake colander to thoroughly drain tomatoes, reserving liquid in bowl. Add mustard, white wine vinegar, and remaining 1/4 cup oil and 1/2 tsp. pepper to bowl with tomato liquid and whisk to combine. Add kale and zucchini and toss to coat. Add tomatoes, bread, and basil and toss just to combine. Top with steak and sprinkle with sea salt.
- Do Ahead
- Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking.
STEAK SALAD
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
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
BALSAMIC STEAK SALAD
My husband loves blue cheese and I like a hearty salad that eats like a meal, so I put the two things together to make this steak salad recipe. The sweet-tartness of dried cranberries pairs deliciously with the cheese, creamy avocado and balsamic vinegar. It's irresistible! -Marla Clark, Albuquerque, New Mexico
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing., To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.
Nutrition Facts : Calories 321 calories, Fat 22g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 221mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
GRILLED STEAK SALAD WITH VINAIGRETTE
I put this together for dinner tonight, and it was so good! It was very hearty and filling, with bread and cheese as an accompaniment. Amounts are just estimated guidelines. Use a good quality Dijon mustard, ideally a strong, but not too vinegary, mustard. Prep time is an estimated time for all the chopping etc listed in the ingredients. You can prepare the vegetables, steak, and vinaigrette in advance and refrigerate until ready to use--I'd say use the same day, though, or there will be some loss in quality.
Provided by Halcyon Eve
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Brush steak with olive oil and season to taste with salt and pepper. Grill over medium-high heat to a little rarer than desired doneness (around 10-15 minutes for rare). Set steak aside.
- In a pint size mason jar (or other non-reactive container with a tight lid), combine shallots and red wine vinegar. Let sit for 5-10 minutes, then add chives, salt & pepper to taste, and mustard. Pour in olive oil, close lid, and shake vigorously until emulsified. Taste and correct as needed.
- Cut steak into bite-size pieces.
- To assemble salad, place 2-3 cups of salad greens on each of 4 large plates. Place cucumber, bell pepper, artichoke hearts, and red onion rings on top. Divide steak among salads. Top with chopped tomato. If using potatoes, place around edge of salad. Drizzle vinaigrette over salad. If desired, top with blue cheese crumbles.
Nutrition Facts : Calories 894.2, Fat 76.2, SaturatedFat 14.4, Cholesterol 85, Sodium 201.2, Carbohydrate 27.5, Fiber 12.3, Sugar 6.5, Protein 30.3
MUSHROOM STEAK SALAD WITH WALNUT VINAIGRETTE
When I want to serve a romantic dinner for my husband and me, I fix this elegant yet easy salad. I just add crusty French bread and a glass of wine. -Candace McMenamin, Lexington, South Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, cook steak in 1 tablespoon olive oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Remove from the skillet; let stand for 5 minutes before slicing., Meanwhile, in the same skillet, saute mushrooms until tender. In a small bowl, combine vinegar and thyme. Whisk in walnut oil and remaining olive oil. Stir in walnuts. , Divide salad greens and shallot between 2 serving bowls. Cut steak into slices. Top salads with steak and mushrooms. Drizzle with dressing; sprinkle with cheese.
Nutrition Facts : Calories 602 calories, Fat 48g fat (9g saturated fat), Cholesterol 75mg cholesterol, Sodium 151mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 4g fiber), Protein 31g protein.
STEAK SALAD WITH BLUE CHEESE VINAIGRETTE
Give steak a superhealthy makeover with this special supper for two
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Season the steak with lots of pepper and a little salt. Cook on the barbecue or under the grill for 2-3 mins each side for medium-rare, or to your liking. Let sit for 10 mins, then cut into slices.
- For the dressing, in a small bowl, whisk together the zest, juice, oil, tarragon, shallot, cheese and some salt and pepper.
- Cook the beans in boiling water until just tender. Drain and rinse under cold water, then drain thoroughly.
- Divide the chicory leaves between two plates and top with the beans, walnuts and steak slices. Pour the dressing over the salad just before eating.
Nutrition Facts : Calories 390 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.42 milligram of sodium
LOW-CARB STEAK SALAD WITH DIJON VINAIGRETTE RECIPE BY TASTY
Here's what you need: medium red onion, cherry tomato, olive oil, kosher salt, ground black pepper, shallot, dijon mustard, worcestershire sauce, honey, extra virgin olive oil, red wine vinegar, boneless new york strip steak, red leaf lettuce, walnuts, gorgonzola cheese
Provided by Greg Perez
Categories Dinner
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
- Spread the sliced onion on half of the baking sheet and arrange tomatoes on the other half. Drizzle each side with 1 tablespoon olive oil and season with salt and pepper. Toss to coat.
- Roast in the oven for 10-15 minutes, or until the onion is caramelized and the tomatoes are browned in spots and just beginning to burst. Remove from oven and let cool.
- In a small bowl, whisk together the shallot, Dijon mustard, Worcestershire sauce, honey, extra-virgin olive oil, red wine vinegar, salt, and pepper. Refrigerate until ready to use.
- Liberally season the steak all over with salt and pepper.
- Heat a cast-iron skillet over medium-high heat. Add the remaining tablespoon of olive oil to the hot skillet. When the oil is smoking, add the steak to the pan. Sear for 5 minutes, or until a deep golden brown crust forms. Flip the steak and cook another 5 minutes on the other side. Sear the sides of the steak until golden brown, another 3-4 minutes total.
- Transfer the pan with the steak to the preheated oven for about 5 minutes, or until an instant-read thermometer inserted into the center of the steak reads 125-130˚F (51-54˚C) for medium-rare. Remove the steak from the oven and let rest for 10 minutes before slicing.
- Add the lettuce to a large bowl. Add the roasted tomatoes, roasted onion, walnuts, Gorgonzola, and sliced steak. Toss well. Divide the salad between serving bowl and drizzle over the dressing.
- Enjoy!
Nutrition Facts : Calories 401 calories, Carbohydrate 7 grams, Fat 31 grams, Fiber 2 grams, Protein 22 grams, Sugar 3 grams
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STEAK SALAD WITH A1 VINAIGRETTE - A SPICY PERSPECTIVE
From aspicyperspective.com
5/5 (2)Total Time 18 minsCategory SaladCalories 737 per serving
- Preheat the grill to high heat. Salt and pepper the ribeye steak on both sides. Once the grill is hot, place the steak on it and grill for 3-4 minutes per side.
- Meanwhile, place all the ingredients for the A1 Vinaigrette in a glass jar. Screw the lid on tight and shake until smooth and thick. Salt and pepper to taste.
- Roughly chop the romaine lettuce and place on a large platter. Slice the avocado and arrange over the lettuce. Then cut the tomatoes into wedges and arrange over the salad as well.
- Slice the grilled steak against the grain. Fan the sliced steak over the salad and sprinkle fried onions over the top. Then drizzle the steak salad with A1 Vinaigrette and serve.
STEAK SALAD WITH SHALLOT VINAIGRETTE RECIPE | BON APPéTIT
From bonappetit.com
4.9/5 (38)Estimated Reading Time 5 minsServings 2
- Pat steak dry with paper towels and place on a clean plate. Season very generously all over with salt and pepper. (Think four-fingered pinches of salt—rich proteins like steak need a lot more salt than you might think.) Let it sit at room temperature while you prep your other salad components, at least an hour if possible. (Don't worry: It's safe, and a room-temperature steak will cook more evenly than it will straight out of the fridge.)
- Salad dressing time! Peel and finely chop 1 shallot and transfer to a medium bowl. Add 1 Tbsp. mustard and 1 Tbsp. vinegar and whisk to combine. Here comes the fun part: Whisking constantly, slowly stream in 5 Tbsp. olive oil until dressing is thick and emulsified. The word "slowly" is key here—if you add the oil all at once, you won't get the creamy, nicely-incorporated vinaigrette you're after. Whisk in 1 Tbsp. water to thin the dressing out a bit. Season with salt to taste, and add another splash of vinegar if you like—it should taste good and punchy.
- Prep your other salad ingredients. Slice 1 pint cherry tomatoes in half and transfer to a medium bowl. Slice 2 cucumbers into thin coins and transfer to bowl with tomatoes. Separate lettuce leaves and arrange on a large platter. Cover the lettuce with damp paper towels and chill in the fridge until you’re ready to assemble.
- Heat a dry cast-iron skillet over medium-high. Pat steak dry again (the salt will have drawn out some moisture). Seriously: You want the meat to be as dry as possible, which is key to getting the handsome, crusty sear you're after. Rub steak with remaining 1 Tbsp. oil. When we're searing things like steak or chops, we like to oil the surface of the meat rather than the surface of the pan—this allows us to use less oil, and also cuts down on (the inevitable) smoke that comes with this kind of cooking. Speaking of which, this is a good time to turn on the vent above your stove, open a window, and/or get ready to (temporarily!!) deactivate your smoke detector .
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