COUNTRY FRIED STEAK SALAD WITH BLUE CHEESE DRESSING
We've given this comfort food classic a refreshing spin by serving it over snappy Little Gem lettuce. A double coating of batter helps keep the steak crispy, and a blue cheese-buttermilk dressing offers just enough tang. Add a batch of flaky, peppery biscuits and a restorative glass of iced tea and you've got a meal any Southerner would happily dig into.
Provided by Katherine Sacks
Categories Steak Salad Fry Blue Cheese Green Bean Potato Lettuce Dinner Flaming Hot Summer Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 20
Steps:
- Pound steaks between 2 sheets of plastic to 1/8" thick. Pat dry with paper towels.
- Combine cornstarch, 1/4 tsp. salt, and 1/4 tsp. pepper in a wide shallow bowl or dish. Combine garlic powder, 1 cup flour, 1 tsp. lemon zest, 1 1/2 tsp. salt, and 1/4 tsp. pepper in another wide shallow bowl or dish. Lightly beat eggs in another wide shallow bowl.
- Dip steak in seasoned cornstarch, then in eggs, letting excess drip back into bowl. Coat in flour mixture, shaking off excess. Dip in eggs and flour mixture again for a second coating. Transfer steak to a lightly floured baking sheet; chill 1-3 hours.
- Meanwhile, place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12-15 minutes; add green beans during the last 3 minutes of cooking and cook until crisp-tender. Drain potatoes and beans and transfer to a large bowl of ice water; chill until cold, about 3 minutes. Transfer to a clean dish towel or paper towels and pat dry.
- Whisk sour cream, buttermilk, lemon juice, honey, 1 Tbsp. chives, 1/4 tsp. salt, and remaining 1 tsp. lemon zest and 1/4 tsp. pepper in a small bowl. Gently stir in cheese.
- Pour oil into a large heavy skillet to come halfway up the sides; fit with thermometer. Heat over high until thermometer registers 325°F. Working in batches, fry steaks until deep golden brown, about 3 minutes per side. Transfer to paper towels, season with salt, then thinly slice into strips.
- Toss lettuce, potatoes, beans, and dressing in a large bowl. Arrange on a platter. Top with steak and remaining 1 Tbsp. chives.
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
STEAK SALAD WITH BUTTERMILK DRESSING
I found this recipe in Better Homes and Gardens,wow delicious it can be punch up or made as mild as your taste preference. Enjoy with your favourite beverage & family! This steak salad is amazing and has a real nice kick to it serve with Buttermilk Dressing recipe # 233670. We had a birthday party and had leftover BBQ steaks we used and the taste was yummy!
Provided by oilpatchjo
Categories Canadian
Time 33m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 6
Steps:
- If desired partially freeze meat for easier slicing.
- Arrange salad greens on four dinner plates.
- Set aside.
- Trim fat from meat.
- Cut meat across the grain into thin bite - sized strips.
- Lightly coat an unheated large skillet with cooking spray: heat over medium - high heat.
- Add meat strips.
- Cook and stir for 2 - 3 minutes or until meat is slightly pink in center.
- Remove from heat.
- Stir in basil.
- Season to taste with kosher salt and black pepper.
- To serve, spoon the warm meat mixture over greens.
- Top with carrot, tomato, and bell pepper.
- Drizzle with Buttermilk dressing.
- Serve immediately.
Nutrition Facts : Calories 182.7, Fat 11.3, SaturatedFat 4.4, Cholesterol 38.9, Sodium 74.4, Carbohydrate 8.6, Fiber 3, Sugar 4.4, Protein 12.4
CHOPPED SALAD WITH BUTTERMILK DRESSING
Creamy dressing and fresh garden veggies add up to more than the sum of their parts in this crunchy, craveable salad. This Allrecipes Magazine recipe is based on Whole Plant Chopped Salad. Cover dressing and refrigerate for up to 1 week.
Provided by Allrecipes Magazine
Categories Salad Vegetable Salad Recipes Cauliflower
Time 20m
Yield 6
Number Of Ingredients 21
Steps:
- Whisk buttermilk, sour cream, mayonnaise, lemon juice, celery, parsley, dill, Dijon mustard, onion powder, salt, and pepper together in a small bowl until well blended.
- Toss romaine, cucumber, bell pepper, cauliflower, carrot, celery, green onions, sunflower seeds, and parsley together in a large bowl. Serve with dressing. Season with additional salt and pepper.
Nutrition Facts : Calories 126.7 calories, Carbohydrate 11.5 g, Cholesterol 4.1 mg, Fat 8.3 g, Fiber 4.3 g, Protein 3.9 g, SaturatedFat 1.5 g, Sodium 231.2 mg, Sugar 4.9 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
STEAK AND PEAR SALAD
This delicious steak salad served with buttermilk dressing is ready in under 30 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Heat broiler, with rack 6 inches from heat. Pat steak dry with paper towels, season with salt and pepper, and rub with oil. Place on a foil-lined rimmed baking sheet. Broil 6 minutes per side for medium-rare. Transfer to a cutting board; tent loosely with foil and let rest 10 minutes.
- Meanwhile, in a large bowl, whisk buttermilk, mayonnaise, and vinegar. Season. Thinly slice steak against the grain. In a bowl, toss greens with steak, pears, pecans, and dressing.
Nutrition Facts : Calories 684 g, Fat 47 g, Fiber 6 g, Protein 39 g, SaturatedFat 13 g
STEAK SALAD WITH CREAMY DRESSING
Lettuce layered with grilled beef steak and veggies give you a hearty dinner - ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat gas or charcoal grill. Sprinkle steaks with salt and 1/4 teaspoon of the pepper. Carefully brush oil on grill rack. Place steaks on grill over medium-high heat. Cover grill; cook 10 minutes, turning once, or until of desired doneness. Remove steaks from grill. Cover loosely; let stand 10 minutes.
- Meanwhile, in large bowl, toss lettuce, tomatoes and cucumber; divide salad among 4 serving plates. In small bowl, stir sour cream, onion, chives, horseradish, lemon juice and remaining 1/4 teaspoon pepper with wire whisk until well blended.
- Cut steaks across grain into thin slices; arrange over salads. Drizzle with dressing.
Nutrition Facts : Calories 170, Carbohydrate 12 g, Fiber 1 g, Protein 20 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 240 mg
BUTTERMILK SALAD DRESSING
Provided by Marian Burros
Categories easy, salads and dressings
Time 5m
Yield 3 servings
Number Of Ingredients 7
Steps:
- Mix or shake ingredients well to blend. Serve over greens.
Nutrition Facts : @context http, Calories 25, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 75 milligrams, Sugar 2 grams, TransFat 0 grams
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- Arrange salad greens, carrots, sweet pepper, and tomatoes on 4 dinner plates. Set aside. Trim fat from meat. Cut meat across the grain into thin bite-size strips.
- Lightly coat a large skillet with cooking spray. Heat over medium-high heat. Add meat. Cook and stir for 2 to 3 minutes or until meat is slightly pink in the center. Remove from heat. Stir in basil.
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