Steak Salad With Goat Cheese Recipes

SALAD WITH WARM GOAT CHEESE

Steps:

• Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
• For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
• Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
• Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

STEAK SALAD WITH PEACHES AND GOAT CHEESE

Steps:

• Mince the garlic and place it on a cutting board. Sprinkle the salt over it and using a flexible knife mash them together to create a paste. Put the paste in a small glass bowl. Add the rest of the ingredients for the marinade and stir well to combine.
• Place the trimmed steak in a shallow dish and spoon the marinade over it. Turn to coat the other side as well. Cover with a plastic wrap and refrigerate for at least 3 hours, turning the steak a couple of times to ensure an even distribution of the marinade.
• Remove the steak from the refrigerator and let it stand at room temperature for 20 minutes. Prepare the grill and, when ready, grill the steak over medium-high, direct heat, for about 4-5 minutes. Using tongs, turn the steak once and cook for 3-4 more minutes or so, depending on how you like the steak done. Place the steak on a cutting board, cover loosely with foil, and let it stand for 4 minutes. Slice into thin strips.
• Prepare the dressing by placing all the ingredients in a jar and shaking it well.
• Arrange the greens in a platter and top them with the steak, the peaches and the goat cheese. Drizzle with the dressing, mix lightly, scatter the pistachios over it and serve.

STEAK SALAD

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!

STEAK SALAD WITH GOAT CHEESE

Steps:

• In a small bowl, whisk together mustards, vinegar, and oil; season with salt and pepper. Set aside.
• Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with foil. Place steaks on sheet; season with salt and pepper. Broil 4 to 6 minutes for medium-rare. Transfer to a cutting board; tent with foil. Let rest 5 minutes; thinly slice crosswise.
• Meanwhile, in a medium saucepan of boiling salted water, cook green beans until crisp-tender, 4 to 6 minutes; drain. Run beans under cold water; drain well.
• In a large bowl, combine dressing, steak, beans, lettuce, and tomatoes; toss. Sprinkle with cheese.

TOMATO STEAK WITH BAKED GOAT CHEESE AND HERB SALAD

Steps:

• In a small, shallow bowl, mix the bread crumbs with salt and pepper, to taste. In another small, shallow bowl, beat the egg just until blended. Dip each goat cheese round in the egg, and then in bread crumbs, patting the crumbs in place. Cover and refrigerate the coated cheese rounds for about 15 minutes.
• Center the tomato slices on 4 salad plates and season with salt and pepper.
• Heat a large nonstick skillet over moderately high heat and pour in 2 tablespoons olive oil. When the oil is almost smoking, add the cheese rounds. Cook until lightly browned, about 45 seconds. Turn them over and cook on the other side until the cheese just feels quivery, about 45 seconds longer, depending on the thickness of the rounds. Place a cheese round on each tomato slice.
• In a bowl, toss the herbs with a light drizzle of olive oil, a splash of red wine vinegar, and salt and pepper, to taste. Mound the herbs on top of the cheese, dividing them evenly. Serve immediately.
• Michael's Notes: This salad looks best when the tomato slice and the goat cheese slice are about the same size. So if you can only find goat cheese in small logs, you may want to serve 2 goat cheese rounds to each diner and perch them on slices of smaller tomatoes.
• Be sure you take all the stems off the herbs carefully so your guests can enjoy just the soft leaves.

GREEK SALAD WITH GOAT CHEESE

Steps:

• Sprinkle a little kosher salt into a large glass or ceramic salad bowl. Rub the cut side of the garlic over the salt. Discard the garlic.
• Place the lettuce, radishes, onion, scallions, green pepper and tomatoes in the bowl. Add the oregano, mint and dill.
• Shortly before serving add the olive oil, toss, then add the vinegar. Season the salad to taste with salt and pepper.
• Crumble the goat cheese over the salad, then arrange the olives and anchovy fillets on top. Toss again at the table before serving.

GRILLED STEAK WITH CREAMY HERBED GOAT CHEESE SAUCE

Steps:

• In small bowl, mix Chavrie®, chives, parsley and basil. Rub all surfaces of steaks with garlic and season to taste with salt and pepper.
• Grill over medium-high heat or broil 4 to 6 inches from heat to desired doneness. Spoon herbed Chavrie® sauce over steaks.
• * To make chiffonade, stack basil leaves and roll up like a jelly roll. Cut into thin slices.