Steak Salad With Herbs Recipes

STEAK SALAD WITH HERBS

Steps:

• Toss shallot and vinegar in a small bowl; let sit 5 minutes. Whisk in 1/2 cup oil. Season vinaigrette with salt and pepper; set aside.
• Prepare grill for medium-high heat. Brush eggplant and corn with remaining 2 tablespoons oil. Season with salt and pepper. Grill, turning often, until tender and charred in spots, 10-15 minutes; let cool. Cut kernels from cobs.
• Meanwhile, season steak with salt and pepper and grill until medium-rare, 5-7 minutes per side for hanger steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain.
• Toss arugula, herbs, eggplant, corn, steak, and reserved vinaigrette in a medium bowl; season with salt and pepper.

GARLIC AND HERB WEEKNIGHT STEAK SALAD RECIPE BY TASTY

Steps:

• Season the steak: Pat the steak dry with paper towels and season on both sides with the McCormick® Himalayan Pink Salt with Black Pepper and Garlic. Rest seasoned steak for 10-15 minutes while you prepare the crispy shallots.
• Make the crispy shallots: Toss the shallot rings in 2 tablespoons of cornstarch until well coated, shaking off the excess.
• Heat 2 inches (5 cm) of oil in a large, high walled skillet over medium heat until it reaches 350°F (180°C). Set a wire rack inside a baking sheet or line with paper towels.
• Working in batches, fry the shallots in the hot oil for 2-3 minutes, stirring occasionally, until golden brown. Transfer to the wire rack to drain and season with more salt. Repeat with the remaining shallots. Let cool completely. The shallots will keep in a container with a loose-fitting lid for 2-3 days in a cool, dark place.
• Make the garlic steak: Heat a 12-inch (30 cm) cast iron skillet over medium-high heat. Once the skillet is very hot, add the canola oil and swirl to coat. Gently place a piece of steak in the pan and sear on both sides until cooked to desired doneness, 4-7 minutes per side. Remove from the pan and let rest for 5-10 minutes while you repeat with the remaining piece of steak.
• Assemble the salad: In a small bowl, combine the Gourmet Gardens™ Lightly Dried Parsley, Basil, and Cilantro, and fresh mint.
• In a large bowl, toss the lettuce with the olive oil, lemon juice, salt, and pepper. Add half of the herb mixture and toss to combine. Divide the lettuce between 2 bowls.
• Top each bowl with the cherry tomatoes, goat cheese.
• Thinly slice the steak against the grain. Top each bowl with half of the steak slices, crispy shallots, and garnish with the remaining herbs. Serve immediately.
• Enjoy!

HERB SALAD

Steps:

• In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed. With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.
• In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve.

BALSAMIC STEAK SALAD

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.

THAI BEEF SALAD WITH FRESH HERBS

Steps:

• In a 9-by-13-inch glass baking dish, combine soy sauce, fish sauce, and sugar, Add steak, turning to coat, and marinate at room temperature 15 minutes (or in refrigerator, overnight).
• Heat a large cast-iron skillet over high. Remove steak from dish and reserve marinade. Add steak to skillet, reduce heat to medium-high, and cook, until dark brown, 3 to 5 minutes per side for medium-rare, flipping once. Add reserved marinade to skillet and cook 15 seconds. Turn steak to coat in syrupy marinade. Transfer steak to a cutting board and let rest 5 minutes. Slice thinly against the grain.
• In a large bowl, toss together lettuce, cucumber, tomatoes, carrots, mint, and basil. Add dressing and steak and toss to combine. Serve immediately.