COLD STEAK SALAD WITH CUCUMBER AND YUZU-MUSTARD VINAIGRETTE
For when you need an iron boost or just a high protein, lean meal: steak salad. This salad is about showing off the flavor and texture of flank steak. I serve it cold with cucumber for a refreshing summer meal with some finely minced shallot and a yuzu-mustard vinaigrette.
Provided by Chef Sara Furcini
Categories Main Course Salad
Time 15m
Number Of Ingredients 9
Steps:
- Heat a large pan coated with 1 tablespoon olive oil over medium high. Pierce the steak with a sharp knife at an angle almost all the way through about 1-inches apart. Season both sides with 1/2 teaspoon salt and pepper. Pan fry steak 4 minutes each side until well browned for medium (or to your desired doneness). Remove to a cutting board. Let stand 10 minutes. Slice thinly against the grain, then cut strips in half.
- Meanwhile, In a small bowl, combine the remaining 3 tablespoons olive oil, ¼ teaspoon salt, shallot, mustard, and yuzu. Whisk together.
- To serve, spread the cucumber out on a plate with the steak. Drizzle the yuzu sauce over top. Garnish with green onion.
Nutrition Facts : Calories 221 kcal, Carbohydrate 4 g, Protein 13 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 34 mg, Sodium 76 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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 MUSTARD VINEAGRETTE
Steps:
- The steak can be any cut -- and even marinaded before broiling.
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
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.
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
MUSTARD VINAIGRETTE
A generous spoonful of Dijon mustard makes this vinaigrette creamy and tart. Use the dressing with sturdy salad greens like romaine or with softer lettuces like Bibb lettuce or oak leaf. The dressing is too strong to work with baby salad greens or mesclun. It's also great with cooked vegetables like beets or broccoli and with grain salads.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, condiments
Time 40m
Yield About 2/3 cup
Number Of Ingredients 7
Steps:
- In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
- Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 71 milligrams, Sugar 0 grams, TransFat 0 grams
More about "steak salad with mustard vineagrette recipes"
COLD STEAK SALAD WITH CUCUMBER AND PONZU-MUSTARD VINAIGRETTE …
From seriouseat.org
GARLIC BALSAMIC VINAIGRETTE STEAK SALAD | MCCORMICK
From mccormick.com
GRILLED-STEAK AND ARUGULA SALAD | RECIPES.NET
From recipes.net
GRILLED STEAK SALAD WITH TOMATO VINAIGRETTE RECIPE - BON APPéTIT
From bonappetit.com
GRILLED-STEAK AND ARUGULA SALAD WITH MUSTARD CAPER VINAIGRETTE
From delish.com
STEAK SALAD WITH A MUSTARD DIJON VINAIGRETTE - ANN SHIPPY MD
From annshippymd.com
GRILLED STEAK SALAD WITH BALSAMIC VINAIGRETTE - DAMN DELICIOUS
From damndelicious.net
STEAK, BROCCOLI & GOAT CHEESE SALAD WITH HONEY MUSTARD …
From cleanplates.com
STEAK SALAD WITH SHALLOT VINAIGRETTE RECIPE | BON APPéTIT
From bonappetit.com
BEST STEAK SALAD WITH CREAMY BALSAMIC VINAIGRETTE
From theendlessmeal.com
STEAK SALAD WITH APPLES AND MUSTARD VINAIGRETTE
From desociointhekitchen.com
STEAK SALAD WITH GRAINY MUSTARD BALSAMIC VINAIGRETTE (LOW FODMAP)
From ibsgamechanger.com
STEAK SALAD WITH MAPLE BALSAMIC VINAIGRETTE - BUTTER BE READY
From butterbeready.com
COLD STEAK SALAD WITH CUCUMBER AND PONZU-MUSTARD VINAIGRETTE …
From seriouseats.com
STEAK SALAD AND VINAIGRETTE - KANSAS CITY STEAKS
From kansascitysteaks.com
GRILLED STEAK WITH WARM SHALLOT VINAIGRETTE RECIPE - FOOD & WINE
From foodandwine.com
GRILLED-STEAK AND ARUGULA SALAD WITH MUSTARD CAPER VINAIGRETTE
From foodandwine.com
GRILLED STEAK SALAD WITH CREAMY VINAIGRETTE DRESSING
From asouthernsoul.com
30-MINUTE STEAK SALAD - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
GRILLED-STEAK & ARUGULA SALAD & MUSTARD CAPER VINAIGRETTE RECIPE
From myrecipes.com
MONTREAL STEAK SALAD WITH HONEY MUSTARD VINAIGRETTE
From thewinebuzz.com
GRILLED STEAK SALAD WITH DIJON VINAIGRETTE - LIFE'S AMBROSIA
From lifesambrosia.com
STEAK SALAD WITH A1 VINAIGRETTE - A SPICY PERSPECTIVE
From aspicyperspective.com
TOMATO SALAD WITH MUSTARD VINAIGRETTE - FOOD GYPSY
From foodgypsy.ca
STEAK SALAD - THE SEASONED MOM
From theseasonedmom.com
GRILLED ONTARIO BEEF SUMMER SALAD WITH MUSTARD VINAIGRETTE
From zimmysnook.ca
STEAK AND POTATOES WITH MUSTARD VINAIGRETTE RECIPE | MYRECIPES
From myrecipes.com
STEAK AND SPRING MIX SALAD WITH MUSTARD CAPER VINAIGRETTE
From impressnotstress.com
STEAK SALAD WITH CHARRED ONION VINAIGRETTE & GARLIC-CUMIN …
From eatingwell.com
STEAK SALAD WITH BALSAMIC VINAIGRETTE - THE SALT AND SWEET
From thesaltandsweet.com
BALSAMIC HONEY GRILLED STEAK SALAD AND VINAIGRETTE
From momontimeout.com
SWEET POTATO & STEAK SALAD WITH CAROLINA MUSTARD VINAIGRETTE
From notentirelyaverage.com
MONTREAL STEAK SALAD WITH PEARS, CRANBERRIES AND HONEY MUSTARD …
From salads4lunch.com
WARM STEAK SALAD WITH CREAMY MUSTARD DRESSING
From mustardwithmutton.com
SCRAPCOOK: TRANSFORM LEFTOVER STEAK WITH A PONZU-MUSTARD …
From seriouseats.com
STEAK SALAD WITH MISO VINAIGRETTE RECIPE - RECIPES.NET
From recipes.net
STEAK & POTATO SALAD WITH HONEY MUSTARD VINAIGRETTE - THE SKINNY …
From theskinnyfork.com
FLAT-IRON STEAK SALAD WITH MUSTARD-ANCHOVY DRESSING RECIPE
From eatingwell.com
SKIRT STEAK SALAD WITH POMEGRANATE VINAIGRETTE
From cookswithsoul.com
STEAK SALAD WITH FRIED GARLIC VINAIGRETTE - RECIPE | SCMP COOKING
From scmp.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love