Steak Salad With Onion And Green Beans Recipes

ROASTED VEGETABLE-STEAK SALAD

Steps:

• Preheat the oven to 400 degrees F. Place the green beans and onion on 1 baking sheet and the carrots and potatoes on another; toss each with 1/2 tablespoon olive oil and 1/2 tablespoon mustard. Season with salt and pepper. Roast until tender and crisp, about 12 minutes for the beans and onion, and about 20 minutes for the carrots and potatoes.
• Sprinkle the steak with the Italian seasoning and 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak; cook 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.
• Let the skillet cool slightly, then add the vinegar, the remaining 1/2 tablespoon mustard and 1/4 teaspoon salt. Cook over medium heat, scraping up any browned bits, about 1 minute.
• Toss the romaine and endive with the roasted vegetables and all but 1 tablespoon of the vinegar mixture in a large bowl. Slice the steak; serve over the salad. Drizzle with the reserved vinegar mixture.

STEAK SALAD WITH ONION AND GREEN BEANS

Steps:

• Make dressing: In a small bowl, whisk together parsley sauce and vinegar. Set aside.
• In a large nonstick skillet, heat oil over medium-high heat. Add onion; cook, stirring occasionally, until lightly golden, 2 to 4 minutes.
• Add green beans and 1/2 cup water. Season with salt and pepper; cover, and cook until beans are tender, 5 to 6 minutes. Uncover; cook until vegetables are browned, about 3 minutes more. Remove from heat.
• In a large bowl, gently toss lettuce with half the dressing. Divide among 4 plates. Arrange beef, cheese, and vegetables over lettuce. Drizzle with remaining dressing, and season with salt and pepper.

GRILLED FLANK STEAK, PORTOBELLO AND GREEN BEAN SALAD

Steps:

• Make marinade:
• Combine 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, orange juice, 2 teaspoons minced garlic, chili flakes, and 1/4 teaspoon each salt and pepper in a bowl and whisk. Place steak and mushrooms in a glass baking dish or sealable plastic bag and pour marinade on top. Marinate in the refrigerator for at least 1 or up to 4 hours.
• Make dressing:
• Combine remaining 2 tablespoons olive oil, 3 tablespoons vinegar, 1 teaspoon minced garlic, water, mustard, and remaining 1/4 teaspoon each salt and pepper. Whisk until incorporated.
• Place green beans in a steamer basket over a few inches of boiling water and steam until tender-crisp, about 3 minutes. Allow to cool in the refrigerator, or to cool quickly, drain and plunge in a bowl of ice water for 2 minutes. Drain and reserve.
• Spray a grill or grill pan with nonstick cooking spray and heat over medium-high heat. Remove steak and mushrooms from marinade, and discard marinade. Grill steak until medium-rare and mushrooms until cooked through but still juicy, about 4 to 5 minutes per side for both steak and mushrooms. Remove to a cutting board and let rest about 10 minutes. Cut steak across the grain into 1/4-inch slices; cut mushrooms into 1/4-inch slices.
• To assemble salad, toss steak slices, mushroom slices, spinach leaves, tomatoes, green beans and onions with dressing. Divide among 4 plates.
• Excellent source of: Protein, Fiber, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Folate, Vitamin K, Pantothenic Acid, Copper, Iron, Manganese, Phosphorus, Potassium, Selenium, Zinc
• Good source of: Thiamin, Calcium, Magnesium

GREEN BEAN AND EYE OF ROUND STEAK SKILLET

Steps:

• 1. Mix lime juice, dressing, garlic, and hot sauce in a large bowl to create a marinade.
• 2. Salt and pepper steaks and add to marinade. Refrigerate for approximately 8 hours.
• 3. Cook steaks in large heavy skillet on medium heat for approximately 10 minutes, or until almost done. Remove from skillet.
• 4. Pour beer in the pan to deglaze. Add onion and cook until tender.
• 5. Add green beans and return the steaks to the pan. Cook until green beans are warm.
• 6. Serve with mashed potatoes and enjoy!