TOSSED STEAK SALAD WITH SPICY GARLIC DRESSING
Spicy garlic dressing flavors a dinner salad of grilled steak and greens.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Heat gas or charcoal grill. In tightly covered container, shake all dressing ingredients. Reserve 1/4 cup dressing. In small bowl, mix onions and tomatoes with remaining dressing; set aside.
- Place beef steak and bell pepper on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning bell pepper frequently and beef once, until beef is desired doneness. Sprinkle beef with salt and pepper. Cut beef into 1/4-inch slices. Toss beef and reserved 1/4 cup dressing. Cut bell pepper into strips.
- In large bowl, place salad greens, mushrooms, bell pepper and beef. Add tomato mixture; toss.
Nutrition Facts : Calories 210, Carbohydrate 6 g, Cholesterol 45 mg, Fat 1, Fiber 2 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 3 g, TransFat 0 g
SLICED STEAKS WITH SWEET AND SPICY SALAD ON TOP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Let the steaks sit at room temperature, to take the chill off, while you heat a grill pan to high. When the pan is very hot, drizzle the steaks with extra-virgin olive oil and season with salt and pepper, to taste. Cook the steaks 3 to 4 minutes on each side for pink centers, a couple minutes longer for medium well. Remove the steaks to a cutting board and let rest about 5 minutes before slicing.
- Meanwhile, in a salad bowl combine the garlic, ketchup, mustard, Worcestershire and vinegar. Whisk in 1/3 to 1/2 cup extra-virgin olive oil and season with salt and pepper, to taste. Add the greens and toss. Slice the steaks, arrange on serving plates and top with the salad.
HANGER STEAK WITH GRILLED SALSA
Provided by Geoffrey Zakarian
Time 3h5m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine the mustard, paprika, chili powder, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Place steaks on a sheet tray and sprinkle all over with the spice mixture. Let sit at room temperature for 2 hours.
- Preheat a grill to medium-high heat and place a cast-iron pan on one side of the grill.
- Drizzle the corn, jalapenos and onion with olive oil and sprinkle with salt and pepper. Place on grill and grill, flipping frequently, until slightly caramelized and tender, about 12 to 15 minutes total. Let cool slightly, then roughly chop the onion and jalapeno and place in a large bowl. Cut the corn from the cob into the bowl. Add the tomatoes, garlic, cilantro, vinegar, lime juice and a drizzle of olive oil and toss well. Season to taste with salt, pepper and hot sauce. Let sit while the steaks grill.
- Drizzle the preheated cast-iron pan with canola oil. Cook the steaks, flipping only once, for about 12 minutes total for medium-rare or until an instant read thermometer registers 120 degrees F. Allow the meat to rest for 5 to 10 minutes before slicing. Slice the meat against the grain to ensure tenderness, and garnish with the salsa.
SKIRT STEAK WITH SALSA VERDE SALAD
Salsa verde made with scallions, mint, parsley, capers and garlic becomes both the marinade for the steak and the dressing for the greens in this summery dinner salad. For extra smoky flavor, try grilling the romaine hearts (drizzle with olive oil and grill, cut side down, until lightly charred). Or, if you love bitter greens, substitute roughly chopped escarole leaves for the romaine.
Provided by Lidey Heuck
Categories dinner, meat, salads and dressings, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- If necessary, cut the steak crosswise into large pieces that will fit into a shallow, nonreactive dish. Transfer the steaks to the dish. In a glass measuring cup or bowl, whisk together the olive oil, vinegar, scallions, capers, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about 1/3 of the dressing (about 1/3 cup) over the steak and turn to coat both sides.
- Add the parsley and 1 tablespoon mint to the reserved dressing, stir, and set aside until ready to use. Cover and refrigerate the steak for at least 30 minutes or up to 24 hours. (If marinating the steak overnight, cover and refrigerate the reserved dressing.)
- In a small sauté pan set over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Set aside.
- Set the grill to medium-high heat, or heat a grill pan on the stovetop over medium-high. Pat the steaks dry with a paper towel and grill for 3 to 5 minutes on each side for medium-rare. Transfer to a plate, sprinkle with salt, and allow to rest for 10 minutes.
- While the steak rests, cut the romaine hearts lengthwise into quarters. Arrange the romaine hearts in one layer on a large platter, leaving room on one side for the steak. Sprinkle the feta, pine nuts and the remaining 1 tablespoon mint over the romaine. Slice the steak crosswise into 3-inch pieces, then slice against the grain to cut the steak into wide strips. Arrange the sliced steak on the platter, then drizzle the reserved dressing over the romaine and steak. Serve immediately.
GRILLED ARGENTINE STEAK SALAD
Before you know it, this South American-inspired salad with crisp greens, tender sirloin and flavorful herbs and spices will have you salsa dancing around the dinner table.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- In tightly covered container, shake all salsa ingredients until well blended. Reserve 1/4 cup salsa. Stir onions and tomatoes into remaining salsa; set aside.
- Heat coals or gas grill for direct heat. Place steak and bell pepper on grill rack. Cover and grill over medium heat 15 to 20 minutes, turning bell pepper frequently and beef once, until desired doneness.
- Sprinkle beef with salt and pepper. Cut beef into 1/4-inch slices. In medium bowl, mix beef and reserved 1/4 cup salsa. Cut bell pepper into strips.
- In large serving bowl, place salad greens, bell pepper, mushrooms and beef. Add remaining salsa with onions and tomatoes; toss to mix.
Nutrition Facts : Calories 190, Carbohydrate 6 g, Cholesterol 40 mg, Fat 1, Fiber 2 g, Protein 17 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg
FLANK STEAK WITH AVOCADO SALSA
A spicy chili-flavored rub is used to add depth and complexity to grilled flank steak. Top with cool and creamy avocado salsa, roll up in a warm corn tortilla, and you have a wonderful summer meal. Serve with a leafy green salad and cilantro-lime rice to round out the menu.
Provided by jensenly
Categories Mexican Recipes
Time 45m
Yield 4
Number Of Ingredients 18
Steps:
- Place the avocados, onion, tomato, garlic, and cilantro into a mixing bowl. Season with 1 teaspoon cumin, 2 teaspoons red pepper flakes, lime juice, and olive oil. Season to taste with salt and pepper, and stir gently until evenly combined; set aside.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Combine the kosher salt, 2 tablespoons cumin, 1 teaspoon crushed red pepper, ground black pepper, coriander, chili powder, and cinnamon in a bowl; set aside.
- Dry the flank steak with paper towels, and rub the spice mixture onto both sides. Cook on the preheated grill until the flank steak starts to firm, and is reddish-pink and juicy in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steak from the grill, cover with aluminum foil, and let rest 5 minutes before slicing against the grain. Arrange onto a platter, and top with salsa to serve.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 24.3 g, Cholesterol 37.4 mg, Fat 41 g, Fiber 14.4 g, Protein 25.7 g, SaturatedFat 7.6 g, Sodium 1526.6 mg, Sugar 3.8 g
SALSA STEAK GARLIC TOASTS
These open-faced steak sandwiches play up the popular combo of steak and garlic bread. The salsa, sour cream and garnish elevate it into quick, satisfying meal. Substitute chopped green onions or chives for the cilantro if desired. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Prepare garlic toast according to package directions., Meanwhile, in a large skillet, heat oil over medium heat. Saute steak until no longer pink, 3-5 minutes; drain. Stir in salsa; cook and stir until heated through. Serve over toast. Top with sour cream and cilantro.
Nutrition Facts : Calories 375 calories, Fat 16g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 721mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 1g fiber), Protein 29g protein.
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
GARLIC AND HERB WEEKNIGHT STEAK SALAD RECIPE BY TASTY
Here's what you need: skirt steak, McCormick® Himalayan Pink Salt with Black Pepper and Garlic, canola oil, vegetable oil, shallots, cornstarch, kosher salt, Gourmet Gardens™ Lightly Dried Parsley, Gourmet Gardens™ Lightly Dried Basil, Gourmet Gardens™ Lightly Dried Cilantro, fresh mint, romaine lettuce, extra virgin olive oil, lemon, kosher salt, freshly ground black pepper, cherry tomato, fresh goat cheese
Provided by Tasty
Categories Lunch
Yield 2 servings
Number Of Ingredients 18
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!
Nutrition Facts : Calories 878 calories, Carbohydrate 24 grams, Fat 54 grams, Fiber 6 grams, Protein 73 grams, Sugar 6 grams
ANCHO GARLIC STEAKS WITH SUMMER SALSA
The first time I tasted this, I was amazed how well the blueberries and watermelon went with the peppery steak. Use whatever fruits are in season so you can serve this anytime. -Veronica Callaghan, Glastonbury, Connecticut
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Rub steaks with chili pepper and garlic salt. Grill, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 7-9 minutes on each side., In a bowl, combine salsa ingredients. Cut steak into slices; serve with salsa.
Nutrition Facts : Calories 195 calories, Fat 5g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 442mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
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