Zesty Steak And Veggie Salad Recipes

VEGGIE STEAK SALAD

Steps:

• In a pot of boiling water, cook corn, uncovered, until tender, 3-5 minutes. Remove; cool slightly. Cut corn from cobs. , Sprinkle steak with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium heat. Add steak; cook until a thermometer reads 135° for medium-rare, 6- 8 minutes per side. Remove from heat; let stand 5 minutes., In a small bowl, whisk together dressing ingredients. Thinly slice steak across the grain. Place greens, tomato, onion, parsley, corn and steak in a large bowl; toss with dressing. Sprinkle with cheese.

ZESTY STEAK SALAD

Steps:

• In a large bowl, combine sirloin and Worcestershire sauce; cover and refrigerate. , Meanwhile, in a large skillet, saute onion and green pepper in butter until crisp-tender, 3-4 minutes. Add sirloin; stir-fry until meat is no longer pink. Spoon meat and vegetables over lettuce; garnish with tomatoes. Serve with salsa if desired.

ZESTY GARDEN VEGETABLE BREAD SALAD

Steps:

• In a large bowl, combine the olive oil, red wine vinegar, Dijon mustard and some salt and pepper. Whisk it together and add the bread. Toss everything to coat, then add the tomatoes, cucumbers, string beans and onions. Toss everything again. Let the salad marinate 30 minutes before serving.
• Check the seasoning before serving, adjusting with more salt and freshly ground pepper if needed.

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.

GRILLED VEGGIE & STEAK SALAD RECIPE BY TASTY

Steps:

• Cut zucchini and summer squash in half lengthwise. Remove the insides of the bell peppers and cut into large chunks. Remove the top and bottom from the red onion and slice horizontally into three pieces.
• Combine red wine vinegar, pepper, salt, oregano, and garlic.
• Whisk in the olive oil and coat vegetables in the dressing. Place on a baking sheet.
• Season the rib eye with salt and pepper.
• Grill steak over medium-high heat for 5-7 minutes on each side (times may vary depending on the grill and how well-done you like your steak).
• Add the vegetables to the grill and cook the zucchini and summer squash for 5-7 minutes on each side. Cook the bell peppers and onions 4-6 minutes each side (times may vary depending on the grill).
• Remove steak from the grill and let rest for 10 minutes.
• Slice the steak into strips.
• Cut vegetables into small pieces. Arrange vegetables and steak on a bed of mixed greens.
• Drizzle olive oil, red wine vinegar, salt, and pepper over the salad.
• Enjoy!

ZESTY WHOLE GRAIN AND VEGETABLE SALAD

Steps:

• Combine water and sorghum in a small pot. Bring to a boil; reduce heat to medium-low, cover, and cook until sorghum is tender yet firm to the bite, about 1 hour. Drain any excess water and cool, about 10 minutes.
• Transfer sorghum to a large bowl. Add tomatoes, celery, onion, cilantro, jalapeno, and garlic; toss to combine. Stir in Italian dressing and lemon juice. Cover bowl with plastic wrap and chill before serving, about 30 minutes.

ZESTY SALAD

Steps:

• Place potato cubes into a small pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes. Drain and let cool, about 10 minutes.
• Combine cooled potato, cabbage, pomegranate seeds, and carrot in a large bowl.
• Whisk olive oil, lemon juice, garlic, salt, brown sugar, and red pepper flakes in a small bowl until well-mixed. Poured over potato mixture and toss to combine.

STEAK SALAD WITH VEGETABLES

Steps:

• For the vinaigrette, clean and chop one morel. In a small pan, combine the oil with the chopped morel and warm over low heat until the oil reaches 125 to 135 degrees, or is warm to the touch. Allow to steep for two hours. Reserve.
• Remove the morel pieces from the oil after they have steeped. Discard the pieces.
• In another bowl, combine the vinegar, mustard and the seasonings and mix thoroughly. Gradually whisk in three-quarters of a cup of the morel oil or a bit more, depending on the acidity of the vinegar. Reserve.
• For the salad, tear the lettuce into bite-size pieces, wrap in a towel and refrigerate.
• In a small pot of lightly salted boiling water, add the peas and a little lemon juice and cook the peas for six to 10 minutes, until tender. Drain under cold running water and drain again. Reserve.
• Repeat the same process with the fava beans, adding the remaining lemon juice. Reserve.
• Repeat the process with the scallions, simmering them for one to two minutes. Drain thoroughly and reserve on paper towel.
• Repeat the process with the potatoes and cook for about 12 minutes, or until tender. Drain thoroughly and reserve in a covered pot. If the potatoes are larger than the size of a quarter, cut them in halves or quarters.
• In a small saucepan, heat the stock over medium heat, add the cleaned and trimmed morels and simmer for five to seven minutes, or until tender. Drain and reserve, saving the stock for some other use.
• To prepare the relish, chop the tomatoes very fine or pulse once or twice in a food processor. Add the cumin, oil and seasonings. If too thick, add a little of the reserved juice of the tomato and chill.
• Preheat the oven to 325 degrees.
• In a large skillet, heat about one tablespoon of the remaining oil.
• Season the steak with kosher salt and pepper and raise the heat under the skillet. Sear the steak for about five minutes on each side, until lightly crusted and browned.
• Transfer the steak to the oven and bake for eight to 12 minutes, or until it is done to your preference. Let it rest while you cut the greens.
• In a large bowl, toss the lettuce with enough vinaigrette to coat, then divide among four plates.
• Repeat the process with the vegetables and morels.
• Trim the fat from the steak and slice the meat into thin strips. Arrange the slices over the greens and vegetables in lattice fashion and sprinkle with chervil. Add a little of the tomato relish on the side of each plate and serve.

ZESTY STEAK AND VEGGIE SALAD

Steps:

• 1. Meanwhile, cook pasta according to package directions. Drain and place in large bowl.2. Prepare Morningstar Farms® Meal Starters™ Steak Strips according to package directions.3. Add broccoli, corn, red bell peppers, olives, cheese, Morningstar Farms® Meal Starters Steak Strips and parsley. Add dressing and toss to coat. Chill at least one hour before serving.

JAZZY STEAK SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
• Rub the steak with 2 tablespoons of olive oil, the Jazzy spice blend, and 1 teaspoon salt. Let marinate in the refrigerator until ready to grill.
• In a medium bowl, toss together the remaining 2 tablespoons olive oil, the garlic, green beans, tomatoes, bell peppers, and remaining teaspoon of salt. Spread the vegetables on the prepared baking sheet and bake for 15 minutes, until the tomatoes are just beginning to burst.
• Add the sliced shallot to a medium bowl. Break up the shallots with your fingers so you are left with individual rings. Sift the cornstarch over the shallots and toss to coat.
• Heat 2 inches (5 cm) of oil in a large skillet until it reaches 350˚F (180˚C).
• Working in batches, fry the shallots for 2 minutes, flipping halfway through, until golden brown. Transfer to a paper towel-lined plate to drain and season with salt.
• Heat a griddle pan over medium-high heat. Sear the steak for 2-3 minutes on each side, depending on thickness, until medium-rare or cooked to your desired temperature. Let rest while you prepare the dressing, then slice.
• Make the dressing: In a medium bowl, mix together the yogurt, sour cream, lemon juice, Jazzy spice blend, mustard. Thin with water if necessary. Season with salt and pepper.
• Assemble the salad: In a large bowl, toss the roasted vegetables with the lettuce. Top with the sliced steak and fried shallots. Drizzle with the dressing. Divide between bowls and serve with more dressing on the side.
• Enjoy!

ZESTY STEAK AND VEGGIE SALAD

Steps:

• 1. Meanwhile, cook pasta according to package directions. Drain and place in large bowl.2. Prepare Morningstar Farms® Meal Starters™ Steak Strips according to package directions.3. Add broccoli, corn, red bell peppers, olives, cheese, Morningstar Farms® Meal Starters Steak Strips and parsley. Add dressing and toss to coat. Chill at least one hour before serving.

STEAK & ROASTED VEGETABLE SALAD

Steps:

• Heat oven to 4250 F.
• Lightly spray 15-x 10-inch jellyroll pan with cooking spray.
• Place vegetables in pan.
• Generously spray vegetables with cooking spray.
• Combine seasoning ingredients, drizzle over vegetables.
• Roast in 4250 F oven 30 to 35 minutes or until tender, stirring once. Meanwhile, heat large nonstick skillet over medium bent until ho t. To serve, place beef steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning once. Let stand 10 minutes.
• Season steaks with salt. Trim fat from steaks; carve crosswise into thin slices.
• To serve, place an equal amount of salad greens on each of four dinner plates.
• Arrange beef and roasted vegetables over salad greens.
• Serve immediately with dressing.

ZESTY MARINATED VEGETABLE SALAD

Steps:

• Mix all vegetables (or any other combination you choose).
• Add salad dressing and marinate for at least 4 hours or overnight.