BALSAMIC GRILLED STEAK SALAD WITH PEACHES
Try this addictively juicy and flavorful Balsamic Grilled Steak Salad with Peaches from Delish.com, whether you have a grill or not!
Categories balsamic grilled steak salad with peaches steak salad peach salad bleu cheese blue cheese
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag or baking dish, combine steak, vinegar, garlic and brown sugar. Marinate 20 minutes at room temperature.
- Heat a grill or grill pan over high heat. Remove steak from marinate, coat with vegetable oil, and season generously with salt and pepper.
- Grill until desired doneness, 3 minutes per side for medium-rare. Let rest 5 to 10 minutes, then slice against the grain.
- Make dressing: In a small bowl whisk together olive oil and lemon juice and season with salt and pepper.
- Arrange salad: In a large serving bowl, add arugula, peaches, blue cheese or feta, and steak. Drizzle with dressing and gently toss.
BALSAMIC-GRILLED FLANK STEAK AND ARUGULA SALAD
There are salads, and then there's the Chateau Ste. Michelle Flank Steak & Arugula Salad - perfect for grilling and chilling with BFFs.
Provided by Chateau Ste Michelle
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 8h35m
Yield 6
Number Of Ingredients 14
Steps:
- Whisk together the 3 tablespoons balsamic vinegar, 6 tablespoons olive oil, Dijon, garlic, shallot, salt, and pepper. Place steak in a zip-top bag, pour balsamic mixture over, seal tightly, and refrigerate, 8 hours or overnight.
- Heat grill and add marinated steak. Grill each side of the steak for 5 minutes, turning 90 degrees after 2 1/2 minutes to create a diamond mark on the steak. Remove from grill once internal temperature reaches 140 degrees F (60 degrees C). Brush with 3 teaspoons balsamic vinegar, season with salt, then cover and let rest for 10 minutes.
- While steak is resting, grate cheese and slice cherry tomatoes in half. Cut the steak into thin slices and serve over a bed of arugula. Garnish with cherry tomatoes, cheese, a drizzle of extra-virgin olive oil, and freshly cracked pepper.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 5.7 g, Cholesterol 65 mg, Fat 31.8 g, Fiber 1 g, Protein 24.2 g, SaturatedFat 11.9 g, Sodium 750.1 mg, Sugar 2.2 g
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
FLANK STEAK AND ARUGULA SALAD
For a tasty salad dressing without oil, we mixed salsa with some vinegar. You can use any prepared salsa: hot or mild, red or green, plain or fruity.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a small bowl, combine chili powder, oregano, cumin, and 1/2 teaspoon salt. Rub spice mixture evenly over flank steak to coat.
- In a large skillet, heat oil over medium heat. Add steak; cook until browned on one side, 5 to 8 minutes. Turn; cook until browned on other side, 5 to 8 minutes for medium-rare (reduce heat if browning too quickly). Remove steak from skillet; let rest at least 5 minutes before thinly slicing.
- In a medium bowl, whisk together salsa and vinegar; season with salt and pepper. Add arugula; toss to coat with dressing. Divide among four plates; serve with steak, and crumble goat cheese over the top.
Nutrition Facts : Calories 308 g, Fat 16 g, Fiber 2 g, Protein 31 g
ARUGULA SALAD WITH STEAK, SHAVED PARMESAN AND LEMON VINAIGRETTE
Provided by Robin Miller : Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Arrange arugula on a serving platter. Top with steak slices, red onion and bell pepper.
- Combine lemon juice, olive oil, honey mustard, and lemon zest. Season, to taste, with salt and black pepper. Toss with salad greens. Top with shaved Parmesan just before serving.
FLANK STEAK, CHAMPAGNE GRAPES & BLUE CHEESE SALAD
Broiled Flank Steak with Grilled Champagne Grapes and a Bitter Greens and Blue Cheese Salad Recipe courtesy Kelsey Nixon
Provided by Food.com
Categories Steak
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- For the steak:.
- In a small bowl, mix together the Worcestershire sauce, brown sugar, mustard, 2 teaspoons salt, 1 teaspoon pepper, garlic and shallots. Gradually whisk in 1/4 cup vegetable oil until emulsified. Place the steak in a plastic zip-top bag. Pour the marinade over the steak and seal the bag. Marinate for at least 1 hour at room temperature or refrigerate overnight. Allow the steak to come to room temperature before cooking.
- When ready to cook, preheat the broiler and set the oven rack at the highest point, as close to the flame as it can get and still fit the steak below. Fit a wire rack onto a baking sheet.
- Place the marinated steak on the prepared baking sheet (or a broiler pan), sprinkle with salt and pepper and place it under the broiler. Cook for 3 minutes on the first side. Flip and cook for another 3 minutes for medium-rare. Remove from the oven and allow to rest 10 minutes. Slice thin strips of steak against the grain.
- For the vinaigrette:.
- While the steak is resting, in a small mixing bowl, make the vinaigrette. Combine the vinegar, shallots, mustard and garlic and whisk in the oil. Season with salt and pepper.
- For the salad:.
- Preheat a cast-iron grill pan over medium-high heat. Place the grape bunches on the grill to char, just until blistered, 3 to 4 minutes.
- In a large bowl, add the greens and lightly dress the salad with the vinaigrette. Toss to combine.
- For serving, pile the salad onto a plate and top with crumbled blue cheese and toasted pecans. Surround the salad with the sliced steak and grilled grapes.
Nutrition Facts : Calories 925.5, Fat 71.9, SaturatedFat 18.5, Cholesterol 173.2, Sodium 719.1, Carbohydrate 14.7, Fiber 0.9, Sugar 8.9, Protein 54.9
GRILLED FILET STEAK AND ARUGULA
Provided by Ina Garten
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
- Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the fleur de sel and cracked pepper.
- Meanwhile, whisk together the olive oil, lemon juice, mustard, kosher salt, and freshly ground black pepper. Set aside.
- When the grill is ready, place the steaks on the grill. Cook them for 5 minutes on each side for medium-rare or until the centers of the steaks register 125 degrees on an instant-read -thermometer. Remove to a plate, cover tightly with foil, and allow to rest for 10 minutes before slicing thickly.
- Toss the arugula in a large bowl with enough of the dressing to moisten; divide among 4 plates. Place a steak on top of each salad. Shave the Parmesan onto each steak with a vegetable peeler, sprinkle with salt, and serve hot.
FLANK STEAK WITH ARUGULA AND SHAVED PARMESAN {21 DAY FIX}
Flank steak, cooked on the grill, topped with fresh arugula and shaved Parmesan cheese. A 21 Day Fix recipe that everyone will love to eat!
Provided by NancyLynn Sicilia
Categories Salad
Time 23m
Number Of Ingredients 10
Steps:
- Whisk together the vinegar and oil. Add the garlic to the mixture. Place the steak in a shallow dish and pour the marinade over the top. Let it sit at room temp for 10 minutes.
- Heat grill. Remove the steak from the marinade and season with salt and pepper to taste. Grill the steak about 2-4 minutes each side for medium-rare, depending on the thickness of the steak. Remove to a cutting board and slice against the grain.
- Divide arugula on two plates and add tomatoes and onions. Top each salad with 4 oz of steak and shaved Parmesan.
- Add 21 Day Fix Approved Balsamic dressing, or just splash on a bit of vinegar and oil.
BLACK AND BLUE STEAK SALAD
The black and blue salad, a combination of spice-rubbed, blackened chicken or steak and crumbled blue cheese, is a staple of the American gastropub menu. Unfortunately, the "salad" interpretation is a bit loose-the lettuce merely a bed for a Flinstone-sized protein serving, the butter-yellow croutons, tons of cheese, and creamy dressing blanketing all. We kept the chargrilled steak, blue cheese, and crisp croutons you love, then topped off with good-for-you avocado and a vinaigrette that complements the vegetables rather than disguise them. A little meat goes a long way: just 12 ounces is plenty to serve 4.
Provided by Robin Bashinsky
Yield Serves 4 (serving size: about 1 1/2 cups)
Number Of Ingredients 14
Steps:
- Preheat broiler to high.
- Arrange bread on a rimmed baking sheet; coat with cooking spray. Broil 2 minutes or until toasted, stirring once after 1 minute.
- 3. Heat a grill pan over medium-high. Combine salt, pepper, paprika, and garlic powder in a small bowl. Rub spice mixture evenly over steak. Add steak to pan; grill 5 minutes on each side for medium-rare or until desired degree of doneness. Place steak on a cutting board. Let stand 5 minutes. Cut across the grain into thin slices.
- 4. Combine oil, vinegar, and mustard in a large bowl, stirring with a whisk. Add toasted bread cubes, steak, arugula, and onion; toss to coat. Divide salad among 4 plates. Top evenly with avocado and blue cheese.
Nutrition Facts : Calories 389, Carbohydrate 19 g, Cholesterol 59 mg, Fat 23.9 g, Fiber 2 g, Protein 23 g, SaturatedFat 5.4 g, Sodium 569 mg, Sugar 3 g
FLANK STEAK SALAD WITH BLUE CHEESE DRESSING
Seared flank steak with blue cheese over a bed of crispy iceberg lettuce and tomatoes.
Provided by Laura
Categories Main Course
Time 15m
Number Of Ingredients 10
Steps:
- Remove the steak from the refrigerator 15 minutes before beginning this recipe to allow it to come up to temperature.
- Whisk together the sour cream, mayonnaise, Worcestershire sauce, salt and pepper. Add half the blue cheese crumbles and stir well.
- Salt and pepper both sides of the steak. Grill the steak on a skillet over medium high heat for 3 minutes per side for medium rare or 4 minutes per side for medium. Set the steak aside to rest for 5 minutes before thinly slicing against the grain.
- Add the lettuce to a large plate or bowl. Top with tomatoes, avocado, sunflower or pumpkin seeds, and the remaining crumbled blue cheese. Add the sliced steak to the salad. Drizzle the blue cheese dressing over the top.
Nutrition Facts : Calories 468 kcal, Carbohydrate 10 g, Protein 28 g, Fat 36 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 86 mg, Sodium 562 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 22 g, ServingSize 1 serving
ARUGULA SALAD WITH BLUE CHEESE
"I used sweet apples and also added walnuts. It was delicious. The dressing was really tasty paired with the blue cheese and arugula." - LuLu
Yield 4-6
Number Of Ingredients 10
Steps:
- Instructions Champagne Vinaigrette: Whisk the champagne vinegar, shallots, Dijon mustard, honey and salt in a bowl. Slowly whisk in olive oil. Salad: Combine the arugula, apples and radishes in a large serving bowl. Toss with vinaigrette. Sprinkle with blue cheese.
FLANK STEAK AND ARUGULA SALAD
Steps:
- In a large bowl, whisk together salsa and vinegar; season with salt and pepper. Add arugula, and toss to coat. Divide salad among four plates; top with steak and goat cheese.
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STEAK SALAD WITH TOMATO AND BLUE CHEESE RECIPE | MYRECIPES
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5/5 (2)Total Time 30 minsServings 4Calories 419 per serving
- Heat a grill to high (450° to 550°). Mix mustard, Worcestershire, vinegar, salt, and pepper in a medium bowl. Add steak, tossing to coat.
- Grill steak, turning once halfway through, until done the way you like, 6 to 8 minutes for medium. Let rest, covered with foil, 10 minutes before slicing.
- Put remaining ingredients in a large bowl and toss gently to combine. Divide salad among 4 plates and serve steak over salad.
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- In a small mixing bowl, whisk together buttermilk, sour cream, mayonnaise and vinegar until combined. Crumble blue cheese into the bowl, and stir until blue cheese is incorporated. Adjust the seasoning with salt and pepper to taste. Refrigerate until ready to use, preferably for at least 24 hours. Dressing can be made up to three days in advance.
- Preheat the broiler (or grill). Pat the flank steak dry using paper towel. Sprinkle both sides with salt, then press in the cracked peppercorns to make a crust. Transfer to a broiler pan and place under the preheated broiler to cook for 4-5 minutes per side, until cooked to medium-rare or a meat thermometer registers an internal temperature of 165F. Tent with aluminium foil and set aside to rest for 5 minutes.
- While the steak is resting, prepare the salad greens. Tear radicchio leaves into bite sized pieces, discarding the core. Strip the endive leaves off the core, and chop into inch-long pieces; discard core. Combine radicchio, endive and the remaining greens in a large bowl.
ARUGULA FLANK STEAK SALAD WITH PEARS | BOURBON AND HONEY
From bourbonandhoney.com
Reviews 4Estimated Reading Time 3 minsServings 4Total Time 30 mins
- Season the steak with salt and pepper on both sides. Heat olive oil in a large skillet or grill pan over medium-high heat. Place the steak in the skillet and cook for 5 minutes; flip and cook for an additional 4 to 5 minutes to desired doneness. Transfer to a cutting board and let the steak rest for 10 minutes before thinly slicing it against the grain. Serve arugula topped with steak, pears, pecans and blue cheese with a drizzle of vinaigrette.
BLACK AND BLUE STEAK SALAD - LEMONSFORLULU.COM
From lemonsforlulu.com
Cuisine BeefTotal Time 25 minsCategory BeefCalories 801 per serving
- In a small bowl, combine the paprika, pepper, garlic salt, cayenne pepper, and oregano. Rub the spice mixture over the steak.
- Place the steak on the grill and grill the steak for 8-10 minutes, flipping once. Remove the steak and allow it to rest for 10 minutes before slicing.
- While the steak rests, add your peaches (pitted and halved or sliced) onto the hot grill. The grill peaches until soft. This should take about 5 minutes depending on the ripeness of your peaches.
FLANK STEAK SALAD WITH BLUE CHEESE & AVOCADO - UMAMI GIRL
From umamigirl.com
5/5 (4)Total Time 30 minsCategory Salads + BowlsCalories 463 per serving
- To prep the steak, pat it thoroughly dry with paper towels. If the butcher hasn't removed the silver skin, gently lift it and cut it away. Refer to the video for visual cues.
EASY GRILLED FLANK STEAK SALAD WITH ARUGULA - MY EVERYDAY ...
From myeverydaytable.com
Reviews 3Category DinnerCuisine AmericaTotal Time 30 mins
- add 3 Tbsp. olive oil, Worcestershire sauce, dried onion, garlic powder, salt, and pepper to a ziploc bag, Squeeze the bag a bit to mix and then add steak in. Refrigerate if marinating for a few hours, or leave out if grilling right away.
- in a small jar, add remaining 3 Tbsp. olive oil, red wine vinegar, lemon juice, dijon, and a pinch of salt and pepper.
- Heat grill over medium-high heat. Grill flank steak for about 4-5 minutes per side, or until the internal temperature reaches 130-135 degrees F. Grill bread for about 2-3 minutes per side, or until golden brown. Let steak rest for 5-10 minutes and then cut into thin slices, against the grain.
- Toss arugula with salad dressing and top with steak slices. Serve with grilled bread, olive oil for bread dipping, and flaky salt and freshly ground pepper for the steak and salad.
FLANK STEAK SALAD WITH PLUMS AND BLUE CHEESE - MYRECIPES
From myrecipes.com
5/5 (13)Calories 290 per serving
- Combine pepper, 1/4 teaspoon salt, 1 1/2 teaspoons olive oil, and 1 teaspoon lemon juice in a small bowl; rub over both sides of steak.
- Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Remove steak from pan; let rest 5 minutes. Cut steak diagonally across grain into thin slices.
- Combine remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, honey, and 1/8 teaspoon salt in a large bowl; stir well with a whisk. Add arugula; toss gently to coat. Arrange about 1 1/2 cups arugula mixture onto each of 4 plates; top each serving with 3 ounces steak, about 1/2 cup plums, and 1 tablespoon cheese.
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