Asian Grilled Beef Salad Food

ASIAN MARINATED GRILLED BEEF HEART SALAD

Steps:

• Place all marinade ingredients in a large bowl and whisk to combine. Place beef heart in a zip-top storage bag and pour marinade over. Seal bag, squeezing out as much air as possible. Massage marinade into meat and refrigerate, turning occasionally for 24 to 48 hours.
• Remove beef hear from marinade and pat dry with paper towels. Grill over high heat (you can use a grill pan if desired) 2 minutes per side, or until just medium rare. Cover loosely with foil and set aside to rest for at least 5 minutes.
• Add all dressing ingredients to a large bowl and whisk thoroughly to combine. Toss greens in Dressing and place approximately 1 cup on each plate for service. Slice beef heart as thinly as possible and place over greens. Drizzle with sesame oil and serve immediately
• Share and Enjoy!

ASIAN-STYLE GRILLED BEEF SALAD

Steps:

• In a small bowl, combine vegetable oil, lime juice, fish sauce, and chile.
• Remove beef and vegetables from kebabs. Halve beef pieces and mushrooms and add beef and vegetables to a large bowl with lettuce, mint leaves, and scallions. Add dressing and toss to coat. Top with peanuts and serve.

ASIAN NOODLE & BEEF SALAD

Steps:

• For dressing, mix first six ingredients. Sprinkle steak with pepper. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Let stand 5 minutes before slicing., Meanwhile, prepare rice noodles according to package directions. Drain; rinse with cold water and drain again. In a large bowl, combine noodles, vegetables and steak; toss with dressing.

GRILLED BEEF SALAD

Steps:

• For the beef: Put the beef in a resealable plastic bag. Mix together the olive oil, mustard, garlic and thyme in a small bowl. Pour over the beef, seal the bag and refrigerate for anywhere from 20 minutes to overnight. Take the meat out of the refrigerator about 30 minutes before you are ready to cook.
• To cook, heat a grill pan over medium-high heat. Wipe the meat dry and season well with the salt and lemon pepper. Grill the meat for about 4 minutes per side, depending on how you like your beef cooked. Cover and set aside to rest for 15 to 20 minutes before serving.
• For the salad: In a jar, shake together the olive oil, mustard, thyme leaves, lemon juice and a pinch each salt and pepper. Add 1 or 2 tablespoons of heavy cream and shake again. Add 2 tablespoons of the blue cheese crumbles and shake once more. Set aside while you assemble the salad and slice the meat.
• Put the spinach, romaine and salad greens in a large bowl. Add the tomatoes, scallions, red pepper and red onion. Season lightly with salt and pepper. Toss with a little of the dressing. Add the remaining blue cheese crumbles (about 2/3 cup) and toss again.
• To serve: Slice the beef thinly against the grain. Place a pile of the salad on 1 big platter and drape the meat over the salad. Serve extra dressing on the side.

ASIAN GRILLED BEEF SALAD

Steps:

• Combine all marinade/dressing ingredients in a jar and shake well.
• An hour before grilling, remove steak from the refrigerator, dry with paper towels, and bring to room temperature, uncovered.
• If you are using flank steak, make diagonal cuts accross both sides of the meat to help tenderize it.
• Grill steak to desired doneness.
• Let rest 10 minutes.
• Slice the steak thinly across the grain of the meat.
• Put slices in a bowl and pour half of the dressing/marinade over them.
• Toss salad greens with a small amount of marinade/dressing, just enough to coat them.
• Put greens on a large platter or on 6 individual plates.
• Arrange vegetables in a decorative manner on greens.
• Place beef slices in the center of the salad.
• To take this camping or on a picnic, bag all ingredients separately, and combine at the site.
• It's best to put the steak slices in the marinade/dressing while they are still warm, but don't leave them in for more than 20 minutes.
• Pass extra marinade/dressing on the side.
• Cooking time includes time for meat to come to room temperature.

GRILLED STEAK SALAD WITH ASIAN DRESSING

Steps:

• Season both side of the rib eye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill steak on preheated grill until firm, reddish-pink, and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a platter, sprinkle with lemon juice, and cover loosely with aluminum foil. Allow meat to rest for about 10 minutes, then cut into strips.
• Whisk rice vinegar, olive oil, sugar, sesame oil, garlic powder, and red pepper flakes together in a small bowl. Combine lettuce, cucumber, avocado, tomato, carrot, red onion, and steak strips in a large bowl. Pour rice vinegar dressing over salad and toss to coat. Sprinkle with sesame seeds to serve.