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
DELMONICO STEAKS WITH BALSAMIC ONIONS AND STEAK SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a heavy grill pan or griddle pan over high heat. Wipe hot grill or griddle with extra-virgin olive oil. Cook steaks 6 minutes on each side for medium doneness, 8 minutes for medium well. Season steaks with steak seasoning or salt and pepper and remove to a warm platter to allow the meat to rest.
- Heat a medium nonstick skillet over medium high heat. Add oil and onions and cook, stirring occasionally, 10 to 12 minutes, until onions are soft and sweet. Add balsamic vinegar to the pan and turn onions in vinegar until vinegar cooks away and glazes onions a deep brown color, 3 to 5 minutes.
- Heat a small saucepan over medium heat. Add oil, garlic and onions and saute 5 minutes until onion bits are tender. Add sherry to the pan and combine with onions. Stir in tomato sauce and Worcestershire and season with black pepper.
- To serve, top steaks with onions and drizzle a little steak sauce down over the top, reserving half of the sauce to pass at table.
DIJON BALSAMIC STEAK SALAD WITH BLUE CHEESE BUTTER
Inexpensive steaks get an upgrade from a Dijon balsamic vinaigrette and a dollop of blue cheese butter. The vinaigrette also makes an earthy, tangy dressing for a crunchy celery salad.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Soak the onions in a bowl of cold water for 10 minutes (this helps remove some of the pungent bite).
- Pierce the steaks with a fork and sprinkle with salt and pepper. Coat them in 3 tablespoons of the French Style Dijon Balsamic Vinaigrette in a shallow bowl or baking dish. Set aside while you prepare the blue cheese butter and salad.
- Mash the blue cheese, butter and 1 tablespoon of the parsley in a small bowl and season with salt and pepper.
- Drain the onion and pat dry. Toss with the celery and the remaining 2 tablespoons parsley in another bowl. Season with salt and pepper.
- Heat the oil in a large cast-iron skillet over high heat. Cook the steaks until browned on the bottom, 3 to 5 minutes. Flip and continue to cook 3 to 5 more minutes for medium-rare. Transfer to a plate and let rest 5 minutes.
- Divide the celery salad among 4 plates. Top each with a steak and drizzle with any pan juices or collected juices on the plate. Top each steak with a mound of blue cheese butter. Drizzle with the remaining vinaigrette.
BALSAMIC ONIONS
Steps:
- Preheat the oven to 375 degrees.
- Cut the onions in half and slice 1/4 inch thick. Place on a baking sheet and toss with 1/4 cup balsamic vinegar, the olive oil, salt, and pepper. Bake for 10 to 12 minutes, until the onions are tender. Remove from the oven, toss with 2 more tablespoons balsamic vinegar.
BALSAMIC STEAK AND ONION SALAD
Explore this delicious recipe for Balsamic Steak and Onion Salad. Top fresh greens with juicy steak for a scrumptious summertime dish.
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pour 1/4 cup dressing over steak in shallow dish; turn to evenly coat both sides. Pour 1/4 cup of the remaining dressing over onions in separate shallow dish; turn to evenly coat. Refrigerate both 1 hour to marinate.
- Heat grill to medium-high heat. Remove steak and onions from marinade; discard marinades. Grill steak 8 to 10 min. on each side or until medium doneness (160°F), adding onions for the last 5 min. and turning occasionally. Remove from grill; let steak stand 5 min. Cut steak across the grain into thin slices.
- Toss greens with tomatoes and remaining dressing. Place on serving platter; top with meat and remaining ingredients.
Nutrition Facts : Calories 430, Fat 28 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 24 g
TOMATO & ONION SALAD
A simple and fresh, fat-free salad with influences from Cape Town
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Side dish
Time 10m
Number Of Ingredients 7
Steps:
- Pour boiling water over the onion and leave for 10 mins.
- Arrange the tomatoes and cucumber (if using) on a plate, then scatter over the drained onions.
- Mix the chilli and garlic with the vinegar and sugar, then season with salt. Drizzle over the salad just before serving.
- This can be prepared and chilled up to 1 hr ahead, but dress just before serving.
Nutrition Facts : Calories 23 calories, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
STEAK WITH CARAMELIZED ONIONS
Caramelized onions splashed with balsamic vinegar makes a full-flavored, lower-calorie alternative to a high-fat sauce.
Provided by mielhollinger
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium skillet melt butter over medium-low heat.
- Add onions and garlic.
- Cook, covered, for 13-15 minutes or until onions are tender.
- Add brown sugar and salt.
- Cook, uncovered, over medium-high heat 4-5 minutes or until onions are golden brown, stirring constantly.
- Meanwhile, cut meat into 4 serving-size pieces.
- Sprinkle pepper on both sides of each meat piece.
- Place on the unheated rack of a boiler pan.
- Broil 3 inches from the heat to desired doneness, turning once.
- (Allow 10-12 minutes for medium rare.) Stir vinegar into onions.
- Spoon onion mixture over steak.
- Sprinkle with parsley.
PAN SEARED STEAKS WITH BALSAMIC ONIONS
Balsamic vinegar helps to brown the onions and enhances the flavor of a quick pan sauce. This works best with steaks 1 - 1 1/4 inches thick. Cooking time given yields a medium rare steak. Recipe found in Cook's Country.
Provided by SusieQusie
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons of the oil in a large heavy skillet over medium heat.
- Add onions & salt and cook, stirring often, until lightly browned, about 10 minutes. Transfer to a bowl. Wipe out skillet with paper towels.
- Add remaining oil to skillet & adjust flame to medium high.
- Pat steaks dry & add to oil. Leave them alone for for 4-5 minutes then flip & cook other side 3-4 minutes. Remove & wrap tightly in foil.
- Discard any remaining fat in skillet, return onions to pan & reduce temp to medium. Add garlic & cook 30 seconds.
- Add 1/2 cup vinegar, rosemary and brown sugar and cook, scraping up browned bits, until thick & syrupy, about 2 minutes.
- Unwrap steak & pour any accumulated juices in skillet along with remaining vinegar. Salt & pepper to taste.
- Slice steaks crosswise in 1/4 slices & serve topped with onions & sauce.
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GRILLED STEAK SALAD – WELLPLATED.COM
From wellplated.com
4.8/5 (5)Total Time 56 minsCategory SaladCalories 392 per serving
- Place oven racks in the upper and lower thirds of your oven, then preheat the oven to 400 degrees F. Peel the beets then cut into 1-inch chunks. Spread in a single layer on a baking sheet and drizzle with 2 teaspoons olive oil, sprinkle with 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Place in the oven and roast until fork tender, 35 to 40 minutes, turning once or twice throughout.
- Meanwhile, peel the carrots and cut into 1 1/2 inch diagonal slices. Spread in a single layer on a second baking sheet, drizzle with 2 teaspoons olive oil, sprinkle with 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. When the beets have been in the oven for about 15 minutes, place the carrots on a second rack in the same oven and roast until fork tender, about 20 minutes. Turn the carrots once or twice throughout and rotate their position in the oven with the beets so that the vegetables cook evenly. When the vegetables are done roasting, remove from the oven and set aside.
- To cook the steaks, first remove from the refrigerator and let come to room temperature. Heat a grill or a heavy cast-iron skillet over medium-high. Pat the steaks dry, brush well with olive oil, and season liberally with salt and pepper. Grill steaks for 2 to 2 1/2 minutes on each side for medium rare or 3 minutes per side for medium, or until the steaks register 125 degrees on a digital read thermometer. Remove to a plate and cover with foil. Let rest for 10 minutes, then slice.
- Meanwhile, prepare the dressing: In a small bowl, whisk together the red wine vinegar, mustard, honey, salt and pepper. While whisking, slowly drizzle in the olive oil until the mixture thickens and is well combined. (Alternatively, you can shake all of the dressing ingredients together in a tightly-sealed jar.)
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