STEAK SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
- Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.
- Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.
BLUE CHEESE SALAD
"A FRESH SALAD is the perfect complement to any meal, but this colorful combination has eye appeal as well. I love the crispy crunch of croutons and tangy touch of dill in this recipe."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl or jar with tight-fitting lid, combine the first six ingredients; mix or shake until well blended. Place romaine in a large salad bowl; top with the eggs, croutons and blue cheese. Add dressing and toss. Serve immediately.
Nutrition Facts :
BEEF AND BLUE CHEESE SALAD
Satisfy four hungry appetites in minutes with a robust meaty salad.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- In tightly covered container, shake dressing and Worcestershire sauce.
- Divide salad greens among 4 plates. Top with remaining ingredients. Serve with dressing.
Nutrition Facts : Calories 310, Carbohydrate 7 g, Cholesterol 60 mg, Fat 3, Fiber 3 g, Protein 21 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 4 g, TransFat 1/2 g
BLUE CHEESE BEEF TENDERLOIN
This is a recipe for whole beef tenderloin baked and topped with a blue cheese sauce.
Provided by J MILLER
Categories Main Dish Recipes Roast Recipes
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.
- Preheat oven to 450 degrees F (230 degrees C).
- Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C), and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing.
- In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.
Nutrition Facts : Calories 669.4 calories, Carbohydrate 5.1 g, Cholesterol 143.5 mg, Fat 54.6 g, Protein 35.1 g, SaturatedFat 22.1 g, Sodium 1042.8 mg, Sugar 2.9 g
BLUE CHEESE POTATO SALAD
This is a delicious zesty potato salad.
Provided by TOSWEETFORU
Categories Salad Potato Salad Recipes No Mayo
Time 45m
Yield 5
Number Of Ingredients 8
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. leaving skins on.
- In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.
Nutrition Facts : Calories 481.4 calories, Carbohydrate 36.8 g, Cholesterol 21.6 mg, Fat 34.4 g, Fiber 4.2 g, Protein 8.3 g, SaturatedFat 8 g, Sodium 552.1 mg, Sugar 2.7 g
BLUE-CHEESE STEAK AND ENDIVE SALAD FOR TWO
Why fuss with reservations when you can have your own bistro night at home? Hanger steaks are readily available, quick cooking and full of flavor. In this recipe, the steaks are seared, then slathered in blue cheese butter and served alongside an endive and radish salad dressed in a citrus vinaigrette, a perfect complement to the rich steak. This very special dinner comes together in about 30 minutes. If you'd like, toss baby potatoes with a little olive oil, salt and pepper and pop them into the oven to roast while you prepare the steak and salad.
Provided by Colu Henry
Categories dinner, steaks and chops, vegetables, main course
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- In a small bowl, stir together butter, blue cheese and shallot, and set aside.
- Season steaks well with salt and pepper on both sides and set aside.
- Meanwhile, assemble your salad: In a large bowl, gently toss together the endive leaves, radishes and fennel. In a small bowl, whisk together the white-wine vinegar, orange zest, olive oil, parsley leaves, chives and tarragon, season to taste with salt and pepper and set aside.
- Heat a large cast-iron pan over medium-high heat until very hot, 2 to 3 minutes. Add the canola oil. When it shimmers, add the hanger steak and let it cook, undisturbed, until it begins to crisp and brown on one side, 3 to 4 minutes. Flip and finish cooking about 3 minutes more or until a meat thermometer inserted in the thickest part reads 130 degrees for medium-rare.
- Move the steak to a cutting board, and spread with 2 tablespoons or so of the blue cheese butter and let rest 5 to 7 minutes. Slice steaks against the grain and finish with flaky salt, if desired. Plate the steak and serve with the salad alongside, spooning the dressing on top of the salad.
Nutrition Facts : @context http, Calories 816, UnsaturatedFat 35 grams, Carbohydrate 7 grams, Fat 69 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 29 grams, Sodium 884 milligrams, Sugar 2 grams, TransFat 2 grams
STRAWBERRY-BLUE CHEESE STEAK SALAD
At lunch one day, a friend told me about a steak salad she'd had at a party. It sounded so fantastic I had to try it for myself. My family would eat it nonstop if we could. Can't seem to get enough of that tangy dressing! -Alma Winberry, Great Falls, Montana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Season steak with salt and pepper. In a large skillet, heat oil over medium heat. Add steak; cook 5-7 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from pan; let stand 5 minutes. Cut steak into bite-sized strips; toss with lime juice., On a platter, combine romaine, strawberries and onion; top with steak. Sprinkle with cheese and walnuts. Serve with vinaigrette.
Nutrition Facts : Calories 289 calories, Fat 15g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 452mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
STIR FRIED BEEF AND BLUE CHEESE SALAD
Make and share this Stir Fried Beef and Blue Cheese Salad recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 25m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Cut beef into thin strips. In a wok or large skillet, heat 1 tablespoon oil until very hot.
- Add beef and stir fry for 2-3 minutes, until beef is browned outside but still pink in the center. Remove to a plate.
- Add remaining oil to wok and heat until hot. Add mushrooms and red onion and stir fry for 2-3 minutes, or until onion is tender.
- Add vinegar, mustard, garlic salt, pepper and tomato and toss to blend well.
- Return sautéed beef to wok and add blue cheese. Toss to mix. Serve on lettuce lined plates.
Nutrition Facts : Calories 350.1, Fat 27.3, SaturatedFat 9, Cholesterol 59.9, Sodium 272.1, Carbohydrate 7.3, Fiber 2.1, Sugar 3.4, Protein 19.9
ROAST BEEF AND BLUE CHEESE ROLL-UP
Provided by Food Network Kitchen
Time 50m
Yield 16 rolls
Number Of Ingredients 7
Steps:
- Cream the butter and cheese with a fork in a medium bowl until evenly mixed together.
- Lay the roast beef slices on a flat surface to make 16 rectangles, each about 5 by 8 inches. Depending on the size of the slices, it may be necessary to combine them, overlapping slightly along the sides. Season the meat with salt and pepper. Spread 2 teaspoons of the cheese mixture along the short end of the beef rectangle. Strip the leaves from a watercress sprig and scatter the leaves over the cheese, and then top with a few pieces of both red and yellow peppers. Roll the beef, enclosing the butter and vegetables, and continue rolling into a tight cylinder. Wrap snugly in plastic wrap. Repeat with the remaining ingredients. Refrigerate until chilled, at least 30 minutes.
- To serve, trim the ends and halve the rolls, crosswise.
ROASTED BEET SALAD WITH BLUE CHEESE
Provided by Michael Chiarello : Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Place the beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife.
- In a 1-quart non-reactive saucepan, over medium-high heat, reduce the tangerine juice to about 3/4 cup. Add the lemon juice. Remove from the heat and strain with a fine sieve.
- Return to the saucepan; add lemon juice, salt and pepper. Over medium heat, reduce until the mixture bubbles and has a syrup-like consistency. You should have about 1/4 cup. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil. Set aside. (Can be stored in refrigerator for up to 1 1/2 weeks.)
- When cool enough to handle, peel the beets, and thinly slice them into rounds. Arrange on a serving platter and drizzle with the dressing. In a large bowl, toss the spinach with the remaining dressing and place spinach on top of beets in the center of the platter.
- Remove the wedge of blue cheese from the freezer. Using a microplane grater, grate the desired amount over the salad. Garnish with toasted almonds.
BEEF GOULASH WITH BLUE CHEESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a Dutch oven or pot over medium-high heat, add the beef and cook to brown. Add the garlic, onions, peppers, paprika and some salt and pepper. Partially cover and cook to tender, 6 to 8 minutes, stirring occasionally. Add the stock and tomatoes, and simmer to combine the flavors.
- Cool the goulash and store for a make-ahead meal. Reheat over medium heat, adding a splash of stock or water if mixture is too thick.
- To serve, bring a large pot of water to boil for the pasta while the sauce reheats. Salt the water and cook the macaroni to al dente. Reserve a little starchy cooking water before draining.
- Stir a few spoons of sour cream into the goulash. Incorporate the macaroni into the goulash and add the starchy water as you go to keep the mixture from becoming too dry.
- Top the goulash with blue cheese crumbles and herbs, and serve.
ROAST BEEF AND BLUE CHEESE SANDWICH
Make and share this Roast Beef and Blue Cheese Sandwich recipe from Food.com.
Provided by lazyme
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Combine mayonnaise, mustard, and pepper and stir well.
- Spread on cut sides of sandwich buns.
- Line bottom half of each sandwich bun with a lettuce leaf; top each with tomato slices, bell pepper rings, onion slices, roast beef, blue cheese and top halves of buns.
Nutrition Facts : Calories 480.3, Fat 18.5, SaturatedFat 6.7, Cholesterol 110.7, Sodium 2671.1, Carbohydrate 40.8, Fiber 3.4, Sugar 5.9, Protein 36.3
ROASTED BEET SALAD WITH BLUE CHEESE AND NUTS
This side dish pairs well with pan-roasted fish or roasted beef or chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Individually wrap 4 beets in foil. Place on a baking sheet and roast until tender when pierced with a paring knife, 45 to 60 minutes. Let cool. Rub beets with paper towels to remove skins and cut into small wedges.
- Whisk together olive oil, vinegar, and mustard; season with salt and pepper and stir in parsley. Toss beets with dressing. Serve topped with blue cheese and walnut pieces.
Nutrition Facts : Calories 269 g, Fat 20 g, Fiber 5 g, Protein 7 g
DARTHLAURIE'S BEEF, BACON, AND BLUE CHEESE SALAD
I made this recipe up when I was craving a bacon and blue cheese burger. It's decadent! This recipe makes two very large salads-- perfect for a somewhat healthier dinner for two. You can keep things light using fat free or low fat mayo and sour cream, but go ahead and use a good blue cheese.
Provided by darthlaurie
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- Combine dressing ingredients. Taste to make sure the flavors are balanced. Set aside.
- Cook the bacon until crisp. If there's not enough grease, add the olive oil. Drain on paper towels.
- Heat up the remaining olive oil and add steak to the same pan (I've used round and flank steak). Season with roasted garlic seasoning, salt, and pepper. Cook almost to desired doneness. Add Worcestershire sauce and toss to coat all the meat.
- To assemble the salad:.
- Divide the bag of lettuce between two plates.
- Top with steak, bacon, croutons, blue cheese crumbles, and tomato.
- Drizzle on dressing.
- Enjoy!
Nutrition Facts : Calories 628.8, Fat 44.3, SaturatedFat 17.5, Cholesterol 129.2, Sodium 1278.2, Carbohydrate 17.2, Fiber 1.7, Sugar 4.4, Protein 40.8
BALSAMIC STEAK AND BLUE CHEESE SALAD
Make and share this Balsamic Steak and Blue Cheese Salad recipe from Food.com.
Provided by southern chef in lo
Categories Vegetable
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Place steak and 1/4 cup of the dressing in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat steak with dressing. Refrigerate 30 minutes to marinate.
- Preheat grill to medium heat. Remove steak from marinade; discard bag and marinade. Grill steak 5 to 10 minute on each side for medium doneness (160°F). Meanwhile, grill peppers and asparagus alongside the steak 5 to 7 minute or until crisp-tender, turning occasionally and brushing with the olive oil. Remove vegetables from grill; cut crosswise in half. Set aside. Remove steak from grill; cut across the grain into thin slices.
- Place greens in large bowl. Add peppers, asparagus and remaining 1/4 cup dressing; toss to coat. Place on serving platter. Top with the steak slices; sprinkle with cheese.
Nutrition Facts : Calories 849.9, Fat 61.2, SaturatedFat 23.2, Cholesterol 178.4, Sodium 627.3, Carbohydrate 20, Fiber 7.8, Sugar 10, Protein 57.8
WARM STEAK AND BLUE CHEESE SALAD
The best steakhouse in town? Your house! Especially when you're serving up innovative dishes like this Warm Steak and Blue Cheese Salad.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings, about 3-1/2 cups each.
Number Of Ingredients 6
Steps:
- Heat 1 Tbsp. of the dressing in large skillet on medium-high heat. Add meat; cook 2 min., stirring constantly.
- Add peppers and onions; cook and stir 5 min. or until meat is cooked through and vegetables are crisp-tender. Stir in remaining dressing.
- Place 2-1/2 cups of the greens on each of four salad plates. Top evenly with the meat mixture and cheese just before serving.
Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 70 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 24 g
BEEF AND BLUE CHEESE SALAD
Nothing better than Irish blue! The whiskey-soaked raisins add that extra special touch. Posted for ZWT8 Ireland.
Provided by Jostlori
Categories Meat
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, soak the raisins in the whiskey for 1 hour. Drain.
- In a medium bowl, combine the mayonnaise, parsley, buttermilk, lemon juice, and vinegar. Whisk until smooth. Add blue cheese crumbles and stir to combine. Add salt and pepper to taste. Refrigerate for 1 hour.
- Grill the steak to desired doneness and let rest for 10 minutes.
- Divide the lettuce onto 6 serving plates and spoon the dressing over each. Slice the beef and arrange on top of the salad. Sprinkle the raisins over the lettuce.
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