Cold Steak Salad Food

STEAK SALAD

Steps:

• Heat oven to 450F / 232C.
• Spread potatoes out on a sheet pan. Cover tightly with foil and roast for 10 minutes covered. (Watch this video on roasting at high heat for tips.)
• While potatoes roast, remove steak from marinade (discard marinade). Season steak on both sides with some salt and pepper.
• Heat a skillet over medium-high heat. Add second part of cooking oil and then steak to heated pan. Sear steak for ~4 minutes on each side. Lower heat to medium, cover with a lid or foil, and cook until it reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~5 minutes); Well-done: 160F / 71C degrees (~7 minutes).
• Transfer steak to a cutting board. Cover and let rest while potatoes finish roasting.
• Take potatoes out of oven and remove foil. Toss potatoes with olive oil (portion for potatoes) and season with some salt and pepper.
• Return potatoes to oven and roast, uncovered, until tender, 8 to 10 minutes more.
• Assemble salads by topping spinach with apples, feta, and sweet potatoes. Slice steak and serve on top. Drizzle with vinaigrette (reserve half if doubled). Enjoy!

BEST STEAK SALAD WITH CREAMY BALSAMIC VINAIGRETTE

Steps:

• Take the steak out of your fridge and evenly coat both sides with the salt and pepper. Add all the salad ingredients to a salad bowl.
• Heat a cast iron or heavy-bottomed pan over high heat. Drizzle the avocado oil over both sides of the steak. When the pan starts to smoke, add the steak and let it cook undisturbed for 2 minutes. Flip the steak over and let it cook for 2-3 minutes more. Transfer the steak to a cutting board and let it rest.
• While the steak is resting, whisk the salad dressing ingredients in a small bowl. Thin the dressing with up to a tablespoon of water, as needed. Pour the dressing over the salad and toss.
• Thinly slice the steak across the grain and serve it over the salad.

BALSAMIC STEAK SALAD

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.

EASY THAI STEAK SALAD

Steps:

• In a small bowl add all the marinade ingredients (minus steak) and whisk well. Pour the marinade in a ziploc bag, add steak and close the bag and toss around a bit. Place in the fridge and let the steak marinate for 4 hours or overnight. The longer it marinates the better it will taste.
• Prepare the dressing, by mixing all dressing ingredients in a small bowl and whisking well.
• Grill the steak to your preferred doneness, I prefer mine medium, so for medium I usually leave it 7 minutes per side. Let the steak rest for 10 minutes after you grilled, then slice the steak across the grain.
• In a large bowl toss the lettuce, pepper, cucumber, mint and cilantro together then pour the dressing over and toss well. Arrange the salad on a platter and place the sliced steak over the salad, then top with chopped peanuts.

COLD STEAK SALAD

Steps:

• 1. DRESSING: Combine all ingredients in a glass jar and shake.
• 2. SALAD:In large skillet over high heat, saute meat in butter, a few cubes at a time until browned on all sides. Transfer to a large bowl and cool.
• 3. Quickly saute mushrooms in remaining butter and add to meat.
• 4. Add artichoke hearts, celery, tomatoes, chives and parsley.
• 5. Mix lightly.
• 6. Mix dressing with mustard.
• 7. Pour over salad, toss, cover and marinate overnight.

GRILLED STEAK SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• In a medium bowl, whisk together olive oil, balsamic vinegar, Dijon and honey; season with salt and pepper, to taste; set aside. Preheat grill to medium heat. Brush corn with butter; season with salt and pepper, to taste. Add corn to grill, and cook, turning occasionally, until charred and tender, about 10 minutes; let cool before cutting the corn kernels off the cobs. Brush steak with canola oil; season with salt and pepper, to taste. Add steak to grill, and cook, flipping once, until desired doneness, about 6 minutes per side for medium rare. Let rest 5 minutes; thinly slice against the grain. To assemble the salad, place romaine lettuce in a large bowl; top with corn, steak, tomatoes, onion and blue cheese. Pour the balsamic vinaigrette on top of the salad and gently toss to combine. Serve immediately.

COLD STEAK SALAD WITH CUCUMBER AND YUZU-MUSTARD VINAIGRETTE

Steps:

• Heat a large pan coated with 1 tablespoon olive oil over medium high. Pierce the steak with a sharp knife at an angle almost all the way through about 1-inches apart. Season both sides with 1/2 teaspoon salt and pepper. Pan fry steak 4 minutes each side until well browned for medium (or to your desired doneness). Remove to a cutting board. Let stand 10 minutes. Slice thinly against the grain, then cut strips in half.
• Meanwhile, In a small bowl, combine the remaining 3 tablespoons olive oil, ¼ teaspoon salt, shallot, mustard, and yuzu. Whisk together.
• To serve, spread the cucumber out on a plate with the steak. Drizzle the yuzu sauce over top. Garnish with green onion.

BALSAMIC MARINATED STEAK SALAD

Steps:

• Remove steak from marinade and generously season with some salt and pepper. Heat a grill pan or skillet over medium-high heat. Add cooking oil and then steak to heated oil. Sear for 3 to 6 minutes on each side (closer to 3 for medium-rare and closer to 6 for more well done meat). Remove from heat, cover in foil and let rest for at least 10 minutes before slicing across the grain (i.e. perpendicular to the fibers).
• Toss greens, red peppers, avocados and pine nuts in dressing. Top with sliced steak and enjoy!

COLD SEARED STEAK WITH TOMATOES AND SOY

Steps:

• Cook some steak to your liking (on the grill if possible), let it cool completely, then slice it.
• On the day you're going to eat it, toss with plenty of halved cherry tomatoes, grated ginger and garlic, soy sauce, a little sesame oil and a squeeze of lime juice.
• Scatter with cilantro, basil or mint (or a combination) before serving with lime wedges.

EVERYDAY STEAK SALAD

Steps:

• Whisk lemon juice, honey, apple cider vinegar, salt, and pepper together in a small bowl, adding olive oil gradually until emulsified. Toss the arugula, tomatoes, and red onion with the dressing in a large bowl until well-coated. Top with steak slices, almonds, and goat cheese.

LEFTOVER STEAK SALAD

Steps:

• Reheat the leftover steaks in aluminium foil in oven.
• Meanwhile, place all the salad ingredients in a large bowl.
• In a blender or food processor, place all the ingredients for the dressing and mix well until creamy.
• Pour half (or to taste) of dressing over the salad, mix well.
• Arrange salad in plates and top with warmed steak.
• Spoon some of the leftover dressing over the meat.
• Sprinkle with freshly grated parmesan cheese.
• Enjoy!

THE BEST STEAK SALAD RECIPE

Steps:

• Make the dressing: In a bowl, whisk together balsamic vinegar, mustard, sweetener, salt, pepper, oregano (optional), garlic powder (optional) and olive oil. Set aside or refrigerate for up to 1 week.
• Cook the steak. In order for it to be properly cooked, take it out of the fridge 30 minutes prior to cooking.
• Add 1 tbsp vegetable or grape seed oil to a cast iron pan. Heat at high heat.
• Season the Ribeye with just salt. Cook for 3 minutes per side for medium. (This applies for a 10 oz 3/4 to 1 inch thick steak).
• Let the steak rest for 5-10 minutes. Season with black pepper. Slice.
• In a bowl combine the greens, cucumbers, tomatoes, onions, avocado and steak. Add blue cheese or feta (optional). Drizzle with dressing on top. Serve.

STEAK SALAD WITH FETA & CANDIED WALNUTS

Steps:

• Combine all ingredients in a 8 oz. mason jar (a bowl will work just fine too!).
• Cover with a lid and shake well to combine - if using a bowl, whisk until combined. Taste and adjust to your liking.
• If you'd like it to be a bit more acidic, add more vinegar. If it's too acidic, add a little olive oil or even a teaspoon of maple syrup or honey. Set aside while prepping the salad.
• Roughly chop the walnuts and place in a medium frying pan. Pour in the maple syrup, sprinkle in a pinch of salt, and turn the heat to medium low.
• Keeping a close eye on the mixture, stir gently as the maple syrup caramelizes on the nuts, about 5 minutes. Do not let them burn, it can happen quite quickly!
• The nuts are ready when the syrup becomes sticky and coats the nuts like a thick caramel.
• Remove from heat, place the nuts in a small bowl or plate until ready to use.
• Heat a large skillet over medium high heat. Slice the Steak into strips about ½" thick. Use tongs to place the Steak strips on the frying pan, about 2 minutes. Then, flip each strip and cook until done, another 2-3 minutes more.
• Once cooked, remove the Steak from heat and set aside until ready to use.
• In a large salad mixing bowl combine feta, slivered onion, candied walnuts, Steak, and lettuce.
• Drizzle the dressing over the top and toss well to combine.

STEAK SALAD

Steps:

• To marinate the steak, combine all marinade ingredients in large resealable plastic bag. Add steak, squeeze out all the air, seal, and refrigerate. Marinate for at least 2 hours up to over night.
• To make oven roasted potatoes, combine potato wedges, olive oil, dill, parsley, chives, salt and pepper in bowl and toss to coat. Spread a single layer onto parchment lined baking sheet and bake in 400 F oven for about 1 hour, stirring occasionally to brown all edges.
• Roast corn on griddle or grill over high heat, turning occasionally to prevent burning and equally char. Once done, cut kernels away from cob.
• To grill steak, sear over high heat using a grill or griddle until you reach an internal temperature of about 130 F (for medium), turning only once after dark grill marks are achieved. Allow meat to rest on cutting board at least 10-15 minutes. Prior to serving, thinly slice against grain.
• To serve, either toss all salad ingredients together with dressing or arrange on platter. Goes great with garlic bread!

SUMMER STEAK SALAD

Steps:

• Remove steaks from the refrigerator and allow them to sit at room temperature for 30 minutes. Generously season each steak with salt and pepper.
• Preheat oven to 400˚F.
• Place all dressing ingredients into a small bowl and whisk together until smooth. Add 2 tablespoons water to adjust consistency. Season with salt and pepper. Refrigerate until ready to use.
• Place a large cast iron skillet over high heat.
• Add oil and swirl around skillet. Add steaks to skillet and sear on each side for 2 minutes. Transfer skillet to oven and cook for about 7-8 minutes for medium rare and 9-10 minutes for medium. Remove steaks from oven and transfer to a cutting board.
• Allow steaks to cool, about 30 minutes. Tightly wrap each steak in foil and refrigerate for at least 1 hour and up to 12 hours.
• To serve: Remove foil from steaks and slice into 1/2 inch pieces. Spread steak pieces onto a platter, lightly season with salt and pepper and line with remaining ingredients.
• Serve with bleu cheese dressing on the side and allow guests to grab however much or little they want from the platter.

COLD STEAK SALAD

Steps:

• DRESSING Combine all ingredients in a glass jar and shake. SALAD In large skillet over high heat, sauté meat in butter, a few cubes at a time until browned on all sides. Transfer to a large bowl and cool. Quickly sauté mushrooms in remaining butter and add to meat. Add artichoke hearts, celery, tomatoes, chives and parsley. Mix lightly. Mix dressing with mustard. Pour over salad, toss, cover and marinate overnight.

STEAK SALAD

Steps:

• Preheat grill for high heat.
• Lightly oil grate. Place steak on grill and cook for 3 to 5 minutes per side or until desired doneness is reached. Remove from heat and let sit until cool enough to handle. Slice steak into bite size pieces.
• In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic, salt, pepper and Worcestershire sauce. Mix in the cheese. Cover and place dressing in refrigerator.
• Onto chilled plates arrange the lettuce, tomato, pepper, onion and olives. Top with steak and drizzle with dressing. Serve with crusty grilled French bread. Enjoy!

COLD LUNCH STEAK SANDWICH

Steps:

• Cut the leftover steak into thin slices.
• Heat oil in a large non-stick skillet over medium heat.
• Add onions and cook for about 10 minutes or until softened, stirring frequently. Transfer to a plate.
• Top the bottom half of bread with arugula and caramelized onions.
• Place a layer of the thin steak slices on top, and spread mustard on top.
• Season with optional salt and pepper if necessary.
• Cover the sandwiches with the top half of the bread.

COLD STEAK AND PEPPER SALAD

Steps:

• Toss the steak, pepper, celery, onion, and dressing together and serve over greens.

BALSAMIC STEAK SALAD

Steps:

• Place arugula lettuce in a bowl.
• Top with avocado, strawberries, steak and feta cheese.
• In a jar with a lid add all vinaigrette ingredients.
• Screw lid on and shake well.
• Drizzle vinaigrette over salad and enjoy!

COLD STEAK SALAD WITH CUCUMBER AND PONZU-MUSTARD VINAIGRETTE RECIPE

Steps:

• For the Dressing: Combine ponzu, shallot, mustard, oil, and wasabi (if using) in a bowl and whisk thoroughly.
• To Serve: Arrange steak slices evenly over a serving platter. Lay cucumber slices on top. Spoon dressing over the dish (you may not need all of it) and sprinkle with scallions. Season with a little salt. Serve immediately. Leftover dressing can be stored in the refrigerator for up to 1 week.

STEAK SALAD

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.