Crumbled Goat Cheese Ny Grilled Strip Steak Salad Of Grilled Fennel And Arugula Food

ALOUETTE CRUMBLED GOAT CHEESE NY GRILLED STRIP STEAK SALAD OF GR

Alouette Crumbled Goat Cheese Ny Grilled Strip Steak Salad of Gr image

Summer is quickly approaching and there is no better way to kick-off the season than with a BBQ! Grilled NY Strip with fresh crumbled goat cheese and grilled fennel will really set your guests off this Memorial Day!

Provided by Corrinne J

Categories Steak

Time 26m

Yield 6 steaks, 6 serving(s)

Number Of Ingredients 9

Ingredients

6 (8 ounce) ny strip steaks
1 large shallot, minced (1/4 cup)
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
kosher salt
fresh ground black pepper
10 cups loosely packed arugula
1 medium fennel bulb, trimmed halved lengthwise, cored, very thinly sliced
1 (4 ounce) container alouette crumbled goat cheese

Steps:

Whisk shallot and lemon juice in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Let stand 15 minutes to blend flavors.
Combine Arugula and sliced fennel in large bowl. Toss with enough dressing to coat salad. Add Alouette Crumbled Goat Cheese; toss gently and serve.
** You can also sprinkle a little of the Alouette Crumbled Goat Cheese onto the "Strip Steaks" during the last 2 to 3 minutes of cooking for a different presentation.

GRILLED VEGETABLE SALAD WITH GOAT CHEESE

Grilled Vegetable Salad with Goat Cheese image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1 large red bell pepper
1 large orange or yellow bell pepper
2 or 3 small zucchini
2 or 3 small yellow summer squash
1 medium eggplant
1 medium red onion
1 large portobello mushroom
Vegetable cooking spray
1/4 cup Rosemary Garlic Oil, recipe follows
1 large or 2 smaller bunches arugula
Salt and coarsely ground black pepper
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
2 ounces rindless goat cheese, such as Montrachet or Coach Farms
1/2 cup extra-virgin olive oil
3 garlic cloves, slivered
1 1/2 tablespoons fresh rosemary noodles (from about 2 sprigs) or 1 tablespoon dried
2 pinches salt, preferably coarse
A generous grind of coarse black pepper

Steps:

Cut out the pepper stems and then slice each lengthwise along the ribs or ridges into 3 or 4 large triangular wedges. Trim the stem and blossom ends from the zucchini and squash and cut them lengthwise into thin slices. Trim the eggplant and cut crosswise into 12 slices 1/4 to 3/8-inch thick. Peel the onion and cut into 1/4-inch slices.
Trim the portobello mushroom stem even with the cap so it will lie flat on the grill. Brush all over with 1/2 tablespoon of the Rosemary Garlic Oil. Set aside.
Set a cast iron grill pan over high heat and coat with vegetable cooking spray. Let it warm up for 3 to 5 minutes (or light your outdoor grill). Using a pastry brush, coat the zucchini, squash, eggplant, and red onion slices with about 2 1/2 tablespoons of the remaining oil; it will be a very thin film, but it should be enough. The peppers do not need any. Grill the vegetables, except the onion in batches as necessary, on each side, rotating them 45 degrees to make cross-hatch grill marks. They should be cooked until they are nicely browned, but not charred, cooked through but still hold their texture. The peppers will have black marks on the outside, but they are eaten with their skin and bright color intact. Grill the mushroom stem side down first, so when it is turned and finishes cooking, the juices will be retained. Reduce the heat to medium high and grill the onion, turning and rotating as described, until tender and browned but not burned. Here are the approximate cooking times, which will vary with your grill: Peppers - 6 to 7 minutes per side Zucchini and squash - 2 to 3 minutes on first side, 2 minutes on second Eggplant - 4 to 6 minutes per side Red Onion - 3 to 4 minutes per side Portobello - 5 to 6 minutes per side As the vegetables are cooked, transfer them to plates or a large baking sheet lined with wax paper. Transfer the portobello to a cutting board and let cool for at least 5 minutes; then slice. Be sure to reserve any mushroom juices. Season the grilled vegetables and mushroom lightly with salt and pepper.
Line a large round or oval serving platter with the arugula. Arrange the grilled vegetables decoratively in bunches around the edge of the platter. Pile up the pepper wedges in the center.
In a small bowl, whisk together the balsamic vinegar and lemon juice with the remaining Garlic Rosemary Oil. Mix in any reserved mushroom juices. Drizzle evenly over the salad. Crumble goat cheese on top. Serve at room temperature.
Combine all the ingredients in a small glass jar with a lid. Let stand at room temperature at least 15 minutes, preferably 1 hour. If not using within several hours, cover and refrigerate for up to a week.;

GRILLED STRIP STEAK AND CAESAR SALAD

Grilled Strip Steak and Caesar Salad image

Provided by Food Network Kitchen

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 cup 2 percent plain Greek yogurt
3 tablespoons grated Parmesan
1 tablespoon plus 1 teaspoon fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon olive oil
1/2 teaspoon dried oregano
3 anchovies
1 small clove garlic, chopped
Kosher salt and freshly ground black pepper
1 tablespoon olive oil, plus more for oiling the grill grates and brushing the romaine
Two 1-inch-thick strip steaks (about 1 1/2 pounds total), trimmed of excess fat
Kosher salt and freshly ground black pepper
2 romaine hearts, split lengthwise and core trimmed

Steps:

For the dressing: Combine the yogurt, Parmesan, lemon juice, mustard, olive oil, oregano, anchovies, garlic, 3/4 teaspoon salt and 1 teaspoon pepper in a blender or food processor and blend until smooth. Cover and chill for at least 30 minutes. The dressing will keep for up to 3 days refrigerated.
For the steak and romaine: Prepare a grill for medium heat. Lightly oil the grill grates.
Sprinkle the steaks with salt and pepper and grill about 5 minutes per side for medium rare. Remove to a cutting board to rest for 8 minutes.
Brush the cut sides of the romaine with the olive oil and season with a pinch of salt and pepper. Grill, without turning, until lightly charred and wilted, about 2 minutes. Transfer to a serving platter. Slice the steaks and place on top of the romaine. Drizzle the dressing over top and serve.

STEAK SALAD WITH GOAT CHEESE

Steak Salad with Goat Cheese image

Feta and gorgonzola are two other cheeses you could try with this salad. Their flavors stand up to the steak, and, like goat cheese, they have the right texture for crumbling.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 30m

Number Of Ingredients 10

Ingredients

1 tablespoon Dijon mustard
1 tablespoon grainy mustard
2 tablespoons white-wine vinegar
2 tablespoons olive oil
coarse salt and ground pepper
1 pound skirt steak, cut crosswise into 2 equal pieces
1/2 pound green beans, trimmed
2 medium heads red-leaf lettuce, torn into bite-size pieces
2 plum tomatoes, halved and thinly sliced
4 ounces goat cheese, crumbled

Steps:

In a small bowl, whisk together mustards, vinegar, and oil; season with salt and pepper. Set aside.
Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with foil. Place steaks on sheet; season with salt and pepper. Broil 4 to 6 minutes for medium-rare. Transfer to a cutting board; tent with foil. Let rest 5 minutes; thinly slice crosswise.
Meanwhile, in a medium saucepan of boiling salted water, cook green beans until crisp-tender, 4 to 6 minutes; drain. Run beans under cold water; drain well.
In a large bowl, combine dressing, steak, beans, lettuce, and tomatoes; toss. Sprinkle with cheese.