STEAK WITH BLUE-CHEESE BUTTER AND CELERY SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Soak the onion slices in a bowl of cold water, about 10 minutes. Pierce the steaks with a fork and season with salt and pepper. Mix the Worcestershire and hot sauce in a baking dish, add the steaks and turn to coat; set aside while you prepare the butter and salad.
- Mash the butter, blue cheese and 1 tablespoon parsley in a small bowl and season with salt and pepper. Drain the onion and pat dry, then toss with the celery, 1 tablespoon olive oil and the remaining 2 tablespoons parsley in another bowl. Grate the zest from half of the lemon into the celery mixture and squeeze in all of the juice. Season with salt and pepper and toss.
- Heat a large cast-iron skillet over high heat, then add the remaining 2 teaspoons olive oil and 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.Top with the blue-cheese butter and serve with the celery salad.
Nutrition Facts : Calories 448, Fat 31 grams, SaturatedFat 12 grams, Cholesterol 132 milligrams, Sodium 448 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 34 grams
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
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
BALSAMIC STEAK SALAD
Balsamic Steak Salad is the ultimate salad! Easy and bursting with flavor it's so much better than a bagged salad and only takes a little bit of time!
Provided by Janelle
Time 15m
Number Of Ingredients 13
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!
Nutrition Facts : Calories 462 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 33 grams fat, Fiber 4 grams fiber, Protein 17 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 282 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat
BALSAMIC STEAK AND BLUE CHEESE SALAD
Skip the steak house and the sky-high prices. Thinly sliced grilled steak and crumbled blue cheese make this a green salad any carnivore will appreciate.
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes 2 servings.
Number Of Ingredients 7
Steps:
- Pour 1/4 cup dressing over steak in shallow dish; turn to evenly coat both sides of steak. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Remove steak from marinade; discard marinade. Grill steak 5 to 10 min. on each side or until medium doneness (160°F). Meanwhile, grill asparagus and peppers 5 to 7 min. or until crisp-tender, turning occasionally and brushing with oil.
- Cut vegetables in half, then cut steak across the grain into thin slices.
- Place salad greens in large bowl. Add grilled vegetables and remaining dressing; toss to coat. Place on platter; top with meat and cheese.
Nutrition Facts : Calories 450, Fat 29 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 80 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 29 g
BALSAMIC RIB-EYE STEAK WITH BLEU CHEESE SAUCE
Make and share this Balsamic Rib-Eye Steak With Bleu Cheese Sauce recipe from Food.com.
Provided by Queen of Everything
Categories Steak
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine 1st four ingredients in a ziploc bag or shallow pan.
- Add steaks to marinade.
- Marinate for 1-2 hours, turning steaks in marinade frequently.
- Grill steaks to desire doneness.
- I grill for 3-5 minutes on each side for medium-rare/medium doneness.
- While steaks are grilling, combine vinegar and bleu cheese to a creamy consistency.
- Serve sauce as a condiment to steaks.
Nutrition Facts : Calories 130.8, Fat 2.5, SaturatedFat 1.6, Cholesterol 6.3, Sodium 431.3, Carbohydrate 18, Fiber 0.4, Sugar 14.4, Protein 2.5
BALSAMIC BLEU CHEESE SALAD
So simple, but always gets raves! You can put leftover steak or roast beef over this for a quick, cool, summer dinner.
Provided by NANMURAT
Categories Salad Green Salad Recipes
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- In a medium bowl, toss together the mixed greens, leaf lettuce, cheese and walnuts. Set aside.
- In a small bowl, whisk together the balsamic vinegar, olive oil and lemon juice. Pour over the salad mixture and toss well.
Nutrition Facts : Calories 920.9 calories, Carbohydrate 14.6 g, Cholesterol 85.1 mg, Fat 84.4 g, Fiber 5 g, Protein 34.4 g, SaturatedFat 26.6 g, Sodium 1608.6 mg, Sugar 4 g
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BALSAMIC HERB STEAK SALAD RECIPE WITH BLUE CHEESE
From amycaseycooks.com
5/5 (1)Total Time 40 minsCategory EntreeCalories 632 per serving
- Preheat oven to 425 degrees. Place a large rimmed baking sheet in the oven. Place onions in a large bowl. Set aside.
- In a mason jar, combine balsamic vinegar, garlic, brown sugar, Dijon mustard, soy sauce, oregano, thyme, basil, salt, pepper, and olive oil. Screw on a tight fitting lid and give the marinade/vinaigrette a good shake. Pour about 1/3 cup of the mixture over the onions and toss to coat.
- Spread onions on the preheated baking sheet. Roast onions in oven for 25 – 30 minutes or until the onions are soft and slightly browned. Remove from oven and set aside.
- While the onions are roasting, place the steak in a resealable bag and add 1/2 cup of the marinade/vinaigrette. Seal bag and marinate at room temperature for 15 minutes. Preheat a grill or grille pan to high heat.
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- Marinate the steak: Place the steak in a large zip-top bag and add 1/4 cup balsamic vinegar along with the beef or chicken broth, the sliced garlic clove, and a healthy pinch each of salt and pepper. Seal tightly, pressing to remove as much of the air in the bag as possible, and massage gently to mix the marinade together. Refrigerate at least 4 and up to 12 hours.
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