STEAK SALAD
This warm entree salad is surprisingly satisfying thanks to the layers of flavors provided by a few favorite cool weather ingredients. Smarts: Use tart apples to balance the natural sweetness of roasted sweet potatoes.
Provided by CookSmarts
Time 1h
Yield 4
Number Of Ingredients 18
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!
Nutrition Facts : Calories 710, Carbohydrate 48g, Cholesterol 117mg, Fat 41g, Fiber 7g, Protein 38g, SaturatedFat 11g, Sodium 640mg, Sugar 17g, TransFat 0g
BALSAMIC-GRILLED FLANK STEAK AND ARUGULA SALAD
There are salads, and then there's the Chateau Ste. Michelle Flank Steak & Arugula Salad - perfect for grilling and chilling with BFFs.
Provided by Chateau Ste Michelle
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 8h35m
Yield 6
Number Of Ingredients 14
Steps:
- Whisk together the 3 tablespoons balsamic vinegar, 6 tablespoons olive oil, Dijon, garlic, shallot, salt, and pepper. Place steak in a zip-top bag, pour balsamic mixture over, seal tightly, and refrigerate, 8 hours or overnight.
- Heat grill and add marinated steak. Grill each side of the steak for 5 minutes, turning 90 degrees after 2 1/2 minutes to create a diamond mark on the steak. Remove from grill once internal temperature reaches 140 degrees F (60 degrees C). Brush with 3 teaspoons balsamic vinegar, season with salt, then cover and let rest for 10 minutes.
- While steak is resting, grate cheese and slice cherry tomatoes in half. Cut the steak into thin slices and serve over a bed of arugula. Garnish with cherry tomatoes, cheese, a drizzle of extra-virgin olive oil, and freshly cracked pepper.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 5.7 g, Cholesterol 65 mg, Fat 31.8 g, Fiber 1 g, Protein 24.2 g, SaturatedFat 11.9 g, Sodium 750.1 mg, Sugar 2.2 g
BROILED FLANK STEAK WITH GRILLED CHAMPAGNE GRAPES AND A BITTER GREENS AND BLUE CHEESE SALAD
Provided by Kelsey Nixon
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the steak: In a small bowl, mix together the Worcestershire sauce, brown sugar, mustard, 2 teaspoons salt, 1 teaspoon pepper, garlic and shallots. Gradually whisk in 1/4 cup vegetable oil until emulsified. Place the steak in a plastic zip-top bag. Pour the marinade over the steak and seal the bag. Marinate for at least 1 hour at room temperature or refrigerate overnight. Allow the steak to come to room temperature before cooking.
- When ready to cook, preheat the broiler and set the oven rack at the highest point, as close to the flame as it can get and still fit the steak below. Fit a wire rack onto a baking sheet.
- Place the marinated steak on the prepared baking sheet (or a broiler pan), sprinkle with salt and pepper and place it under the broiler. Cook for 3 minutes on the first side. Flip and cook for another 3 minutes for medium-rare. Remove from the oven and allow to rest 10 minutes. Slice thin strips of steak against the grain.
- For the vinaigrette: While the steak is resting, in a small mixing bowl, make the vinaigrette. Combine the vinegar, shallots, mustard and garlic and whisk in the oil. Season with salt and pepper
- For the salad: Preheat a cast-iron grill pan over medium-high heat. Place the grape bunches on the grill to char, just until blistered, 3 to 4 minutes.
- In a large bowl, add the greens and lightly dress the salad with the vinaigrette. Toss to combine.
- For serving, pile the salad onto a plate and top with crumbled blue cheese and toasted pecans. Surround the salad with the sliced steak and grilled grapes.
GRILLED FLANK STEAK WITH PARSLEY SAUCE, ROASTED SWEET PEPPERS AND GRILLED ONIONS AND GOAT CHEESE POTATO PUREE
Steps:
- Combine the olive oil and garlic in a large shallow baking dish. Add the flank steak and turn to coat on both sides. Cover and marinate in the refrigerator for 2 hours or overnight. Remove from the refrigerator 30 minutes before grilling. Heat the grill to high heat. Remove the steak from the marinade and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for rare to medium-rare doneness. Let rest 10 minutes before slicing across.
- Heat 1 tablespoon of olive oil in a small saute pan over medium heat. Add the sliced garlic and saute until lightly golden brown. Remove with a slotted spoon to a paper towel-lined plate. Heat 2 tablespoons of olive oil in a medium saucepan. Add the shallot, remaining chopped garlic, carrots and celery and cook until softened. Add wine and reduce by half. Add chicken and veal stock and cook until reduced by half. Strain the mixture into a clean medium saucepan. Add the toasted garlic, parsley, peppers and onion and cook for 5 minutes. Season with salt and pepper and spoon over the steak.
- Place goat cheese in a small food processor with 1/4 cup of the heavy cream and process until smooth. Rice potatoes into a large bowl. Mix in the butter and 1 cup of the heavy cream. Fold in the goat cheese mixture and season with salt and pepper to taste.
FLANK STEAK SALAD
This beautiful salad combines perfectly marinated flank steak with a tasty homemade dressing for a satisfying meal that's sure to please. -Jennifer Hunsaker, Roy, Utah
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a shallow dish, combine the lime juice, soy sauce, garlic and ginger; add the beef and turn to coat. Cover; refrigerate for 8 hours or overnight., Drain beef and discard marinade. Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. To serve, thinly slice across the grain., Meanwhile, in a blender, combine the vinegar, soy sauce, ketchup, onion, sugar, garlic, ginger, salt and pepper; cover and process until pureed. While processing, gradually add oil in a steady stream., Place romaine and tomatoes in a large bowl. Drizzle with vinaigrette; toss to coat. Divide among eight plates; top with steak.
Nutrition Facts : Calories 237 calories, Fat 14g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 270mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
FLANK STEAK SALAD WITH ROASTED SHALLOTS AND GOAT CHEESE
Categories Goat Cheese Steak Summer Shallot Lettuce Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Blend oil, vinegar, thyme, and garlic in blender until garlic is chopped; season dressing with salt and pepper. Place steak in 13x9x2-inch glass baking dish. Add 1/3 cup dressing; turn to coat. Cover and chill 30 minutes. (Can be made 4 hours ahead; chill steak and dressing. Bring dressing to room temperature before using.)
- Meanwhile, preheat oven to 450°F. Toss shallots and 2 tablespoons dressing on baking sheet to coat. Roast shallots until caramelized and tender, stirring occasionally, about 20 minutes; set aside.
- Preheat broiler. With marinade still clinging to steak, broil steak to desired doneness, about 4 minutes per side for medium-rare. Let steak rest 5 minutes; slice thinly across grain on diagonal.
- Place greens and shallots in large bowl; toss with enough dressing to coat. Mound greens on large platter. Surround with steak; sprinkle with goat cheese. Serve, passing remaining dressing.
STEAK SALAD WITH GOAT CHEESE
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
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.
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- To marinate the steak, combine the lemon juice and zest, olive oil, herbs and seasoning and marinate the steaks for at least 30 minutes.
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- Preheat the oven to 350°. In a medium baking dish, toss the shallots with the tomatoes and 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 45 minutes, until tender and lightly browned. Let cool.
- Meanwhile, spread the pumpernickel cubes in a pie plate and toast for about 10 minutes, until crisp. Let cool.
- In a small bowl, whisk the remaining 1 1/2 tablespoons of olive oil with the mayonnaise, sherry vinegar and mustard and season with salt and pepper.
- In a large bowl, toss the shallots and tomatoes, toasted pumpernickel croutons and romaine with the dressing until coated. Add the goat cheese and toss gently. Mound the salad on plates and serve.
GRILLED VEGETABLE & FLANK STEAK SALAD & BLUE CHEESE ...
From myrecipes.com
4.5/5 (2)Calories 345 per servingServings 4
- Coat steak with 1 tablespoon oil; sprinkle with garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add steak to pan; cook 4 minutes on each side. Place steak on a cutting board.
- Place squash, onion, and bell pepper in a large bowl. Add 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss. Arrange vegetables on grill pan; cook 4 minutes. Turn and cook 2 minutes. Chop into bite-size pieces.
- Combine remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, vinegar, sugar, and cheese. Divide vegetables and tomatoes among 4 plates. Cut steak into thin slices; top with vegetables and vinaigrette.
STEAK SALAD WITH SHALLOTS, CHERRIES, CANDIED PECANS AND ...
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Servings 2Category Entree, SaladUser Interaction Count 42
- Preheat oven to 400 degrees if steak is thicker than 1" and/or you like your steak medium - well done. Combine all ingredients for salad dressing in a mason jar with a tight-fitting lid or bowl. Shake or whisk to combine then set aside.
- Rub steaks on both sides with 1 Tablespoon oil then season each side liberally with salt and pepper.
- Heat remaining 2 Tablespoons oil in a large, oven-safe cast iron or heavy bottomed skillet over medium-high heat (7/10 on the heat scale.) Add shallots then fry for 3-5 minutes, or until golden brown, stirring frequently. Remove to a paper towel-lined plate to drain then sprinkle with salt and set aside.
- For 3/4" steaks done to medium-rare: Add steaks to hot skillet then sear for 3 minutes on one side. Flip then sear for 2 minutes on second side. Remove steaks to a cutting board then let rest for 7-10 minutes before slicing against the grain.
FLANK STEAK SALAD WITH ROASTED SHALLOTS AND GOAT CHEESE ...
From bonappetit.com
Servings 4
- Blend oil, vinegar, thyme, and garlic in blender until garlic is chopped; season dressing with salt and pepper. Place steak in 13x9x2-inch glass baking dish. Add 1/3 cup dressing; turn to coat. Cover and chill 30 minutes. DO AHEAD Can be made 4 hours ahead; chill steak and dressing. Bring dressing to room temperature before using.
- Meanwhile, preheat oven to 450°F. Toss shallots and 2 tablespoons dressing on baking sheet to coat. Roast shallots until caramelized and tender, stirring occasionally, about 20 minutes; set aside.
- Preheat broiler. With marinade still clinging to steak, broil steak to desired doneness, about 4 minutes per side for medium-rare. Let steak rest 5 minutes; slice thinly across grain on diagonal.
- Place greens and shallots in large bowl; toss with enough dressing to coat. Mound greens on large platter. Surround with steak; sprinkle with goat cheese. Serve, passing remaining dressing.
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- First you want to roast the garlic and crisp up the prosciutto. To roast the garlic, slice the top of the root end off the garlic. Then place it root side down on a piece of aluminum foil and drizzle a couple teaspoons of olive oil over. Close the foil around the garlic. Place on a baking sheet and bake at 350 degrees for about 25 minutes, until the garlic is soft.
- Crisp up the prosciutto and roast the asparagus in the oven along with the garlic. Place a piece of parchment paper on a baking sheet. On one side lay the prosciutto out. Place the asparagus on the other side and drizzle it with a bit of olive oil and top with salt and pepper. Roast for about 12 minutes, until the asparagus is tender and the prosciutto is crispy.
- Next you want to slice the shallot and sauté it. Heat about a teaspoon of butter in a small skillet over medium heat. Add the shallot and sauté until soft. Set aside about 1 tablespoon of the shallot for the dressing.
- To make the dressing, combine red wine vinegar, roasted garlic, shallot, honey, lemon juice, and mustard in a food processor. With the food processor running, slowly add the olive oil. Add salt and pepper to taste and set aside.
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