Grilled Balsamic Beef Salad Food

BALSAMIC GRILLED STEAK SALAD WITH PEACHES

Steps:

• In a large resealable plastic bag or baking dish, combine steak, vinegar, garlic and brown sugar. Marinate 20 minutes at room temperature.
• Heat a grill or grill pan over high heat. Remove steak from marinate, coat with vegetable oil, and season generously with salt and pepper.
• Grill until desired doneness, 3 minutes per side for medium-rare. Let rest 5 to 10 minutes, then slice against the grain.
• Make dressing: In a small bowl whisk together olive oil and lemon juice and season with salt and pepper.
• Arrange salad: In a large serving bowl, add arugula, peaches, blue cheese or feta, and steak. Drizzle with dressing and gently toss.

GRILLED BALSAMIC BEEF SALAD

Steps:

• Mix vinegar and water in small bowl. Stir in dressing mix. Stir in oil. Divide dressing mixture in half.
• Place beef in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Pour half of the dressing mixture over beef; turn beef to coat. Cover dish or seal bag and refrigerate at least 2 hours. Cover and refrigerate remaining dressing.
• Heat coals or gas grill for direct heat. Remove beef from marinade; reserve marinade. Cover and grill beef 4 to 5 inches from medium heat 15 to 20 minutes, turning and brushing with marinade occasionally, until desired doneness. Discard any remaining marinade. Cut beef into 3x 1/4-inch slices.
• Divide salad greens, arugula, tomatoes and mushrooms among 4 plates. Top with beef; drizzle with remaining dressing. Sprinkle with cheese and croutons.

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.

GRILLED BEEF TENDERLOIN STEAKS IN BALSAMIC MARINADE

Steps:

• Puree vinegar, oil, shallots and rosemary in blender until almost smooth. pour into 13x9x2 inch glass baking dish. Add steaks; turn to coat with marinade. Cover and refrigerate at least 6 hours and up to 1 day, turning steaks occasionally.
• Prepare barbecue (medium-high heat). Remove steaks from marinade; sprinkle with salt and pepper. Grill steaks to desired doneness, about 6 minutes per side for medium-rare.