BIG STEAK SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the dressing/marinade: Combine the oil, both vinegars, lime juice, soy, Worcestershire, chili oil, sugar, ginger, garlic, salt and pepper in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.
- Place the steak in a plastic zipper bag. Pour in half the dressing/marinade and seal. Marinade for 5 to 10 minutes.
- For the onion strings: Slice the onions very thin. Place in a baking dish and cover with the buttermilk and soak. Combine the flour, salt, cayenne and black pepper and set aside.
- Heat the oil to 375 degrees in a large pot. Grab a handful of onions, throw into the flour mixture, tap to shake off excess and plunge into the hot oil. Fry for a few minutes and remove to a paper-towel-lined plate as soon as they are golden brown. Repeat until onions are gone.
- Grill (or saute) the steak over medium-high heat until medium-rare, about 2 minutes on each side. Remove from the heat and allow to rest. Slice the steak against the grain in thin slices.
- For the salad: In a large bowl, add the lettuce mix, blue cheese and tomatoes. Add a little of the remaining dressing/marinade and toss to combine. Add more if needed.
- Heap the salad on a plate, making sure to get plenty of blue cheese and tomatoes on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.
- Serve immediately. Yum!
STEAK & BLUE CHEESE BRUSCHETTA WITH ONION & ROASTED TOMATO JAM
An appetizer bursting with flavor from bleu cheese, caramelized onion, jam and balsamic vinegar-tasty bites that vanish in a hurry. -Debbie Reid, Clearwater, Florida
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 16 appetizers.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In large skillet, heat 2 tablespoons oil over medium-high heat; saute onion until softened. Reduce heat to medium-low; cook until golden brown, 25-30 minutes, stirring occasionally., Toss tomatoes with 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; spread in a 15x10x1-in. pan. Roast until softened, 10-15 minutes. Stir tomatoes into onion, mashing lightly. In small bowl, mix cream cheese, blue cheese, garlic and the remaining salt and pepper., Brush bread slices with remaining oil; grill, covered, over medium heat until lightly toasted, 1-2 minutes per side. Sprinkle steaks with steak seasoning. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 3-5 minutes per side. Let stand 5 minutes before slicing., To serve, spread toasts with cheese mixture; top with steak and onion mixture. Drizzle with vinegar.
Nutrition Facts : Calories 185 calories, Fat 14g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein.
GRILLED BEEF AND BLUE CHEESE TACOS
Everyone loves the tangy sauce that goes with these sizzling steak tacos. For an authentic feel, I like to wrap the tortillas in foil and steam them while the steak and onions are cooking. -Lois Szydlowski, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Brush onions with oil; sprinkle with 1/4 teaspoon salt. Sprinkle steak with remaining salt. Grill onions and steak, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), and onions are tender, 4-6 minutes per side. Let steak and onions stand 5 minutes., Meanwhile, in a large bowl, combine soy sauce, Worcestershire, brown sugar, vinegar, garlic and pepper. Halve onion slices; cut steak thinly across grain. Add onions and steak to soy mixture; toss to coat. Serve in tortillas with blue cheese.
Nutrition Facts : Calories 524 calories, Fat 23g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 1576mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 4g fiber), Protein 36g protein.
GRILLED STEAK SALAD WITH CRUMBLY BLEU SALAD DRESSING
A lovely summer salad topped with grilled steak slices and served with a delicious vinaigrette dressing with crumbly bleu cheese added.
Provided by Marie
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first seven ingredients and mix well.
- Stir in blue cheese.
- Cover and refrigerate.
- Brush olive oil on steaks and sprinkle with Monreal Steak Seasoning.
- Grill steaks, uncovered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness.
- Thinly slice meat.
- On a serving platter or individual salad plates, arrange lettuce, tomato, carrot, onion and olives.
- Top with steak and dressing.
Nutrition Facts : Calories 568.3, Fat 48.2, SaturatedFat 15.9, Cholesterol 89.9, Sodium 632.7, Carbohydrate 8.3, Fiber 2.5, Sugar 3.3, Protein 25.6
GRILLED BEEF & BLUE CHEESE SANDWICHES
Roast beef, red onion and blue cheese really amp up this deluxe grilled sandwich. If you like a little heat, mix some horseradish into the spread. -Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, mix cream cheese and blue cheese until blended. Spread over bread slices. Layer 4 of the slices with roast beef and onion; top with remaining bread slices., Brush outsides of sandwiches with oil. In a large skillet, toast sandwiches over medium heat 4-5 minutes on each side or until golden brown.
Nutrition Facts : Calories 471 calories, Fat 27g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 1021mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.
RIB EYE STEAK WITH ONION BLUE CHEESE SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the grill to a high heat or light your outdoor grill.
- Sprinkle the steaks with salt and pepper and smear both sides of the steaks with 1/2 stick of the butter.
- Grill the steaks until medium-rare, 3 to 4 minutes per side, and then remove from the heat and keep warm. (You can also saute them in a skillet over medium-high heat if you prefer.)
- Melt the remaining 1/2 stick of butter in a large skillet over medium-high heat, and then saute the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish.
- Place the steaks on plates and spoon the sauce over the top.
- Take a bite. And the world at long last will make sense.
GRILLED STEAK WITH CARAMELIZED ONIONS, BLUE CHEESE, WILD MUSHROOM RELISH AND ROASTED RED PEPPER SAUCE
Steps:
- Combine oil, garlic, chiles, and lime zest in a large shallow baking dish. Add steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight. Preheat grill or grill pan over high heat. Remove steak from marinade, season with salt and pepper and grill for 2 to 3 minutes on either side until golden brown and cooked to medium-rare doneness. Let rest 5 minutes and slice on the bias into 1/2 inch thick slices. Preheat oven to 425 degrees F.
- Place 8 tortillas on a flat work surface. Top each tortilla with 2 ounces of the cheddar. Divide the onions and steak over the cheese. Crumble 1 ounce of the blue cheese on top of the steak. Stack the tortillas to make 4 (2-layer) quesadillas and top each with the remaining tortillas. Brush the tops with olive oil and sprinkle with about 1/2 teaspoon of ancho chile powder. Carefully transfer the quesadillas to a baking sheet and bake in the oven until golden brown and the cheese has melted, about 5 to 7 minutes. Serve each with a large dollop of the Mushroom Relish on top and garnish with chopped cilantro and Roasted Red Pepper Sauce.
- For the grilled onions: Heat oil in a large saute pan over medium heat. Add the onions, season with salt and pepper and cook until soft and caramelized, about 25 to 30 minutes. For the wild mushroom relish: Heat oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown. Add the garlic and cook for 1 minute. Add the wine and cook until completely reduced. Stir in the vinegar, thyme and parsley and season with salt and pepper, to taste.
- Place peppers, onion, chipotle, lime juice and honey in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Season with salt and pepper, to taste.
GRILLED STEAK AND ONION SALAD WITH BLEU CHEESE TOAST
Make and share this Grilled Steak and Onion Salad With Bleu Cheese Toast recipe from Food.com.
Provided by threeovens
Categories Steak
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toast bread on grill over medium heat on both sides; top with a wedge of the bleu cheese and set aside,.
- Brush onion wedges with oil and grill 1 or 2 minutes per side; move to indirect side of grill.
- Season steaks with salt and pepper; grill 4 minutes, turning once.
- Meanwhile, prepare the vinaigrette in a blender; process 1/3 of the onions, vinegar, sugar, and 1/2 teaspoon salt and 1/2 teaspoon pepper; while still running add remaining oil.
- Arrange romaine leaves on serving plates; top with steak, remaining grilled onions, and bleu cheese toast.
- Sprinkle with basil, pass vinaigrette.
Nutrition Facts : Calories 763, Fat 48.8, SaturatedFat 14.5, Cholesterol 87.7, Sodium 674.9, Carbohydrate 48.5, Fiber 9, Sugar 6.6, Protein 33.4
GRILLED STEAK AND ONION SALAD
This delicious salad is hearty enough to be a meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 15m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. On a rimmed baking sheet, toss bread with 2 teaspoons oil and Parmesan, then season with salt and pepper. Bake until golden brown, 7 minutes.
- Heat a grill pan or cast-iron skillet over medium-high. Season steak with salt and pepper. Drizzle onions with 1 teaspoon oil and season with salt and pepper. Grill steak and onions until steak is medium-rare and onions are tender, 5 to 7 minutes, flipping once. Let steak rest 5 minutes before thinly slicing against the grain.
- Meanwhile, in a large bowl, whisk together mustard, vinegar, and 2 tablespoons oil. Add arugula and season with salt and pepper. Add onions, steak, and croutons and toss to combine. Serve immediately.
Nutrition Facts : Calories 440 g, Fat 26 g, Fiber 2 g, Protein 34 g
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- Preheat your oven to 400 degrees. Cut texas toast bread into 1-inch cubes and place in a bowl. Drizzle with the olive oil and toss to coat. Sprinkle with italian seasoning and garlic powder. Arrange in a single layer on a baking sheet. Bake for 15-20 minutes until golden brown. Allow to cool.
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- Grill steaks 6-8 minutes on each side until cooked to desired doneness (if they are particularly thick or you prefer your steak medium-well they may need a few extra minutes on the grill) Allow steak to rest for 5 minutes on a cutting board, then thinly slice.
GRILLED STEAK AND ONION SALAD WITH BLUE CHEESE TOAST
From bhg.com
- On rack of uncovered grill directly over medium heat toast bread 1 to 2 minutes, turning once. Top each bread slice with a cheese wedge; set aside.
- Brush onion wedges with 2 tablespoons of the oil. Grill 1 to 2 minutes each side; move to side of grill. Sprinkle salt and pepper on steaks; grill about 4 minutes, turning once.
- Meanwhile, for vinaigrette, in blender process one-third of the onions with the vinegar, sugar, and 1/2 teaspoon each salt and pepper. With blender operating, add remaining oil. Serve steak, grilled onions, and blue cheese toast on romaine leaves. Sprinkle basil. Pass vinaigrette. Makes 4 servings.
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