GRILLED STEAK BRUSCHETTA SALAD
You'll want to fire up the grill just to make this impressive entree. The steaks cook quickly, and the salad prep takes almost no time at all. -Devon Delaney, Princeton, New Jersey
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Sprinkle steaks with salt and pepper. Grill, covered, over medium 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 5 minutes. , Grill bread, covered, for 1-2 minutes on each side or until toasted; place on salad plates., Thinly slice steak; arrange over toast. Top with arugula and bruschetta topping; sprinkle with cheese if desired. Drizzle with dressing.
Nutrition Facts : Calories 412 calories, Fat 26g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 950mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.
GRILLED BRUSCHETTA
This is my go-to appetizer in the summer when tomatoes and basil are fresh from the garden. The balsamic glaze takes this bruschetta recipe over the top. I like to use a Tuscan herb- or basil-infused olive oil for this. But, it's great with just plain olive oil, too. -Brittany Allyn, Mesa, Arizona
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 3 tablespoons, 8-10 minutes. Remove from heat. Meanwhile, combine tomatoes, shallot, basil, 2 teaspoons olive oil and garlic. Cover and refrigerate until serving., Brush remaining oil over both sides of baguette slices. Grill, uncovered, over medium heat until golden brown on both sides., Top toasts with tomato mixture. Drizzle with balsamic syrup; sprinkle with sea salt and Parmesan. Serve immediately.
Nutrition Facts : Calories 58 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 49mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
GRILLED STEAK SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Toss the celery, 1 teaspoon olive oil, and salt and pepper to taste on a foil-lined rimmed baking sheet; roast until tender, about 20 minutes.
- Whisk the mayonnaise, 2 teaspoons olive oil, the lime juice, honey, hot sauce and 1 tablespoon water in a large bowl. Add the roasted celery and toss. Add the lettuce and watercress but don't toss.
- Heat a large grill pan or cast-iron skillet over high heat. Rub the steak with the remaining 1 teaspoon olive oil and season with salt and pepper. When the pan is very hot, add the steak and cook, undisturbed, about 3 to 4 minutes per side for medium rare. Transfer to a cutting board. Add the scallions to the pan and cook until charred, about 2 minutes per side.
- Slice the steak against the grain, discarding the tough membrane that runs through the center. Add the steak and tomatoes to the bowl with the salad and toss to coat. Divide among plates.
Nutrition Facts : Calories 406 calorie, Fat 22.5 grams, SaturatedFat 6.5 grams, Cholesterol 96 milligrams, Sodium 488 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 30 grams, Sugar 14 grams
GRILLED STEAK SALAD WITH FRUIT
Bring an impressive meal to the table with Candice Garcia's tropical take on steak salad. The Winter Haven, Florida cook's combination of ingredients is mouthwatering!
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 7 ingredients. Pour 3 tablespoons marinade into a shallow dish; add the steak and turn to coat. Cover and refrigerate for up to 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill steak, covered, over medium heat for 5-7 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 5 minutes before slicing., Divide the romaine, mango, jicama, onion and steak between two serving plates. Stir honey into reserved marinade; drizzle over salads.
Nutrition Facts :
BRUSCHETTA-TOPPED GRILLED FLANK STEAK
Here is something a little different from the ordinary grilled steak. It's great to serve to summertime guests, or anytime you're in the mood for a tasty meal. It's delicious served hot or cold, so if you wanted to transport it for a potluck or party, pack the steak and topping separately, then put them together when you arrive.
Provided by JackieOhNo
Categories Steak
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare grill for direct-heat cooking.
- In bowl, combine 1/4 cup pesto, 1/4 t. salt and 1/4 t. pepper. Stir in next 5 ingredients; reserve.
- Combine oregano with remaining pesto, salt and pepper. Rub over both sides of steaks. Grill, turning once, 5 minutes per side for medium-rare. Let stand 10 minute before slicing.
- Transfer steak to serving platter. Top with half of tomato mixture. Serve with remaining tomato mixture.
Nutrition Facts : Calories 305.4, Fat 14.3, SaturatedFat 5.9, Cholesterol 69.7, Sodium 544, Carbohydrate 5.5, Fiber 2.2, Sugar 1.8, Protein 37.5
GRILLED STEAK BRUSCHETTA
These would be great to make on a picnic or to serve for a nice lunch at home. They can be made smaller and can be served as an appetizer. When we made these we made them without the basil and substituted parsley and/or cilantro, basil is not very well liked around this neck of the woods. Found it on mealsforyou.com.
Provided by Manami
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Lightly brush cut sides of rolls with dressing.
- Place rolls, cut sides down, on grid over medium-ash covered coals(or use on grill pan on top of stove); grill uncovered 1-2 minutes or until golden brown.
- Turn rolls and sprinkle with cheese. Grill 1 to 2 minutes or until cheese just begins to melt.
- Press dressing mix into both sides of steak; place on grid and grill uncovered 16-20 for medium rare to medium doneness, turning occasionally. Cook longer for desired doneness.
- Combine spinach, tomato and basil; toss.
- Place equal amount on each roll half.
- Carve steak crosswise(against the grain) into thin slices; arrange over spinach mixture.
- Enjoy with a Zinfandel, Beaujolais or a nice Chianti.
Nutrition Facts : Calories 559.6, Fat 35, SaturatedFat 13.2, Cholesterol 111.6, Sodium 776.1, Carbohydrate 24.1, Fiber 2.2, Sugar 3.2, Protein 35.9
RANCH STEAK BRUSCHETTA SALAD (COOKING LIGHT)
Make and share this Ranch Steak Bruschetta Salad (Cooking Light) recipe from Food.com.
Provided by seesko
Categories Steak
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- To prepare salad dressing, combine ranch dressing and horseradish in a small bowl; cover and chill.
- To prepare steaks, combine black pepper, ground coffee, ground cumin, and ancho chile powder. Rub both sides of steaks with pepper mixture, and let stand 10 minutes.
- Heat a nonstick grill pan over medium heat. Coat steaks with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 7 minutes.
- Combine shallots, fresh basil, bell peppers, juice, and tomatoes in a small bowl; toss well.
- Arrange 1 cup arugula on each of 6 serving plates, and top each serving with 2 toast slices. Cut each steak diagonally across grain into thin slices. Divide steak slices evenly among the toast slices; top each serving with about 2 tablespoons tomato mixture. Drizzle each serving with about 1 tablespoon of the salad dressing. Serve immediately.
- Nutritional Information.
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STEAK BRUSCHETTA APPETIZER - EVERYDAY DISHES
From everydaydishes.com
Servings 12-15Total Time 21 minsCategory AppetizersCalories 85 per serving
- Slice the baguette on the bias into ½" thick slices. You’ll use approximately ½ oz of meat per slice of bread (a 6 oz steak requires 12 slices of bread). Brush or drizzle both sides of each piece of bread with olive oil and set aside.
- Place a skillet over medium heat. Once the skillet is hot, grill the bread slices until golden brown on each side—approximately 2–3 minutes per side. Remove from skillet and set aside to cool.
- Slice the cooled steak into very thin strips and set aside. Drizzle each toasted bread slice with just a bit (¼–½ tsp) of balsamic vinegar and stack about ½ oz of the thinly sliced steak on top.
- Sprinkle blue cheese crumbles over the steak then top with several leaves of baby arugula. Drizzle a couple of drops of extra virgin olive oil over the top of each bruschetta and season with coarse salt and fresh cracked pepper.
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