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 :
BALSAMIC GRILLED STEAK SALAD WITH PEACHES
Try this addictively juicy and flavorful Balsamic Grilled Steak Salad with Peaches from Delish.com, whether you have a grill or not!
Categories balsamic grilled steak salad with peaches steak salad peach salad bleu cheese blue cheese
Time 45m
Yield 4 servings
Number Of Ingredients 12
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 STEAK SALAD
Provided by Claire Thomas : Food Network
Categories main-dish
Time 2h45m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the steak and peaches: Put the pineapple juice, brown sugar, soy sauce, mirin, sesame oil, garlic, scallions, onion and 1/4 teaspoon pepper in a blender and blend until smooth. Combine three-quarters of the marinade with the flank steak in a large resealable plastic freezer bag. Combine the remaining marinade with the peaches in a separate resealable plastic freezer bag. Refrigerate both at least 45 minutes and up to 4 hours.
- Prepare a grill for high heat.
- For the salad: Using the tongs from a Food Network 17-piece Grilling Tool Set, grill the romaine cut-side down until lightly charred, about 1 minute. Transfer to a large platter. Put a stainless-steel mesh Food Network Grilling Tray on the grill. Add the onions and grill, tossing occasionally, until tender and charred in spots, about 5 minutes.
- Remove the steak from the marinade, shake off any excess, and put on a baking sheet. Sprinkle both sides with salt and pepper. Remove the peaches from the marinade to a plate. Grill the steak until well browned, about 5 minutes per side for medium rare. Set aside on a cutting board to rest. Brush the peaches with olive oil and grill cut-side down just until grill-marks appear, about 1 minute.
- For the dressing: Meanwhile, whisk together the lime juice, olive oil, pineapple juice and 1/2 teaspoon salt in a small bowl until combined.
- Thinly slice the steak against the grain. Cut the peaches into thick wedges.
- Scatter the cucumbers, tomatoes, onions, peaches, cilantro and basil over the romaine. Top with the steak and sprinkle with the sesame seeds. Drizzle with the dressing.
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
STEAK SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
- Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.
- Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.
GRILLED STEAK AND PEACH SALAD
Provided by Tyler Florence
Time 1h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Prepare the steak: Heat the olive oil and rosemary in a small saucepan over low heat, 8 minutes. Remove from the heat and let cool to room temperature. Pat the steak dry, season with salt and black pepper and place in a shallow glass pan. Pour 1 cup of the infused oil over the steak; cover and refrigerate 3 hours, turning the steak occasionally. Remove from the refrigerator about 45 minutes before cooking.
- Heat a grill pan over medium-high heat until very hot. Season the steak with salt and black pepper and grill 5 minutes per side for medium rare. Remove to a cutting board and let rest 10 minutes before slicing.
- Make the dressing: Whisk half of the blue cheese with the sour cream, lemon juice, vinegar and cayenne in a bowl until smooth. Fold in the chives; cover and chill until ready to serve.
- Make the salad: Brush the cut side of the peaches with the remaining 1/4 cup infused oil. Heat the grill pan over medium-high heat. Grill the peaches, cut-side down, 3 minutes. Flip and grill the other side 1 minute to soften. Remove and slice into wedges. Toss the greens and herbs in a large bowl and divide among plates. Top with the steak and peaches; drizzle with the dressing and top with the remaining blue cheese. Season with black pepper.
GRILLED STEAK WITH GREEK CORN SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to high. Whisk the olive oil, vinegar, herbs, honey, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Remove 2 tablespoons of the vinaigrette to a large bowl; set aside. Add the cucumber, tomatoes, red onion, feta and olives to the bowl with the remaining vinaigrette; toss to coat.
- Grill the corn, turning occasionally, until charred in spots, about 8 minutes; remove to a cutting board. Meanwhile, season the steaks with salt and pepper. Working in batches if necessary, grill the steaks until the edges start browning, about 2 minutes. Flip and cook until browned on the other side, about 30 seconds. Transfer to the bowl with the reserved vinaigrette; toss to coat.
- Cut off the corn kernels and add to the salad. Serve the steak with the corn salad.
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