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
I made up this yummy salad by combining a few I found here on 'Zaar with my every day salad. This is a satisfying and healthy main dish salad. Very tasty with grilled baguette. Don't let the long list of ingredients scare you; it goes together in a flash.
Provided by ElleFirebrand
Categories Steak
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 20
Steps:
- First, make a rub for the steak, using the oregano, ground cinnamon, garlic, salt, and pepper. Mix in a small amount of oil so it adheres to flank steak. Grill flank steak 5 minutes per side for rare. Cook pepper approximately 10 minutes, turning to cook evenly. Remove from grill and allow pepper and steak to sit for 5 minutes before slicing. Cut steak and pepper into strips.
- While steak is cooking, prepare salad by mixing lettuce, pecans, grape tomatoes, cucumbers, feta cheese, mint and basil.
- For vinaigrette, whisk together balsamic vinegar, olive oil, mustard, sugar, salt and pepper to taste, and a dash of cinnamon (if desired).
- To assemble salad, arrange lettuce mixture in large bowl or on individual serving platters. Top each with equal amounts of pepper and flank steak. Drizzle with vinaigrette.
Nutrition Facts : Calories 788, Fat 50.1, SaturatedFat 11.4, Cholesterol 132.6, Sodium 5728.1, Carbohydrate 33.3, Fiber 16.7, Sugar 10, Protein 58.7
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 HORSERADISH DRESSING
A colourful tomato salad livens up this speedy, healthy supper of marinated lean beef steak with hot mustard sauce
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 15m
Number Of Ingredients 11
Steps:
- Rub the steak on both sides with the crushed celery seeds, some seasoning and the Worcestershire sauce. Brush with olive oil and leave to marinate while you prepare the salad.
- Mix the dressing ingredients in a small bowl. Divide the celery and tomatoes between 2 plates. Heat a griddle pan over a high heat, then cook the meat for 2-3 mins on each side (depending on how thick your steaks are). Remove from the heat and leave to rest, covered with foil, for 5 mins.
- Slice the steaks and place on top of the salads, pour the dressing over and scatter over the celery leaves.
Nutrition Facts : Calories 305 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 0.8 milligram of sodium
GRILLED SOUTHWESTERN STEAK SALAD
Steps:
- Rub steak with salt, cumin and pepper. Brush poblano peppers, corn and onion with oil. Grill steak, covered, over medium heat or broil 4 in. from heat 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°). Grill vegetables, covered, 8-10 minutes or until crisp-tender, turning occasionally., Cook pasta according to package directions. Meanwhile, cut corn from cob; coarsely chop peppers, onion and tomatoes. Transfer vegetables to a large bowl. In a small bowl, whisk lime juice, oil, salt, cumin and pepper until blended; stir in cilantro., Drain pasta; add to vegetable mixture. Drizzle with dressing; toss to coat. Cut steak into thin slices; add to salad.
Nutrition Facts : Calories 456 calories, Fat 13g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 378mg sodium, Carbohydrate 58g carbohydrate (15g sugars, Fiber 8g fiber), Protein 30g protein.
GRILLED STEAK AND POTATO SALAD
Very fullfilling and enjoyable! The flavor of the steak is so wonderful and with the potatoes and mustard vinaigrette - awesome! Allow to stand for 30 minutes after seasoning the steak. Found in Cottage Living.
Provided by Manami
Categories One Dish Meal
Time 1h20m
Yield 2-4 serving(s)
Number Of Ingredients 18
Steps:
- FIRST, MAKE MUSTARD VINAIGRETTE:.
- Combine first 3 ingredients in a small bowl.
- Slowly whisk in olive oil until well blended, and add sea salt and pepper.
- Store in an airtight container.
- MAKE STEAK & POTATOES:.
- Preheat oven to 400°F.
- Coat steak on both sides with 1 tablespoon olive oil and balsamic vinegar.
- Rub 1 teaspoon pepper and half of rosemary onto both sides; let stand about 30 minutes.
- Toss potato with remaining 1 tablespoon olive oil and rosemary, and add sea salt and pepper.
- Spread in a single layer on a rimmed baking sheet.
- Bake for 20 to 25 minutes or until golden brown, stirring occasionally.
- Grill bell pepper and onion, uncovered, over medium-high heat, 3 to 4 minutes on each side.
- Season steak on both sides with sea salt.
- Grill steak, uncovered, over medium-high heat 4 to 5 minutes on each side.
- Remove from hottest part of grill, and cook, covered, another 4 to 5 minutes or until temperature registers 130°F for medium rare.
- Remove steak from grill; cover loosely with foil, and let stand 5 to 10 minutes before slicing. (Meat will continue to cook.).
- Slice steak into 1/2-inch slices, and toss with potato, grilled vegetables, baby greens, cilantro, and Mustard Vinaigrette.
- Divide evenly onto plates.
- Serve warm.
Nutrition Facts : Calories 1142.8, Fat 93.3, SaturatedFat 24, Cholesterol 154.2, Sodium 216.2, Carbohydrate 31.9, Fiber 5.1, Sugar 6.3, Protein 45.1
GRILLED STEAK SALAD
With plenty of sliced steak and veggies, this main dish salad will please even the biggest appetites. It's a terrific dinner on hot summer days or any time you feel like grilling. -Mildred Sherrer, Roanoke, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Combine the salt, garlic powder and pepper; rub over steak. Lightly oil grill rack. , Grill steak, 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°). , Place onion slices on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around onion and seal tightly. Grill, covered, over medium heat for 16-20 minutes or until onions are tender. Open foil carefully to allow steam to escape., Let steak stand for 5 minutes. Meanwhile, in a large bowl, combine the greens, beans, red peppers and grilled onion. , In a small bowl, whisk the vinegar, basil, oil and mustard. Pour 1/4 cup over salad; toss to coat. Divide among four salad plates. Slice flank steak across the grain; arrange over salads. Drizzle with remaining dressing.
Nutrition Facts : Calories 367 calories, Fat 15g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 688mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 6g fiber), Protein 30g protein. Diabetic Exchanges
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