Pan Asian Grilled Steak Salad Food

GRILLED STEAK SALAD WITH ASIAN DRESSING

Steps:

• Season both side of the rib eye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill steak on preheated grill until firm, reddish-pink, and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a platter, sprinkle with lemon juice, and cover loosely with aluminum foil. Allow meat to rest for about 10 minutes, then cut into strips.
• Whisk rice vinegar, olive oil, sugar, sesame oil, garlic powder, and red pepper flakes together in a small bowl. Combine lettuce, cucumber, avocado, tomato, carrot, red onion, and steak strips in a large bowl. Pour rice vinegar dressing over salad and toss to coat. Sprinkle with sesame seeds to serve.

PAN-ASIAN GRILLED STEAK SALAD

Steps:

• Prepare barbecue (medium-high heat). Spoon 2 tablespoons teriyaki sauce onto plate. Add steak; turn to coat. Sprinkle steak with pepper; let stand 10 minutes.
• Meanwhile, whisk oil, lime juice, dark brown sugar, grated lime peel and remaining 4 teaspoons teriyaki sauce in small bowl to blend. Season dressing with salt and pepper. Transfer half of dressing to medium bowl; mix in cabbage, red onion and mint. Divide mixture between 2 plates.
• Grill sirloin steak until cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to cutting board; slice thinly. Arrange steak slices atop cabbage mixture. Drizzle remaining dressing and any steak juices on board over each salad and serve.

GRILLED STEAK SALAD

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.

GRILLED THAI BEEF SALAD

Steps:

• Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.
• Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.
• Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.

CONTEST-WINNING GRILLED ASIAN FLANK STEAK

Steps:

• In a shallow dish, combine the first 7 ingredients; add steak and turn to coat. Cover and refrigerate overnight. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-7 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., Thinly slice steak across the grain. Drizzle with hoisin sauce; garnish with onions. Sprinkle with sesame seeds if desired.

ASIAN GRILLED BEEF SALAD

Steps:

• Combine all marinade/dressing ingredients in a jar and shake well.
• An hour before grilling, remove steak from the refrigerator, dry with paper towels, and bring to room temperature, uncovered.
• If you are using flank steak, make diagonal cuts accross both sides of the meat to help tenderize it.
• Grill steak to desired doneness.
• Let rest 10 minutes.
• Slice the steak thinly across the grain of the meat.
• Put slices in a bowl and pour half of the dressing/marinade over them.
• Toss salad greens with a small amount of marinade/dressing, just enough to coat them.
• Put greens on a large platter or on 6 individual plates.
• Arrange vegetables in a decorative manner on greens.
• Place beef slices in the center of the salad.
• To take this camping or on a picnic, bag all ingredients separately, and combine at the site.
• It's best to put the steak slices in the marinade/dressing while they are still warm, but don't leave them in for more than 20 minutes.
• Pass extra marinade/dressing on the side.
• Cooking time includes time for meat to come to room temperature.

ASIAN STEAK DINNER -- LOW CARB

Steps:

• Cut steak into 4 equal portions.
• Place each piece between 2 pieces of plastic wrap.
• With a heavy, flat-sided mallet, pound meat firmly but gently all over to a thickness of 1/3 to 1/2 inch.
• In a small bowl, stir together broth, soy sauce, ginger, and cornstarch.
• Set aside.
• Melt butter in oil in a wide nonstick frying pan over medium-high heat.
• When butter sizzles, add steak.
• Cook, turning once, until steak is well browned on both sides and still pink in center; cut to test (2 to 3 minutes).
• Transfer to a platter and keep warm.
• Stir broth mixture, then add to pan, increase heat to high, and bring to a boil, stirring.
• Then continue to boil and stir until slightly thickened (1 to 2 minutes).
• Pour sauce over steak; drizzle with sesame oil to taste, then sprinkle with green onions.

ASIAN-STYLE GRILLED BEEF SALAD

Steps:

• In a small bowl, combine vegetable oil, lime juice, fish sauce, and chile.
• Remove beef and vegetables from kebabs. Halve beef pieces and mushrooms and add beef and vegetables to a large bowl with lettuce, mint leaves, and scallions. Add dressing and toss to coat. Top with peanuts and serve.

ASIAN STEAK AND NOODLE SALAD

Steps:

• Marinate and grill steak:
• Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling.
• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
• Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total.
• Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.
• Assemble salad while steak rests:
• Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.
• Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. 3Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks.
• Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat.
• Thinly slice steak across the grain.
• Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side.
• *Found in Asian markets and uwajimaya.com.

ASIAN STEAK STIR-FRY SALAD

Steps:

• Whisk together the peanut oil, soy sauce, and pepper in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 to 24 hours.
• Cook and stir the steak and the marinade in a large skillet over medium heat. Stir in the bell pepper, onion, green onion, ginger, and serrano pepper. Cook until the steak is evenly brown. Serve over a bed of spinach with the balsamic vinaigrette.

ASIAN STEAK SALAD

Steps:

• Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Place beef in skillet; sprinkle with 1 teaspoon seasoning mix from soup mix. (Discard remaining seasoning mix.) Cook beef 4 to 5 minutes, stirring occasionally, until brown. Stir in 1 tablespoon of the dressing.
• Break block of noodles from soup mix into small pieces. Mix noodles, lettuce, pea pods, carrots, and orange segments in large bowl. Add remaining dressing; toss until well coated. Divide mixture among individual serving plates. Top with beef strips.