Pinot Noir Grilled Steak Salad Food

GRILLED STEAK SALAD

Grilled Steak Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

10 stalks celery (about 1 bunch), cut into 1-inch pieces
4 teaspoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons light mayonnaise
Juice of 2 limes
2 tablespoons honey
1 tablespoon green hot sauce
1 small head iceberg lettuce, shredded
1 bunch watercress, torn (3 to 4 cups)
1 1/4 pounds blade steak, about 3/4 inch thick (4 to 6 steaks)
2 bunches scallions, cut into 2-inch pieces
1 cup grape or cherry tomatoes, halved

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 GREEN BEANS AND BLUE CHEESE

Grilled Steak Salad with Green Beans and Blue Cheese image

Categories Salad Olive Tomato Blue Cheese Steak Green Bean Summer Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1 pound slender green beans, trimmed
6 cups arugula (about 6 ounces)
4 cups cherry tomatoes, halved
1 1/4 cups pitted Kalamata olives or other brine-cured black olives, halved
1/2 cup plus 1 tablespoon olive oil
3 tablespoons balsamic vinegar
3 8- to 9-ounce New York steaks
1 cup crumbled blue cheese

Steps:

Cook green beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water and cool. Drain.
Prepare barbecue (medium-high heat). Combine beans, arugula, tomatoes, and olives in large bowl. Whisk 1/2 cup oil and vinegar in small bowl.
Brush steaks with remaining 1 tablespoon oil; sprinkle with salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Cut steaks crosswise into strips.
Toss salad with enough dressing to coat. Season to taste with salt and pepper. Divide among 6 plates. Top with steak strips. Sprinkle cheese over.

GRILLED STEAK WITH FETA

Grilled Steak with Feta image

A sugar-and spice herb marinade beefs up the flavor of juicy grilled steak.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h30m

Yield 8

Number Of Ingredients 11

Ingredients

1/2 cup dry red wine or Progresso™ beef flavored broth (from 32-oz carton)
1 tablespoon packed brown sugar
3 tablespoons olive or vegetable oil
1 1/2 teaspoons dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 cloves garlic, finely chopped
1 boneless beef sirloin steak, about 1 inch thick (2 lb)
2 medium red onions, cut into 1/2-inch slices
1 package (4 oz) crumbled feta cheese (1 cup)
Chopped fresh parsley, if desired

Steps:

In shallow glass or plastic dish or resealable food-storage plastic bag, mix all marinade ingredients. Pierce beef with fork several times on both sides. Add beef and onions to marinade; turn to coat with marinade. Cover dish or seal bag; refrigerate, turning beef occasionally, at least 8 hours but no longer than 24 hours.
Heat gas or charcoal grill. Remove beef onions from marinade; reserve marinade. Place beef and onions on grill. Cover grill; cook over from medium heat 15 to 20 minutes for medium doneness, brushing occasionally with marinade and turning once. Discard any remaining marinade.
Cut beef across grain into thin slices. Sprinkle beef with feta and parsley; serve with onion slices.

Nutrition Facts : Calories 230, Carbohydrate 5 g, Cholesterol 75 mg, Fiber 0 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 3 g, TransFat 0 g

More about "pinot noir grilled steak salad food"

GRILLED STEAK SALAD – WELLPLATED.COM

Web Jun 8, 2022 Prep the steak: With paper towels, pat the steak dry. Place in a large ziptop bag or large bowl, with the salt, pepper, balsamic vinegar, …
From wellplated.com
4.7/5 (6)
Total Time 56 mins
Category Salad
Calories 392 per serving

Place oven racks in the upper and lower thirds of your oven, then preheat the oven to 400 degrees F. Peel the beets then cut into 1-inch chunks. Spread in a single layer on a baking sheet and drizzle with 2 teaspoons olive oil, sprinkle with 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Place in the oven and roast until fork tender, 35 to 40 minutes, turning once or twice throughout.
Meanwhile, peel the carrots and cut into 1 1/2 inch diagonal slices. Spread in a single layer on a second baking sheet, drizzle with 2 teaspoons olive oil, sprinkle with 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. When the beets have been in the oven for about 15 minutes, place the carrots on a second rack in the same oven and roast until fork tender, about 20 minutes. Turn the carrots once or twice throughout and rotate their position in the oven with the beets so that the vegetables cook evenly. When the vegetables are done roasting, remove from the oven and set aside.
To cook the steaks, first remove from the refrigerator and let come to room temperature. Heat a grill or a heavy cast-iron skillet over medium-high. Pat the steaks dry, brush well with olive oil, and season liberally with salt and pepper. Grill steaks for 2 to 2 1/2 minutes on each side for medium rare or 3 minutes per side for medium, or until the steaks register 125 degrees on a digital read thermometer. Remove to a plate and cover with foil. Let rest for 10 minutes, then slice.
Meanwhile, prepare the dressing: In a small bowl, whisk together the red wine vinegar, mustard, honey, salt and pepper. While whisking, slowly drizzle in the olive oil until the mixture thickens and is well combined. (Alternatively, you can shake all of the dressing ingredients together in a tightly-sealed jar.)

Pinot Noir Grilled Steak Salad Food

GRILLED STEAK SALAD

GRILLED STEAK SALAD WITH GREEN BEANS AND BLUE CHEESE

GRILLED STEAK WITH FETA

A sugar-and spice herb marinade beefs up the flavor of juicy grilled steak.

More about "pinot noir grilled steak salad food"

GRILLED STEAK SALAD – WELLPLATED.COM

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