STEAK-SPINACH SALAD WITH SOUR-CREAM POTATOES
Provided by Food Network Kitchen
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Pierce the potatoes with a fork and brush with olive oil. Bake directly on the oven rack until tender, about 1 hour. Cool slightly, then cut into chunks. Mix the sour cream, buttermilk, chives and lemon juice in a large bowl and season with salt and pepper. Stir in the potatoes.
- Meanwhile, preheat a grill to high. Brush the steak and onion rings with olive oil and season with salt and pepper. Grill the steak until marked on the bottom, about 7 minutes, then turn and cook 4 to 5 more minutes for medium-rare. Grill the onion rings until charred, about 2 minutes per side. Transfer the steak and onion rings to a cutting board and let rest 5 minutes.
- Roughly chop the onion rings and toss with the spinach, steak sauce, 3 tablespoons olive oil, and salt and pepper to taste in a bowl. Thinly slice the steak. Divide the salad among plates, top with the steak and serve with the potatoes.
Nutrition Facts : Calories 496 calorie, Fat 23 grams, SaturatedFat 7 grams, Cholesterol 118 milligrams, Sodium 440 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 44 grams, Sugar 4 grams
GRILLED PORK & SPINACH SALAD
Pork tenderloin is marinated in steak sauce, red wine vinegar, Dijon mustard and honey before being grilled to perfection and served over a spinach salad.
Provided by My Food and Family
Categories Home
Time 2h45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk first 5 ingredients until blended. Reserve 1/3 cup steak sauce mixture; refrigerate for later use. Pour remaining steak sauce mixture over combined meat, onions and mushrooms in shallow dish; turn to evenly coat all ingredients. Refrigerate 2 hours to marinate.
- Heat grill to medium heat. Drain meat and vegetables; discard marinade. Grill meat 20 to 22 min. or until done (145ºF), turning after 10 min. Meanwhile, grill onions and mushrooms 4 to 5 min. on each side or until tender.
- Remove meat from grill. Let stand 3 min. Meanwhile, cook reserved steak sauce mixture in saucepan on medium heat until heated through, stirring occasionally.
- Slice meat. Cover platter with spinach; top with meat, grilled vegetables and eggs. Drizzle with steak sauce mixture just before serving.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 135 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 21 g
STEAK AND FETA SPINACH SALAD
Broiled steak, seasoned with balsamic vinaigrette, stars in this five-ingredient, 30-minute dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Set oven control to broil. Spray broiler pan with cooking spray. Place steak on broiler pan; brush with 1 tablespoon of the dressing. Broil with top about 4 to 6 inches from heat 10 minutes. Turn steak over; brush with another 1 tablespoon dressing. Broil 5 to 10 minutes longer or until meat is desired doneness (145°F for medium-rare). Cover; let stand 5 minutes.
- Meanwhile, on each of 4 serving plates, evenly divide spinach and tomatoes. Thinly slice steak across the grain; arrange over salads. Top with cheese. Drizzle with remaining dressing, about 2 tablespoons on each salad.
Nutrition Facts : Calories 360, Carbohydrate 14 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 12 g, TransFat 0 g
GRILLED STEAK SALAD WITH POBLANO VINAIGRETTE
Steps:
- Place steaks in a shallow baking dish and cover with the steak sauce, let marinate for 2 hours, turning once. Preheat grill. Remove steaks from marinade and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for medium-rare . Remove and let rest. Brush onion slices and tomatoes with olive oil and season with salt and pepper to taste. Grill on both sides until just cooked through. Place spinach in a large bowl and toss with balsamic vinegar, olive oil and salt and pepper to taste. Divide the spinach among 4 large salad dishes or platters. Slice each steak into 1/2-inch thick slices and fan on top of the spinach. Garnish with grilled tomatoes and onions and drizzle with Poblano Vinaigrette.
- Mix together in a small bowl until combined. Season with salt and pepper to taste.
- Combine poblanos, onion and lime juice in a blender and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and blend until smoooth. Add the honey and season to taste with salt and pepper.
SAVORY PORK SALAD
Make an easy-going meal in a bowl by tossing together healthful veggies, pork tenderloin, fresh herbs and spices with a warm soy dressing. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook garlic and ginger in oil over medium heat for 30 seconds. Add pork; cook and stir until meat is no longer pink. Remove and keep warm. , In the same skillet, combine the brown sugar, basil, soy sauce, lime juice, water and oregano. Bring to a boil. Remove from the heat. , In a salad bowl, combine the greens, tomatoes, onion, yellow pepper and pork. Drizzle with warm dressing and toss to coat; serve immediately.
Nutrition Facts : Calories 229 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 274mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
SAVORY STEAK SALAD
Caramelized onion and sirloin steak seasoned with a cinnamon rub make this main dish salad different from typical versions. It's easy to toss together with a packaged greens, blue cheese, dried cranberries and store-bought vinaigrette. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine 1 tablespoon brown sugar, salt, cinnamon, cayenne and pepper. Rub over both sides of steak. Brush with 1/4 cup vinaigrette. , Place steak on a broiler pan. Broil 4 in. from heat 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large skillet, saute onion in butter until tender, about 10 minutes. Add remaining brown sugar; cook and stir over medium heat until onion is browned, 5-10 minutes. , Cut steak across the grain into thin slices. In a large bowl, combine greens, cranberries, blue cheese, onion and beef. Drizzle with remaining vinaigrette; toss to coat.
Nutrition Facts : Calories 407 calories, Fat 21g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 1200mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 3g fiber), Protein 24g protein.
GRILLED PORK SHOULDER STEAKS WITH HERB SALAD
Don't go for perfect grill marks here. Flip the steaks often so the fat renders evenly without overcooking the meat.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Grill/Barbecue Grill Meat Pork Shallot Lime Juice Chile Pepper Herb Cilantro Basil Marinate Marinade Summer Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free Dairy Free
Yield 8 servings
Number Of Ingredients 9
Steps:
- Blend chopped shallots, garlic, ⅓ cup fish sauce, ⅓ cup lime juice, and 2 Tbsp. brown sugar in a blender until smooth.
- Season steaks lightly with salt (the fish sauce will also season the steaks). Transfer to a large bowl or a 12x9" baking dish. Pour marinade over and turn steaks with tongs to coat evenly. Let sit at room temperature 1 hour, or cover and chill up to 12 hours, turning once (halfway through if you can).
- Preheat a grill to high heat. Grill steaks, turning every minute or 2, until lightly charred and crisp and an instant-read thermometer inserted into the thickest part registers 140°F, 7-9 minutes. Transfer steaks to a cutting board and let rest at least 5 minutes before thinly slicing.
- Meanwhile, mix chiles, remaining 3 Tbsp. fish sauce, remaining 3 Tbsp. lime juice, remaining 1 Tbsp. brown sugar, and 1 Tbsp. water in a large bowl to combine. Add sliced shallots and herbs and toss to coat; season lightly with salt.
- Arrange sliced meat on a platter and scatter herb salad over.
PARMESAN PORK CHOPS WITH SPINACH SALAD
My pork chops needed a change, and I stumbled across this pan-fry method. With a few small changes, we transformed them into a yummy spinach salad. -Laurel Dalzell, Manteca, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine tomatoes, oil, lemon juice, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to combine. , In a shallow bowl, whisk egg whites, mustard, oregano and the remaining salt and pepper until blended. In another shallow bowl, mix bread crumbs with cheese. Dip pork chops in egg white mixture, then coat with bread crumb mixture., Place a large nonstick skillet coated with cooking spray over medium heat. Add pork chops; cook 2-3 minutes on each side or until golden brown and pork is tender., Add spinach to tomato mixture; toss to combine. Serve with pork chops.
Nutrition Facts : Calories 223 calories, Fat 10g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 444mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
STEAK SALAD WITH SPINACH
For a steakhouse meal in 15 minutes, broil skirt steak in a toaster oven, and serve it with grapes, greens, blue cheese, and walnuts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Heat toaster-oven broiler (or oven broiler), with rack set 4 inches from heat. Season steak with salt and pepper; place on a broilerproof pan. Broil 4 to 6 minutes, without turning, for medium-rare. Let rest 5 minutes.
- Meanwhile, in a medium bowl, combine oil and vinegar; season with salt and pepper, and whisk to combine. Add spinach; toss to combine. Thinly slice steak crosswise. Place spinach, grapes, and steak on a serving plate. Sprinkle with cheese and walnuts.
GRILLED RIB STEAKS WITH SPINACH AND SESAME SALAD
This season is all about grilling and salads. Chef Andrea Buckett raves about this steak and spinach salad using fresh ingredients from Walmart. Combine these two favourite foods for an outstanding summer dish the entire family will love.
Provided by maryjjohnson34
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat a small frying pan over medium heat. Add sesame seeds and cook, shaking and swirling occasionally until golden and fragrant (about 2 to 3 minutes). Transfer to a small bowl.
- Combine parsley with lemon juice, garlic, honey and ½ teaspoon salt in a Mason jar. Put on the lid and shake until well combined. Add olive oil and shake again.
- Preheat barbecue to high. Season steaks with remaining salt. Grill 3 minutes per side for medium-rare. Transfer to a platter and let rest for 5 to 10 minutes. Slice thinly.
- Combine spinach with tomatoes in a large bowl. Add half of the parsley dressing and toss well to combine. Season generously with pepper. Top with avocado and sesame seeds. Serve alongside sliced steaks with additional parsley dressing drizzled over top.
Nutrition Facts : Calories 202.9, Fat 18.6, SaturatedFat 2.6, Sodium 414.8, Carbohydrate 9.4, Fiber 3.9, Sugar 3.8, Protein 2.5
STEAK & SPINACH SALAD
Marinated steak is grilled, sliced and served over a toss of spinach, mushrooms, tomato, red onion and Italian dressing for a summer entrée salad.
Provided by My Food and Family
Categories Recipes
Time 1h22m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Mix dressing and Worcestershire sauce. Pour 1/2 cup of the dressing mixture over steak in shallow dish; cover. Refrigerate at least 1 hour to marinate. Drain steak; discard marinade.
- Preheat greased grill to medium heat. Grill steak, 5 to 6 min. on each side or until desired doneness (medium 160°F). Cut steak across grain into thin slices.
- Toss spinach, mushrooms, tomato and onion with remaining 1/2 cup dressing mixture. Top with steak slices.
Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 60 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
EASY TENDER GRILLED PORK STEAK
Make and share this Easy Tender Grilled Pork Steak recipe from Food.com.
Provided by WI Cheesehead
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Season steak with all the seasonings.
- Grill on each side for 2 minutes and then let sit to cook on the plate for 5-10 minutes, covered.
Nutrition Facts : Calories 696.7, Fat 44.3, SaturatedFat 15.9, Cholesterol 253.3, Sodium 185, Carbohydrate 1.4, Fiber 0.3, Sugar 0.1, Protein 68.5
SPINACH SALAD WITH GRILLED PORK AND NECTARINES
a Cooking Light recipe. Use only the Peppercorn-flavored pork tenderloin. I added cucumber slices and diced scallions to the spinach salad and served as a main dish.
Provided by nanrichp
Categories One Dish Meal
Time 16m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Prepare grill.
- Cut the pork lengthwise through center of tenderloin, cutting to, but not through, other side (butterfly). Open halves, laying tenderloin flat. Place pork and nectarine halves, cut sides down on grill rack coated with cooking spray. Grill pork 5 minutes on each side or until a thermometer registers 160 degrees. Grill nectarine halves 4 minutes on each side or until thoroughly heated. Remove pork and nectarine halves from grill. Let pork rest 10 minutes.
- Cut nectariines halves into slices. Thinly slice pork. Combine spinach and vinaigrette in a large bowl; toss to gently coat.
- Arrange spinach salad on plates. Top each serving with pork, nectarines slices and cheese. Sprinkle with black perrer, if desired.
Nutrition Facts : Calories 471.1, Fat 16.8, SaturatedFat 6.5, Cholesterol 158.7, Sodium 337.3, Carbohydrate 26.8, Fiber 6, Sugar 16.6, Protein 54.8
STEAK AND SPINACH SALAD
The perfect main course for salad lovers. This salad uses fresh spinach instead of lettuce.
Provided by Rena
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Arrange spinach on a large plate. Sprinkle with cranberries and walnuts, and arrange tomato slices on top. Set aside.
- In a non-stick skillet (or a regular skillet coated with non-stick spray) cook steak over medium heat until no pink remains and steak is thoroughly cooked.
- Arrange cooked steak over salad. Sprinkle salt and pepper on top, and drizzle with your favorite dressing. Note: I suggest using a light flavored dressing. Citrus dressings taste especially good on this salad!
Nutrition Facts : Calories 620.1 calories, Carbohydrate 34.2 g, Cholesterol 121 mg, Fat 32.2 g, Fiber 6 g, Protein 52.5 g, SaturatedFat 7.4 g, Sodium 135.4 mg, Sugar 22.2 g
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