Sliced Steak Salad Food

STEAK SALAD

Steps:

• Preheat grill for high heat.
• Lightly oil grate. Place steak on grill and cook for 3 to 5 minutes per side or until desired doneness is reached. Remove from heat and let sit until cool enough to handle. Slice steak into bite size pieces.
• In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic, salt, pepper and Worcestershire sauce. Mix in the cheese. Cover and place dressing in refrigerator.
• Onto chilled plates arrange the lettuce, tomato, pepper, onion and olives. Top with steak and drizzle with dressing. Serve with crusty grilled French bread. Enjoy!

STEAK SALAD

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.

SLICED STEAKS WITH SWEET AND SPICY SALAD ON TOP

Steps:

• Let the steaks sit at room temperature, to take the chill off, while you heat a grill pan to high. When the pan is very hot, drizzle the steaks with extra-virgin olive oil and season with salt and pepper, to taste. Cook the steaks 3 to 4 minutes on each side for pink centers, a couple minutes longer for medium well. Remove the steaks to a cutting board and let rest about 5 minutes before slicing.
• Meanwhile, in a salad bowl combine the garlic, ketchup, mustard, Worcestershire and vinegar. Whisk in 1/3 to 1/2 cup extra-virgin olive oil and season with salt and pepper, to taste. Add the greens and toss. Slice the steaks, arrange on serving plates and top with the salad.

SLICED STEAK SALAD

Steps:

• Place peppers on roasting sheet and broil them, turning occasionally, until skins darken and blister all over. Remove and place in paper bag for 10 minutes. Peel and seed peppers and slice into narrow strips. Set aside in warm place.
• While peppers are broiling, place lettuce in middle of 4 individual serving plates.
• In hot skillet coated with oil, saute steak until rare (or to taste). Set aside in warm place. Deglaze pan with vinegar, scraping up any particles that cling to bottom. Add oil to taste.
• Arrange peppers on serving plates. Slice steak thin and lay over lettuce. Strain warm vinaigrette and pour it over salad. Grind fresh pepper over it and salt to taste. Serve immediately.

LEFTOVER STEAK SALAD

Steps:

• Reheat the leftover steaks in aluminium foil in oven.
• Meanwhile, place all the salad ingredients in a large bowl.
• In a blender or food processor, place all the ingredients for the dressing and mix well until creamy.
• Pour half (or to taste) of dressing over the salad, mix well.
• Arrange salad in plates and top with warmed steak.
• Spoon some of the leftover dressing over the meat.
• Sprinkle with freshly grated parmesan cheese.
• Enjoy!

SUMMER STEAK SALAD WITH GINGER-LIME DRESSING

Steps:

• For dressing:
• Whisk all ingredients in small bowl to blend.
• For salad:
• Mix oyster sauce, Sherry, tamari soy sauce, minced garlic, and brown sugar in medium bowl. Stir in steak. Marinate steak at least 30 minutes and up to 2 hours, stirring occasionally.
• Combine watercress, mizuna, lettuce, basil, cucumber, and tomatoes in large bowl. Add half of dressing and toss to coat. Arrange greens mixture on large rimmed platter.
• Heat oil in large nonstick skillet over high heat. Add onion and shallots and sauté 30 seconds. Add beef with marinade. Sauté until beef is brown outside but still pink inside, about 4 minutes. Add pineapple slices and stir until pineapple is heated through, about 1 minute longer. Spoon steak mixture with any pan juices atop dressed greens mixture on platter. Drizzle salad with remaining dressing and serve.