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
SPINACH & FETA STUFFED FLANK STEAK
If you need a main dish recipe from a slow cooker that offers an upscale feel, this one is a great choice. Elegant enough for company, the rolled flank steak looks pretty on a plate. -Steven Schend, Grand Rapids, Michigan
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Starting at one long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; cover with plastic wrap. Pound with a meat mallet to 1/2-in. thickness. Remove plastic., Sprinkle 1 cup cheese over steak to within 1 in. of edges. Layer with spinach, tomatoes, onion and remaining cheese. Roll up jelly-roll style, starting with a long side; tie at 1-1/2 in. intervals with kitchen string. Sprinkle with 2 tablespoons flour, salt and pepper., In a large skillet, heat oil over medium heat. Brown beef on all sides; drain. Transfer to a 6-qt. oval slow cooker. In a small bowl, mix broth, Worcestershire sauce and tomato paste; pour over top. Cook, covered, on low 6-8 hours or until meat is tender., Remove beef to a platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. Mix remaining flour and wine until smooth; gradually stir into pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve beef with gravy and, if desired, noodles.
Nutrition Facts :
STRAWBERRY-BLUE CHEESE STEAK SALAD
At lunch one day, a friend told me about a steak salad she'd had at a party. It sounded so fantastic I had to try it for myself. My family would eat it nonstop if we could. Can't seem to get enough of that tangy dressing! -Alma Winberry, Great Falls, Montana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Season steak with salt and pepper. In a large skillet, heat oil over medium heat. Add steak; cook 5-7 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from pan; let stand 5 minutes. Cut steak into bite-sized strips; toss with lime juice., On a platter, combine romaine, strawberries and onion; top with steak. Sprinkle with cheese and walnuts. Serve with vinaigrette.
Nutrition Facts : Calories 289 calories, Fat 15g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 452mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
SPINACH-FETA RICE PILAF, SLICED STEAK WITH OREGANO SAUCE, AND BROILED TOMATOES WITH PARSLEY
Provided by Rachael Ray : Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the rice: Heat a drizzle of extra-virgin olive oil and 2 tablespoons butter over medium heat in a saucepot with tight fitting lid. To the melted butter, add the orzo and lightly toast. Add the onion and cook to soften, 5 minutes. Stir in the rice and 1 1/2 cups of stock and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Preheat the broiler.
- For the beef: Heat a cast iron griddle or a grill pan over medium-high heat. Coat flank steaks in extra-virgin olive oil and season liberally with salt and pepper. When the grill is very hot, cook the meat 10 to 12 minutes for medium-rare or 15 minutes for medium, turning occasionally. When the meat has been cooking for about 5 minutes, start the sauce in a small saucepot over medium heat. Add 2 tablespoons extra-virgin olive oil, garlic, shallot, chile pepper, and oregano. Stir 2 to 3 minutes, and then add the butter. When the butter melts, stir in the lemon juice and remove from heat.
- For the rice: Add the remaining splash of stock along with the spinach to a food processor and process to a fine chop. Stir the spinach into the rice and season with nutmeg, salt, and pepper. Cover, turn off the heat, and let stand 2 more minutes. Fluff the rice with fork and stir in the feta.
- For the tomatoes: Season halved tomatoes with salt and pepper and top with parsley. Drizzle the tomatoes liberally with extra-virgin olive oil and broil 3 to 4 minutes. Allow the meat to rest a bit then very thinly slice against the grain. Serve the sliced steak with a side of rice, a spoon of sauce over top, and a 2 tomato halves per person.;
BALSAMIC GRILLED STEAK SALAD WITH PEACHES
Try this addictively juicy and flavorful Balsamic Grilled Steak Salad with Peaches from Delish.com, whether you have a grill or not!
Categories balsamic grilled steak salad with peaches steak salad peach salad bleu cheese blue cheese
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag or baking dish, combine steak, vinegar, garlic and brown sugar. Marinate 20 minutes at room temperature.
- Heat a grill or grill pan over high heat. Remove steak from marinate, coat with vegetable oil, and season generously with salt and pepper.
- Grill until desired doneness, 3 minutes per side for medium-rare. Let rest 5 to 10 minutes, then slice against the grain.
- Make dressing: In a small bowl whisk together olive oil and lemon juice and season with salt and pepper.
- Arrange salad: In a large serving bowl, add arugula, peaches, blue cheese or feta, and steak. Drizzle with dressing and gently toss.
FLAT IRON STEAK AND SPINACH SALAD
Spinach is topped with peppers, mushrooms and steak in this recipe.
Provided by Kerinholland
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat; lightly oil the grate.
- Season the flat iron steak on both sides with salt and pepper. Cook to desired degree of doneness on preheated grill, about 5 minutes per side for medium-rare. Let rest in a warm area while proceeding with the recipe.
- Heat olive oil in a large skillet over medium-high heat. Stir in the onion, and cook until it begins to soften, about 4 minutes. Pour in the Italian salad dressing, and bring to a boil, then stir in the red peppers and mushrooms. Reduce heat to medium, and cook until the peppers are tender, about 5 minutes.
- Remove the vegetables from the skillet with a slotted spoon, and set aside. Increase the heat to medium-high, and add the red wine. Simmer the salad dressing and wine until it has reduced to a syrupy sauce, about 5 minutes.
- Meanwhile, divide the spinach leaves onto serving plates. Thinly slice the flat iron steak across the grain. Spoon the warm, cooked vegetable mixture over the spinach leaves, then place the sliced steak on top. Spoon on the reduced red wine sauce, and finally, sprinkle with blue cheese.
Nutrition Facts : Calories 486.3 calories, Carbohydrate 12.7 g, Cholesterol 111.6 mg, Fat 31.1 g, Fiber 3.1 g, Protein 36.2 g, SaturatedFat 10.4 g, Sodium 601 mg, Sugar 6.9 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
SPINACH SALAD WITH FETA CHEESE
I found this salad on the web and made a couple of changes in it. This was the salad I made on our 25th wedding anniversary! Update: I submitted this recipe to Taste of Home Light & Tasty and it was published in the December/January 2008 issue.
Provided by PaulaG
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine spinach, cranberries, green onion, sliced apple, grapes and walnuts in a large salad bowl.
- Whisk together the vinegar, olive oil, garlic, salt and pepper.
- Pour the vinaigrette over salad, sprinkle with Feta cheese and arrange on chilled salad plates.
FETA STEAK SALAD
A healthy salad with some substance. I used leftover steak from a BBQ dinner the night before and sliced it into thin strips to put on top of the salad. I love this with ranch or balsamic vinaigrette salad dressing.
Provided by paprika22
Categories Very Low Carbs
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix together Romaine lettuce and onion.
- Place evenly in two salad bowls.
- Top with half each of feta, tomatoes, and sirloin.
- Sprinkle with salt and pepper to taste.
- Serve with your favorite dressing.
Nutrition Facts : Calories 411.1, Fat 28.1, SaturatedFat 11.5, Cholesterol 119.4, Sodium 188.9, Carbohydrate 4, Fiber 1.3, Sugar 2.2, Protein 34
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5/5 (8)Total Time 30 minsCategory DinnerCalories 672 per serving
- In a small bowl combine the Italian seasoning, garlic powder, salt, and pepper. Season the steak on all sides with the mixture and set aside.
- Bring a pot of water to a boil and cook the pasta according to package directions. Reserve one tablespoon of the starchy water before draining the pasta.
- While the pasta cooks heat one tablespoon of olive oil in a medium-sized pan over medium heat. Cook the steak for 5-7 minutes on each side (depends on how pink you like it – 7 minutes will be barely pink). Remove the steak from the pan and leave it on a plate to rest.
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STEAK AND FETA SALAD - AROUND MY FAMILY TABLE
From aroundmyfamilytable.com
Reviews 23Servings 4Cuisine AmericanCategory Salads
- Marinate steak in half of the Italian dressing for 6-8 hours in a ziptop baggie. Keep in the fridge while marinating. Cook steak on the grill until it's reached desired doneness.
- Meanwhile, assemble the salad on 4 plates, with the lettuce on bottom. Sprinkle each salad with ¼ container of feta and ¼ remaining dressing.
STEAK AND FETA SALAD RECIPE | HEALTH.COM
From health.com
Servings 4Calories 444 per servingTotal Time 30 mins
- Whisk together mint, lemon juice, 4 tablespoons of the oil, and 1 tablespoon of the oregano in a small bowl. Pour into a zip-top plastic bag; add feta cubes, and seal bag. Let marinate at room temperature 20 minutes, turning bag occasionally. Remove feta from marinade, and set aside; reserve marinade in bag.
- Season the steak with the pepper, 1/2 teaspoon of the salt, and remaining 1 tablespoon oregano. Heat remaining 2 tablespoons olive oil in a 10-inch cast-iron skillet over medium-high. Add steak to skillet; cook, undisturbed, about 3 minutes per side for medium doneness. Remove from heat and let rest for 5 minutes before slicing across the grain.
- Toss together spinach, cucumber, and basil in a large bowl with reserved marinade. Arrange mixture on a platter; top with feta and steak. Sprinkle with lemon zest and remaining 1/4 teaspoon salt.
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From eatingwell.com
5/5 (14)Total Time 30 minsCategory Healthy Steak RecipesCalories 390 per serving
- Pulse 1/4 cup blueberries, 1/4 cup walnuts, vinegar, shallot, sugar and 1/4 teaspoon salt in a food processor to form a chunky paste. With the motor running, add oil until incorporated. Transfer the dressing to a large bowl.
- Sprinkle steak with pepper and the remaining 1/4 teaspoon salt. Oil the grill rack (see Tips). Grill the steak about 5 minutes per side for medium-rare, 6 minutes per side for medium. Let rest on a clean cutting board for 5 minutes.
- Add spinach to the bowl with the dressing; toss to coat. Divide the spinach among 4 plates. Thinly slice the steak crosswise. Top the spinach with the steak, feta and the remaining blueberries and walnuts.
SPINACH- AND FETA-STUFFED FLANK STEAK RECIPE - TABLESPOON.COM
From tablespoon.com
Cuisine MediterraneanCategory EntreeServings 6Total Time 1 hr
- Preheat oven to 400°F. On clean cutting board, use a sharp knife to butterfly your steak as evenly as possible across the grain. Try to get it to be an even thickness without too many holes in it, but don’t worry about it being perfect.
- In a medium bowl, stir together chopped spinach, feta cheese, red pepper flakes and black pepper.
- Spread 1/3 cup of tomato sauce over the top of the flank steak and top with the spinach and feta mixture.
- Roll flank steak up into a tight cylinder and secure with kitchen twine. Drizzle the stuffed flank steak with olive oil and season with a big pinch of salt and pepper. Pour the rest of the can of tomato sauce over the top and around the edges of the flank steak.
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Cuisine AmericanTotal Time 1 hrCategory DinnerCalories 424 per serving
- In a separate mixing bowl combine olive oil, balsamic vinegar, lemon juice, worcestershire sauce, garlic, salt and pepper; reserve about ¼-cup of the marinade and set it aside for later to use as salad dressing.
- Pour the rest of the marinade over the steak; cover and let marinate for at least 30 minutes on the counter, or up to 4 hours in the refrigerator.
- In the meantime, work on the mushrooms: Set a cast iron skillet over medium-high heat, add butter and let it melt.
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Reviews 3Calories 315 per servingCategory Healthy Recipes
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