STEAK SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 15
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.
TANGY STEAK SALAD
Satisfy the meat lovers and the veggie lovers at your table with this quick-cook main-dish salad.
Provided by Betty Crocker Kitchens
Categories Entree
Time 17m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in 10-inch skillet over high heat.
- Cook beef in oil about 2 minutes, stirring constantly, until brown; drain. Stir in mustard and parsley; keep warm,
- Toss lettuce, celery, green onions and bell pepper. Divide among 4 dinner plates. Top with beef mixture.
Nutrition Facts : Calories 170, Carbohydrate 5 g, Cholesterol 60 mg, Fat 1, Fiber 2 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 350 mg
SEARED STEAK LETTUCE CUPS
If you're looking for fresh hits of color and crunch for the buffet, here's your answer.
Provided by Bon Appétit Test Kitchen
Categories Beef Appetizer Cocktail Party Low Cal Steak Cucumber Grill Grill/Barbecue Low Cholesterol Engagement Party Party Lettuce Bon Appétit Sugar Conscious Kidney Friendly Dairy Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 16 hors d'oeuvres
Number Of Ingredients 12
Steps:
- Combine cucumber, scallions, lime juice, and ginger in a medium bowl. Season to taste with kosher salt and set aside.
- Heat a grill pan or a lightly oiled cast-iron skillet over high heat. Season steak with 1/2 teaspoon salt and 1/4 teaspoon chili powder. Grill steak, turning once, until charred on both sides, about 8 minutes for medium-rare. Transfer to a cutting board and let rest for 10 minutes.
- Arrange lettuce leaves on a large platter. Thinly slice steak against the grain, then cut slices crosswise into 1" pieces. Add steak to cucumber mixture and toss to mix. Season to taste with salt and more lime juice, if desired.
- Divide steak salad among lettuce cups; garnish with peanuts and mint leaves. Drizzle with Asian sweet chili sauce.
ZESTY STEAK SALAD
Stir-fried steak and veggies give this hearty salad a cozy kick. Add any of your favorite salad ingredients like shredded cheese, croutons, mushrooms or cucumber. -Leah Carrell, Quitman, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine sirloin and Worcestershire sauce; cover and refrigerate. , Meanwhile, in a large skillet, saute onion and green pepper in butter until crisp-tender, 3-4 minutes. Add sirloin; stir-fry until meat is no longer pink. Spoon meat and vegetables over lettuce; garnish with tomatoes. Serve with salsa if desired.
Nutrition Facts : Calories 218 calories, Fat 8g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 314mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
SPICY STEAK SALAD WRAPS
Corn nuts are lovable for many reasons, but their primary role here is to add salt, crunch, and sweet toasty flavors to each bite. Corn chips, Fritos, or even kettle-style potato chips would be excellent understudies should the need for a different option arise.
Provided by Molly Baz
Categories Bon Appétit Steak Lettuce Chile Pepper Hot Pepper Lime Juice Yogurt Radish Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Whisk garlic, sugar, 2 Tbsp. adobo, 2 Tbsp. lime juice, and 2 Tbsp. oil in a small bowl to combine. Season steak with salt and pepper and place in a large resealable plastic bag; add marinade. Seal bag and massage steak to coat. Let sit at room temperature 15 minutes, or chill, turning bag occasionally, up to 4 hours.
- Whisk yogurt, remaining 1 Tbsp. adobo, remaining 1 Tbsp. lime juice, and 3/4 tsp. salt in a small bowl; set aside for serving.
- Remove steak from marinade, allowing any excess to drip back into bag, and lightly pat dry with paper towels. Heat remaining 1 Tbsp. oil in a large cast-iron skillet over high until just beginning to smoke. Cook steak, turning occasionally, until deeply browned and an instant-read thermometer inserted into the thickest part registers 130°F for medium-rare, 4-8 minutes, depending on the thickness of the meat. Transfer steak to a cutting board and let rest 10 minutes before slicing against the grain.
- Arrange steak, lettuce, radishes, cilantro, and lime wedges on a platter or a couple of plates so that each component is visible and easily accessible. Place corn nuts in a small bowl. Serve with reserved spicy yogurt for spooning into wraps.
STEAK LETTUCE SALAD
The best salad I've ever eaten!! We got given some leftover ribeyes from a barbecue at my husband's company. I've seen recipes for steak salad many times before but never had the luxury of steaks to play with! Of course, I couldn't find any of the recipes that I'd been hoarding for just such a time so came up with my own dressing that suited the salad to a T. If you mix up the dressing and let it sit for at least a half an hour, it blends the flavours better and makes it that much tastier! We used sourdough croutons which were really good for this salad. The steak needs to be completely cooled so that it doesn't wilt the lettuce.
Provided by Chef Sharon 15
Categories Steak
Time 30m
Yield 1 large salad, 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Mix together dressing ingredients and let sit for at least half an hour.
- Meanwhile, place lettuce, mushrooms, pepper and tomato into large bowl, top with steak strips. Pour dressing over, toss thoroughly, then top each bowl with croutons and bacon bits. Serve with warm garlic bread.
Nutrition Facts : Calories 303.1, Fat 18.4, SaturatedFat 3.4, Cholesterol 63.8, Sodium 542.6, Carbohydrate 8.2, Fiber 2, Sugar 2.7, Protein 26.4
STEAK SALAD
This is a quick and easy meal for those hot summer evenings.
Provided by Linda
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 45m
Yield 5
Number Of Ingredients 15
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!
Nutrition Facts : Calories 495.7 calories, Carbohydrate 10.1 g, Cholesterol 99.8 mg, Fat 36.4 g, Fiber 3.4 g, Protein 32.6 g, SaturatedFat 11.8 g, Sodium 836.2 mg, Sugar 4.2 g
HEALTHY LITE STEAK SALAD
Quick, lite, and generally healthy yet satisfying for the meat lover. This recipe is a variation on a basic steak salad with a delicious dressing and additional spices. Great southwest flavor always gets high marks from guests.
Provided by ExecutiveCook
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Mix the onion powder, salt, cumin and cayenne pepper; rub mixture onto both sides of steak. Let that sit at room temp while you prepare the other items.
- Chop romaine lettuce and separate into 4 bowls. Rinse corn and divide into the 4 bowls of lettuce. Drain and rinse black beans and divide into the 4 bowls. Chop green onions and divide into the 4 bowls. Chop Roma tomatoes and divide into the 4 bowls.
- Now make the dressing. Mix sour cream and butter milk in a bowl with the garlic salt, white wine vinegar, parsley, black pepper, cumin and cayenne pepper. Put it in the refrigerator while you prepare the steak.
- Heat olive oil on high heat in iron skillet until very hot. Place steak in hot skillet and sear for 2-3 minutes on each side or to medium rare. Remove steak to cutting board and let rest for a couple of minutes while you remove the dressing from the refrigerator. Now cut thin strips of meat and place as a crown on the bowls of salad.
- Spoon a bit of dressing over steak and salad and serve immediately.
Nutrition Facts : Calories 576.8, Fat 19.2, SaturatedFat 5.3, Cholesterol 77.8, Sodium 443.2, Carbohydrate 67.6, Fiber 14.2, Sugar 7.5, Protein 40.7
SLICED STEAK SALAD
Provided by Bryan Miller
Categories salads and dressings
Time 25m
Yield Serves 4
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 393, UnsaturatedFat 15 grams, Carbohydrate 12 grams, Fat 27 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 9 grams, Sodium 767 milligrams, Sugar 1 gram
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