STEAK SALAD WITH CHIPOTLE DRESSING
Make and share this Steak Salad With Chipotle Dressing recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Divide lettuce among 8 plates. Top with avocado and steak. Sprinkle cheese and tortilla chips over steak. Top with tomatoes. Drizzle Chipotle Dressing over each salad. Serve immediately.
- Chipotle Dressing: In a small bowl, whisk together all ingredients except cilantro until blended. Stir in cilantro. Cover and refrigerate for up to 24 hours.
Nutrition Facts : Calories 480.8, Fat 24.2, SaturatedFat 10.3, Cholesterol 149.4, Sodium 369.9, Carbohydrate 13.8, Fiber 4.7, Sugar 8, Protein 52.2
STEAK SALAD WITH MISO DRESSING
This recipe is not a grain salad: rather a salad with grains! A small amount of nutty farro adds just enough heft to turn the signature side into a hearty meal.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a medium saucepan of water to a boil; season with salt. Add the farro and the 2 large garlic cloves. Reduce the heat and simmer, stirring, until the farro is tender, about 15 minutes. Drain, return to the pot and smash the garlic into the farro. Let cool.
- Meanwhile, pound the steak to an even thickness between 2 pieces of parchment paper; season with salt and pepper. Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Add the steak and cook, turning, until well browned, 8 to 10 minutes for medium rare. Transfer to a cutting board and set aside to rest.
- Meanwhile, add the scallions to the skillet. Cook, tossing, until softened and lightly charred, 2 to 4 minutes.
- Make the dressing: Combine the vinegar, miso, honey and the remaining 3 tablespoons olive oil in a small bowl. Finely grate the small garlic clove into the bowl and whisk; season with salt and pepper. Combine the greens, cucumber, tomatoes and farro in a large bowl; season with salt and pepper. Add 3 to 4 tablespoons of the dressing and toss to coat.
- Divide the salad among shallow bowls. Slice the steak and add to the bowls, along with the scallions. Drizzle with the remaining dressing.
Nutrition Facts : Calories 470, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 74 milligrams, Sodium 779 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 30 grams, Sugar 9 grams
STEAK & POTATO SALAD WITH ROASTED GARLIC-CHIPOTLE DRESSING
Caution: This Steak & Potato Salad with Roasted Garlic-Chipotle Dressing is so good, you may never be allowed to make plain ol' potato salad again!
Provided by My Food and Family
Categories Home
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Place garlic on sheet of foil; drizzle with 1/2 tsp. oil. Fold foil to make packet. Combine potatoes, beans and red peppers in large bowl. Add remaining oil; mix lightly. Spread vegetables onto foil-covered rimmed baking sheet.
- Bake garlic packet and vegetables 30 min.
- Cook steak in skillet on high heat 2 min. on each side or until evenly browned. Remove steak from skillet; place next to vegetables on baking sheet. Bake 8 to 10 min. or until steak is medium doneness (160ºF).
- Remove all ingredients from oven. Peel garlic; place in small bowl. Mash until smooth. Add dressing and chipotle peppers; mix well. Slice steak. Cover platter with lettuce; top with vegetables and meat. Drizzle with dressing mixture.
Nutrition Facts : Calories 430, Fat 24 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 25 g
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
SOUTHWESTERN GRILLED BEEF SALAD WITH CORN SALSA AND CHIPOTLE DRESSING
Steps:
- For dressing:
- Whisk first 4 ingredients in medium bowl in blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.
- For Salsa:
- Blanch corn in large pot of boiling salted water 2 minutes. Drain. Cool. Cut corn from cob. Transfer corn kernels to large bowl. Add tomatoes, jicama, onion and cilantro and mix. (Can be prepared 6 hours ahead. Cover and chill.)
- For steak:
- Combine first 4 ingredients in small bowl. Spread spice paste over both sides of steaks. Cover and refrigerate at least 2 hours or up to 6 hours.
- For Assembly:
- Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to cutting board and let stand 5 minutes.
- Meanwhile, add avocado and 2 tablespoons dressing to salsa and mix. Season to taste with salt and pepper. Place greens in large bowl and toss with enough dressing to coat. Divide greens equally among 6 plates. Fan some mango slices on 1 side of each salad. Top each salad with 1/2 cup salsa.
- Thinly steaks crosswise. Arrange atop greens. Serve, passing remaining dressing separately.
GRILLED CABBAGE STEAKS WITH CREAMY CHIPOTLE DRESSING
This isn't your grandma's wedge salad! We've updated it by charring cabbage wedges, then drizzling them with a tangy chipotle dressing and topping it all off with sweet quickled (quick-pickled) red onions, fresh summer corn and salty Cotija for a new twist on a classic!
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Prepare a grill or cast-iron grill pan for medium-high heat. Clean and oil the grill grates.
- Cut the green and red cabbage halves into 6 wedges each, about 1 inch thick, leaving the core intact. Add the cabbage wedges to a baking sheet, brush on both sides with the olive oil and season with 1 teaspoon salt and a few grinds of pepper. Grill the cabbage until charred and slightly softened, about 5 minutes per side. Transfer back to the baking sheet and allow to cool slightly.
- Combine the vinegar, sugar, black peppercorns, coriander seeds, mustard seeds, 2 teaspoons salt and 1/2 cup water in a small saucepan. Bring to a simmer over high heat and cook until the sugar dissolves, about 1 minute. Add the onions to a small heatproof bowl and pour the vinegar mixture over the onions. Set aside until ready to use.
- Whisk together the yogurt, lime juice, chipotle in adobo sauce, honey and 1/2 teaspoon salt in a small bowl until combined.
- Shingle the cabbage wedges on a serving platter, alternating between the green and red. Drizzle generously with the chipotle dressing and top with the tomatoes, corn, black beans, pickled onions, Cotija and cilantro.
CHIPOTLE STEAK SALAD
Make and share this Chipotle Steak Salad recipe from Food.com.
Provided by Gymkitty
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Chop lettuce, avocado, tomatoes, and roasted red peppers. Then combine first 8 ingredients in a bowl and toss. Next preheat grill. Rub steaks with chili powder, cumin, chipotle powder, garlic powder, and salt & pepper to taste. Next grill steaks for around 8-9 minutes or until desired temperature. Take steaks off the grill and let them sit for around 3 minutes. To prepare the dressing combine sour cream with next 6 ingredients. Toss salad with dressing. Top salad with crushed tortilla chips. Finally, slice steak and serve on top of salad.
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