STEAK SALAD WITH PEACHES AND GOAT CHEESE
A summer salad that features a simple grilled protein, mixed greens and juicy peaches
Provided by Marilena Leavitt
Categories Salad
Time 20m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Mince the garlic and place it on a cutting board. Sprinkle the salt over it and using a flexible knife mash them together to create a paste. Put the paste in a small glass bowl. Add the rest of the ingredients for the marinade and stir well to combine.
- Place the trimmed steak in a shallow dish and spoon the marinade over it. Turn to coat the other side as well. Cover with a plastic wrap and refrigerate for at least 3 hours, turning the steak a couple of times to ensure an even distribution of the marinade.
- Remove the steak from the refrigerator and let it stand at room temperature for 20 minutes. Prepare the grill and, when ready, grill the steak over medium-high, direct heat, for about 4-5 minutes. Using tongs, turn the steak once and cook for 3-4 more minutes or so, depending on how you like the steak done. Place the steak on a cutting board, cover loosely with foil, and let it stand for 4 minutes. Slice into thin strips.
- Prepare the dressing by placing all the ingredients in a jar and shaking it well.
- Arrange the greens in a platter and top them with the steak, the peaches and the goat cheese. Drizzle with the dressing, mix lightly, scatter the pistachios over it and serve.
GRILLED STEAK SALAD WITH VINAIGRETTE
I put this together for dinner tonight, and it was so good! It was very hearty and filling, with bread and cheese as an accompaniment. Amounts are just estimated guidelines. Use a good quality Dijon mustard, ideally a strong, but not too vinegary, mustard. Prep time is an estimated time for all the chopping etc listed in the ingredients. You can prepare the vegetables, steak, and vinaigrette in advance and refrigerate until ready to use--I'd say use the same day, though, or there will be some loss in quality.
Provided by Halcyon Eve
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Brush steak with olive oil and season to taste with salt and pepper. Grill over medium-high heat to a little rarer than desired doneness (around 10-15 minutes for rare). Set steak aside.
- In a pint size mason jar (or other non-reactive container with a tight lid), combine shallots and red wine vinegar. Let sit for 5-10 minutes, then add chives, salt & pepper to taste, and mustard. Pour in olive oil, close lid, and shake vigorously until emulsified. Taste and correct as needed.
- Cut steak into bite-size pieces.
- To assemble salad, place 2-3 cups of salad greens on each of 4 large plates. Place cucumber, bell pepper, artichoke hearts, and red onion rings on top. Divide steak among salads. Top with chopped tomato. If using potatoes, place around edge of salad. Drizzle vinaigrette over salad. If desired, top with blue cheese crumbles.
Nutrition Facts : Calories 894.2, Fat 76.2, SaturatedFat 14.4, Cholesterol 85, Sodium 201.2, Carbohydrate 27.5, Fiber 12.3, Sugar 6.5, Protein 30.3
TOMATO STEAK WITH BAKED GOAT CHEESE AND HERB SALAD
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 27m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small, shallow bowl, mix the bread crumbs with salt and pepper, to taste. In another small, shallow bowl, beat the egg just until blended. Dip each goat cheese round in the egg, and then in bread crumbs, patting the crumbs in place. Cover and refrigerate the coated cheese rounds for about 15 minutes.
- Center the tomato slices on 4 salad plates and season with salt and pepper.
- Heat a large nonstick skillet over moderately high heat and pour in 2 tablespoons olive oil. When the oil is almost smoking, add the cheese rounds. Cook until lightly browned, about 45 seconds. Turn them over and cook on the other side until the cheese just feels quivery, about 45 seconds longer, depending on the thickness of the rounds. Place a cheese round on each tomato slice.
- In a bowl, toss the herbs with a light drizzle of olive oil, a splash of red wine vinegar, and salt and pepper, to taste. Mound the herbs on top of the cheese, dividing them evenly. Serve immediately.
- Michael's Notes: This salad looks best when the tomato slice and the goat cheese slice are about the same size. So if you can only find goat cheese in small logs, you may want to serve 2 goat cheese rounds to each diner and perch them on slices of smaller tomatoes.
- Be sure you take all the stems off the herbs carefully so your guests can enjoy just the soft leaves.
BEST STEAK SALAD WITH CREAMY BALSAMIC VINAIGRETTE
This is the steak salad of your dreams! It's loaded with a juicy steak, your favorite veggies, and a creamy balsamic vinaigrette. It makes a delicious healthy lunch or dinner salad!
Provided by Kristen Stevens
Categories Salad
Time 20m
Number Of Ingredients 11
Steps:
- Take the steak out of your fridge and evenly coat both sides with the salt and pepper. Add all the salad ingredients to a salad bowl.
- Heat a cast iron or heavy-bottomed pan over high heat. Drizzle the avocado oil over both sides of the steak. When the pan starts to smoke, add the steak and let it cook undisturbed for 2 minutes. Flip the steak over and let it cook for 2-3 minutes more. Transfer the steak to a cutting board and let it rest.
- While the steak is resting, whisk the salad dressing ingredients in a small bowl. Thin the dressing with up to a tablespoon of water, as needed. Pour the dressing over the salad and toss.
- Thinly slice the steak across the grain and serve it over the salad.
Nutrition Facts : ServingSize 1 serving = ½ of the recipe, Calories 568 kcal, Carbohydrate 14 g, Protein 33 g, Fat 44 g, SaturatedFat 12 g, Cholesterol 86 mg, Sodium 727 mg, Fiber 6 g, Sugar 5 g, UnsaturatedFat 30 g
GRILLED STEAK WITH CREAMY HERBED GOAT CHEESE SAUCE
Summer entertaining is in full swing! This recipe is great for a weeknight dinner or a Sunday afternoon get together. The creamy herb goat cheese sauce adds a special gourmet touch!
Provided by Corrinne J
Categories Lunch/Snacks
Time 22m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 7
Steps:
- In small bowl, mix Chavrie®, chives, parsley and basil. Rub all surfaces of steaks with garlic and season to taste with salt and pepper.
- Grill over medium-high heat or broil 4 to 6 inches from heat to desired doneness. Spoon herbed Chavrie® sauce over steaks.
- * To make chiffonade, stack basil leaves and roll up like a jelly roll. Cut into thin slices.
Nutrition Facts : Calories 139.4, Fat 11.3, SaturatedFat 7.8, Cholesterol 29.9, Sodium 195.4, Carbohydrate 1.3, Fiber 0.1, Sugar 1, Protein 8.3
STEAK SALAD WITH GOAT CHEESE
Feta and gorgonzola are two other cheeses you could try with this salad. Their flavors stand up to the steak, and, like goat cheese, they have the right texture for crumbling.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together mustards, vinegar, and oil; season with salt and pepper. Set aside.
- Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with foil. Place steaks on sheet; season with salt and pepper. Broil 4 to 6 minutes for medium-rare. Transfer to a cutting board; tent with foil. Let rest 5 minutes; thinly slice crosswise.
- Meanwhile, in a medium saucepan of boiling salted water, cook green beans until crisp-tender, 4 to 6 minutes; drain. Run beans under cold water; drain well.
- In a large bowl, combine dressing, steak, beans, lettuce, and tomatoes; toss. Sprinkle with cheese.
FLANK STEAK SALAD WITH ROASTED SHALLOTS AND GOAT CHEESE
Categories Goat Cheese Steak Summer Shallot Lettuce Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Blend oil, vinegar, thyme, and garlic in blender until garlic is chopped; season dressing with salt and pepper. Place steak in 13x9x2-inch glass baking dish. Add 1/3 cup dressing; turn to coat. Cover and chill 30 minutes. (Can be made 4 hours ahead; chill steak and dressing. Bring dressing to room temperature before using.)
- Meanwhile, preheat oven to 450°F. Toss shallots and 2 tablespoons dressing on baking sheet to coat. Roast shallots until caramelized and tender, stirring occasionally, about 20 minutes; set aside.
- Preheat broiler. With marinade still clinging to steak, broil steak to desired doneness, about 4 minutes per side for medium-rare. Let steak rest 5 minutes; slice thinly across grain on diagonal.
- Place greens and shallots in large bowl; toss with enough dressing to coat. Mound greens on large platter. Surround with steak; sprinkle with goat cheese. Serve, passing remaining dressing.
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From rachaelraymag.com
Category DinnerTotal Time 25 mins
- Prepare the grill for high heat. In a blender, puree the goat cheese, 1/2 cup oil, and the lemon zest and juice; season the dressing with salt and pepper.
- Brush the steak with 1 tbsp. oil; season generously. Grill to desired doneness, about 3 minutes per side for medium-rare. Transfer to a cutting board; let rest.
- Meanwhile, in a large bowl, massage the kale with the remaining 1 tbsp. oil; season. Arrange the kale on the grill in an even layer. Cook until wilted and charred in spots, 1 to 2 minutes per side. Transfer to the cutting board.
- Roughly chop the kale and divide among plates. Drizzle the kale with half the dressing; season. Thinly slice the steak against the grain. Divide the steak and radishes among the salads. Sprinkle with the chives. Serve with the remaining dressing.
STEAK & SPINACH SALAD WITH GOAT CHEESE ... - ROBUST RECIPES
From robustrecipes.com
Cuisine SaladsCategory Main MealServings 2Total Time 35 mins
- Heat a large skillet over medium-low heat. Add the chopped cashews, toast for 3 to 4 minutes, just until the cashews become fragrant. Make sure to give them a few tosses so they don’t burn. Remove the cashews and set aside.
- Using the same skillet turn the heat up to medium-high, add the oil, allow to heat for 1 minute. Add the steak. Cook for 4 minutes on each side, or until the steak reaches desired doneness. Remove the steak from the skillet and set aside.
- Add the sliced onions. Add ½ teaspoon of salt. Allow to cook on medium-low heat for about 10 to 15 minutes, stirring occasionally. The onions will reduce to about half the size and turn a light brown color. They will be sweet and rich, yum!
- Meanwhile arrange the spinach onto 2 plates. Peel the beet. Get out a box grater and grate the beet. I used about half of the beet, but I could have used more. Place the shredded beet on one half of the spinach.
STEAK AND FRIED GOAT CHEESE SALAD - THEKITTCHEN
From thekittchen.com
Servings 1Estimated Reading Time 6 minsCategory Dinner
- First you want to roast the garlic and crisp up the prosciutto. To roast the garlic, slice the top of the root end off the garlic. Then place it root side down on a piece of aluminum foil and drizzle a couple teaspoons of olive oil over. Close the foil around the garlic. Place on a baking sheet and bake at 350 degrees for about 25 minutes, until the garlic is soft.
- Crisp up the prosciutto and roast the asparagus in the oven along with the garlic. Place a piece of parchment paper on a baking sheet. On one side lay the prosciutto out. Place the asparagus on the other side and drizzle it with a bit of olive oil and top with salt and pepper. Roast for about 12 minutes, until the asparagus is tender and the prosciutto is crispy.
- Next you want to slice the shallot and sauté it. Heat about a teaspoon of butter in a small skillet over medium heat. Add the shallot and sauté until soft. Set aside about 1 tablespoon of the shallot for the dressing.
- To make the dressing, combine red wine vinegar, roasted garlic, shallot, honey, lemon juice, and mustard in a food processor. With the food processor running, slowly add the olive oil. Add salt and pepper to taste and set aside.
STEAK SALAD WITH TOMATOES AND GOAT'S CHEESE - SIMPLY …
From simply-delicious-food.com
4.2/5 (6)Total Time 50 minsCategory Gluten Free, Low Carb, Salad, SteakCalories 458 per serving
- To marinate the steak, combine the lemon juice and zest, olive oil, herbs and seasoning and marinate the steaks for at least 30 minutes.
- In the meantime, brush the tomatoes with olive oil and place on the braai. Allow them to soften slightly and for the skins to blister. Remove and set aside.
STEAK SALAD WITH GOAT CHEESE AND CRANBERRIES - MAMA …
From mamalovesfood.com
Ratings 2Calories 330 per servingCategory Salad
- Find a big bowl and pile the ingredients together. Use more goat cheese and cranberries than you think are neccessary.
GRILLED STEAK SALAD WITH CLAMATO DRESSING - FOOD MEANDERINGS
From foodmeanderings.com
4.5/5 (2)Total Time 30 minsCategory Main Course, SaladCalories 177 per serving
- Season steak with salt and pepper (if desired) and grill on medium hot grill until pink inside or it reaches desired doneness (4-6 minutes on each side approximately for medium rare to medium, but will depend on your grill and thickness of steak).
- Pour Clamato juice into small saucepan and heat on stove top on medium until reduced to 1/4 cup
HEARTY STEAK AND GOAT CHEESE SALAD RECIPE - HOME CHEF
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Total Time 35 minsCalories 410 per serving
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Servings 1Calories 330 per servingTotal Time 12 mins
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5/5 (4)Estimated Reading Time 3 minsCategory Salad
GOAT CHEESE STEAK WITH BALSAMIC GLAZE - RACHEL COOKS®
From rachelcooks.com
5/5 (3)Total Time 40 minsCategory BeefCalories 294 per serving
- In a saucepan, bring the balsamic vinegar to a boil. Stir occasionally for 15-20 minutes, until the vinegar has reduced by about a third and is syrupy. Don’t let it burn! Babysit it. Once syrupy, turn the heat to low and leave it on the stove.
- Add the steaks to the grill and cook for 2-3 minutes. Flip and cook for another 2-3 minutes. Add the goat cheese for the last minute of grill time, so that it melts slightly. (The times will depend on the size of your steaks and how well done you like them. I follow this grilling guide.)
STEAK AND BLACKBERRY SALAD RECIPE - REAL SIMPLE
From realsimple.com
5/5 (1)Total Time 30 minsServings 4Calories 526 per serving
- Heat a large cast-iron skillet over medium-high. Season steak with 1 teaspoon each salt and pepper, gently pressing on both sides of steak to adhere. Heat 1 tablespoon oil in skillet. Add steak and cook, undisturbed, for 4 minutes. Flip and cook, undisturbed, until seared on other side, 4 to 5 minutes. Add 1 tablespoon oil to skillet and continue cooking steak, spooning oil drippings over steak often, until desired degree of doneness, 2 to 3 minutes for medium-rare (a thermometer inserted in thickest portion will register 122°F). Transfer to a plate; let rest for 10 minutes before slicing against the grain.
- Meanwhile, whisk vinegar, honey, and remaining ¼ teaspoon each salt and pepper and 3 tablespoons oil in a large bowl. Stir in blackberries. Add arugula and pistachios and toss to coat. Top with steak and cheese.
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- About 30 minutes before cooking, remove steaks from the refrigerator and let sit at room temperature.
- Melt butter in a medium non-stick skillet over medium heat. Add sugar and pecans and stir together. Cook for 5 minutes until nuts are coated, stirring frequently.
- Add milk, sour cream, mayo, vinegar, lemon juice, Worcestershire, sugar, garlic powder, onion powder, salt, and jalapenos to a pint jar and shake vigorously or whisk well in a bowl.
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Category SaladCalories 786 per servingTotal Time 50 mins
- While your steaks are marinating, prepare the salad. Place all the ingredients for the dressing into a food processor and process on high until smooth. If it seems a little too thick, option to add a few teaspoons of water. Set aside.
PERFECT ROASTED BEET STEAK SALAD | 30 MIN HEALTHY SALAD RECIPE
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5/5 (4)Total Time 25 minsCategory SaladCalories 469 per serving
- In a small bowl, add stone ground mustard, dijon mustard, honey, balsamic vinegar, olive oil, basil, salt and pepper. Whisk together until dressing forms or vinegar and oil no longer separate. Set aside.
- Heat a medium skillet to medium high heat. Add grape seed oil and then add seasoned steak to the pan.
- Cook steak for 3-4 minutes on both sides. Remove from pan and let rest while you assemble salad.
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