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.
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
STEAK & SPINACH SALAD
Marinated steak is grilled, sliced and served over a toss of spinach, mushrooms, tomato, red onion and Italian dressing for a summer entrée salad.
Provided by My Food and Family
Categories Recipes
Time 1h22m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Mix dressing and Worcestershire sauce. Pour 1/2 cup of the dressing mixture over steak in shallow dish; cover. Refrigerate at least 1 hour to marinate. Drain steak; discard marinade.
- Preheat greased grill to medium heat. Grill steak, 5 to 6 min. on each side or until desired doneness (medium 160°F). Cut steak across grain into thin slices.
- Toss spinach, mushrooms, tomato and onion with remaining 1/2 cup dressing mixture. Top with steak slices.
Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 60 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
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 SALAD WITH SPINACH
For a steakhouse meal in 15 minutes, broil skirt steak in a toaster oven, and serve it with grapes, greens, blue cheese, and walnuts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Heat toaster-oven broiler (or oven broiler), with rack set 4 inches from heat. Season steak with salt and pepper; place on a broilerproof pan. Broil 4 to 6 minutes, without turning, for medium-rare. Let rest 5 minutes.
- Meanwhile, in a medium bowl, combine oil and vinegar; season with salt and pepper, and whisk to combine. Add spinach; toss to combine. Thinly slice steak crosswise. Place spinach, grapes, and steak on a serving plate. Sprinkle with cheese and walnuts.
STEAK-SPINACH SALAD WITH SOUR-CREAM POTATOES
Provided by Food Network Kitchen
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Pierce the potatoes with a fork and brush with olive oil. Bake directly on the oven rack until tender, about 1 hour. Cool slightly, then cut into chunks. Mix the sour cream, buttermilk, chives and lemon juice in a large bowl and season with salt and pepper. Stir in the potatoes.
- Meanwhile, preheat a grill to high. Brush the steak and onion rings with olive oil and season with salt and pepper. Grill the steak until marked on the bottom, about 7 minutes, then turn and cook 4 to 5 more minutes for medium-rare. Grill the onion rings until charred, about 2 minutes per side. Transfer the steak and onion rings to a cutting board and let rest 5 minutes.
- Roughly chop the onion rings and toss with the spinach, steak sauce, 3 tablespoons olive oil, and salt and pepper to taste in a bowl. Thinly slice the steak. Divide the salad among plates, top with the steak and serve with the potatoes.
Nutrition Facts : Calories 496 calorie, Fat 23 grams, SaturatedFat 7 grams, Cholesterol 118 milligrams, Sodium 440 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 44 grams, Sugar 4 grams
GRASS-FED SIRLOIN STEAK WITH SPINACH
Steps:
- Put a large, heavy-bottomed skillet over high heat. While the pan is heating, season the steaks with salt and pepper on both sides.
- Add the oil, making sure there is enough to coat the bottom of the pan. Add the steaks and sear on 1 side for 2 minutes. Turn them over and sear on the other side for 3 minutes. (This will cook the steaks to medium-rare.)
- Lower the heat and add 3 tablespoons of the butter, the garlic, and thyme. Baste steaks with the melted butter on both sides for 1 more minute. Remove the steaks from the pan and let them rest for 2 minutes.
- While the steaks are resting, remove the garlic and thyme from the pan and wipe out the excess butter. Add the remaining tablespoon of butter and let it brown over high heat. Add the shallots and cook for a few seconds. Add the spinach and saute, stirring vigorously, until it is wilted, about 1 minute.
- Put a bed of spinach onto each of 4 plates, place a steak on top, and serve.
BALSAMIC STEAK SALAD
My husband loves blue cheese and I like a hearty salad that eats like a meal, so I put the two things together to make this steak salad recipe. The sweet-tartness of dried cranberries pairs deliciously with the cheese, creamy avocado and balsamic vinegar. It's irresistible! -Marla Clark, Albuquerque, New Mexico
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing., To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.
Nutrition Facts : Calories 321 calories, Fat 22g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 221mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
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
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