VEGGIE STEAK SALAD
This salad just explodes with flavors. It's easy and quick to prepare, tastes delicious, and is a healthy dinner all on one plate. -Tiffany Martinez, Aliso Viejo, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 17
Steps:
- In a pot of boiling water, cook corn, uncovered, until tender, 3-5 minutes. Remove; cool slightly. Cut corn from cobs. , Sprinkle steak with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium heat. Add steak; cook until a thermometer reads 135° for medium-rare, 6- 8 minutes per side. Remove from heat; let stand 5 minutes., In a small bowl, whisk together dressing ingredients. Thinly slice steak across the grain. Place greens, tomato, onion, parsley, corn and steak in a large bowl; toss with dressing. Sprinkle with cheese.
Nutrition Facts : Calories 301 calories, Fat 19g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 301mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges
GRILLED VEGGIE & STEAK SALAD RECIPE BY TASTY
Here's what you need: red wine vinegar, pepper, salt, dried oregano, garlic, olive oil, zucchini, summer squash, small red onion, red bell pepper, yellow bell pepper, ribeye steak, salt, pepper, mixed greens salad, olive oil, red wine vinegar, salt, pepper
Provided by Claire Nolan
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
Steps:
- Cut zucchini and summer squash in half lengthwise. Remove the insides of the bell peppers and cut into large chunks. Remove the top and bottom from the red onion and slice horizontally into three pieces.
- Combine red wine vinegar, pepper, salt, oregano, and garlic.
- Whisk in the olive oil and coat vegetables in the dressing. Place on a baking sheet.
- Season the rib eye with salt and pepper.
- Grill steak over medium-high heat for 5-7 minutes on each side (times may vary depending on the grill and how well-done you like your steak).
- Add the vegetables to the grill and cook the zucchini and summer squash for 5-7 minutes on each side. Cook the bell peppers and onions 4-6 minutes each side (times may vary depending on the grill).
- Remove steak from the grill and let rest for 10 minutes.
- Slice the steak into strips.
- Cut vegetables into small pieces. Arrange vegetables and steak on a bed of mixed greens.
- Drizzle olive oil, red wine vinegar, salt, and pepper over the salad.
- Enjoy!
Nutrition Facts : Calories 1105 calories, Carbohydrate 28 grams, Fat 84 grams, Fiber 6 grams, Protein 62 grams, Sugar 16 grams
STEAK SALAD WITH VEGETABLES
This is a hearty meat-and-potato dish. For those who wish, the steak can be omitted. Wild mushrooms will provide a meaty flavor.
Provided by Linda Wells
Categories dinner, main course
Time 3h30m
Yield Four servings
Number Of Ingredients 21
Steps:
- For the vinaigrette, clean and chop one morel. In a small pan, combine the oil with the chopped morel and warm over low heat until the oil reaches 125 to 135 degrees, or is warm to the touch. Allow to steep for two hours. Reserve.
- Remove the morel pieces from the oil after they have steeped. Discard the pieces.
- In another bowl, combine the vinegar, mustard and the seasonings and mix thoroughly. Gradually whisk in three-quarters of a cup of the morel oil or a bit more, depending on the acidity of the vinegar. Reserve.
- For the salad, tear the lettuce into bite-size pieces, wrap in a towel and refrigerate.
- In a small pot of lightly salted boiling water, add the peas and a little lemon juice and cook the peas for six to 10 minutes, until tender. Drain under cold running water and drain again. Reserve.
- Repeat the same process with the fava beans, adding the remaining lemon juice. Reserve.
- Repeat the process with the scallions, simmering them for one to two minutes. Drain thoroughly and reserve on paper towel.
- Repeat the process with the potatoes and cook for about 12 minutes, or until tender. Drain thoroughly and reserve in a covered pot. If the potatoes are larger than the size of a quarter, cut them in halves or quarters.
- In a small saucepan, heat the stock over medium heat, add the cleaned and trimmed morels and simmer for five to seven minutes, or until tender. Drain and reserve, saving the stock for some other use.
- To prepare the relish, chop the tomatoes very fine or pulse once or twice in a food processor. Add the cumin, oil and seasonings. If too thick, add a little of the reserved juice of the tomato and chill.
- Preheat the oven to 325 degrees.
- In a large skillet, heat about one tablespoon of the remaining oil.
- Season the steak with kosher salt and pepper and raise the heat under the skillet. Sear the steak for about five minutes on each side, until lightly crusted and browned.
- Transfer the steak to the oven and bake for eight to 12 minutes, or until it is done to your preference. Let it rest while you cut the greens.
- In a large bowl, toss the lettuce with enough vinaigrette to coat, then divide among four plates.
- Repeat the process with the vegetables and morels.
- Trim the fat from the steak and slice the meat into thin strips. Arrange the slices over the greens and vegetables in lattice fashion and sprinkle with chervil. Add a little of the tomato relish on the side of each plate and serve.
GRILLED STEAK AND SUMMER VEGETABLE SALAD
Try grilled bruschetta with this supper: Brush thick slices of crusty bread with olive oil, then grill until toasted on both sides. Flank steak can be used in place of hanger.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 45m
Number Of Ingredients 13
Steps:
- Heat a grill to medium-high. Clean and lightly oil hot grill. In a small ovenproof pot, combine oil, rosemary, and garlic and place on grill. Cook until oil begins to bubble, 2 minutes. Remove herb oil from heat and set aside 3 tablespoons in a small bowl.
- Brush steak with herb oil, season with salt and pepper, and grill, turning occasionally, about 10 minutes per side for medium-rare (move steak to a cooler part of grill if it begins to overbrown). Transfer to a cutting board and tent with foil. Let rest 10 minutes before slicing thinly against the grain.
- In batches, brush vegetables with herb oil, season with salt and pepper, and grill, turning occasionally, until tomato skins are split and vegetables are tender, 3 to 5 minutes total. Transfer to a serving platter, along with sliced steak. Add vinegar and honey to reserved oil and whisk together. Season to taste with salt and pepper, then drizzle dressing over steak and vegetables.
Nutrition Facts : Calories 460 g, Fat 27 g, Fiber 7 g, Protein 32 g
STEAK SALAD WITH PICKLED VEGETABLES
Steps:
- In a large bowl toss together the steak, the celery, the giardiniera, the roasted peppers, the parsley, the oil, the Worcestershire sauce, and salt and pepper to taste. Divide the lettuce leaves between 2 plates and mound the steak salad on top of them.
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