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.
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
STEAK AND ALE SALAD DRESSINGS RECIPE - (3.7/5)
Provided by zeenieme
Number Of Ingredients 4
Steps:
- Mix together
STEAK SALAD WITH CREAMY DRESSING
Lettuce layered with grilled beef steak and veggies give you a hearty dinner - ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat gas or charcoal grill. Sprinkle steaks with salt and 1/4 teaspoon of the pepper. Carefully brush oil on grill rack. Place steaks on grill over medium-high heat. Cover grill; cook 10 minutes, turning once, or until of desired doneness. Remove steaks from grill. Cover loosely; let stand 10 minutes.
- Meanwhile, in large bowl, toss lettuce, tomatoes and cucumber; divide salad among 4 serving plates. In small bowl, stir sour cream, onion, chives, horseradish, lemon juice and remaining 1/4 teaspoon pepper with wire whisk until well blended.
- Cut steaks across grain into thin slices; arrange over salads. Drizzle with dressing.
Nutrition Facts : Calories 170, Carbohydrate 12 g, Fiber 1 g, Protein 20 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 240 mg
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
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