Best Steak And Persimmon Salad With Honey Balsamic Vinaigrette Recipes

BALSAMIC STEAK SALAD

Balsamic Steak Salad image

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

Ingredients

1/4 cup balsamic vinegar
1/4 cup olive oil
2 teaspoons lemon juice
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
1 beef flat iron steak or top sirloin steak (3/4 pound)
1 package (9 ounces) ready-to-serve salad greens
8 cherry tomatoes, halved
4 radishes, sliced
1/2 medium ripe avocado, peeled and thinly sliced
1/4 cup dried cranberries
Crumbled blue cheese and additional pepper, optional

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 PERSIMMON SALAD WITH HONEY BALSAMIC VINAIGRETTE

Steak and Persimmon Salad with Honey Balsamic Vinaigrette image

My rule of thumb for the perfect salad is a green, a fruit, an herb, a nut and a protein. Using that grid, you can create amazing salads. Also, by remembering a 4-to-1 ratio, you can always create a great dressing. With four parts oil, one part acid and some mustard to help emulsify, you can create dozens of vinaigrettes.

Provided by Jet Tila

Categories main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil, plus more for the grill or grill pan
1 to 1 1/2 pounds flank steak or strip steak
Kosher salt and freshly ground black pepper
2 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 clove garlic, smashed
1/2 cup roasted walnut oil
Kosher salt and freshly ground black pepper
4 cups baby kale
2 cups arugula
1/4 cup flat-leaf parsley leaves, roughly chopped
1 cup dried figs, stemmed and halved
1 cup candied walnuts
1/2 cup crumbled sweet blue cheese, such as Gorgonzola cheese
2 Fuyu persimmons, peeled, seeded and thinly sliced
Kosher salt and freshly ground black pepper

Steps:

For the steak: Heat a grill to high for at least 5 minutes or heat a grill pan over medium-high heat; oil the grates.
Pat the steak dry with a paper towel and place on a plate. Season generously with salt and a pinch of pepper. Drizzle with 1 tablespoon olive oil.
Grill the steak until well browned, 3 to 4 minutes. Flip and grill until an instant-read thermometer inserted into the steak registers about 125 degrees F for medium rare, 3 to 4 minutes, or to desired doneness. Transfer to a cutting board and let rest 5 minutes.
For the honey mustard balsamic vinaigrette: Place the vinegar, honey, mustard, garlic and walnut oil in a medium bowl. Season with a heavy pinch of salt and pepper. Combine the vinaigrette in the bowl using an immersion blender until the ingredients emulsify, about 30 seconds.
For the salad: Combine the kale, arugula, parsley, figs, walnuts, blue cheese and persimmons in a large bowl. Rain in a nice pinch of salt and pepper. Dress the salad with about half of the vinaigrette, tossing well to coat. Taste and add more vinaigrette to taste (see Cook's Note).