Best Steak Salad Nicoise Recipes

Grilled Steak Salad Nicoise image

Provided by Food Network Kitchen

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

1/4 cup plus 1 tablespoon olive oil
1 clove garlic, finely grated
1/2 teaspoon dried crushed rosemary
Kosher salt and freshly ground black pepper
One 1 1/2-pound flank steak
1 pound red skinned potatoes (5 to 6 medium), sliced 1/4-inch thick
8 ounces green beans, trimmed
3 tablespoons red wine vinegar
1 tablespoon whole grain or Dijon mustard
1 tablespoon finely chopped shallot (about 1 small)
1 teaspoon honey
One 5-ounce bag baby spinach
1/3 cup pitted and halved kalamata olives
2 vine-ripe tomatoes, cut into large chunks

Steps:

In a small bowl, mix 1 tablespoon of the oil with the garlic, rosemary, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Place the steak in a zip-top bag, add the marinade and rub the flank steak all over. Let stand for 30 minutes at room temperature to marinate and to allow the steak to come to room temperature.
While the steak marinates, place the potatoes in a medium pot, add a generous pinch of salt and cover with cold water. Bring to a boil, reduce the heat to a simmer and cook until the potatoes are tender and easily pierced with the tip of a knife, about 15 minutes. Add the green beans to the water in the last 5 minutes. Drain and set aside.
Preheat the grill over medium heat. In a medium bowl, whisk the vinegar with the mustard, shallots, honey, 1/2 teaspoon salt and pepper to taste until smooth. Whisk in the remaining 1/4 cup olive oil.
Grill the steak, flipping once, until the internal temperature reads about 130 degrees F, 7 to 8 minutes per side. Let rest on a cutting board for 10 minutes, and then thinly slice across the grain.
To serve, toss the baby spinach with 2 tablespoons of the dressing and divide among 4 plates. Evenly top with the potatoes, green beans, olives, tomatoes and sliced steak. Drizzle the remaining vinaigrette over the top and lightly season with salt and pepper.

Steak Salad Nicoise image

Provided by Candy Smothers

Time 1h30m

Number Of Ingredients 17

1/2 lb fresh green beans cooked
6 large hard boiled eggs sliced
1 lb beef skirt steak cooked and sliced
2 c baby spinach
2 c spring mix lettuce
3 small red potatoes, small "cooked and sliced thinly
1 c spanish or calamatta olives
1 small red or purple onion sliced thinly
6 large clementines juiced
1 large tomato sliced
1 c olive oil, extra virgin
1 small shallot (chopped)
1/2 c crushed walnuts
1/2 c champagne vinegar
1/2 tsp sea salt
1 pinch black pepper
1 pinch crushed red pepper flakes

Steps:

1. utilizing leftover steak, slice thinly and set aside..I grilled a skirt steak here..very flavorful and if cooked properly very tender.. cook the hard boiled eggs then slice or quarter , steam the green beans till just aldente. remove and directly put them into an ice bath to keep the nice green color. then separatelyadd both the baby spinach and spring mixes together ino a large bowl, and set side. once the potatoes are cooked just enough to easily slice, let cool. the remaining is pretty expanantory. to serve , plate into 3 servings and as presentation you can see by my photo here. Then drizzle my clementine vinaigrette over top of each serving .recipe next step..i like to quarter the tomatoes too
2. Mix the Clementine vinaigrette : using the juices of the clementines (oranges) , add the evoo, the fine chopped shallot, and the crushed walnuts. crushed red pepper flakes (optional) the sea salt and black pepper, and the champagne vinegar..shake well using a dressing or vinaigrette bottle then refrigerate for about 30 minutes or more..Or you can serve emediately..pour onto each plated serving
3. Note: the olives are optional but are typically used in this salad, but you can use even black..also its your choice of how much steak to use..here i just used a few slices