STEAK SALAD WITH BLUE CHEESE DRESSING RECIPE
This steak salad recipe is so full of flavor and easy to make. Flank steak is marinated in lemon juice and quickly cooked in garlic butter and paired with simple fresh salad. Dressed in a delicious creamy blue cheese sauce, this is not your regular salad recipe! This salad comes together in less than 15 minutes.
Provided by Slow The Cook Down
Categories Salad
Time 20m
Number Of Ingredients 18
Steps:
- Add the steak and the marinade ingredients into a ziplock bag and remove as much air as possible. Use your hands to massage the marinade into the steak so that it's covered and place in the fridge for at least 2 hours or up to 8.
- Add all of the ingredients to a small pan and put on a medium heat. Stir frequently until the cheese has melted and the dressing is silky smooth. Take off the the heat and let cool to room temperature. Once cooled, transfer to a sterilized and air tight container and place in the fridge until ready to use.
- Remove the steak from the fridge 20-30 minutes before cooking it so it comes to room temperature.
- Place the butter and garlic into a frying pan or skillet and place on a high heat.
- Once the butter starts to bubble add the steak. Let it fry for 3-4 minutes until it has seared.
- Flip the steak and cook of another 3-4 minutes, while spooning the butter over the top of the steak.
- Once nicely browned, place the steak on a plate, cover with foil, and let sit for at least 10 minutes.
- Chop and slice all of the salad ingredients and add to a large bowl or individual pates.
- Once the steak has rested, slice it against the grain and place on top of the salad. Drizzle with the blue cheese dressing and serve.
Nutrition Facts : Calories 463 kcal, Carbohydrate 18 g, Protein 30 g, Fat 31 g, SaturatedFat 12 g, Cholesterol 101 mg, Sodium 736 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
BLUE-CHEESE STEAK AND ENDIVE SALAD FOR TWO
Why fuss with reservations when you can have your own bistro night at home? Hanger steaks are readily available, quick cooking and full of flavor. In this recipe, the steaks are seared, then slathered in blue cheese butter and served alongside an endive and radish salad dressed in a citrus vinaigrette, a perfect complement to the rich steak. This very special dinner comes together in about 30 minutes. If you'd like, toss baby potatoes with a little olive oil, salt and pepper and pop them into the oven to roast while you prepare the steak and salad.
Provided by Colu Henry
Categories dinner, steaks and chops, vegetables, main course
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- In a small bowl, stir together butter, blue cheese and shallot, and set aside.
- Season steaks well with salt and pepper on both sides and set aside.
- Meanwhile, assemble your salad: In a large bowl, gently toss together the endive leaves, radishes and fennel. In a small bowl, whisk together the white-wine vinegar, orange zest, olive oil, parsley leaves, chives and tarragon, season to taste with salt and pepper and set aside.
- Heat a large cast-iron pan over medium-high heat until very hot, 2 to 3 minutes. Add the canola oil. When it shimmers, add the hanger steak and let it cook, undisturbed, until it begins to crisp and brown on one side, 3 to 4 minutes. Flip and finish cooking about 3 minutes more or until a meat thermometer inserted in the thickest part reads 130 degrees for medium-rare.
- Move the steak to a cutting board, and spread with 2 tablespoons or so of the blue cheese butter and let rest 5 to 7 minutes. Slice steaks against the grain and finish with flaky salt, if desired. Plate the steak and serve with the salad alongside, spooning the dressing on top of the salad.
Nutrition Facts : @context http, Calories 816, UnsaturatedFat 35 grams, Carbohydrate 7 grams, Fat 69 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 29 grams, Sodium 884 milligrams, Sugar 2 grams, TransFat 2 grams
BIG STEAK SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the dressing/marinade: Combine the oil, both vinegars, lime juice, soy, Worcestershire, chili oil, sugar, ginger, garlic, salt and pepper in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.
- Place the steak in a plastic zipper bag. Pour in half the dressing/marinade and seal. Marinade for 5 to 10 minutes.
- For the onion strings: Slice the onions very thin. Place in a baking dish and cover with the buttermilk and soak. Combine the flour, salt, cayenne and black pepper and set aside.
- Heat the oil to 375 degrees in a large pot. Grab a handful of onions, throw into the flour mixture, tap to shake off excess and plunge into the hot oil. Fry for a few minutes and remove to a paper-towel-lined plate as soon as they are golden brown. Repeat until onions are gone.
- Grill (or saute) the steak over medium-high heat until medium-rare, about 2 minutes on each side. Remove from the heat and allow to rest. Slice the steak against the grain in thin slices.
- For the salad: In a large bowl, add the lettuce mix, blue cheese and tomatoes. Add a little of the remaining dressing/marinade and toss to combine. Add more if needed.
- Heap the salad on a plate, making sure to get plenty of blue cheese and tomatoes on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.
- Serve immediately. Yum!
STEAK SALAD WITH BLUE CHEESE VINAIGRETTE
Give steak a superhealthy makeover with this special supper for two
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Season the steak with lots of pepper and a little salt. Cook on the barbecue or under the grill for 2-3 mins each side for medium-rare, or to your liking. Let sit for 10 mins, then cut into slices.
- For the dressing, in a small bowl, whisk together the zest, juice, oil, tarragon, shallot, cheese and some salt and pepper.
- Cook the beans in boiling water until just tender. Drain and rinse under cold water, then drain thoroughly.
- Divide the chicory leaves between two plates and top with the beans, walnuts and steak slices. Pour the dressing over the salad just before eating.
Nutrition Facts : Calories 390 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.42 milligram of sodium
GRILLED STEAK SALAD WITH CRUMBLY BLEU SALAD DRESSING
A lovely summer salad topped with grilled steak slices and served with a delicious vinaigrette dressing with crumbly bleu cheese added.
Provided by Marie
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first seven ingredients and mix well.
- Stir in blue cheese.
- Cover and refrigerate.
- Brush olive oil on steaks and sprinkle with Monreal Steak Seasoning.
- Grill steaks, uncovered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness.
- Thinly slice meat.
- On a serving platter or individual salad plates, arrange lettuce, tomato, carrot, onion and olives.
- Top with steak and dressing.
Nutrition Facts : Calories 568.3, Fat 48.2, SaturatedFat 15.9, Cholesterol 89.9, Sodium 632.7, Carbohydrate 8.3, Fiber 2.5, Sugar 3.3, Protein 25.6
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