GRILLED STEAK WITH GREEK CORN SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to high. Whisk the olive oil, vinegar, herbs, honey, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Remove 2 tablespoons of the vinaigrette to a large bowl; set aside. Add the cucumber, tomatoes, red onion, feta and olives to the bowl with the remaining vinaigrette; toss to coat.
- Grill the corn, turning occasionally, until charred in spots, about 8 minutes; remove to a cutting board. Meanwhile, season the steaks with salt and pepper. Working in batches if necessary, grill the steaks until the edges start browning, about 2 minutes. Flip and cook until browned on the other side, about 30 seconds. Transfer to the bowl with the reserved vinaigrette; toss to coat.
- Cut off the corn kernels and add to the salad. Serve the steak with the corn salad.
GREEK VEGGIE SALAD II
My new favorite salad, thrown together by me and my sister, Beth.
Provided by Lauren Brown
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 14
Steps:
- In a large bowl, mix the cucumber, tomatoes, olives, feta cheese, red onion, baby greens, and romaine. In a separate bowl, mix the olive oil, garlic powder, oregano, basil, mustard, lemon juice, and red wine vinegar. Pour dressing over the vegetables, and toss to coat.
Nutrition Facts : Calories 210.9 calories, Carbohydrate 10.3 g, Cholesterol 12.6 mg, Fat 17.9 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 4.1 g, Sodium 467.3 mg, Sugar 2.6 g
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
GREEK FLANK STEAK
A flank steak stuffed with feta cheese and kalamata olives.
Provided by DREW10UGA
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 32m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat a charcoal griller (such as Big Green Egg®) to 375 degrees F (175 degrees C) and lightly oil the grate.
- Lay flank steak on a flat work surface. Cut steak from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.
- Arrange butcher's twine on a plate, enough to cover the length of the steak. Place each string about 1 inch apart. Place steak on top; season with salt and pepper. Lay down a thick bed of spinach on top. Scatter feta cheese, olives, and bacon over the spinach.
- Roll steak up starting from the edge closest to you, pressing filling down to tighten the roll. Tie with butcher's twine.
- Cook over direct heat, turning at least once, until steak is beginning to firm and is hot and slightly pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 294.9 calories, Carbohydrate 4.3 g, Cholesterol 64.7 mg, Fat 15.9 g, Fiber 1.9 g, Protein 33.1 g, SaturatedFat 6.5 g, Sodium 422.3 mg, Sugar 0.7 g
TEX-MEX BEEF BOWL WITH AVOCADO CILANTRO DRESSING
Wow your guests with these individual-sized Tex-Mex BBQ Beef Bowls served with an avocado cilantro dressing. The below recipe is for two people but the recipe can be easily doubled or tripled.
Provided by Amanda Frederickson
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 48m
Yield 2
Number Of Ingredients 22
Steps:
- Preheat a grill pan or skillet over medium-high heat until just barely smoking.
- Combine garlic powder, chili powder, kosher salt, paprika, and cumin in a bowl; rub over all sides of flank steak.
- Grill flank steak in the preheated grill pan, flipping halfway through, until browned and cooked to desired doneness, about 8 minutes. Let steak rest on a work surface for 10 minutes. Thinly slice steak against the grain.
- Divide rice, tomatoes, romaine lettuce, tortilla chips, black beans, jalapeno peppers, and lime wedges between 2 serving bowls; top with steak, cotija cheese, and 1 tablespoon cilantro.
- Combine avocados, water, 1/2 cup cilantro, sour cream, lime juice, garlic, and salt in a blender; blend until dressing is smooth. Pour dressing over each bowl.
Nutrition Facts : Calories 788.8 calories, Carbohydrate 73.2 g, Cholesterol 48.9 mg, Fat 46.3 g, Fiber 22.9 g, Protein 30.6 g, SaturatedFat 11.8 g, Sodium 1105.5 mg, Sugar 3.6 g
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- Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray, or lightly oil the foil. Brush both sides of the steak with 1 tablespoon of olive oil, and season with salt and pepper. Broil the steak for about 4 or 5 minutes, until nicely browned on top, the turn the steak and broil for 4 more minutes. A meat thermometer should register 130° to 135° F for medium rare inside. Remove from the oven and let the meat rest on a cutting board for 10 minutes.
- While the meat is broiling, cook the green beans, if using. Bring a small pot of salted water to a boil. Add the green beans, cook for 3 minutes, then drain and rinse under cold water to cool, and drain again.
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