GRILLED STEAK SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Toss the celery, 1 teaspoon olive oil, and salt and pepper to taste on a foil-lined rimmed baking sheet; roast until tender, about 20 minutes.
- Whisk the mayonnaise, 2 teaspoons olive oil, the lime juice, honey, hot sauce and 1 tablespoon water in a large bowl. Add the roasted celery and toss. Add the lettuce and watercress but don't toss.
- Heat a large grill pan or cast-iron skillet over high heat. Rub the steak with the remaining 1 teaspoon olive oil and season with salt and pepper. When the pan is very hot, add the steak and cook, undisturbed, about 3 to 4 minutes per side for medium rare. Transfer to a cutting board. Add the scallions to the pan and cook until charred, about 2 minutes per side.
- Slice the steak against the grain, discarding the tough membrane that runs through the center. Add the steak and tomatoes to the bowl with the salad and toss to coat. Divide among plates.
Nutrition Facts : Calories 406 calorie, Fat 22.5 grams, SaturatedFat 6.5 grams, Cholesterol 96 milligrams, Sodium 488 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 30 grams, Sugar 14 grams
GRILLED ARGENTINE STEAK SALAD
Before you know it, this South American-inspired salad with crisp greens, tender sirloin and flavorful herbs and spices will have you salsa dancing around the dinner table.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- In tightly covered container, shake all salsa ingredients until well blended. Reserve 1/4 cup salsa. Stir onions and tomatoes into remaining salsa; set aside.
- Heat coals or gas grill for direct heat. Place steak and bell pepper on grill rack. Cover and grill over medium heat 15 to 20 minutes, turning bell pepper frequently and beef once, until desired doneness.
- Sprinkle beef with salt and pepper. Cut beef into 1/4-inch slices. In medium bowl, mix beef and reserved 1/4 cup salsa. Cut bell pepper into strips.
- In large serving bowl, place salad greens, bell pepper, mushrooms and beef. Add remaining salsa with onions and tomatoes; toss to mix.
Nutrition Facts : Calories 190, Carbohydrate 6 g, Cholesterol 40 mg, Fat 1, Fiber 2 g, Protein 17 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg
GRILLED ARGENTINE STEAK SALAD
A steak salad that tastes extraordinary, but uses fairly ordinary ingredients. From good ol' Betty Crocker!
Provided by Ppaperdoll
Categories Steak
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat coals or gas grill for direct heat.
- For spicy garlic salsa, combine oil, parsley, vinegar, lemon juice, oregano, crushed red pepper and garlic. Reserve 1/4 cup.
- Stir remaining salsa into onions and tomatoes in small bowl.
- Cover and grill beef and bell pepper 4 to 5 inches from medium heat for 15 to 20 minutes, turning pepper often, and beef once to desired doneness.
- Season beef with salt and pepper. Cut into 1/4 inch slices. Toss beef and reserved 1/4 cup salsa. Cut bell pepper into strips.
- Place salad greens, bell pepper, mushrooms and beef in large bowl. Add remaining tomato mixture and toss.
SWEET AND SALTY GRILLED STEAK WITH CUCUMBER SALAD
The marinade on this steak is inspired by a classic Vietnamese dipping sauce called nuoc cham. Since it consists mostly of pantry staples - Asian fish sauce, brown sugar and garlic - all you need to pick up on the way home are some fresh limes and jalapeño. Nuoc cham works as a salad dressing, too. Here we drizzle it on crisp cucumbers and radishes, but sliced ripe tomatoes work just as well. You could serve it as it is with the salad on the side, or put everything on top of a bed of rice noodles or rice for a more substantial meal.
Provided by Melissa Clark
Categories dinner, easy, weeknight, steaks and chops, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a small bowl, combine the fish sauce, lime zest, lime juice, brown sugar, garlic and jalapeño. Pour 1/2 of the mixture over the flank steak and let marinate at room temperature for at least 30 minutes (or refrigerate for up to 24 hours). Let meat come to room temperature before cooking if necessary.
- Combine the cucumber, radishes and scallions. Pour in just enough of the marinade sauce to coat.
- Light the grill or heat the broiler to high. Pat steak dry with paper towels.
- If grilling, cook until done to taste, about 3 minutes per side for rare. If broiling, heat a 10-inch skillet over high heat for 5 minutes. Add oil to pan and sear the meat for 2 minutes. Flip meat and immediately transfer pan directly to top shelf of oven and broil for 2 to 3 minutes for rare, or longer for more well-done meat. Transfer steak to a cutting board and let rest for 10 minutes covered in foil.
- Thinly slice steak and serve over cooked rice noodles or rice if desired, and top with the cucumber salad. Garnish with sesame seeds and plenty of herbs if using and serve with remaining marinade as a sauce.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 4 grams, Sodium 1959 milligrams, Sugar 6 grams
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- Place oven racks in the upper and lower thirds of your oven, then preheat the oven to 400 degrees F. Peel the beets then cut into 1-inch chunks. Spread in a single layer on a baking sheet and drizzle with 2 teaspoons olive oil, sprinkle with 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Place in the oven and roast until fork tender, 35 to 40 minutes, turning once or twice throughout.
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