ASIAN MARINATED GRILLED BEEF HEART SALAD
Steps:
- Place all marinade ingredients in a large bowl and whisk to combine. Place beef heart in a zip-top storage bag and pour marinade over. Seal bag, squeezing out as much air as possible. Massage marinade into meat and refrigerate, turning occasionally for 24 to 48 hours.
- Remove beef hear from marinade and pat dry with paper towels. Grill over high heat (you can use a grill pan if desired) 2 minutes per side, or until just medium rare. Cover loosely with foil and set aside to rest for at least 5 minutes.
- Add all dressing ingredients to a large bowl and whisk thoroughly to combine. Toss greens in Dressing and place approximately 1 cup on each plate for service. Slice beef heart as thinly as possible and place over greens. Drizzle with sesame oil and serve immediately
- Share and Enjoy!
Nutrition Facts : Calories 205 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 160 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 24 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1609 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
ASIAN-STYLE GRILLED BEEF SALAD
Use leftovers from our Spiced Steak Kebabs to make this Thai-inspired salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- In a small bowl, combine vegetable oil, lime juice, fish sauce, and chile.
- Remove beef and vegetables from kebabs. Halve beef pieces and mushrooms and add beef and vegetables to a large bowl with lettuce, mint leaves, and scallions. Add dressing and toss to coat. Top with peanuts and serve.
Nutrition Facts : Calories 425 g, Fat 33 g, Fiber 3 g, Protein 26 g, SaturatedFat 5 g
GRILLED STEAK SALAD WITH ASIAN DRESSING
BBQ steak salad with a sesame-rice vinegar dressing.
Provided by Joanne Zalapski Samchyk
Categories Salad Green Salad Recipes
Time 1h45m
Yield 2
Number Of Ingredients 17
Steps:
- Season both side of the rib eye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill steak on preheated grill until firm, reddish-pink, and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a platter, sprinkle with lemon juice, and cover loosely with aluminum foil. Allow meat to rest for about 10 minutes, then cut into strips.
- Whisk rice vinegar, olive oil, sugar, sesame oil, garlic powder, and red pepper flakes together in a small bowl. Combine lettuce, cucumber, avocado, tomato, carrot, red onion, and steak strips in a large bowl. Pour rice vinegar dressing over salad and toss to coat. Sprinkle with sesame seeds to serve.
Nutrition Facts : Calories 704.3 calories, Carbohydrate 38.9 g, Cholesterol 60.7 mg, Fat 52.6 g, Fiber 12.2 g, Protein 26 g, SaturatedFat 11.6 g, Sodium 1000.5 mg, Sugar 19.6 g
GRILLED BEEF SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- For the beef: Put the beef in a resealable plastic bag. Mix together the olive oil, mustard, garlic and thyme in a small bowl. Pour over the beef, seal the bag and refrigerate for anywhere from 20 minutes to overnight. Take the meat out of the refrigerator about 30 minutes before you are ready to cook.
- To cook, heat a grill pan over medium-high heat. Wipe the meat dry and season well with the salt and lemon pepper. Grill the meat for about 4 minutes per side, depending on how you like your beef cooked. Cover and set aside to rest for 15 to 20 minutes before serving.
- For the salad: In a jar, shake together the olive oil, mustard, thyme leaves, lemon juice and a pinch each salt and pepper. Add 1 or 2 tablespoons of heavy cream and shake again. Add 2 tablespoons of the blue cheese crumbles and shake once more. Set aside while you assemble the salad and slice the meat.
- Put the spinach, romaine and salad greens in a large bowl. Add the tomatoes, scallions, red pepper and red onion. Season lightly with salt and pepper. Toss with a little of the dressing. Add the remaining blue cheese crumbles (about 2/3 cup) and toss again.
- To serve: Slice the beef thinly against the grain. Place a pile of the salad on 1 big platter and drape the meat over the salad. Serve extra dressing on the side.
GRILLED THAI BEEF SALAD
Provided by Ellie Krieger
Categories main-dish
Time 4h30m
Yield 4 servings (1 serving is about 2 1/2 cups salad)
Number Of Ingredients 12
Steps:
- Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.
- Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.
- Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.
ASIAN NOODLE & BEEF SALAD
My Asian-inspired pasta salad is crunchy, tangy and light. If you have fresh herbs, like basil or cilantro, on hand, add them to the mix. -Kelsey Casselbury, Odenton, Maryland
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- For dressing, mix first six ingredients. Sprinkle steak with pepper. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Let stand 5 minutes before slicing., Meanwhile, prepare rice noodles according to package directions. Drain; rinse with cold water and drain again. In a large bowl, combine noodles, vegetables and steak; toss with dressing.
Nutrition Facts : Calories 399 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 855mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 2g fiber), Protein 29g protein.
ASIAN GRILLED BEEF SALAD
This recipe uses a fabulous technique that gives you more flavor than regular marinating does - you put the meat in the marinade AFTER you cook it!
Provided by Northwest Lynnie
Categories One Dish Meal
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine all marinade/dressing ingredients in a jar and shake well.
- An hour before grilling, remove steak from the refrigerator, dry with paper towels, and bring to room temperature, uncovered.
- If you are using flank steak, make diagonal cuts accross both sides of the meat to help tenderize it.
- Grill steak to desired doneness.
- Let rest 10 minutes.
- Slice the steak thinly across the grain of the meat.
- Put slices in a bowl and pour half of the dressing/marinade over them.
- Toss salad greens with a small amount of marinade/dressing, just enough to coat them.
- Put greens on a large platter or on 6 individual plates.
- Arrange vegetables in a decorative manner on greens.
- Place beef slices in the center of the salad.
- To take this camping or on a picnic, bag all ingredients separately, and combine at the site.
- It's best to put the steak slices in the marinade/dressing while they are still warm, but don't leave them in for more than 20 minutes.
- Pass extra marinade/dressing on the side.
- Cooking time includes time for meat to come to room temperature.
Nutrition Facts : Calories 296.5, Fat 18.8, SaturatedFat 7.1, Cholesterol 76, Sodium 984.7, Carbohydrate 6.7, Fiber 1.6, Sugar 3.2, Protein 25
THAI GRILLED BEEF SALAD
From Food and Wine magazine. This is a fairly healthy salad, infused with authentic Thai flavors. A quick fix dinner! I have also done this recipe and served it over romaine lettuce, if you want a more traditional type of salad. Make it your own!
Provided by LifeIsGood
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat your grill or grill pan over medium-high to high heat.
- Rub the steaks with the oil and season with salt and pepper.
- Grill the steaks, turning once, until an instant-read thermometer (stuck into the thickest part of the steak) reads 125 degrees F. - about 12 minutes. *This will depend on your grill/grill pan heating.
- Let the steaks rest for 10 minutes before slicing.
- Meanwhile, heat the water with the sugar in a small skillet, stirring until the sugar is dissolved. Transfer to a large bowl.
- Add the garlic, fish sauce, lime juice and sambal oelek and let it cool.
- Add the cucumber, onion, bean sprouts, mint and sliced steak and toss well.
- Sprinkle with the peanuts and serve right away, with the lime wedges.
Nutrition Facts : Calories 127.7, Fat 7.1, SaturatedFat 0.8, Sodium 1121.6, Carbohydrate 14.6, Fiber 1.8, Sugar 9.8, Protein 3.9
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VIETNAMESE BEEF SALAD | BEST BEEF RECIPES
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4.8/5 (28)Calories 272 per servingCategory Asian Beef Recipes
- In a small dish, make the steak marinade by mixing together the juice of 2 limes, 1 tsp. fish sauce, and 1 tsp. garlic ginger paste.Pour the steak marinade over 2 room temperature 8 oz. rump or sirloin steaks. Cover, and allow to soak for at least 20 minutes.
- Cook 1 cup dried rice noodles by placing them in a bowl and covering them with boiling water. Let them sit for 1 minute, then carefully drain and rinse under cold water.Peel and cut 2 medium carrots into strips. Slice 1 large cucumber into ribbons using a vegetable peeler. Roughly chop 2 baby gem lettuce heads, a handful of fresh coriander, and 10 to 15 fresh mint leaves. Finely slice a red chili with the seeds left in. Finally, place these salad ingredients in a large bowl.Add the cooked rice noodles to the bowl with the salad ingredients, cover, and place in the fridge.
- Place a griddle pan or skillet over medium heat. When the pan is hot, carefully add the marinated steaks. Cook on each side for 3 to 4 minutes for a pink middle. Remove the steaks from the pan and wrap them loosely in foil to rest for at least 8 minutes before slicing and serving.
- In the meantime, prepare the Asian salad dressing. Mix together 2 Tbsp. sesame oil, the juice of 1 lime, 1 tsp. fish sauce, and 1 Tbsp. honey. Mix well.
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