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.
VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD
Bun bo xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it's an easy introduction to Vietnam cooking for the uninitiated.
Provided by David Tanis
Categories dinner, lunch, pastas, salads and dressings, main course
Time 1h
Yield 4 servings
Number Of Ingredients 24
Steps:
- In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)
- Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.
- Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
- Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.
- Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn't steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)
- Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table.
GRILLED LEMONGRASS BEEF SALAD
Make this an entire meal with lots of lettuce as a base. Crunchy, sweet, salty, hot...you decide. Note: lemongrass paste can be used in place of fresh and may be purchased in the produce department of most grocers.
Provided by gailanng
Categories One Dish Meal
Time P1DT15m
Yield 2-4 serving(s)
Number Of Ingredients 28
Steps:
- Place the marinade ingredients (lemongrass through oil) into a blender or small food processor and blend or process until pureed.
- Place the steak into a ziplock bag and scoop the marinade into the ziplock bag. Close the bag, squeeze out the air and massage the bag to coat. Refrigerate for 2 - 24 hours to marinade. Before grilling, beef may be salted, if desired.
- Grill the meat over charcoal or gas grill for about 5-7 minutes per side. Avoid overcooking. Allow it rest for about 10 minutes before slicing into thin strips.
- Toss the desired salad ingredients with the dressing and lay over the grilled beef strips.
Nutrition Facts : Calories 580.8, Fat 32.4, SaturatedFat 8.9, Cholesterol 147.4, Sodium 2369.2, Carbohydrate 19.5, Fiber 0.8, Sugar 13.8, Protein 51.8
GRILLED BEEF SALAD WITH LEMONGRASS DRESSING
Make and share this Grilled Beef Salad With Lemongrass Dressing recipe from Food.com.
Provided by AZRT8871
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Prepare grill.
- To prepare dressing, combine first 9 ingredients, stirring until sugar dissolves.
- To prepare salad, sprinkle steak with salt and pepper. Place steak on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Remove from grill; place on a cutting board. Let stand 15 minutes. Cut steak diagonally across grain into thin slices. Place steak, lettuce, and remaining ingredients in a large bowl. Pour dressing over salad; toss well to coat. Serve immediately.
Nutrition Facts : Calories 238.2, Fat 9.7, SaturatedFat 4, Cholesterol 46.5, Sodium 668.9, Carbohydrate 11.7, Fiber 2.3, Sugar 5.2, Protein 26.3
GRILLED LEMONGRASS BEEF
Another recipe from Hot, Sour, Salty, Sweet. My Krogers sells lemongrass in a tube that works wonderfully for this since fresh lemongrass is hard to find. note: cook time includes marination.
Provided by Abi Fae
Categories Vietnamese
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- This is great with the Vietnamese Herb and Salad Plate (some or all of Asian basil leaves, mint leaves, coriander sprigs, leaf letter, small scallions, lime wedges, bird chiles, cucumber, bean sprouts, carrot & daikon (fresh or pickled)).
- Combine the lemongrass, garlic, shallots, and chile in a mortar. Pound into a paste. You can do this in the blender, adding a bit of water.
- Transfer to a bowl and add fish sauce, lime juice, and water. Blend well. Add the sesame oil, blend, and set aside.
- Cut the meat into very thin slices (less than 1/8 in if you can. This is MUCH easier partly frozen). Cut the slices into 1 1/2 inch lengths. Place the meat in the marinade. Cover and marinate 1 hour at room temperature or up to 8 hours refrigerated.
- Thread the meat onto skewers and sprinkle with sesame seeds. Lightly oil the grill rack or broiler pan. Grill meat for 1 min each side (medium rare) or until thoroughly cooked.
- Serve with salad and nuoc cham (Vietnamese table sauce) or nuoc leo (Vietnamese peanut sauce).
Nutrition Facts : Calories 196.3, Fat 13, SaturatedFat 4.2, Cholesterol 46.1, Sodium 504.8, Carbohydrate 2.7, Fiber 0.4, Sugar 0.3, Protein 16.8
BUN BO (GRILLED LEMONGRASS BEEF NOODLE SALAD)
From a Vietnamese recipe website, this is delicious, very healthy and perfect for those warm summer days. I highly recommend Nat Da Brat's Nuoc Cham #103760 for the dressing - Zaar won't let me write it in the ingredients, but you need about 2-4 tablespoons per serve.
Provided by currybunny
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To make the marinade paste, pound the onion, garlic and lemongrass with a mortar and pestle or with a food processor until coarse. Add in the salt, black pepper, curry powder if desired, and fish sauce. Stir mixture over the beef and marinate for 1 hour or overnight if possible.
- Bring a saucepan of water to the boil, add the vermicelli noodles and cook for 3-5 minutes or until tender. Drain, refresh under cold water, drain again and set aside.
- Thread the meat strips onto the bamboo skewers. Grill till done to taste.
- To serve, place a portion of noodles in a large soup bowl. Then place the beef, lettuce, cucumber, bean sprouts, mint leaves, fresh coriander, carrot and 1 teaspoon crushed peanuts on top of the noodles. Dress the ingredients with 2 tablespoons nuoc cham, or more to taste - I use around 4 tablespoons for each serving. Toss the ingredients together and serve. Repeat the process for each serving.
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