GRILLED STEAK SALAD WITH POBLANO VINAIGRETTE
Steps:
- Place steaks in a shallow baking dish and cover with the steak sauce, let marinate for 2 hours, turning once. Preheat grill. Remove steaks from marinade and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for medium-rare . Remove and let rest. Brush onion slices and tomatoes with olive oil and season with salt and pepper to taste. Grill on both sides until just cooked through. Place spinach in a large bowl and toss with balsamic vinegar, olive oil and salt and pepper to taste. Divide the spinach among 4 large salad dishes or platters. Slice each steak into 1/2-inch thick slices and fan on top of the spinach. Garnish with grilled tomatoes and onions and drizzle with Poblano Vinaigrette.
- Mix together in a small bowl until combined. Season with salt and pepper to taste.
- Combine poblanos, onion and lime juice in a blender and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and blend until smoooth. Add the honey and season to taste with salt and pepper.
GRILLED RIBEYE STEAK SALAD WITH POBLANO VINAIGRETTE
Provided by Bobby Flay | Bio & Top Recipes
Time 2h35m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Mix together in a small bowl until combined. Season with salt and pepper to taste.
- Place steaks in a shallow baking dish and cover with the steak sauce, let marinate for 2 hours, turning once. Preheat grill. Remove steaks from marinade and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for medium-rare doneness. Remove and let rest.
- Brush onion slices and tomatoes with olive oil and season with salt and pepper to taste. Grill on both sides until just cooked through. Place spinach in a large bowl and toss with balsamic vinegar, olive oil and salt and pepper to taste. Divide the spinach among 4 large salad dishes or platters. Slice each steak into 1/2-inch thick slices and fan on top of the spinach. Garnish with grilled tomatoes, blue cheese and onions and drizzle with Poblano Vinaigrette.
- Combine poblanos, onion and lime juice in a blender and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and blend until smooth. Add the honey and season to taste with salt and pepper.
GRILLED RED ONIONS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Trim the a thin slice off the side of the whole, unpeeled onion. Set the onion flat on the cut surface for stability. Cut the onion into 4 (1-inch thick) slices. Remove the outer ring of skin from each slice. Drizzle the sliced onion with light colored oil and season both sides with steak seasoning or salt and pepper, to taste. Grill on hot grill or on a nonstick griddle for 5 to 7 minutes on each side until onion is tender and has begun to caramelize.
ROASTED YELLOW PEPPER GRITS AND ROASTED POBLANO SAUCE
Steps:
- Preheat oven to 400 degrees F.
- Rub the pepper with 2 tablespoons of the oil and place on a baking sheet. Roast in the oven until soft and skin is blackened. Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes. Remove the skin and seeds from the peppers. Place 2 of the peppers in a food processor and process until smooth. Cut the remaining pepper into fine dice and set aside.
- Place the hominy in a food processor and process until smooth. Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat. Add the onions, season with salt and pepper, and cook until soft. Add the garlic and cook for an additional 2 minutes. Add the hominy, yellow pepper puree, and heavy cream. Season with salt, pepper, and chipotle puree. Cook for 10 minutes and fold in the diced yellow peppers and Cheddar. Serve with Poblano Pepper Sauce.
- Place peppers, vinegar, cilantro and honey in a blender and season with salt and pepper.
- Blend until smooth. With the motor running, slowly add the olive oil until emulsified.
GRILLED RED ONIONS WITH BALSAMIC VINEGAR
Provided by Food Network
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat a clean griddle and brush with 1/2 of the oil. Brush onion slices lightly with remaining oil on both sides, season with salt and pepper and place on griddle. Grill for 3 to 5 minutes on each side, or until softened and lightly charred. Transfer onions to a bowl, drizzle with vinegar and sprinkle with rosemary. Toss to separate rings and season with more salt and pepper as needed.
GRILLED RED ONIONS WITH BALSAMIC VINEGAR AND ROSEMARY
This recipe appeared in Gourmet a decade ago. I recently came upon it on epicurious.com and will try it on my George Foreman Grill.
Provided by justcallmetoni
Categories Onions
Time 36m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare outdoor or indoor grill.
- In a very small saucepan heat rosemary and vinegar over low heat until hot, but not boiling. Remove pan from heat and cover. Let stand for 20 minutes so that the vinegar becomes infused with the rosemary.
- In a metal measuring cup heat oil over low heat or microwave until warm. (Heating thins oil, making it easier to brush sparingly over onions.) If you are using an indoor grill, place slices on the grill. For an outdoor grill, use a grilling basket to keep onion slices from falling through. If you don't have a basket, place a soaked bamboo skewer through the rings parallel to the cuts so that they do not tumble through the grill. Brush both sides of each slice lightly with oil. Season onions with salt and pepper and grill 4 to 6 minutes on each side, or until lightly charred and softened.
- Transfer onions as grilled to a large bowl, separating rings, and toss with vinegar mixture, parsley, and salt and pepper to taste.
- Serve onions warm or at room temperature.
GRILLED PORK AND POBLANO PEPPERS
My husband and I entertain a lot in summer, and this has quickly become the most-requested dish. I usually serve it with Mexican rice and a tossed salad.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut each pepper in half and remove the seeds. Stuff peppers with cheese; set aside., Combine the seasonings; rub over pork. Grill, covered, over medium-hot heat until a thermometer reads 145°, about 15 minutes. Place peppers over indirect heat; cook until peppers are tender and cheese is melted, about 8-10 minutes.
Nutrition Facts : Calories 304 calories, Fat 14g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 389mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 38g protein.
GRILLED CORNBREAD SALAD WITH RED ONIONS, ARUGULA, AND RED WINE VINAIGRETTE
Provided by Tom Douglas
Categories Salad Leafy Green Onion Tomato Vegetable Side Fourth of July Backyard BBQ Arugula Summer Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- For vinaigrette:
- Whisk vinegar, shallots, and mustard in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring vinaigrette to room temperature and rewhisk before using.)
- For salad:
- Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Cut cornbread into 4 squares; remove from pan. Cut each square into four 1-inch-wide strips. Brush cornbread strips lightly on all sides with oil. Grill bread just until grill marks appear, about 1 minute per side. Transfer bread to work surface; cool. Brush onion rounds with oil. Grill until tender and golden, turning once, about 6 minutes per side. Transfer to large bowl; cool.
- Cut bread into 1-inch cubes. Separate onion rounds into rings; return onions to same bowl. (Grilled cornbread and onions can be prepared 4 hours ahead; let stand at room temperature.)
- Add tomatoes, arugula, basil, cucumber, and olives to bowl with onion rings. Add vinaigrette and toss to coat, then add cornbread and toss gently; serve.
GRILLED RED ONIONS WITH BALSAMIC VINEGAR AND ROSEMARY
Categories Onion Side Low Fat Quick & Easy Low Cal Low/No Sugar Vinegar Rosemary Healthy Gourmet
Yield Serves 6
Number Of Ingredients 5
Steps:
- Prepare grill.
- In a very small saucepan heat rosemary and vinegar over low heat until hot (do not let boil). Remove pan from heat and let mixture stand, covered, 20 minutes.
- In a metal measure heat oil over low heat until warm. (Heating thins oil, making it easier to brush sparingly over onions.) Arrange onion slices in one layer on trays, keeping slices intact, and brush both sides of each slice lightly with oil. Season onions with salt and pepper and grill in batches on a lightly oiled rack set 5 to 6 inches over glowing coals 4 to 6 minutes on each side, or until lightly charred and softened. Transfer onions as grilled to a large bowl, separating rings, and toss with vinegar mixture, parsley, and salt and pepper to taste.
- Serve onions warm or at room temperature.
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- Grill poblanos, turning occasionally, until blistered all over and slightly charred in spots, 10 to 15 minutes. Transfer to a large bowl, cover with plastic wrap and set aside for about 20 minutes to loosen the skins.
- Peel the peppers with your fingers. (It's OK if a little skin is left behind. For the best flavor, don't rinse the peppers.) Cut them open lengthwise, remove the seeds, stem and white membrane, then thinly slice.
- Heat oil in a large skillet over high heat until it shimmers. Add onion and cook, stirring occasionally, until wilted and beginning to brown at the edges, 8 to 12 minutes. Reduce heat to medium, add garlic and cook, stirring occasionally, until fragrant, about 30 seconds. Add the poblano strips and salt and cook, stirring occasionally, until hot, about 5 minutes more. Stir in Worcestershire and remove from heat. Drizzle lime juice over the top. Serve warm or at room temperature.
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