Grilled Steak Salad With Creamy Avocado Dressing Recipes

STEAK AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• Salt and pepper the steak on both sides, being sure to rub in the seasoning.
• Heat the oil in a pan over high heat until slightly smoking.
• Sear the steak for about 2 minutes per side.
• Rest the steak on a cutting board for 10 minutes.
• Slice the steak.
• In a large bowl, combine the lettuce, eggs, avocados, cherry tomatoes, steak, and dressing.
• Toss the salad until evenly coated and serve.
• Enjoy!

GRILLED STEAK SALAD WITH CREAMY AVOCADO DRESSING

Steps:

• Preheat grill to medium-high heat. Sprinkle steak with chili powder. Grill 5 to 7 min. on each side or until medium doneness (160ºF). Remove from grill; cover loosely with foil. Let stand 5 min.
• Meanwhile, toss greens with tomatoes, onions and olives; place on serving platter. Place dressing and avocados in blender; cover. Blend until smooth.
• Cut steak across the grain into thin slices; place over salad. Drizzle with dressing mixture. Serve with the crackers.

BEST STEAK SALAD WITH CREAMY BALSAMIC VINAIGRETTE

Steps:

• Take the steak out of your fridge and evenly coat both sides with the salt and pepper. Add all the salad ingredients to a salad bowl.
• Heat a cast iron or heavy-bottomed pan over high heat. Drizzle the avocado oil over both sides of the steak. When the pan starts to smoke, add the steak and let it cook undisturbed for 2 minutes. Flip the steak over and let it cook for 2-3 minutes more. Transfer the steak to a cutting board and let it rest.
• While the steak is resting, whisk the salad dressing ingredients in a small bowl. Thin the dressing with up to a tablespoon of water, as needed. Pour the dressing over the salad and toss.
• Thinly slice the steak across the grain and serve it over the salad.

GRILLED STEAK SALAD

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.

BALSAMIC STEAK SALAD

Steps:

• For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing., To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.