Grilled Steak Salad With Vinaigrette Recipes

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

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-STEAK SALAD WITH WORCESTERSHIRE VINAIGRETTE

Steps:

• Make dressing:
• Whisk together Worcestershire sauce, oil, thyme, and salt.
• Grill onions and steak:
• Prepare a gas grill for direct-heat cooking over moderately high heat.
• Toss onions with 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cut steak into 4 pieces and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Oil grill rack, then grill steak, covered, turning over once, 6 to 10 minutes total for medium-rare. Transfer to a cutting board and let stand while onions cook.
• Grill onions in grill basket, covered, stirring occasionally, until charred and tender, 6 to 8 minutes.
• Assemble salad:
• Toss arugula and onions with some of dressing. Slice steak and serve, drizzled with dressing to taste, with arugula salad.

GRILLED STEAK PANZANELLA SALAD WITH TOMATO VINAIGRETTE

Steps:

• Whisk balsamic vinegar, 3 Tbsp. oil, 1 tsp. kosher salt, and 1/2 tsp. pepper in a small bowl. Finely grate 2 garlic cloves and whisk into marinade. Place steak in a resealable plastic bag. Pour marinade over steak, toss to coat, then let rest at room temperature at least 1 hour.
• Meanwhile, toss tomatoes and 1 tsp. kosher salt in a colander set over a large bowl; let rest 1 hour.
• Prepare a grill for medium-high heat or heat grill pan over medium-high; lightly oil grate or pan. Remove steaks from marinade and pat dry. Grill steaks, turning occasionally, until lightly charred on all sides and an instant-read thermometer inserted into the center registers 125°F, 8-10 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
• Brush zucchini with oil; season with 1/4 tsp. kosher salt and 1/8 tsp. pepper. Grill, turning occasionally, until zucchini is charred and tender, about 10 minutes. Meanwhile, grill bread alongside zucchini, turning occasionally, until lightly charred and crisp, about 5 minutes. Transfer zucchini and bread to cutting board. Let cool slightly. Slice zucchini into 1/4"-thick half moons. Crush remaining garlic clove and rub all over bread. Cut bread into 1" cubes.
• Shake colander to thoroughly drain tomatoes, reserving liquid in bowl. Add mustard, white wine vinegar, and remaining 1/4 cup oil and 1/2 tsp. pepper to bowl with tomato liquid and whisk to combine. Add kale and zucchini and toss to coat. Add tomatoes, bread, and basil and toss just to combine. Top with steak and sprinkle with sea salt.
• Do Ahead
• Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking.