VEGGIE STEAK SALAD
This salad just explodes with flavors. It's easy and quick to prepare, tastes delicious, and is a healthy dinner all on one plate. -Tiffany Martinez, Aliso Viejo, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 17
Steps:
- In a pot of boiling water, cook corn, uncovered, until tender, 3-5 minutes. Remove; cool slightly. Cut corn from cobs. , Sprinkle steak with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium heat. Add steak; cook until a thermometer reads 135° for medium-rare, 6- 8 minutes per side. Remove from heat; let stand 5 minutes., In a small bowl, whisk together dressing ingredients. Thinly slice steak across the grain. Place greens, tomato, onion, parsley, corn and steak in a large bowl; toss with dressing. Sprinkle with cheese.
Nutrition Facts : Calories 301 calories, Fat 19g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 301mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges
STEAK AND AVOCADO SALAD RECIPE BY TASTY
Here's what you need: sirloin steak, salt, pepper, oil, romaine lettuce, hard-boiled eggs, avocados, cherry tomato, caesar dressing
Provided by Alvin Zhou
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 577 calories, Carbohydrate 15 grams, Fat 44 grams, Fiber 8 grams, Protein 32 grams, Sugar 4 grams
GRILLED FLANK STEAK AND CORN SALAD RECIPE BY TASTY
Here's what you need: corn, olive oil, salt, black pepper, flank steak, smoked paprika, brown sugar, chili powder, onion powder, ground cumin, chipotle powder, garlic powder, canola oil, red fresno chilies, avocado, red onion, cherry tomato, jalapeñoes, honey, lime juice
Provided by Matthew Johnson
Categories Dinner
Yield 8 servings
Number Of Ingredients 20
Steps:
- In a medium bowl, drizzle the corn with 2 tablespoons of olive oil and season with salt and pepper to taste. Massage the corn until fully coated. Set aside.
- In a small bowl, combine the paprika, salt, brown sugar, chili powder, onion powder, cumin, garlic powder, chipotle powder, and black pepper and mix together.
- Sprinkle the dry rub all over both sides of the flank steak. Rub in the spices.
- On a heated grill or grill pan greased with canola oil, add the seasoned flank steak and cook until it begins to char slightly, about 3 minutes each side. Remove from the grill and let rest for at least 15 minutes to cool and keep the juices inside.
- Add the seasoned corn to the grill pan. Cook until charred slightly, 3-5 minutes per side. Remove the corn from the grill and set aside to cool.
- Set a small bowl upside-down inside a large bowl. Stand the corn cobs on the small bowl and cut off the kernels. Remove the small bowl.
- Add the chiles, avocado, red onion, cherry tomatoes, jalapeños, lime juice, honey, salt, pepper, and the remaining 2 tablespoons of olive oil. Mix to combine.
- Cut the meat into ½ inch (1 cm) slices.
- Top with the corn salad and serve.
- Enjoy!
Nutrition Facts : Calories 455 calories, Carbohydrate 28 grams, Fat 23 grams, Fiber 4 grams, Protein 35 grams, Sugar 10 grams
GRILLED VEGGIE & STEAK SALAD RECIPE BY TASTY
Here's what you need: red wine vinegar, pepper, salt, dried oregano, garlic, olive oil, zucchini, summer squash, small red onion, red bell pepper, yellow bell pepper, ribeye steak, salt, pepper, mixed greens salad, olive oil, red wine vinegar, salt, pepper
Provided by Claire Nolan
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
Steps:
- Cut zucchini and summer squash in half lengthwise. Remove the insides of the bell peppers and cut into large chunks. Remove the top and bottom from the red onion and slice horizontally into three pieces.
- Combine red wine vinegar, pepper, salt, oregano, and garlic.
- Whisk in the olive oil and coat vegetables in the dressing. Place on a baking sheet.
- Season the rib eye with salt and pepper.
- Grill steak over medium-high heat for 5-7 minutes on each side (times may vary depending on the grill and how well-done you like your steak).
- Add the vegetables to the grill and cook the zucchini and summer squash for 5-7 minutes on each side. Cook the bell peppers and onions 4-6 minutes each side (times may vary depending on the grill).
- Remove steak from the grill and let rest for 10 minutes.
- Slice the steak into strips.
- Cut vegetables into small pieces. Arrange vegetables and steak on a bed of mixed greens.
- Drizzle olive oil, red wine vinegar, salt, and pepper over the salad.
- Enjoy!
Nutrition Facts : Calories 1105 calories, Carbohydrate 28 grams, Fat 84 grams, Fiber 6 grams, Protein 62 grams, Sugar 16 grams
GRILLED VEGETABLE PLATTER RECIPE BY TASTY
Here's what you need: Private Selection™ Wild Violet Corn, Private Selection™ Ruby Rows™ Tomatoes, Private Selection™ Peruvian Gold Sweet Onions, Private Selection® Little Gem Lettuce Hearts, orange bell pepper, yellow bell pepper, portobello mushroom, Private Selection® Italian Extra Virgin Olive Oil, kosher salt, freshly ground black pepper, lemon, fresh basil leaf, fresh parsley, flaky sea salt, red pepper flakes
Provided by Kroger
Categories Sides
Yield 6 servings
Number Of Ingredients 15
Steps:
- On a large baking sheet, lay out the ears of Private Selection™ Wild Violet Corn, Private Selection™ Ruby Rows™ Tomatoes, Private Selection™ Onion wedges, Private Selection® Little Gem Lettuce Hearts, orange and yellow bell pepper rings, and portobello mushroom slices. Brush everything with ⅓ cup Private Selection® Extra Virgin Olive Oil and sprinkle with the kosher salt and black pepper.
- Prepare the grill for medium-high heat and lightly brush the grates with olive oil. Add the corn and onion wedges to one side of the grill. Cook for 5 minutes, then add the peppers, mushrooms, and lemon halves, cut-side down, to the other side of the grill. Cook, turning everything except the lemons occasionally, until lightly charred and softened, 10-12 minutes. Transfer from the grill back to the baking sheet.
- Add the tomatoes and Little Gem lettuce cut-side down to the grill and cook, turning once, until the outside of lettuce is lightly charred but the inside is still firm and the tomatoes are blistered, 4-5 minutes.
- Arrange the grilled vegetables on a large platter with the grilled lemon halves for squeezing over top. Finish with a drizzle of olive oil and garnish with the basil leaves, parsley, flaky salt, and red pepper flakes.
- Enjoy!
Nutrition Facts : Calories 178 calories, Carbohydrate 17 grams, Fat 12 grams, Fiber 3 grams, Protein 2 grams, Sugar 7 grams
GRILLED STEAK AND MUSHROOM SALAD
My husband loves this salad, especially during summer. He says he feels as if he's eating a healthy salad and getting his steak, too! I always serve it with some fresh homemade bread. -Julie Cashion, Sanford, Florida More Mushroom Salad Recipes »
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk 1 tablespoon oil, 1 tablespoon mustard, salt and pepper; set aside. , Grill steak, covered, over medium-hot heat for 4 minutes. Turn; spread with mustard mixture. Grill 4 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a large skillet, cook mushrooms in 1 tablespoon oil until tender. Stir in the vinegar and the remaining oil and mustard., Thinly slice steak across the grain; add to mushroom mixture., Serve over romaine.
Nutrition Facts : Calories 299 calories, Fat 20g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 378mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 25g protein.
GRILLED SOUTHWESTERN STEAK SALAD
Steps:
- Rub steak with salt, cumin and pepper. Brush poblano peppers, corn and onion with oil. Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Grill vegetables, covered, 8-10 minutes or until crisp-tender, turning occasionally., Cook pasta according to package directions. Meanwhile, cut corn from cob; coarsely chop peppers, onion and tomatoes. Transfer vegetables to a large bowl. In a small bowl, whisk lime juice, oil, salt, cumin and pepper until blended; stir in cilantro., Drain pasta; add to vegetable mixture. Drizzle with dressing; toss to coat. Cut steak into thin slices; add to salad.
Nutrition Facts : Calories 456 calories, Fat 13g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 378mg sodium, Carbohydrate 58g carbohydrate (15g sugars, Fiber 8g fiber), Protein 30g protein.
GRILLED STEAK AND SUMMER VEGETABLE SALAD
Try grilled bruschetta with this supper: Brush thick slices of crusty bread with olive oil, then grill until toasted on both sides. Flank steak can be used in place of hanger.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 45m
Number Of Ingredients 13
Steps:
- Heat a grill to medium-high. Clean and lightly oil hot grill. In a small ovenproof pot, combine oil, rosemary, and garlic and place on grill. Cook until oil begins to bubble, 2 minutes. Remove herb oil from heat and set aside 3 tablespoons in a small bowl.
- Brush steak with herb oil, season with salt and pepper, and grill, turning occasionally, about 10 minutes per side for medium-rare (move steak to a cooler part of grill if it begins to overbrown). Transfer to a cutting board and tent with foil. Let rest 10 minutes before slicing thinly against the grain.
- In batches, brush vegetables with herb oil, season with salt and pepper, and grill, turning occasionally, until tomato skins are split and vegetables are tender, 3 to 5 minutes total. Transfer to a serving platter, along with sliced steak. Add vinegar and honey to reserved oil and whisk together. Season to taste with salt and pepper, then drizzle dressing over steak and vegetables.
Nutrition Facts : Calories 460 g, Fat 27 g, Fiber 7 g, Protein 32 g
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GRILLED STEAK SALAD – WELLPLATED.COM
From wellplated.com
5/5 (4)Total Time 56 minsCategory SaladCalories 392 per serving
- Place oven racks in the upper and lower thirds of your oven, then preheat the oven to 400 degrees F. Peel the beets then cut into 1-inch chunks. Spread in a single layer on a baking sheet and drizzle with 2 teaspoons olive oil, sprinkle with 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Place in the oven and roast until fork tender, 35 to 40 minutes, turning once or twice throughout.
- Meanwhile, peel the carrots and cut into 1 1/2 inch diagonal slices. Spread in a single layer on a second baking sheet, drizzle with 2 teaspoons olive oil, sprinkle with 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. When the beets have been in the oven for about 15 minutes, place the carrots on a second rack in the same oven and roast until fork tender, about 20 minutes. Turn the carrots once or twice throughout and rotate their position in the oven with the beets so that the vegetables cook evenly. When the vegetables are done roasting, remove from the oven and set aside.
- To cook the steaks, first remove from the refrigerator and let come to room temperature. Heat a grill or a heavy cast-iron skillet over medium-high. Pat the steaks dry, brush well with olive oil, and season liberally with salt and pepper. Grill steaks for 2 to 2 1/2 minutes on each side for medium rare or 3 minutes per side for medium, or until the steaks register 125 degrees on a digital read thermometer. Remove to a plate and cover with foil. Let rest for 10 minutes, then slice.
- Meanwhile, prepare the dressing: In a small bowl, whisk together the red wine vinegar, mustard, honey, salt and pepper. While whisking, slowly drizzle in the olive oil until the mixture thickens and is well combined. (Alternatively, you can shake all of the dressing ingredients together in a tightly-sealed jar.)
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