THE BEST STEAK MARINADE
We use this marinade for rib steaks, but can be used for almost any cut of beef.
Provided by SweetCravings
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 7.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 1135.4 mg, Sugar 4.2 g
BALSAMIC STEAK SALAD
My husband loves blue cheese and I like a hearty salad that eats like a meal, so I put the two things together to make this steak salad recipe. The sweet-tartness of dried cranberries pairs deliciously with the cheese, creamy avocado and balsamic vinegar. It's irresistible! -Marla Clark, Albuquerque, New Mexico
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 321 calories, Fat 22g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 221mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
MARINATED STEAK SALAD
Make and share this Marinated Steak Salad recipe from Food.com.
Provided by Vicki in CT
Categories One Dish Meal
Time 32m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine marinade ingredients. Marinate meat overnight.
- Broil or grill steak for 12-15 minutes until done to your taste.
- Cut across grain into 1 1/2 inch thin strips.
- Combine vegetables.
- Combine dressing ingredients. Toss with vegetables.
- Serve steak over salad.
Nutrition Facts : Calories 670.2, Fat 53.4, SaturatedFat 9.6, Cholesterol 73.7, Sodium 417.2, Carbohydrate 17.5, Fiber 2.3, Sugar 2.5, Protein 27.2
BIG STEAK SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the dressing/marinade: Combine the oil, both vinegars, lime juice, soy, Worcestershire, chili oil, sugar, ginger, garlic, salt and pepper in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.
- Place the steak in a plastic zipper bag. Pour in half the dressing/marinade and seal. Marinade for 5 to 10 minutes.
- For the onion strings: Slice the onions very thin. Place in a baking dish and cover with the buttermilk and soak. Combine the flour, salt, cayenne and black pepper and set aside.
- Heat the oil to 375 degrees in a large pot. Grab a handful of onions, throw into the flour mixture, tap to shake off excess and plunge into the hot oil. Fry for a few minutes and remove to a paper-towel-lined plate as soon as they are golden brown. Repeat until onions are gone.
- Grill (or saute) the steak over medium-high heat until medium-rare, about 2 minutes on each side. Remove from the heat and allow to rest. Slice the steak against the grain in thin slices.
- For the salad: In a large bowl, add the lettuce mix, blue cheese and tomatoes. Add a little of the remaining dressing/marinade and toss to combine. Add more if needed.
- Heap the salad on a plate, making sure to get plenty of blue cheese and tomatoes on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.
- Serve immediately. Yum!
MARINATED GRILLED NEW YORK STRIP STEAKS
Marinate for a minimum of 2 hours for very tasty and tender steaks. Original recipe from Allrecipes, but adapted to my taste.
Provided by Marie
Categories Steak
Time 24m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all marinade ingredients together in a shallow glass baking dish.
- Pierce steaks on all sides with a fork and place in marinade.
- Cover and refrigerate for at least 2 hours.
- Grill over high heat and cook to desired doneness.
MARINATED MONGOLIAN STEAK SALAD
This recipe is from an October 1989 issue of Bon Appetit magazine in the R.S.V.P. section. It was requested from Cuistot Restaurant in Palm Desert,California.
Provided by Leslie in Texas
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For Marinade:.
- Mix first 7 ingredients in large shallow glass baking dish just large enough to accommodate steaks.
- Add steaks, turning to coat.
- Cover and let stand 1 hour at room temperature.
- For Dressing:.
- Whisk vinegar,mustard,tarragon,shallots and garlic in small bowl.
- Whisk in oil in slow steady stream; season to taste with slat and pepper.
- Prepare barbeque (high heat).
- Remove steaks from marinade, reserve marinade.
- Grill steaks about 5 minutes per side for medium-rare, basting occasionnally with marinade.
- Toss greens with enough dressing to thinly coat leaves; divide among plates.
- Cut steaks into thin slices and arrange atop greens.
- Serve immediately, passing any extra dressing.
Nutrition Facts : Calories 1057.8, Fat 74.2, SaturatedFat 22.6, Cholesterol 227.9, Sodium 732.1, Carbohydrate 28, Fiber 1.1, Sugar 22.9, Protein 67.7
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BALSAMIC MARINATED STEAK SALAD | COOK SMARTS
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- Remove steak from marinade and generously season with salt and pepper. Heat a grill pan or skillet over medium-high heat. Add cooking oil and then steak to heated oil. Sear for 3 to 6 minutes on each side (closer to 3 for medium-rare and closer to 6 for more well done meat). Remove from heat, cover in foil and let rest for at least 10 minutes before slicing across the grain (i.e. perpendicular to the fibers).
- Toss greens, red peppers, avocados and pine nuts in dressing. Top with sliced steak and enjoy!
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- In a small nonreactive saucepan, combine the shallot, rosemary and 1/2 teaspoon each salt and pepper. Stir in the vinegar and mustard. Whisk in the walnut oil and vegetable oil. Arrange the steaks on a nonreactive baking sheet, pour 1/4 cup of the dressing on top and turn to coat. Let marinate for 30 minutes.
- Preheat the broiler. Warm the remaining dressing over low heat; keep warm. Broil the steaks for about 2 minutes per side for medium-rare. Let rest for 2 minutes.
- Toss the endives, escarole, Roquefort and walnuts with the dressing and mound on 4 plates. Cut each steak diagonally across the grain into 5 slices and arrange on the salads.
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