STEAK COBB SALAD WITH DIJON VINAIGRETTE
Make and share this Steak Cobb Salad With Dijon Vinaigrette recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- For steak marinade: In a screw-top jar, combine oil, vinegar, mustard, and oregano. Cover and shake well. Place steak in a reseable plastic bag and pour marinade over steak slices. Seal bag; turn to coat steak slices; set in a shallow dish and marinate in the refrigerator for at least 6 hours or up to 24 hours, turning bag occasionally.
- Preheat broiler. Drain steak slices, discarding marinade. Slash fat edges of steak at 1-inch intervals, being careful not to cut into the meat. Place steak on the rack of an unheated broiler pan. Broil 3 inches from heat for 15 to 17 minutes or until medium doneness (160 degree), turning once halfway through broiling. At this point season with salt and pepper, if desired. Cool slightly; cut into thin slices.
- To serve: Arrange shredded lettuce in a chilled large bowl. Place steak slices, tomatoes, avocado, cheese, bacon, and eggs on top of the lettuce. Drizzle some of the Dijon Vinaigrette over salad.
- To make Dijon Vinaigrette: In a small bowl, white balsamic vinegar or white wine vinegar; Dijon mustard; garlic, minced, sugar, salt and pepper. Add olive oil in a slow steady stream, whisking constantly.
Nutrition Facts : Calories 473.9, Fat 38.1, SaturatedFat 9.6, Cholesterol 156.7, Sodium 508.4, Carbohydrate 7.1, Fiber 3.5, Sugar 2.5, Protein 26.3
RACH'S STEAK COBB SALAD WITH BLUE CHEESE VINAIGRETTE
This tasty spin on cobb salad is topped with flank steak and finished with a blue cheese vinaigrette.
Provided by Rachael Ray
Number Of Ingredients 29
Steps:
- Preheat oven to 400˚F
- Arrange bacon on a wire rack-lined baking sheet or slotted pan and bake to very crisp, 17 to 18 minutes
- Chop into 1-inch pieces
- Bring meat to room temperature and pat dry
- Cut into 4 portions and preheat cast-iron skillet over medium-high heat
- Combine rub of salt, pepper, garlic, onion, and red pepper, then season meat on both sides, drizzle with oil and cook 7 to 8 minutes, turning occasionally
- Remove to rest
- Fill a medium bowl with ice and cold water
- Use a vegetable peeler to curl shaved carrot and add to water to tighten curls
- Cut scallions lengthwise, then into 1 inch pieces and soak
- Very thinly slice celery on a bias
- Halve the cucumber lengthwise and slice in same shape or in same manner
- Halve cherry tomatoes
- In a large bowl, combine lettuce, tomatoes, cucumber, and celery
- Drain carrots and scallions and add to salad
- Place dressing ingredients in a food processor
- Pulse to get it going, then process until smooth
- Thinly slice steak against the grain
- Toss salad with dressing
- Arrange on platter or plates and top with steak, sliced hard-boiled eggs dressed with smoked paprika, and bacon
GRILLED STEAK SALAD WITH VINAIGRETTE
I put this together for dinner tonight, and it was so good! It was very hearty and filling, with bread and cheese as an accompaniment. Amounts are just estimated guidelines. Use a good quality Dijon mustard, ideally a strong, but not too vinegary, mustard. Prep time is an estimated time for all the chopping etc listed in the ingredients. You can prepare the vegetables, steak, and vinaigrette in advance and refrigerate until ready to use--I'd say use the same day, though, or there will be some loss in quality.
Provided by Halcyon Eve
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Brush steak with olive oil and season to taste with salt and pepper. Grill over medium-high heat to a little rarer than desired doneness (around 10-15 minutes for rare). Set steak aside.
- In a pint size mason jar (or other non-reactive container with a tight lid), combine shallots and red wine vinegar. Let sit for 5-10 minutes, then add chives, salt & pepper to taste, and mustard. Pour in olive oil, close lid, and shake vigorously until emulsified. Taste and correct as needed.
- Cut steak into bite-size pieces.
- To assemble salad, place 2-3 cups of salad greens on each of 4 large plates. Place cucumber, bell pepper, artichoke hearts, and red onion rings on top. Divide steak among salads. Top with chopped tomato. If using potatoes, place around edge of salad. Drizzle vinaigrette over salad. If desired, top with blue cheese crumbles.
Nutrition Facts : Calories 894.2, Fat 76.2, SaturatedFat 14.4, Cholesterol 85, Sodium 201.2, Carbohydrate 27.5, Fiber 12.3, Sugar 6.5, Protein 30.3
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