STEAK SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
- Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.
- Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.
GRILLED SKIRT STEAK WITH A SALSA-LIKE SAUCE MADE OF CHARRED LONG HOT PEPPERS, GARLIC, ANCHOVY, LEMON ZEST AND OLIVE OIL
Steps:
- For the salsa-like sauce: Add garlic to a small saucepan over low heat and just cover with olive oil. Cook, about 30 minutes. Add anchovies and continue to cook, using the back of a wooden spoon to break up the anchovies and garlic, until anchovies melt, about 15 minutes more. Remove from heat and set aside.
- Preheat a grill for cooking over high heat.
- Grill long hot peppers on each side until softened and lightly charred. Remove from grill, roughly chop and place in a large bowl. (Leave grill on.) Add the garlic-anchovy mixture and mix to combine. Add lemon zest and juice to taste. Mix to combine.
- For the grilled skirt steak: Sprinkle skirt steak with salt and pepper. Grill steak about 2 minutes on each side for medium-rare. Remove from grill and allow to rest.
- Slice steak on a bias and place on a serving platter. Top steak with salsa-like sauce. Sprinkle with parsley. Serve!
MURPHY STEAKS
This is a very simple, quick, delicious recipe for garlic-stuffed steaks. We use a lot of garlic! Serve with baked potatoes and a green salad.
Provided by Carisa Yake
Categories Meat and Poultry Recipes Beef Steaks
Time 4h40m
Yield 4
Number Of Ingredients 4
Steps:
- Separate garlic bulb into cloves, and peel. Cut into lengthwise strips.
- Using a sharp knife, punch holes into steak. Stuff holes with garlic strips. Cover, and refrigerate for at least 4 hours.
- Preheat grill for hot heat.
- Lightly oil grate. Place stuffed steaks on hot grill, garlic side up. Cook for 4 to 5 minutes, turn, and season with salt and pepper. Continue cooking until done, another 4 to 5 minutes.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 4.6 g, Cholesterol 112.8 mg, Fat 13.5 g, Fiber 0.3 g, Protein 38.8 g, SaturatedFat 5 g, Sodium 87 mg, Sugar 0.1 g
SKIRT STEAK MARINATED WITH ROASTED TOMATO SALSA
Provided by Marc Murphy
Categories main-dish
Time 3h5m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the roasted tomato salsa: Position a rack in the middle of the oven and preheat the oven to 450 degrees F. (Or prepare a grill for high heat.)
- Line a rimmed baking sheet with parchment paper. Place the tomatoes, onions, jalapeno and garlic on the parchment. Roast for 15 to 20 minutes, then remove the onions and garlic and set aside; peel the garlic. Return the baking sheet to the oven and roast the jalapeno and tomatoes until charred and soft, about 15 minutes more.
- (Or, if making on the grill, place the vegetables on a perforated pan or aluminum foil on the hot grill. Cook, covered and turning when necessary, until all the vegetables are evenly charred and soft. The tomatoes and jalapeno will take longer than the garlic and onions, so remove everything as it finishes cooking.)
- Transfer all the vegetables to a blender and add the cilantro, chipotles with adobo sauce and salt. Blend on medium speed until a uniform puree has formed. With the motor running, slowly add the oil until emulsified and completely incorporated. If the consistency of the salsa is too thick, add some water 1 tablespoon at a time until the desired consistency is achieved. Taste and adjust the seasonings, adding more chipotle if desired. Let cool before using, or transfer to an airtight container and refrigerate until needed. The salsa will keep for up to 1 week.
- For the skirt steak: Season the steak on both sides with salt and pepper. Toss with some of the roasted tomato salsa and marinate, refrigerated, for at least 1 1/2 hours and up to overnight. Reserve the remaining salsa for serving.
- For the grilled romaine: To clean the romaine, place the halves in a large bowl (or several bowls) filled with cold water. Swoosh the lettuce gently in the water and let it sit for 10 minutes--the dirt and grime will settle to the bottom of the bowl. Gently lift the lettuce out of the water and rinse the bowl. Repeat the cleaning process until the water remains clean after you've swished the leaves around in it. Gently pat the lettuce dry around and between the leaves to remove as much moisture as possible. Rinse and dry the bowl, and place the lettuce back in it. Season the lettuce with the olive oil and some salt and pepper, and gently toss to combine.
- Prepare a grill or grill pan for medium-high heat.
- Remove the steak from the marinade and let any excess marinade drip off. Grill 4 to 5 minutes per side for medium rare. Let rest for 5 to 7 minutes.
- Place the romaine halves on the grill cut-side down and grill until well marked, about 2 minutes. Rotate the romaine 45 degrees and grill until well marked again, 2 minutes more. (If doing this on a grill pan, you may need to work in batches.)
- Transfer the romaine halves to a cutting board and chop them into 2-inch pieces. Place the romaine in a large bowl and toss with the lemon juice. Slice the steaks thin and serve with the reserved roasted tomato salsa and grilled romaine. Serve immediately.
SOUTHWESTERN STEAK SALAD
In the dressing, honey balances the lime's acidity and the chipotle's spice. Add juices from the seared steak to make it even more savory. If you prefer, you can grill the steak instead of searing it in a skillet.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high; cut steak into 4 pieces and season with salt and pepper. Cook 2 1/2 minutes per side for medium-rare. Transfer to a plate and cover loosely with foil. Let rest 5 minutes, then thinly slice.
- Meanwhile, in a large bowl, toss together lettuce, avocado, cucumber, tomatoes, onion, teaspoon salt, and 1/8 teaspoon pepper.
- In a small bowl, combine chile, lime juice, honey, 1/2 teaspoon salt, and a pinch of pepper. Gradually whisk in oil and any accumulated juices from steak. Pour dressing over salad and toss; add steak and toss again.
Nutrition Facts : Calories 504 g, Fat 36 g, Fiber 6 g, Protein 27 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
STEAK SALAD MURPHY
You may use leftover grilled flank steak to create this salad. Can be prepared in 45 minutes or less.
Provided by John Murphy
Yield Serves 4
Number Of Ingredients 10
Steps:
- In a small bowl whisk together vinegar, honey, soy sauce, and garlic paste. Whisk in oil until dressing is emulsified.
- In a saucepan of boiling salted water blanch snow peas 30 seconds, or just until crisp-tender. Drain snow peas in a colander and rinse under cold water, draining well.
- In a serving bowl combine snow peas, onion, tomatoes, watercress, and steak. Add dressing and toss gently to combine.
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