Steak Salad Nicoise Recipes

SALAD NICOISE

Steps:

• Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
• In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
• In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.

GRILLED STEAK SALAD NICOISE

Steps:

• In a small bowl, mix 1 tablespoon of the oil with the garlic, rosemary, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Place the steak in a zip-top bag, add the marinade and rub the flank steak all over. Let stand for 30 minutes at room temperature to marinate and to allow the steak to come to room temperature.
• While the steak marinates, place the potatoes in a medium pot, add a generous pinch of salt and cover with cold water. Bring to a boil, reduce the heat to a simmer and cook until the potatoes are tender and easily pierced with the tip of a knife, about 15 minutes. Add the green beans to the water in the last 5 minutes. Drain and set aside.
• Preheat the grill over medium heat. In a medium bowl, whisk the vinegar with the mustard, shallots, honey, 1/2 teaspoon salt and pepper to taste until smooth. Whisk in the remaining 1/4 cup olive oil.
• Grill the steak, flipping once, until the internal temperature reads about 130 degrees F, 7 to 8 minutes per side. Let rest on a cutting board for 10 minutes, and then thinly slice across the grain.
• To serve, toss the baby spinach with 2 tablespoons of the dressing and divide among 4 plates. Evenly top with the potatoes, green beans, olives, tomatoes and sliced steak. Drizzle the remaining vinaigrette over the top and lightly season with salt and pepper.

STEAK NICOISE SALAD WITH BLANCHED GREEN BEANS & CASHEW-LIME VINAIGRETTE

Steps:

• Step 1 1) Mix the marinade ingredients in resealable bag or bowl and marinate the steak in the refrigerator at room temperature for 90 minutes up to 12 hours, flipping or tossing several times.
• Step 2 2) For the green beans, bring 1 quart of water and 1/8 cup salt to a boil. Cook green beans 3 minutes until tender not crunchy. At this point the beans can be served immediately with butter, but in this case, drain and submerge beans in an ice water bath to stop the cooking process. (At this point the beans can be kept in the fridge until ready to use). Beans can be made a day in advance.
• Step 3 3) Wash and place potatoes in a small pot with enough water to cover the potatoes. Add 1 tablespoon of salt. Bring to a boil and simmer at a low boil until potatoes are tender, about 30 minutes. Drain and set aside to cool or store in the refrigerator if you are making a day in advance. Just before salad assembly begins lightly coat potato with olive or pistachio oil and slice in half.
• Step 4 4) Measure all all the ingredients for the vinaigrette. Combine all the ingredients in a mason jar, shake vigorously and either store in the fridge or set aside if using in the next few hours.
• Step 5 5) Assemble the salad ingredients on a large platter-everything except the steak.
• Step 6 6) 60 minutes prior to guest arrival arrival place steak on the counter to bring to room temperature. If the steak is over 1 inch thick (like tri-tip) pre-heat oven to 275 degrees. If the steak is 1 inch thick or less, skip the oven step and prepare the grill. 30 minutes prior to dinner time, place the steak on raised rack on parchment lined baking sheet and bake for 20 minutes or until internal temperature is 95 degrees (or close enough). It's better to be just under than over.
• Step 7 7) While steak is in the oven, pre-heat and prepare gas grill. If grilling a steak at about 1 inch in thickness, place steak on the hot side at medium-high heat in a 10 o'clock / 4 o'clock position for 3 minutes. Move steak (same side) to the 7 o'clock / 2 o'clock position and grill for 3 minutes. Flip steak and repeat the pattern to complete the cross hatch marks. When the steak is at the desired temperature, remove the steak to a cutting board to rest for 10 minutes. Note: while steak rests it will come up about another 5 degrees in temperature. So, you want to remove the steak from heat about 5 degrees earlier than the desired end result (120 - 125 degrees for rare | 130 - 135 degrees for medium rare | 140 - 145 degrees for medium | 150 - 155 degrees for well)
• Step 8 8) Slice steak against the grain in thin slices and add to salad platter.

SALMON SALAD NIçOISE

Steps:

• Combine sherry vinegar, minced garlic, Dijon mustard, and lemon juice in a small bowl; stir briskly until vinaigrette is well combined.
• Add olive oil, 1 tablespoon at a time, whisking briskly after each addition. Season with salt and pepper and whisk until well combined; set aside.
• Bring a pan of lightly salted water to a boil over medium-high heat. Add potatoes to boiling water and cook for 10 minutes, making sure the water level is above the potatoes. Add green beans and boil until beans are bright-green and tender crisp, 5 to 8 minutes.
• Sieve out green beans and place in an ice bath to stop the cooking process. Drain and place in a large bowl.
• Test potatoes for doneness by slightly piercing a potato with a sharp knife. If done, the knife should slip in with only a slight resistance. Drain potatoes, cool slightly, slice in half, and add to the bowl. Add bell pepper and drizzle vinaigrette over salad. Toss until well combined.
• Line a serving plate with lettuce leaves and arrange potatoes, green beans, and pepper strips on top. Evenly place olive halves around the salad.
• Lightly toss the sliced cherry tomatoes with olive oil and salt, and place around the plate.
• Place salmon flakes on top of salad. Slice egg in half, and place one half of the egg on each side of the plate. Serve.

STEAK & BEAN NIçOISE

Steps:

• Boil the eggs in a pan of simmering water for 6 mins, then drain and set aside in a bowl of cold water. Boil the green beans for 3 mins and drain.
• Whisk together the oil, mustard and vinegar. Tip the mixed beans into a bowl and stir through the green beans, dressing, parsley and olives. Toss through the rocket.
• Heat a non-stick frying pan over a high heat. Fry the steak for 2-3 mins on each side. Remove from the heat, set aside to rest for 5 mins, then slice into thin strips. Toss with the bean mix.
• Pile the onto two plates. Gently peel and halve the eggs. Top the beans with the eggs, parmesan and a grinding of black pepper. Serve with the sourdough.

STEAK SALAD NICOISE

Steps:

• 1. utilizing leftover steak, slice thinly and set aside..I grilled a skirt steak here..very flavorful and if cooked properly very tender.. cook the hard boiled eggs then slice or quarter , steam the green beans till just aldente. remove and directly put them into an ice bath to keep the nice green color. then separatelyadd both the baby spinach and spring mixes together ino a large bowl, and set side. once the potatoes are cooked just enough to easily slice, let cool. the remaining is pretty expanantory. to serve , plate into 3 servings and as presentation you can see by my photo here. Then drizzle my clementine vinaigrette over top of each serving .recipe next step..i like to quarter the tomatoes too
• 2. Mix the Clementine vinaigrette : using the juices of the clementines (oranges) , add the evoo, the fine chopped shallot, and the crushed walnuts. crushed red pepper flakes (optional) the sea salt and black pepper, and the champagne vinegar..shake well using a dressing or vinaigrette bottle then refrigerate for about 30 minutes or more..Or you can serve emediately..pour onto each plated serving
• 3. Note: the olives are optional but are typically used in this salad, but you can use even black..also its your choice of how much steak to use..here i just used a few slices