Warm Beef Salad Recipes

WARM BEEF TRI-TIP SALAD

Warm Beef Tri-Tip Salad image

Provided by Geoffrey Zakarian

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

12 ounces beef tri-tip (3/4-inch-thick pieces)
1 teaspoon soy sauce
1 teaspoon red chile flakes
1/2 teaspoon minced garlic
1 cup sliced shallots plus 1 tablespoon minced shallots
Olive oil, for drizzling and seasoning
2 cups spinach
1 head radicchio, leaves separated and torn into large pieces
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
1/2 cup red wine vinegar
1/2 cup extra-virgin olive oil
1/2 cup blue cheese
2 tablespoons grated Pecorino Romano cheese

Steps:

In a medium bowl, combine the beef, soy sauce, chile flakes, garlic and 1 tablespoon minced shallots. Marinate for 1 hour at room temperature.
Preheat the oven to 375 degrees F. Put a baking sheet in the hot oven 30 minutes prior to using.
When the baking sheet is hot, carefully remove it and place it on your stove top. Drizzle some olive oil on the baking sheet and toss with the beef and 1 cup sliced shallots. Return it to the oven and roast until the meat is medium rare, about 8 minutes.
Season the spinach and radicchio with olive oil, salt and pepper and spread on a serving platter in a single layer. Place the beef and caramelized shallots on and around the leaves.
Add the red wine vinegar to the baking sheet and scrape off the bits from the bottom. Add the extra-virgin olive oil and whisk the liquids together. Drizzle the salad with the vinaigrette and top with the blue cheese and Pecorino Romano.

LAYERED BEEF SALAD WITH WARM DRESSING

Layered Beef Salad with Warm Dressing image

This dish is quick, tasty, and my favorite! The cold salad and warm steak are the perfect combination in this dish! You can make the salad any way you want. I add jicama for the crunch!

Provided by tj_clark

Categories Salad Green Salad Recipes

Time 51m

Yield 4

Number Of Ingredients 14

Ingredients

½ cup soy sauce
½ cup sukiyaki sauce
½ cup water
2 teaspoons grated fresh ginger root
2 teaspoons minced garlic
1 (1 1/2) pound beef sirloin steak, sliced thinly across the grain
2 heads red leaf lettuce, torn into bite-sized pieces
1 onion, sliced thin
1 bunch radishes, sliced into thin rounds
1 English cucumber, thinly sliced
2 tomatoes, sliced
1 jicama, peeled and julienned
6 hard-cooked eggs, sliced
1 cup peanut oil

Steps:

Whisk together the soy sauce, sukiyaki sauce, water, ginger, and garlic in a small bowl.
Arrange the sliced steak in the bottom of a shallow baking dish. Pour about 1/2 of the soy sauce mixture over the steak. Allow to marinate 30 minutes.
Build the salad by layering onto a platter the lettuce, onion, radish, cucumber, tomato, jicama, and eggs in that order.
Heat the oil in a skillet over medium-high heat. Cook the marinated steak strips in the hot oil to desired doneness, 3 minutes each side for medium-well.

Nutrition Facts : Calories 980.8 calories, Carbohydrate 34.4 g, Cholesterol 401.3 mg, Fat 70.6 g, Fiber 12.9 g, Protein 55 g, SaturatedFat 14.6 g, Sodium 2153.6 mg, Sugar 11.1 g

WARM BEEF SALAD

Warm Beef Salad image

I hate coriander, so I have been fiddling with recipes to find a nice "warm beef salad" and this is the result. I love to make this in a big rice bowl, while DH has a steak and chips:)

Provided by mummamills

Categories Steak

Time 20m

Yield 1 serving(s)

Number Of Ingredients 15

Ingredients

1 steak (rib fillet or sirloin)
butter lettuce
1 roma tomato, diced
1 small Spanish onion, thinly sliced (or 2 spring onions)
3 slices capsicums
4 inches lebanese cucumbers, chopped
1 sliced mushrooms (optional)
1/2 avocado, diced (optional)
cracked pepper
oil (for frying) or butter (for frying)
1 tablespoon honey
1 teaspoon mint sauce
1 small lemon, juice of
1/2 teaspoon chili sauce (or to taste)
1 dash fish sauce (1/2 to 1 teaspoon)

Steps:

flatten your steak if it is a thick one, and sprinkle with cracked pepper.
cook till rare or medium, place on board to rest for 5 minutes.
combine salad greens in a bowl.
combine dressing ingredients in a small microwave safe container.
microwave till honey is liquid, mix well.
slice your steak thinly, and put on top of the greens, pour over the dressing and toss lightly.
enjoy!

Nutrition Facts : Calories 294.6, Fat 6.2, SaturatedFat 2.3, Cholesterol 79, Sodium 130.3, Carbohydrate 30.1, Fiber 2.3, Sugar 23.4, Protein 31.1

WARM BEEF SALAD

Warm Beef Salad image

Red peppers and scallions are tossed with a peppery dressing and thin-sliced steak in this steakhouse-worthy Warm Beef Salad.

Provided by My Food and Family

Categories Home

Time 2h20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup A.1. Cracked Peppercorn Sauce
1/4 cup KRAFT Balsamic Vinaigrette Dressing
3/4 lb. beef top round steak, thinly sliced
1 Tbsp. oil
1 red pepper, thinly sliced
2 green onions, sliced
8 cups torn salad greens
1 Tbsp. chopped fresh parsley

Steps:

Mix steak sauce and dressing. Pour 1/2 cup over meat in shallow dish; sir to evenly coat meat. Refrigerate 2 hours to marinate.
Remove meat from marinade; discard marinade. Stir-fry meat in hot oil in large skillet on medium-high heat 2 min. Add peppers and onions; stir-fry 2 min. Add remaining steak sauce mixture; bring to boil, stirring frequently. Simmer on low heat until meat is done and peppers are crisp-tender.
Place greens on 4 plates; top with meat mixture and parsley.

Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 40 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g

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