Best Arugula And Steak Salad With French Fry Croutons Recipes

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FLANK STEAK AND ARUGULA SALAD



Flank Steak and Arugula Salad image

For a tasty salad dressing without oil, we mixed salsa with some vinegar. You can use any prepared salsa: hot or mild, red or green, plain or fruity.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 30m

Number Of Ingredients 10

2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
Coarse salt and ground pepper
1 pound flank steak
2 teaspoons olive oil
1 cup prepared salsa
2 teaspoons balsamic vinegar
3 large bunches arugula (about 1 1/4 pounds), thick stems discarded
2 ounces soft goat cheese

Steps:

  • In a small bowl, combine chili powder, oregano, cumin, and 1/2 teaspoon salt. Rub spice mixture evenly over flank steak to coat.
  • In a large skillet, heat oil over medium heat. Add steak; cook until browned on one side, 5 to 8 minutes. Turn; cook until browned on other side, 5 to 8 minutes for medium-rare (reduce heat if browning too quickly). Remove steak from skillet; let rest at least 5 minutes before thinly slicing.
  • In a medium bowl, whisk together salsa and vinegar; season with salt and pepper. Add arugula; toss to coat with dressing. Divide among four plates; serve with steak, and crumble goat cheese over the top.

Nutrition Facts : Calories 308 g, Fat 16 g, Fiber 2 g, Protein 31 g

ARUGULA SALAD WITH STEAK, SHAVED PARMESAN AND LEMON VINAIGRETTE



Arugula Salad with Steak, Shaved Parmesan and Lemon Vinaigrette image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

6 cups arugula
4 (4-ounce) cooked steaks, sliced
1/3 cup thinly sliced red onion
1 green bell pepper, seeded and thinly sliced
1/4 cup fresh lemon juice
3 tablespoons olive oil
1 tablespoon honey mustard
1 teaspoon finely grated lemon zest
Salt and ground black pepper
1/2 cup shaved Parmesan (use a vegetable peeler to shave a block of cheese)

Steps:

  • Arrange arugula on a serving platter. Top with steak slices, red onion and bell pepper.
  • Combine lemon juice, olive oil, honey mustard, and lemon zest. Season, to taste, with salt and black pepper. Toss with salad greens. Top with shaved Parmesan just before serving.

FLANK STEAK SALAD WITH GRILLED CROUTONS AND HORSERADISH DRESSING



Flank Steak Salad with Grilled Croutons and Horseradish Dressing image

This meal is high protein and high fiber, so it gets high marks.

Yield 4 servings

Number Of Ingredients 15

4 garlic cloves, 1 smashed and 3 chopped
1/3 cup plus 2 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling
3 tablespoons Worcestershire sauce (eyeball it)
1 to 2 teaspoons hot sauce to taste (eyeball it)
1 teaspoon dried thyme, 1/3 palmful
2 pounds flank steak
5 thick slices of crunchy peasant-style bread such as ciabatta
Salt and black pepper
1 rounded tablespoon prepared horseradish
Juice of 1 lemon
3 tablespoons sour cream (eyeball it)
1 tablespoon Dijon mustard
1 pint grape or cherry tomatoes, halved
1 12-ounce sack triple-washed baby spinach
1 bunch arugula, thoroughly washed and dried

Steps:

  • Preheat an outdoor grill, grill pan, or a large skillet (if you are using a large skillet for the steak, you might have to cut the steak in half in order to make it fit in the pan).
  • In a large shallow dish, combine the chopped garlic, about 2 tablespoons of the EVOO, the Worcestershire sauce, hot sauce, and thyme. Add the flank steak and coat it completely in the mixture; marinate it for 5 to 10 minutes, depending on how much of a rush you are in.
  • Brush or drizzle the bread slices with a little EVOO and sprinkle them with a little salt and pepper. Place the seasoned bread on the grill and grill on both sides until well marked, 1 to 2 minutes on each side. Remove the bread from the grill and rub it with the smashed garlic clove while still hot. Chop the grilled bread into 1-inch pieces and reserve it. (If you are not grilling, then simply toast the bread until it is golden brown and follow the same procedure.)
  • Season the flank steak with salt and pepper, then cook it for 5 to 6 minutes per side. Remove it from the grill and let it rest for 5 minutes. Thinly slice the flank steak on an angle and against the grain.
  • While the steak is grilling, in a small bowl combine the horseradish, lemon juice, sour cream, mustard, salt, and pepper. In a slow, steady stream, whisk in about 1/3 cup of EVOO.
  • In a large shallow platter or bowl, arrange the tomatoes, spinach, and arugula and top with croutons. Dress with about two thirds of the dressing. Toss the salad, then adjust the salt and pepper. Top the salad with the sliced steak and drizzle the remaining dressing over the meat.

STEAK 'N' FRIES SALAD



Steak 'n' Fries Salad image

I lived in Pittsburgh for 5 years and never would have thought I'd ever see French fries in a salad. You will probably only see this recipe in Pittsburgh restaurants which makes it special and unique! It's very delicious. Add your favorite dressing.

Provided by foodpassion

Categories     Salad     Beef and Pork Salad Recipes     Beef Salad Recipes

Time 1h10m

Yield 4

Number Of Ingredients 10

1 ½ pounds sirloin steak
2 tablespoons vegetable oil
salt and ground black pepper to taste
cooking spray
1 (16 ounce) package frozen seasoned french-fried potatoes
13 ounces romaine lettuce, torn
1 cucumber, sliced
2 hard-boiled eggs, peeled and sliced
1 ½ cups croutons
1 cup shredded mozzarella cheese

Steps:

  • Rub sirloin steaks with vegetable oil and season with salt and pepper. Let the steaks warm at room temperature for 30 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
  • Spread French fries onto the prepared baking sheet.
  • Bake French fries in the preheated oven until slightly browned, about 15 minutes.
  • While the fries bake, cook steaks on preheated grill until beginning to firm and are hot and slightly pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove steaks to a cutting board.
  • Mix romaine lettuce, cucumber, and egg together in a salad bowl. Pile French fries atop the salad mixture.
  • Cut steaks into bite-size pieces and arrange atop the French fries. Sprinkle croutons and mozzarella cheese over the entire salad.

Nutrition Facts : Calories 621.4 calories, Carbohydrate 42.7 g, Cholesterol 197.6 mg, Fat 30.1 g, Fiber 5 g, Protein 45 g, SaturatedFat 9.9 g, Sodium 765.1 mg, Sugar 3.1 g

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Arugula and Steak Salad with French Fry Croutons Recipes: A Delicious Combination

Arugula and steak salad is a delightful combination that is easy to make and packed with nutrients. This recipe combines the bitterness of the arugula with the juicy, succulent steak to create a dish that is both healthy and satisfying. What makes this recipe even more exciting is the addition of French fry croutons that add a crispy texture to the salad.
Ingredients
  • 8-ounce sirloin steak, sliced
  • 1 tablespoon olive oil
  • 2 cups arugula
  • 1 large tomato, sliced
  • 1 small red onion, sliced
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup balsamic vinegar
  • Salt and pepper
  • 1/4 cup ketchup
  • 1/4 cup mayonnaise
  • 1/4 cup French fries
Instructions
  1. Preheat your oven to 400°F.
  2. Season the steak slices with salt and pepper, then coat with olive oil. Place on a baking sheet and bake for 15-20 minutes, or until cooked to your liking.
  3. While the steak is cooking, prepare the salad by mixing together the arugula, tomato, red onion, and feta cheese in a large bowl.
  4. In a small bowl, whisk together the balsamic vinegar, ketchup, and mayonnaise until smooth. Season with salt and pepper to taste.
  5. Once the steak is cooked, allow it to rest for a few minutes before slicing it into thin strips.
  6. To make the French fry croutons, place the French fries on a baking sheet and bake according to the package instructions. Once cooked, remove from the oven and break them into bite-sized pieces.
  7. Divide the salad between two plates and top with the sliced steak. Drizzle the dressing over the salad and top with the French fry croutons.
  8. Serve and enjoy!
The Health Benefits of Arugula and Steak Salad
Arugula is a superfood that is rich in vitamins A and C, as well as calcium and iron. It is also low in calories, making it an excellent choice for those who are looking to lose weight. The bitterness of arugula is not only delicious, it also helps to stimulate the digestion and cleanse the liver. Steak is a good source of protein, which is essential for building strong muscles and maintaining a healthy metabolism. It is also rich in iron, which helps to carry oxygen throughout the body. By pairing steak with arugula, you create a dish that is both delicious and nutritionally balanced.
French Fry Croutons: A Tasty Addition to Any Salad
The addition of French fry croutons to this salad is a delicious way to add crunch and texture. French fries are baked until crispy and then broken into bite-sized pieces. They not only add flavor and texture to the salad, but they also pack a lot of calories, so enjoy them in moderation.
Variations to the Recipe
Arugula and steak salad with French fry croutons can be customized to suit your tastes. Here are a few variations to consider:
  • Instead of sirloin steak, try using flank steak or skirt steak.
  • Add different vegetables to the salad, such as sliced bell peppers or carrots.
  • Replace balsamic vinegar with red wine vinegar or lemon juice.
  • Try using feta cheese, goat cheese, or blue cheese in place of the crumbled feta cheese.
Conclusion
Arugula and steak salad with French fry croutons is a delicious and healthy way to enjoy a meal. The combination of arugula, steak, and French fries creates a dish that is both satisfying and nutritious. By following this recipe, you will enjoy a delicious and healthy meal that is sure to satisfy your taste buds.

Arugula and Steak Salad with French Fry Croutons: Valuable Tips

Arugula and steak salad with French fry croutons is an innovative recipe that combines the flavor of juicy steak with freshness of arugula and a crunch of French fry croutons. It is a perfect fusion of different ingredients that creates a unique taste profile. Here are some valuable tips for making this salad that will help you to achieve that perfect balance of flavors:
1. Choosing the Right Cut of Steak
Choosing the right cut of steak is the most important decision when making arugula and steak salad with French fry croutons. Some of the best cuts of steak for this recipe include flank steak, skirt steak, and sirloin steak. These cuts of steak are flavorful and tender, making them ideal for salads. Be sure to remove any excess fat or gristle before cooking to create a leaner and healthier dish.
2. Preparing the Steak
When preparing the steak, it is essential to season it according to your taste preference. Using a simple mix of salt and pepper is a great way to enhance the natural flavors of the meat. You can also add some herbs and spices, such as rosemary or cumin, to elevate the taste profile. To cook the steak, you can either use a grill or a pan. Grilling is the best way to achieve that smoky, charred flavor. However, if you don't have a grill, you can also use a pan to cook the steak. Make sure the pan is hot before adding the steak to it. Sear each side for about 2-3 minutes until it's browned and cooked to your desired level of doneness.
3. Making the French Fry Croutons
When making the French fry croutons, it's important to use high-quality potatoes that can hold up to the frying process. Russet potatoes are a great option because they are starchy and have a thick skin that crisps up nicely. Cut the potatoes into thin, even slices to ensure they cook evenly. For frying, use a deep fryer or a pot filled with enough oil to cover the fries. Heat the oil to around 375°F and fry the potatoes until they are golden brown and crispy. Remove them from the oil and let them drain on a paper towel-lined plate. Season with salt and pepper while still hot.
4. Preparing the Arugula
Arugula is a delicate green that can be easily damaged during preparation. To prevent the leaves from wilting or turning brown, it's best to rinse and dry them thoroughly before using. You can use a salad spinner or pat them dry with paper towels. To prevent the salad from becoming soggy, it's best to dress it at the last minute. You can either use a pre-made salad dressing or make your own using ingredients such as vinegar, lemon juice, and olive oil. Remember to use a light hand when dressing the salad to avoid overpowering the other flavors.
5. Combining the Ingredients
To combine the ingredients, start by arranging the arugula on a plate or serving platter. Then, slice the steak into thin strips and add it on top of the arugula. Next, sprinkle the French fry croutons on top of the steak, creating a crunchy layer. Finally, drizzle the dressing over the top of the salad, ensuring that it's evenly distributed.
6. Serving Suggestions
Arugula and steak salad with French fry croutons is a complete meal that can be served as a main course. However, it can also be served as a side dish for a larger meal. To add some variety, you can also serve it with other vegetables such as roasted bell peppers or caramelized onions.
Conclusion
Arugula and steak salad with French fry croutons is a unique and delicious recipe that is perfect for any occasion. With the right ingredients and preparation techniques, you can create a mouthwatering dish that is sure to impress. These valuable tips will help you achieve the perfect balance of flavors and textures in your salad.

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