Best Grilled Steak Salad With Chile And Brown Sugar Recipes

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GRILLED STEAK SALAD WITH CHILE AND BROWN SUGAR



Grilled Steak Salad With Chile and Brown Sugar image

In this summery beef salad, pieces of grilled, marinated flank steak and charred red onions are tossed with a mound of spicy greens, avocado and a tangy lime-spiked dressing. Keep the flank steak on the rare side - this lean cut is best when still very juicy - then slice it thinly against the grain for the most tender meat.

Provided by Melissa Clark

Categories     dinner, lunch, salads and dressings, main course

Time 25m

Yield 4 servings

Number Of Ingredients 15

2 garlic cloves, finely grated or minced
1 tablespoon dark brown sugar
1 teaspoon kosher salt, plus more as needed
1 teaspoon ancho chile powder
1 teaspoon dried oregano, crumbled between fingers
1/4 teaspoon toasted sesame oil
1/4 teaspoon ground cumin
1 1/2 pounds flank steak
1 large red onion, sliced into 1/2-inch-thick rounds
1 tablespoon fresh lime juice
3 tablespoons extra-virgin olive oil
1 avocado, peeled, seeded and diced
5 ounces spicy greens, such as arugula, watercress, baby kale, tatsoi or a mix of greens (about 5 cups)
4 radishes, thinly sliced
1 scallion, thinly sliced

Steps:

  • In a large bowl, whisk together half of the grated garlic (reserve the other half for the dressing), sugar, salt, chile powder, oregano, sesame oil and cumin. Add steak and thoroughly coat it with marinade; marinate for at least 1 hour and up to overnight.
  • Heat the grill to medium-high, or heat the broiler. Grill or broil steak and onion slices, about 2 to 4 minutes per side for medium-rare. If onions aren't charred, give them another minute or two while the steak rests.
  • Transfer steak to a plate and let it rest for 5 minutes, then slice thinly against the grain (save the juices). Chop onions into bite-sized pieces.
  • Meanwhile, in a medium bowl, whisk together lime juice, remaining garlic, a large pinch of salt, and oil. Drizzle a little of the juice from the rested steak into dressing.
  • Sprinkle avocado with salt. In a large bowl, toss spicy greens, radishes and scallions with just enough dressing to coat it. Gently mix in avocado. Transfer to serving plates and top with the steak and onions.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 21 grams, Carbohydrate 13 grams, Fat 32 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 8 grams, Sodium 601 milligrams, Sugar 5 grams

CHIPOTLE-COFFEE STEAK SALAD WITH GRILLED CORN AND TOMATOES



Chipotle-Coffee Steak Salad with Grilled Corn and Tomatoes image

Get all the sweet, smoky, and spicy flavors of a Mexican-inspired cookout in this blissful steak salad.

Provided by Anna Stockwell

Categories     Steak     Salad     Coffee     Chile Pepper     Cheese     Cilantro     Lettuce     Coriander     Corn     Grill     Lime Juice     Flaming Hot Summer

Yield 4 servings

Number Of Ingredients 14

2 teaspoons finely ground coffee
1 teaspoon chipotle chile powder
3 teaspoons kosher salt, divided
1 1/2 teaspoons brown sugar, divided
1 teaspoon ground coriander, divided
2 (8-10-ounce) New York strip steaks
3 tablespoons olive oil, plus more for brushing
2 ears of corn, husked
1 pint cherry tomatoes
3 tablespoons fresh lime juice (from about 2 limes)
2 heads of romaine hearts, torn (about 8 cups)
3/4 cup Pickled Onions
1/2 cup crumbled Cotija or feta cheese (about 2.5 ounces)
1/2 cup coarsely chopped cilantro, plus more for serving

Steps:

  • Combine coffee, chile powder, 2 tsp. salt, 1 tsp. brown sugar, and 1/2 tsp. coriander in a wide shallow bowl. Coat steaks evenly with rub. Let rest at room temperature 1-2 hours.
  • Prepare a grill for medium-high heat or heat grill pan over medium-high; oil grate or pan. Grill steaks, turning occasionally, until lightly charred and an instant-read thermometer inserted into the center registers 120°F, 8-10 minutes for medium-rare. Transfer to a cutting board; let rest at least 15 minutes before thinly slicing.
  • Meanwhile, lightly brush corn and tomatoes with oil. Grill, turning often, until tender and charred in spots, 5-10 minutes for tomatoes and 10-15 minutes for corn. Let cool slightly. Transfer tomatoes to a large bowl. Cut kernels from cobs and transfer to bowl with tomatoes.
  • Whisk lime juice and remaining 3 Tbsp. oil, 1 tsp. salt, 1/2 tsp. brown sugar, and 1/2 tsp. coriander in a small bowl. Pour over tomatoes and corn. Add romaine, pickled onions, cheese, and 1/2 cup cilantro and toss to combine. Top with sliced steak and more cilantro.

GRILLED STEAK SALAD



Grilled Steak Salad image

Provided by Claire Thomas : Food Network

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 23

3/4 cup pineapple juice
1/2 cup packed light-brown sugar
1/2 cup soy sauce
2 tablespoons mirin
1 tablespoon dark sesame oil
4 cloves garlic, roughly chopped
2 scallions, roughly chopped
1 small onion, roughly chopped
Kosher salt and freshly ground black pepper
2 pounds flank steak
4 peaches, halved and pitted
Olive oil, for brushing
3 hearts of romaine, halved lengthwise
2 medium red onions, cut into 1/4-inch-thick rings
2 Persian cucumbers, sliced
1 pint cherry tomatoes, halved
1/2 cup fresh cilantro leaves, roughly chopped
1/3 cup fresh basil leaves, thinly sliced
1 tablespoon toasted sesame seeds
3 tablespoons fresh lime juice
3 tablespoons olive oil
2 tablespoons pineapple juice
Kosher salt

Steps:

  • For the steak and peaches: Put the pineapple juice, brown sugar, soy sauce, mirin, sesame oil, garlic, scallions, onion and 1/4 teaspoon pepper in a blender and blend until smooth. Combine three-quarters of the marinade with the flank steak in a large resealable plastic freezer bag. Combine the remaining marinade with the peaches in a separate resealable plastic freezer bag. Refrigerate both at least 45 minutes and up to 4 hours.
  • Prepare a grill for high heat.
  • For the salad: Using the tongs from a Food Network 17-piece Grilling Tool Set, grill the romaine cut-side down until lightly charred, about 1 minute. Transfer to a large platter. Put a stainless-steel mesh Food Network Grilling Tray on the grill. Add the onions and grill, tossing occasionally, until tender and charred in spots, about 5 minutes.
  • Remove the steak from the marinade, shake off any excess, and put on a baking sheet. Sprinkle both sides with salt and pepper. Remove the peaches from the marinade to a plate. Grill the steak until well browned, about 5 minutes per side for medium rare. Set aside on a cutting board to rest. Brush the peaches with olive oil and grill cut-side down just until grill-marks appear, about 1 minute.
  • For the dressing: Meanwhile, whisk together the lime juice, olive oil, pineapple juice and 1/2 teaspoon salt in a small bowl until combined.
  • Thinly slice the steak against the grain. Cut the peaches into thick wedges.
  • Scatter the cucumbers, tomatoes, onions, peaches, cilantro and basil over the romaine. Top with the steak and sprinkle with the sesame seeds. Drizzle with the dressing.

GRILLED STEAK SALAD



Grilled Steak Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

10 stalks celery (about 1 bunch), cut into 1-inch pieces
4 teaspoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons light mayonnaise
Juice of 2 limes
2 tablespoons honey
1 tablespoon green hot sauce
1 small head iceberg lettuce, shredded
1 bunch watercress, torn (3 to 4 cups)
1 1/4 pounds blade steak, about 3/4 inch thick (4 to 6 steaks)
2 bunches scallions, cut into 2-inch pieces
1 cup grape or cherry tomatoes, halved

Steps:

  • Preheat the oven to 450 degrees F. Toss the celery, 1 teaspoon olive oil, and salt and pepper to taste on a foil-lined rimmed baking sheet; roast until tender, about 20 minutes.
  • Whisk the mayonnaise, 2 teaspoons olive oil, the lime juice, honey, hot sauce and 1 tablespoon water in a large bowl. Add the roasted celery and toss. Add the lettuce and watercress but don't toss.
  • Heat a large grill pan or cast-iron skillet over high heat. Rub the steak with the remaining 1 teaspoon olive oil and season with salt and pepper. When the pan is very hot, add the steak and cook, undisturbed, about 3 to 4 minutes per side for medium rare. Transfer to a cutting board. Add the scallions to the pan and cook until charred, about 2 minutes per side.
  • Slice the steak against the grain, discarding the tough membrane that runs through the center. Add the steak and tomatoes to the bowl with the salad and toss to coat. Divide among plates.

Nutrition Facts : Calories 406 calorie, Fat 22.5 grams, SaturatedFat 6.5 grams, Cholesterol 96 milligrams, Sodium 488 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 30 grams, Sugar 14 grams

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