Best Grilled Steak Salad With Poblano Vinaigrette Recipes

GRILLED SOUTHWESTERN STEAK SALAD

Grilled Southwestern Steak Salad image

Pasta salad loaded with steak, peppers and onions makes both my boyfriend and me happy. Plus, it's versatile! We serve it hot, room temperature or cold. -Yvonne Starlin, Westmoreland, Tennessee

Provided by Taste of Home

Categories Dinner Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

1 beef top sirloin steak (1 inch thick and 3/4 pound)
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
3 poblano peppers, halved and seeded
2 large ears sweet corn, husks removed
1 large sweet onion, cut into 1/2-inch rings
1 tablespoon olive oil
2 cups uncooked multigrain bow tie pasta
2 large tomatoes
DRESSING:
1/4 cup lime juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/3 cup chopped fresh cilantro

Steps:

Rub steak with salt, cumin and pepper. Brush poblano peppers, corn and onion with oil. Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Grill vegetables, covered, 8-10 minutes or until crisp-tender, turning occasionally., Cook pasta according to package directions. Meanwhile, cut corn from cob; coarsely chop peppers, onion and tomatoes. Transfer vegetables to a large bowl. In a small bowl, whisk lime juice, oil, salt, cumin and pepper until blended; stir in cilantro., Drain pasta; add to vegetable mixture. Drizzle with dressing; toss to coat. Cut steak into thin slices; add to salad.

Nutrition Facts : Calories 456 calories, Fat 13g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 378mg sodium, Carbohydrate 58g carbohydrate (15g sugars, Fiber 8g fiber), Protein 30g protein.

GRILLED STEAK SALAD WITH VINAIGRETTE

Grilled Steak Salad With Vinaigrette image

I put this together for dinner tonight, and it was so good! It was very hearty and filling, with bread and cheese as an accompaniment. Amounts are just estimated guidelines. Use a good quality Dijon mustard, ideally a strong, but not too vinegary, mustard. Prep time is an estimated time for all the chopping etc listed in the ingredients. You can prepare the vegetables, steak, and vinaigrette in advance and refrigerate until ready to use--I'd say use the same day, though, or there will be some loss in quality.

Provided by Halcyon Eve

Categories Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 lb sirloin steak
2 -4 tablespoons olive oil
salt & pepper, to taste
1/2 large shallot, minced finely
4 tablespoons red wine vinegar
1 -2 tablespoon finely minced chives
1/2 tablespoon Dijon mustard (good quality, such as Maille)
salt & pepper
1 cup extra virgin olive oil
12 cups salad greens
1/2 large cucumber, peeled, seeded, and chopped
1 yellow bell pepper, cut into bite size pieces
12 ounces marinated artichoke hearts, drained
1 cup thinly sliced red onion
2 medium tomatoes, seeded and chopped
1/2 lb tiny new potatoes, boiled, drained, and cooled to room temperature (optional)
blue cheese, crumbled (optional)

Steps:

Brush steak with olive oil and season to taste with salt and pepper. Grill over medium-high heat to a little rarer than desired doneness (around 10-15 minutes for rare). Set steak aside.
In a pint size mason jar (or other non-reactive container with a tight lid), combine shallots and red wine vinegar. Let sit for 5-10 minutes, then add chives, salt & pepper to taste, and mustard. Pour in olive oil, close lid, and shake vigorously until emulsified. Taste and correct as needed.
Cut steak into bite-size pieces.
To assemble salad, place 2-3 cups of salad greens on each of 4 large plates. Place cucumber, bell pepper, artichoke hearts, and red onion rings on top. Divide steak among salads. Top with chopped tomato. If using potatoes, place around edge of salad. Drizzle vinaigrette over salad. If desired, top with blue cheese crumbles.

Nutrition Facts : Calories 894.2, Fat 76.2, SaturatedFat 14.4, Cholesterol 85, Sodium 201.2, Carbohydrate 27.5, Fiber 12.3, Sugar 6.5, Protein 30.3

GRILLED STEAK SALAD WITH PICKLE PEPPER VINAIGRETTE

Grilled Steak Salad with Pickle Pepper Vinaigrette image

Can be prepared in 45 minutes or less.

Yield Serves 2 generously

Number Of Ingredients 11

Ingredients

3 tablespoons white-wine vinegar
2 tablespoons Dijon mustard
3 tablespoons olive oil
1 teaspoon sugar
1/4 cup finely diced red bell pepper
1/4 cup finely diced peeled and seeded cucumber
2 tablespoons finely diced dill pickle
2 tablespoons chopped shallot
2 tablespoons drained capers
1 bunch watercress
a 1 1/4-inch-thick boneless beef top loin (strip) steak (about 1 pound)

Steps:

Prepare grill.
In a bowl whisk together vinegar, mustard, oil, sugar, and salt to taste. Stir in remaining vinaigrette ingredients and season with pepper.
Discard tough stems from watercress. Season steak with salt and pepper and grill on an oiled rack set 5 to 6 inches over glowing coals about 3 minutes on each side for medium-rare. (Alternatively, grill steak in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer steak to a cutting board and let stand 5 minutes. Holding a sharp knife at a 45° angle, cut steak into about 12 thin slices.
Spoon vinaigrette generously onto 2 large plates and mound watercress in center. Arrange steak slices on watercress.

GRILLED RIBEYE STEAK SALAD WITH POBLANO VINAIGRETTE

Grilled Ribeye Steak Salad with Poblano Vinaigrette image

Provided by Bobby Flay | Bio & Top Recipes

Time 2h35m

Yield 4 servings

Number Of Ingredients 25

Ingredients

1 cup ketchup
1/4 cup horseradish
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 teaspoon Worcestershire sauce
2 tablespoons ancho chile powder
Salt and freshly ground white pepper
4 rib eye steaks (6 ounces each)
1 cup Mesa Steak sauce
Salt and freshly ground pepper
1 Vidalia onion, peeled and sliced into 1/2-inch thick slices
6 plum tomatoes, sliced in half
Olive oil
1 1/2 pounds baby spinach, washed
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1/2 pound Maytag blue cheese, crumbled
2 poblano peppers, roasted, peeled and seeded
1/4 cup chopped red onion
3 tablespoons fresh lime juice
3/4 cup olive oil
1/2 cup spinach leaves
1 teaspoon honey
Salt and freshly ground pepper

Steps:

Mix together in a small bowl until combined. Season with salt and pepper to taste.
Place steaks in a shallow baking dish and cover with the steak sauce, let marinate for 2 hours, turning once. Preheat grill. Remove steaks from marinade and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for medium-rare doneness. Remove and let rest.
Brush onion slices and tomatoes with olive oil and season with salt and pepper to taste. Grill on both sides until just cooked through. Place spinach in a large bowl and toss with balsamic vinegar, olive oil and salt and pepper to taste. Divide the spinach among 4 large salad dishes or platters. Slice each steak into 1/2-inch thick slices and fan on top of the spinach. Garnish with grilled tomatoes, blue cheese and onions and drizzle with Poblano Vinaigrette.
Combine poblanos, onion and lime juice in a blender and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and blend until smooth. Add the honey and season to taste with salt and pepper.