Best Grilled Steak Salad With Texas Peaches Pecans And Limes Recipes

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STEAK SALAD WITH GRILLED PEACHES



Steak Salad With Grilled Peaches image

Grilling fruit really brings out the natural sugars in them and they take on a whole new dimension. Don't use canned or very ripe peaches for this recipe or you will have a big mess on your grill. I like to buy extra peaches and the citrus fruits when I make this so I can juice them in my Lalanne juicer to make a tart sorbet. The recipe for the dressing alone is here Recipe #329371

Provided by LilPinkieJ

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

1 orange, juice of
1 lime, juice of
1 lemon, juice of
1/4 cup white wine vinegar
1 tablespoon shallot, minced
1 tablespoon sugar
3/4 cup canola oil
1 lb flank steak
1 cup bottled Italian dressing
2 tablespoons olive oil
6 peaches
salt and pepper
mixed baby lettuces and spring greens (1 small bag)
4 cups romaine lettuce, chopped
1 red pepper, cut in thin strips
1 cup toasted pecans
4 ounces goat cheese

Steps:

  • Whisk together first 7 ingredients to make dressing. Season with salt and pepper and set aside.
  • Marinate steak in italian dressing in the fridge for at least an hour.
  • Cut peaches in half, remove pits, brush with olive oil.
  • Grill steak to your liking. I like mine medium for a salad. Slice the meat thinly and on an angle against the grain. This will help avoid it being tough or chewy.
  • Grill peaches for just a minute or two on each side. Let cool a minute and then slice into segments.
  • Arrange spring mix and romaine lettuce on a large platter or individual plates. Top with steak, grilled peaches, red pepper, pecans and crumbled goat cheese. Drizzle citrus dressing on top.

Nutrition Facts : Calories 803.2, Fat 68.4, SaturatedFat 12.1, Cholesterol 66.4, Sodium 541, Carbohydrate 28.7, Fiber 5.2, Sugar 21.9, Protein 24.1

GRILLED STEAK AND PEACH SALAD



Grilled Steak and Peach Salad image

Provided by Tyler Florence

Time 1h

Yield 4 servings

Number Of Ingredients 19

For the steak:
1 1/4 cups extra-virgin olive oil
3 sprigs rosemary
1 12-ounce New York strip steak
Kosher salt and freshly ground black pepper
For the dressing:
1/2 pound blue cheese, crumbled
1/3 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
Pinch of cayenne pepper
2 teaspoons minced fresh chives
For the salad:
2 peaches, halved and pitted
4 cups mesclun greens (about 3 ounces)
2 tablespoons chopped fresh chives
3 tablespoons thinly sliced fresh basil
1 tablespoon chopped fresh tarragon
Freshly ground black pepper

Steps:

  • Prepare the steak: Heat the olive oil and rosemary in a small saucepan over low heat, 8 minutes. Remove from the heat and let cool to room temperature. Pat the steak dry, season with salt and black pepper and place in a shallow glass pan. Pour 1 cup of the infused oil over the steak; cover and refrigerate 3 hours, turning the steak occasionally. Remove from the refrigerator about 45 minutes before cooking.
  • Heat a grill pan over medium-high heat until very hot. Season the steak with salt and black pepper and grill 5 minutes per side for medium rare. Remove to a cutting board and let rest 10 minutes before slicing.
  • Make the dressing: Whisk half of the blue cheese with the sour cream, lemon juice, vinegar and cayenne in a bowl until smooth. Fold in the chives; cover and chill until ready to serve.
  • Make the salad: Brush the cut side of the peaches with the remaining 1/4 cup infused oil. Heat the grill pan over medium-high heat. Grill the peaches, cut-side down, 3 minutes. Flip and grill the other side 1 minute to soften. Remove and slice into wedges. Toss the greens and herbs in a large bowl and divide among plates. Top with the steak and peaches; drizzle with the dressing and top with the remaining blue cheese. Season with black pepper.

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

I made up this yummy salad by combining a few I found here on 'Zaar with my every day salad. This is a satisfying and healthy main dish salad. Very tasty with grilled baguette. Don't let the long list of ingredients scare you; it goes together in a flash.

Provided by ElleFirebrand

Categories     Steak

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 20

3/4 lb flank steak
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon ground black pepper
1 red pepper
1/2 head red leaf lettuce
1/4 cup pecans, toasted
20 grape tomatoes
1/4 cup feta cheese
1/2 cup cucumber, cut into bite-sized pieces
2 tablespoons fresh basil, chopped
2 tablespoons of fresh mint, chopped
5 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon sugar
1 dash cinnamon (optional)
salt & pepper

Steps:

  • First, make a rub for the steak, using the oregano, ground cinnamon, garlic, salt, and pepper. Mix in a small amount of oil so it adheres to flank steak. Grill flank steak 5 minutes per side for rare. Cook pepper approximately 10 minutes, turning to cook evenly. Remove from grill and allow pepper and steak to sit for 5 minutes before slicing. Cut steak and pepper into strips.
  • While steak is cooking, prepare salad by mixing lettuce, pecans, grape tomatoes, cucumbers, feta cheese, mint and basil.
  • For vinaigrette, whisk together balsamic vinegar, olive oil, mustard, sugar, salt and pepper to taste, and a dash of cinnamon (if desired).
  • To assemble salad, arrange lettuce mixture in large bowl or on individual serving platters. Top each with equal amounts of pepper and flank steak. Drizzle with vinaigrette.

Nutrition Facts : Calories 788, Fat 50.1, SaturatedFat 11.4, Cholesterol 132.6, Sodium 5728.1, Carbohydrate 33.3, Fiber 16.7, Sugar 10, Protein 58.7

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