GRILLED STEAK SALAD WITH ASIAN DRESSING
BBQ steak salad with a sesame-rice vinegar dressing.
Provided by Joanne Zalapski Samchyk
Categories Salad Green Salad Recipes
Time 1h45m
Yield 2
Number Of Ingredients 17
Steps:
- Season both side of the rib eye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill steak on preheated grill until firm, reddish-pink, and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a platter, sprinkle with lemon juice, and cover loosely with aluminum foil. Allow meat to rest for about 10 minutes, then cut into strips.
- Whisk rice vinegar, olive oil, sugar, sesame oil, garlic powder, and red pepper flakes together in a small bowl. Combine lettuce, cucumber, avocado, tomato, carrot, red onion, and steak strips in a large bowl. Pour rice vinegar dressing over salad and toss to coat. Sprinkle with sesame seeds to serve.
Nutrition Facts : Calories 704.3 calories, Carbohydrate 38.9 g, Cholesterol 60.7 mg, Fat 52.6 g, Fiber 12.2 g, Protein 26 g, SaturatedFat 11.6 g, Sodium 1000.5 mg, Sugar 19.6 g
SWEET AND SALTY GRILLED STEAK WITH CUCUMBER SALAD
The marinade on this steak is inspired by a classic Vietnamese dipping sauce called nuoc cham. Since it consists mostly of pantry staples - Asian fish sauce, brown sugar and garlic - all you need to pick up on the way home are some fresh limes and jalapeño. Nuoc cham works as a salad dressing, too. Here we drizzle it on crisp cucumbers and radishes, but sliced ripe tomatoes work just as well. You could serve it as it is with the salad on the side, or put everything on top of a bed of rice noodles or rice for a more substantial meal.
Provided by Melissa Clark
Categories dinner, easy, weeknight, steaks and chops, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a small bowl, combine the fish sauce, lime zest, lime juice, brown sugar, garlic and jalapeño. Pour 1/2 of the mixture over the flank steak and let marinate at room temperature for at least 30 minutes (or refrigerate for up to 24 hours). Let meat come to room temperature before cooking if necessary.
- Combine the cucumber, radishes and scallions. Pour in just enough of the marinade sauce to coat.
- Light the grill or heat the broiler to high. Pat steak dry with paper towels.
- If grilling, cook until done to taste, about 3 minutes per side for rare. If broiling, heat a 10-inch skillet over high heat for 5 minutes. Add oil to pan and sear the meat for 2 minutes. Flip meat and immediately transfer pan directly to top shelf of oven and broil for 2 to 3 minutes for rare, or longer for more well-done meat. Transfer steak to a cutting board and let rest for 10 minutes covered in foil.
- Thinly slice steak and serve over cooked rice noodles or rice if desired, and top with the cucumber salad. Garnish with sesame seeds and plenty of herbs if using and serve with remaining marinade as a sauce.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 4 grams, Sodium 1959 milligrams, Sugar 6 grams
GRILLED FLANK STEAK AND CORN SALAD RECIPE BY TASTY
Here's what you need: corn, olive oil, salt, black pepper, flank steak, smoked paprika, brown sugar, chili powder, onion powder, ground cumin, chipotle powder, garlic powder, canola oil, red fresno chilies, avocado, red onion, cherry tomato, jalapeñoes, honey, lime juice
Provided by Matthew Johnson
Categories Dinner
Yield 8 servings
Number Of Ingredients 20
Steps:
- In a medium bowl, drizzle the corn with 2 tablespoons of olive oil and season with salt and pepper to taste. Massage the corn until fully coated. Set aside.
- In a small bowl, combine the paprika, salt, brown sugar, chili powder, onion powder, cumin, garlic powder, chipotle powder, and black pepper and mix together.
- Sprinkle the dry rub all over both sides of the flank steak. Rub in the spices.
- On a heated grill or grill pan greased with canola oil, add the seasoned flank steak and cook until it begins to char slightly, about 3 minutes each side. Remove from the grill and let rest for at least 15 minutes to cool and keep the juices inside.
- Add the seasoned corn to the grill pan. Cook until charred slightly, 3-5 minutes per side. Remove the corn from the grill and set aside to cool.
- Set a small bowl upside-down inside a large bowl. Stand the corn cobs on the small bowl and cut off the kernels. Remove the small bowl.
- Add the chiles, avocado, red onion, cherry tomatoes, jalapeños, lime juice, honey, salt, pepper, and the remaining 2 tablespoons of olive oil. Mix to combine.
- Cut the meat into ½ inch (1 cm) slices.
- Top with the corn salad and serve.
- Enjoy!
Nutrition Facts : Calories 455 calories, Carbohydrate 28 grams, Fat 23 grams, Fiber 4 grams, Protein 35 grams, Sugar 10 grams
BALSAMIC-GRILLED FLANK STEAK AND ARUGULA SALAD
There are salads, and then there's the Chateau Ste. Michelle Flank Steak & Arugula Salad - perfect for grilling and chilling with BFFs.
Provided by Chateau Ste Michelle
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 8h35m
Yield 6
Number Of Ingredients 14
Steps:
- Whisk together the 3 tablespoons balsamic vinegar, 6 tablespoons olive oil, Dijon, garlic, shallot, salt, and pepper. Place steak in a zip-top bag, pour balsamic mixture over, seal tightly, and refrigerate, 8 hours or overnight.
- Heat grill and add marinated steak. Grill each side of the steak for 5 minutes, turning 90 degrees after 2 1/2 minutes to create a diamond mark on the steak. Remove from grill once internal temperature reaches 140 degrees F (60 degrees C). Brush with 3 teaspoons balsamic vinegar, season with salt, then cover and let rest for 10 minutes.
- While steak is resting, grate cheese and slice cherry tomatoes in half. Cut the steak into thin slices and serve over a bed of arugula. Garnish with cherry tomatoes, cheese, a drizzle of extra-virgin olive oil, and freshly cracked pepper.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 5.7 g, Cholesterol 65 mg, Fat 31.8 g, Fiber 1 g, Protein 24.2 g, SaturatedFat 11.9 g, Sodium 750.1 mg, Sugar 2.2 g
GRILLED SKIRT-STEAK SALAD
Some dishes are so adjustable, they're more a concept than a recipe. Exhibit A: this grilled-steak salad. The trick is to drizzle on a little vinaigrette when the meat comes off the heat, to give it a savory brightness. Lay the sliced steak and grilled vegetables on top of crunchy romaine and anything else that beckons at the farm stand, then top it all off with briny feta and more vinaigrette.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h5m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Heat a grill to medium-high. Season steak with salt and pepper. Brush corn and onion with olive oil; season with salt and pepper. Lightly brush grates with vegetable oil.
- Grill corn, turning occasionally, until lightly charred, 10 to 12 minutes. Grill onion until lightly charred and tender, 6 to 8 minutes a side. Transfer vegetables to a cutting board. When cool enough to handle, cut kernels from cobs and coarsely chop onion.
- Meanwhile, grill steak until a thermometer inserted into thickest part registers 125°F for medium-rare, about 3 minutes a side. Transfer to a plate; drizzle with 2 tablespoons vinaigrette. Let stand 10 minutes, then slice against the grain.
- In a large salad bowl or platter, layer romaine, bell pepper, tomatoes, corn, and onion. Season to taste; drizzle with half of remaining vinaigrette. Top with steak and feta. Serve with remaining dressing on the side.
GRILLED STEAK PANZANELLA SALAD WITH TOMATO VINAIGRETTE
Ripe, juicy tomatoes provide the salad dressing as well as a key ingredient in this hanger steak salad. With balsamic, garlic, and plenty of fresh basil, it will transport you to the sunny Italian countryside.
Provided by Anna Stockwell
Categories Steak Grill Tomato Summer Salad Bread Basil Kale Zucchini Flaming Hot Summer Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk balsamic vinegar, 3 Tbsp. oil, 1 tsp. kosher salt, and 1/2 tsp. pepper in a small bowl. Finely grate 2 garlic cloves and whisk into marinade. Place steak in a resealable plastic bag. Pour marinade over steak, toss to coat, then let rest at room temperature at least 1 hour.
- Meanwhile, toss tomatoes and 1 tsp. kosher salt in a colander set over a large bowl; let rest 1 hour.
- Prepare a grill for medium-high heat or heat grill pan over medium-high; lightly oil grate or pan. Remove steaks from marinade and pat dry. Grill steaks, turning occasionally, until lightly charred on all sides and an instant-read thermometer inserted into the center registers 125°F, 8-10 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
- Brush zucchini with oil; season with 1/4 tsp. kosher salt and 1/8 tsp. pepper. Grill, turning occasionally, until zucchini is charred and tender, about 10 minutes. Meanwhile, grill bread alongside zucchini, turning occasionally, until lightly charred and crisp, about 5 minutes. Transfer zucchini and bread to cutting board. Let cool slightly. Slice zucchini into 1/4"-thick half moons. Crush remaining garlic clove and rub all over bread. Cut bread into 1" cubes.
- Shake colander to thoroughly drain tomatoes, reserving liquid in bowl. Add mustard, white wine vinegar, and remaining 1/4 cup oil and 1/2 tsp. pepper to bowl with tomato liquid and whisk to combine. Add kale and zucchini and toss to coat. Add tomatoes, bread, and basil and toss just to combine. Top with steak and sprinkle with sea salt.
- Do Ahead
- Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking.
GRILLED SOUTHWESTERN STEAK SALAD
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 AND ASPARAGUS SALAD WITH HOISIN VINAIGRETTE
Steps:
- Make vinaigrette:
- Blend all ingredients in blender until smooth. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate.)
- Make salad:
- Grind peppercorns, coriander seeds and fennel seeds to fine powder. Lightly spray steak with nonstick spray; sprinkle each side with salt, pepper and 1 1/2 teaspoons spice mix. Let stand 30 minutes.
- Prepare barbecue (medium-high heat). Grill steak until cooked to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steak to cutting board. Tent with foil to keep warm. Let rest 10 minutes.
- Meanwhile, spray asparagus and onion slices with nonstick spray; sprinkle with salt and pepper. Grill asparagus until crisp-tender and slightly charred, turning often, about 5 minutes. Transfer asparagus to plate. Keeping slices intact, grill onion until slightly charred and almost tender, about 4 minutes per side; transfer to plate with asparagus.
- Cut steak crosswise into thin slices. Arrange steak and asparagus on 6 plates. Drizzle with vinaigrette. Garnish salads with some onion rings and orange slices.
GRILLED FLANK STEAK, PORTOBELLO AND GREEN BEAN SALAD
Provided by Ellie Krieger
Categories main-dish
Time 1h55m
Yield 4 servings, serving size: 3 cups
Number Of Ingredients 15
Steps:
- Make marinade:
- Combine 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, orange juice, 2 teaspoons minced garlic, chili flakes, and 1/4 teaspoon each salt and pepper in a bowl and whisk. Place steak and mushrooms in a glass baking dish or sealable plastic bag and pour marinade on top. Marinate in the refrigerator for at least 1 or up to 4 hours.
- Make dressing:
- Combine remaining 2 tablespoons olive oil, 3 tablespoons vinegar, 1 teaspoon minced garlic, water, mustard, and remaining 1/4 teaspoon each salt and pepper. Whisk until incorporated.
- Place green beans in a steamer basket over a few inches of boiling water and steam until tender-crisp, about 3 minutes. Allow to cool in the refrigerator, or to cool quickly, drain and plunge in a bowl of ice water for 2 minutes. Drain and reserve.
- Spray a grill or grill pan with nonstick cooking spray and heat over medium-high heat. Remove steak and mushrooms from marinade, and discard marinade. Grill steak until medium-rare and mushrooms until cooked through but still juicy, about 4 to 5 minutes per side for both steak and mushrooms. Remove to a cutting board and let rest about 10 minutes. Cut steak across the grain into 1/4-inch slices; cut mushrooms into 1/4-inch slices.
- To assemble salad, toss steak slices, mushroom slices, spinach leaves, tomatoes, green beans and onions with dressing. Divide among 4 plates.
- Excellent source of: Protein, Fiber, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Folate, Vitamin K, Pantothenic Acid, Copper, Iron, Manganese, Phosphorus, Potassium, Selenium, Zinc
- Good source of: Thiamin, Calcium, Magnesium
Nutrition Facts : Calories 410, Fat 19 grams, SaturatedFat 4.5 grams, Cholesterol 45 milligrams, Sodium 330 milligrams, Carbohydrate 25 grams, Fiber 8 grams, Protein 37 grams
GRILLED STEAK SALAD WITH GREEN BEANS AND BLUE CHEESE
Categories Salad Olive Tomato Blue Cheese Steak Green Bean Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cook green beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water and cool. Drain.
- Prepare barbecue (medium-high heat). Combine beans, arugula, tomatoes, and olives in large bowl. Whisk 1/2 cup oil and vinegar in small bowl.
- Brush steaks with remaining 1 tablespoon oil; sprinkle with salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Cut steaks crosswise into strips.
- Toss salad with enough dressing to coat. Season to taste with salt and pepper. Divide among 6 plates. Top with steak strips. Sprinkle cheese over.
GRILLED STEAK SALAD WITH CRUMBLY BLEU SALAD DRESSING
A lovely summer salad topped with grilled steak slices and served with a delicious vinaigrette dressing with crumbly bleu cheese added.
Provided by Marie
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first seven ingredients and mix well.
- Stir in blue cheese.
- Cover and refrigerate.
- Brush olive oil on steaks and sprinkle with Monreal Steak Seasoning.
- Grill steaks, uncovered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness.
- Thinly slice meat.
- On a serving platter or individual salad plates, arrange lettuce, tomato, carrot, onion and olives.
- Top with steak and dressing.
Nutrition Facts : Calories 568.3, Fat 48.2, SaturatedFat 15.9, Cholesterol 89.9, Sodium 632.7, Carbohydrate 8.3, Fiber 2.5, Sugar 3.3, Protein 25.6
GRILLED STEAK SANDWICHES WITH MARINATED WATERCRESS, ONION, AND TOMATO SALAD
A popular cut in the West, tri-tip is also called "triangle roast." It comes from the bottom sirloin.
Provided by Bon Appétit Test Kitchen
Categories Sandwich Beef Onion Tomato Marinate Super Bowl Dinner Lunch Fall Summer Winter Tailgating Family Reunion Grill Grill/Barbecue Party Watercress Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat). Whisk oil, vinegar, and 3/4 teaspoon mustard in large bowl. Season dressing with salt and pepper. Transfer 2 tablespoons dressing to small bowl; whisk in sugar and 1 teaspoon mustard. Sprinkle beef all over with salt and pepper, then top with mixture from small bowl.
- Grill beef until thermometer inserted into thickest part registers 120°F to 125°F for rare, turning occasionally, about 30 minutes. Place on cutting board; let rest 10 minutes. Cut very thinly across grain.
- Meanwhile, add tomatoes, watercress, and onion to dressing in large bowl. Marinate while beef grills, tossing occasionally. Grill bread, cut side down, until just crusty, about 3 minutes; place on plates, grilled side up.
- Arrange beef slices over bread. Using tongs and draining slightly, top with salad.
GRILLED STEAK AND VEGETABLE SALAD FROM PUBLIX®
Make a dish with savory steak on a bed of greens and tender grilled veggies, all topped with a white balsamic glaze.
Provided by Publix Aprons
Categories Trusted Brands: Recipes and Tips Publix Aprons
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat grill (or grill pan).
- Season steaks with 1/2 teaspoon salt and pepper. Place steaks on grill (or in grill pan); grill 3-4 minutes on each side or until steak internal temperature is 145 degrees F. Remove steaks from grill; let stand 5 minutes before slicing.
- Combine zucchini, tomatoes, portobellos, oil, and remaining 1/2 teaspoon salt. Place vegetables on grill; grill 2-3 minutes on each side or until tender and grill marks begin to show.
- Remove vegetables from grill; cut into bite-size pieces. Slice steaks.
- Divide salad greens onto 4 serving plates; top with vegetables and steak. Drizzle each salad with balsamic glaze and salad dressing. Serve.
Nutrition Facts : Calories 385.1 calories, Carbohydrate 15.3 g, Cholesterol 98.6 mg, Fat 25.1 g, Fiber 2.6 g, Protein 22.9 g, SaturatedFat 6.8 g, Sodium 683.4 mg, Sugar 3.1 g
GRILLED STEAK AND MUSHROOM SALAD
My husband loves this salad, especially during summer. He says he feels as if he's eating a healthy salad and getting his steak, too! I always serve it with some fresh homemade bread. -Julie Cashion, Sanford, Florida More Mushroom Salad Recipes »
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk 1 tablespoon oil, 1 tablespoon mustard, salt and pepper; set aside. , Grill steak, covered, over medium-hot heat for 4 minutes. Turn; spread with mustard mixture. Grill 4 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a large skillet, cook mushrooms in 1 tablespoon oil until tender. Stir in the vinegar and the remaining oil and mustard., Thinly slice steak across the grain; add to mushroom mixture., Serve over romaine.
Nutrition Facts : Calories 299 calories, Fat 20g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 378mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 25g protein.
GRILLED STEAK AND SUMMER VEGETABLE SALAD
Try grilled bruschetta with this supper: Brush thick slices of crusty bread with olive oil, then grill until toasted on both sides. Flank steak can be used in place of hanger.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 45m
Number Of Ingredients 13
Steps:
- Heat a grill to medium-high. Clean and lightly oil hot grill. In a small ovenproof pot, combine oil, rosemary, and garlic and place on grill. Cook until oil begins to bubble, 2 minutes. Remove herb oil from heat and set aside 3 tablespoons in a small bowl.
- Brush steak with herb oil, season with salt and pepper, and grill, turning occasionally, about 10 minutes per side for medium-rare (move steak to a cooler part of grill if it begins to overbrown). Transfer to a cutting board and tent with foil. Let rest 10 minutes before slicing thinly against the grain.
- In batches, brush vegetables with herb oil, season with salt and pepper, and grill, turning occasionally, until tomato skins are split and vegetables are tender, 3 to 5 minutes total. Transfer to a serving platter, along with sliced steak. Add vinegar and honey to reserved oil and whisk together. Season to taste with salt and pepper, then drizzle dressing over steak and vegetables.
Nutrition Facts : Calories 460 g, Fat 27 g, Fiber 7 g, Protein 32 g
GRILLED STEAK CAESAR SALAD
Beefy, cheesy and easy--a true Caesar pleaser!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat coals or gas grill for direct heat. In tightly covered container, shake all dressing ingredients until well blended. Refrigerate until serving time.
- Sprinkle beef with pepper. Cover and grill beef over medium heat 15 to 18 minutes for medium doneness (160°F), turning once. Cut beef across grain into thin slices.
- In large bowl, toss romaine, croutons, cheese and dressing. Top with beef slices. Serve with additional shredded Parmesan cheese if desired.
Nutrition Facts : Calories 370, Carbohydrate 10 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 560 mg
GRILLED STRIP STEAK AND CAESAR SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the dressing: Combine the yogurt, Parmesan, lemon juice, mustard, olive oil, oregano, anchovies, garlic, 3/4 teaspoon salt and 1 teaspoon pepper in a blender or food processor and blend until smooth. Cover and chill for at least 30 minutes. The dressing will keep for up to 3 days refrigerated.
- For the steak and romaine: Prepare a grill for medium heat. Lightly oil the grill grates.
- Sprinkle the steaks with salt and pepper and grill about 5 minutes per side for medium rare. Remove to a cutting board to rest for 8 minutes.
- Brush the cut sides of the romaine with the olive oil and season with a pinch of salt and pepper. Grill, without turning, until lightly charred and wilted, about 2 minutes. Transfer to a serving platter. Slice the steaks and place on top of the romaine. Drizzle the dressing over top and serve.
GRILLED VEGGIE & STEAK SALAD RECIPE BY TASTY
Here's what you need: red wine vinegar, pepper, salt, dried oregano, garlic, olive oil, zucchini, summer squash, small red onion, red bell pepper, yellow bell pepper, ribeye steak, salt, pepper, mixed greens salad, olive oil, red wine vinegar, salt, pepper
Provided by Claire Nolan
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
Steps:
- Cut zucchini and summer squash in half lengthwise. Remove the insides of the bell peppers and cut into large chunks. Remove the top and bottom from the red onion and slice horizontally into three pieces.
- Combine red wine vinegar, pepper, salt, oregano, and garlic.
- Whisk in the olive oil and coat vegetables in the dressing. Place on a baking sheet.
- Season the rib eye with salt and pepper.
- Grill steak over medium-high heat for 5-7 minutes on each side (times may vary depending on the grill and how well-done you like your steak).
- Add the vegetables to the grill and cook the zucchini and summer squash for 5-7 minutes on each side. Cook the bell peppers and onions 4-6 minutes each side (times may vary depending on the grill).
- Remove steak from the grill and let rest for 10 minutes.
- Slice the steak into strips.
- Cut vegetables into small pieces. Arrange vegetables and steak on a bed of mixed greens.
- Drizzle olive oil, red wine vinegar, salt, and pepper over the salad.
- Enjoy!
Nutrition Facts : Calories 1105 calories, Carbohydrate 28 grams, Fat 84 grams, Fiber 6 grams, Protein 62 grams, Sugar 16 grams
GRILLED RIB EYE STEAK AU POIVRE WITH DIJON-ROASTED GARLIC AIOLI PANKO FRIES AND TOMATO SALAD
Steps:
- Mix the peppercorns together on a plate. Season the steaks with salt then press lightly into the peppercorns on both sides. Place on a hot grill. Cook for 6-8 minutes, turning once for medium-rare. Let rest 3 minutes before serving.
- For the aioli: In a food processor, add roasted garlic cloves, dijon and yolks. While processor is on, drizzle in oil, slowly at first until it emulsifies then more quickly. Add juice, salt and pepper and pulse to incorporate. Check for seasoning. Store in fridge.
- For the fries: Bake the potatoes until fully cooked (about 45 minutes at 350 degrees, knife should slide off potato when pricked). In a sauce pan, add cream and garlic and reduce by 50 per cent on low heat, about 15 to 20 minutes. With a hand blender, mix well and check for seasoning. When the potatoes can be handled, scoop out flesh into a bowl. Fold in the cream, scallions and butter and hand mash. You can use a mixer fitted with a paddle. Check for seasoning. Spread mash on 1/2 sheet tray, 1/2" thick. Cover with plastic, top with another tray and press firmly. Chill overnight in the fridge. You may freeze the mash in 4 hours. Slice rectangular 'fries' (3x1/2x1/2). Dredge in flour, egg then panko. Fry at 350 degrees until GB & D, about 5 minutes. Season with salt.
- For the salad: On 4 large plates, spread out the tomato like carpaccio slices. Drizzle lightly with oil and vinegar and season with Salt and pepper.
- Plating: On the above tomato plates, stack the fries up and place steak in front. Serve the aioli in a ramekin for both the steak and fries.
GRILLED STEAK SALAD WITH POBLANO VINAIGRETTE
Steps:
- 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 . 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 and onions and drizzle with Poblano Vinaigrette.
- Mix together in a small bowl until combined. Season with salt and pepper to taste.
- 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 smoooth. Add the honey and season to taste with salt and pepper.
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