Best Steak And Scallops Salad Recipes

Seared Sesame Scallops and Teriyaki Steak with Seared Cabbage Salad image

Provided by Rachael Ray : Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 18

2 inches ginger root, grated
1/4 cup teriyaki sauce
4 (6 to 7-ounce) flat iron steaks or tri tip steaks 1-inch thick
1 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
Vegetable oil, for drizzling plus 3 tablespoons
12 sea scallops
4 to 5 tablespoons toasted sesame seeds
4 to 5 tablespoons chopped chives
Salt and freshly ground black pepper
2 teaspoons toasted sesame oil
1 small napa cabbage chopped into 1 1/2-inch dice
1 red onion, quartered and thinly sliced
3 to 4 cloves garlic, grated
1/2 seedless cucumber, cut into 1/4-inch sticks then 2 to 3-inch pieces
1 to 3 tablespoons Asian hot chili sauce or hot sauce, to your taste
3 tablespoons rice wine vinegar
2 limes, zested and juiced
3 tablespoons freshly chopped cilantro leaves

Steps:

Combine the ginger and teriyaki in a shallow dish. Rub steaks with a little grill seasoning and turn in teriyaki sauce and let sit for 10 to 15 minutes.
Heat a cast iron skillet over high heat. Wipe pan with a thin layer of vegetable oil.
Pat scallops dry. Combine the sesame and chives and roll the sides of the scallops in the mixture. Season the scallops with salt and pepper. Sear scallops and cook 2 to 3 minutes on each side to caramelize them. Remove scallops to a plate and drizzle with sesame oil and serve.
Heat a large skillet with a couple tablespoons vegetable oil over high heat. Add steaks and cook 4 minutes on each side for medium rare. Remove and let steaks set 5 minutes. Add the cabbage to the pan and stir fry 2 minutes then add in the onions, garlic, cook a minute or 2, add cucumbers and hot sauce, salt and pepper, vinegar and zest of 1 lime and juice of 2 limes.
Slice steaks very thin on an angle and serve on hot 'n spicy cabbage salad, garnish with cilantro.

Steak and Scallops Salad image

Provided by alijen

Categories Steak

Time 19m

Yield 4 serving(s)

Number Of Ingredients 14

4 cups spinach
1/4 cup red onion, thinly sliced
2 cups arugula or 2 cups additional spinach
1/4 cup cherry tomatoes, halved
6 ounces gorgonzola, coarsely crumbled
salt and pepper, to taste
1 lb steak, pan-fried or grilled to your liking (such as New York or filet mignon)
1/2 lb scallops
1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
fresh ground black pepper
1 cup olive oil

Steps:

Make the vinaigrette: Mix the vinegar, lemon juice, honey, salt, and pepper in a blender or food processor.
With the machine running, gradually blend in the oil.
You could also make the vinaigrette in a bowl with a whisk, mixing in the oil last.
In a large bowl, combine the spinach, red onion, arugula, cherry tomatoes, and half of the cheese.
Toss the salad with enough vinaigrette to coat.
Season the salad with salt and pepper, to taste.
Arrange the salad on a platter or in 4 individual bowls.
Season the scallops with salt and pepper.
Heat a large skillet and coat with non-stick spray.
Add the scallops and saute until cooked through, about 3 minutes on each side.
Remove the scallops and add to the top of the salad.
Cut the steaks crosswise into thin slices.
Arrange the steak slices atop the salad and sprinkle with the remaining cheese.
Drizzle more vinaigrette over the steak slices and serve.