Best Steak Salad Murphy Recipes

MURPHY STEAKS

Murphy Steaks image

This is a very simple, quick, delicious recipe for garlic-stuffed steaks. We use a lot of garlic! Serve with baked potatoes and a green salad.

Provided by Carisa Yake

Categories Meat and Poultry Recipes Beef Steaks

Time 4h40m

Yield 4

Number Of Ingredients 4

Ingredients

2 pounds beef tenderloin steaks
1 bulb garlic, cloves separated and peeled
salt to taste
ground black pepper to taste

Steps:

Separate garlic bulb into cloves, and peel. Cut into lengthwise strips.
Using a sharp knife, punch holes into steak. Stuff holes with garlic strips. Cover, and refrigerate for at least 4 hours.
Preheat grill for hot heat.
Lightly oil grate. Place stuffed steaks on hot grill, garlic side up. Cook for 4 to 5 minutes, turn, and season with salt and pepper. Continue cooking until done, another 4 to 5 minutes.

Nutrition Facts : Calories 304.1 calories, Carbohydrate 4.6 g, Cholesterol 112.8 mg, Fat 13.5 g, Fiber 0.3 g, Protein 38.8 g, SaturatedFat 5 g, Sodium 87 mg, Sugar 0.1 g

STEAK SALAD

Steak Salad image

Provided by Giada De Laurentiis

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/2 head romaine lettuce, cut into bite-size pieces
1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)
1/2 red onion, thinly sliced into rings
3 cups fresh baby arugula
12 cherry tomatoes, halved
4 ounces Gorgonzola, coarsely crumbled
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1 pound steak (such as New York, rib-eye or filet mignon), pan-fried or grilled and chilled
1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

Steps:

In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and 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.
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.
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

STEAK SALAD MURPHY

Steak Salad Murphy image

You may use leftover grilled flank steak to create this salad. Can be prepared in 45 minutes or less.

Provided by John Murphy

Yield Serves 4

Number Of Ingredients 10

Ingredients

5 tablespoons rice vinegar
2 1/2 tablespoons honey
1 1/2 tablespoons soy sauce
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
2 1/2 tablespoons olive oil
3/4 pound snow peas, trimmed and strings discarded
1 small red onion, sliced thin crosswise
3/4 pound vine-ripened cherry tomatoes, halved
1 bunch watercress, coarse stems discarded and sprigs washed well and spun dry (about 4 cups)
3/4 pound cooked flank steak, cut into thin slices

Steps:

In a small bowl whisk together vinegar, honey, soy sauce, and garlic paste. Whisk in oil until dressing is emulsified.
In a saucepan of boiling salted water blanch snow peas 30 seconds, or just until crisp-tender. Drain snow peas in a colander and rinse under cold water, draining well.
In a serving bowl combine snow peas, onion, tomatoes, watercress, and steak. Add dressing and toss gently to combine.