Best Steak Salad With Mustard Vineagrette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEST STEAK SALAD WITH CREAMY BALSAMIC VINAIGRETTE



Best Steak Salad with Creamy Balsamic Vinaigrette image

This is the steak salad of your dreams! It's loaded with a juicy steak, your favorite veggies, and a creamy balsamic vinaigrette. It makes a delicious healthy lunch or dinner salad!

Provided by Kristen Stevens

Categories     Salad

Time 20m

Number Of Ingredients 11

10 ounce grilling steak (boneless prime rib)
½ teaspoon EACH: salt and pepper
1 teaspoon avocado oil
4 ounces arugula
1 cup cherry tomatoes (cut in half)
½ English cucumber (diced)
½ avocado (sliced)
¼ cup thinly sliced red onions
½ tablespoon EACH: grainy mustard, dijon mustard, and balsamic vinegar
2 tablespoons olive oil
A pinch of salt and pepper

Steps:

  • Take the steak out of your fridge and evenly coat both sides with the salt and pepper. Add all the salad ingredients to a salad bowl.
  • Heat a cast iron or heavy-bottomed pan over high heat. Drizzle the avocado oil over both sides of the steak. When the pan starts to smoke, add the steak and let it cook undisturbed for 2 minutes. Flip the steak over and let it cook for 2-3 minutes more. Transfer the steak to a cutting board and let it rest.
  • While the steak is resting, whisk the salad dressing ingredients in a small bowl. Thin the dressing with up to a tablespoon of water, as needed. Pour the dressing over the salad and toss.
  • Thinly slice the steak across the grain and serve it over the salad.

Nutrition Facts : ServingSize 1 serving = ½ of the recipe, Calories 568 kcal, Carbohydrate 14 g, Protein 33 g, Fat 44 g, SaturatedFat 12 g, Cholesterol 86 mg, Sodium 727 mg, Fiber 6 g, Sugar 5 g, UnsaturatedFat 30 g

LOW-CARB STEAK SALAD WITH DIJON VINAIGRETTE RECIPE BY TASTY



Low-Carb Steak Salad With Dijon Vinaigrette Recipe by Tasty image

Here's what you need: medium red onion, cherry tomato, olive oil, kosher salt, ground black pepper, shallot, dijon mustard, worcestershire sauce, honey, extra virgin olive oil, red wine vinegar, boneless new york strip steak, red leaf lettuce, walnuts, gorgonzola cheese

Provided by Greg Perez

Categories     Dinner

Yield 6 servings

Number Of Ingredients 15

½ medium red onion, thinly sliced
10.5 oz cherry tomato, 1 package
3 tablespoons olive oil, divided
kosher salt, to taste
ground black pepper, to taste
2 teaspoons shallot, minced
1 tablespoon dijon mustard
½ teaspoon worcestershire sauce
1 teaspoon honey
2 tablespoons extra virgin olive oil
¼ cup red wine vinegar
1.25 lb boneless new york strip steak, about 1¼ inches (3 cm) thick
1 head red leaf lettuce, washed, dried, and cut into ½-inch (1.25 cm) pieces
½ cup walnuts, toasted, chopped
¼ cup gorgonzola cheese, crumbled

Steps:

  • Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
  • Spread the sliced onion on half of the baking sheet and arrange tomatoes on the other half. Drizzle each side with 1 tablespoon olive oil and season with salt and pepper. Toss to coat.
  • Roast in the oven for 10-15 minutes, or until the onion is caramelized and the tomatoes are browned in spots and just beginning to burst. Remove from oven and let cool.
  • In a small bowl, whisk together the shallot, Dijon mustard, Worcestershire sauce, honey, extra-virgin olive oil, red wine vinegar, salt, and pepper. Refrigerate until ready to use.
  • Liberally season the steak all over with salt and pepper.
  • Heat a cast-iron skillet over medium-high heat. Add the remaining tablespoon of olive oil to the hot skillet. When the oil is smoking, add the steak to the pan. Sear for 5 minutes, or until a deep golden brown crust forms. Flip the steak and cook another 5 minutes on the other side. Sear the sides of the steak until golden brown, another 3-4 minutes total.
  • Transfer the pan with the steak to the preheated oven for about 5 minutes, or until an instant-read thermometer inserted into the center of the steak reads 125-130˚F (51-54˚C) for medium-rare. Remove the steak from the oven and let rest for 10 minutes before slicing.
  • Add the lettuce to a large bowl. Add the roasted tomatoes, roasted onion, walnuts, Gorgonzola, and sliced steak. Toss well. Divide the salad between serving bowl and drizzle over the dressing.
  • Enjoy!

Nutrition Facts : Calories 401 calories, Carbohydrate 7 grams, Fat 31 grams, Fiber 2 grams, Protein 22 grams, Sugar 3 grams

STEAK SALAD WITH MUSTARD VINEAGRETTE



STEAK SALAD WITH MUSTARD VINEAGRETTE image

Categories     Beef     Vegetable     Broil     Low Fat

Yield 4

Number Of Ingredients 26

STEAK SALAD WITH MUSTARD VINAIGRETTE
2 pounds boneless sirloin, 2" thick
Salt and pepper
3/4 pound new potatoes, cooked and quartered
12 oz. hearts of palm, sliced 1" thick
1 small red onion, peeled and sliced
1 small red bell pepper, sliced in slivers
1 small green pepper, sliced in slivers
4 tbls. chopped fresh chives
3 tbls. chopped fresh parsley
Romaine lettuce leaves
Snow peas, sliced
Mushrooms and cherry tomatoes as garnish
Mustard Vinaigrette Dressing
1 egg, beaten
1/3 cup olive oil
2 tsp. Dijon mustard
1-1/2 tsp. lemon juice
3 tbls. Tarragon vinegar
1 tsp. Worcestershire sauce
1 tsp. salt
Fresh pepper
Preheat the broiler. Season steak with salt and pepper and broil to desired doneness. Cool and slice thinly into bite-size pieces.
Combine with salad ingredients except Romaine lettuce and garnishes. Toss gently.
Combine dressing ingredients in a container with a tightly fitting lid and shake well to blend, or, in a food processor.
Pour dressing over salad and refrigerate for 3-4 hours. Serve over lettuce with snow peas, mushrooms and tomatoes.

Steps:

  • The steak can be any cut -- and even marinaded before broiling.

GRILLED STEAK SALAD WITH POBLANO VINAIGRETTE



Grilled Steak Salad with Poblano Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 25

4 rib eye steaks (6 ounces each)
1 cup Mesa Steak sauce, recipe follows
Salt and freshly ground pepper
1 vidalia onion, peeled and sliced into 1/2 inch thick slices
4 plum tomatoes, sliced in half
Olive oil
8 cups baby spinach, washed
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Poblano Vinaigrette, recipe follows
1 cup ketchup
1/4 cup horseradish
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons maple syrup
1 teaspoon Worcestershire sauce
2 tablespoons ancho chile powder
Salt and freshly ground white pepper
2 poblano pepers, 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:

  • 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.

MUSTARD VINAIGRETTE



Mustard Vinaigrette image

A generous spoonful of Dijon mustard makes this vinaigrette creamy and tart. Use the dressing with sturdy salad greens like romaine or with softer lettuces like Bibb lettuce or oak leaf. The dressing is too strong to work with baby salad greens or mesclun. It's also great with cooked vegetables like beets or broccoli and with grain salads.

Provided by Martha Rose Shulman

Categories     easy, quick, weekday, condiments

Time 40m

Yield About 2/3 cup

Number Of Ingredients 7

1 rounded tablespoon Dijon mustard
1 1/2 tablespoons red wine vinegar or sherry vinegar
1 tablespoon fresh lemon juice
Salt
freshly ground pepper
1/2 cup extra virgin olive oil, or use half olive oil and half canola or grapeseed oil
1 small garlic clove

Steps:

  • In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
  • Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.

Nutrition Facts : @context http, Calories 185, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 71 milligrams, Sugar 0 grams, TransFat 0 grams

Related Topics