Best Summer Steak Salad With Ginger Lime Dressing Recipe Epicuriouscom Recipes

Yield 4 main-course servings

Number Of Ingredients 10

1/2 head of romaine lettuce, cut into bite-size pieces
2 large heads of Belgian endive, thinly sliced crosswise (about 3 cups)
3 cups fresh baby arugula
12 cherry tomatoes, halved
1/2 red onion, thinly sliced into rings
4 ounces Gorgonzola cheese, coarsely crumbled
Red Wine Vinaigrette (page 184)
About 1/4 teaspoon salt
About 1/4 teaspoon freshly ground black pepper
1 pound leftover steak (such as New York, rib eye, or filet mignon), cut crosswise into thin slices

Steps:

In a large bowl, toss the lettuce, endive, arugula, tomatoes, and onion to combine. Add half of the cheese and toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper to taste. Divide the salad equally among 4 plates and top with the steak slices. Drizzle more vinaigrette over the steak slices and sprinkle with the remaining cheese. Serve immediately.

Skirt Steak with Spicy Coconut Dressing image

Provided by Carla Lalli Music

Yield 2 servings

Number Of Ingredients 12

1/2 red jalapeno, Fresno or serrano chile, finely grated
1 garlic clove, finely grated
1-inch piece fresh ginger, peeled and finely grated
4 tablespoons coconut cream from 1 small can unsweetened full-fat coconut milk
1/4 cup fresh lime juice, plus wedges for serving
Kosher salt
2 tablespoons unsweetened shredded coconut
1 pound skirt steak, cut into two or three pieces
2 tablespoons extra-virgin olive oil
1/2 head iceberg lettuce, leaves torn into palm-size pieces
Handful of cilantro leaves and tender stems, torn
1 avocado, cut into 1/2-inch pieces

Steps:

In a large bowl, combine chile, garlic, ginger, coconut cream, and lime juice. Season with salt and stir to combine. Stir in coconut and taste dressing: It should be fairly tangy, spicy, and salty to balance the mild iceberg. Dressing may seize up and seem very thick, but it will loosen up when tossed with the salad.
Season steak on both sides with salt.
Place a 10- or 12-inch skillet, preferably cast-iron, over medium-high heat. Add oil and when it shimmers, place steaks carefully into pan and cook, undisturbed, until browned on underside, 2-3 minutes. Turn and cook until browned on second side and medium-rare, about 2 minutes longer. Transfer steaks to a platter and let rest 5-10 minutes before cutting against the grain into 1/4-inch slices.
Add lettuce and cilantro to bowl with dressing and toss to coat. Taste the lettuce and add more salt and/or lime juice if needed. Add avocado and toss gently to distribute. Serve steak and salad with lime wedges for squeezing over.

Summer Steak Salad with Ginger-Lime Dressing image

Yield Makes 4 servings

Number Of Ingredients 25

Dressing
3 tablespoons fish sauce*
2 tablespoons sugar
2 tablespoons fresh lime juice
2 tablespoons water
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1 teaspoon minced red jalapeño chile
Salad
2 tablespoons oyster sauce*
1 tablespoon medium-dry Sherry
2 teaspoons tamari soy sauce*
2 garlic cloves, minced
1 teaspoon (packed) brown sugar
1 1/4 pounds New York steak, trimmed, cut into 2/3-inch cubes
2 bunches watercress, bottom 2 inches discarded, cut into 1-inch lengths
3 cups mizuna leaves, torn in half if very large (about 1 1/2 ounces)
2 cups (lightly packed) torn Bibb lettuce leaves (about 6 large)
1 cup Thai basil leaves, cut into 1/2-inch-wide strips
1/2 12-ounce English hothouse cucumber, halved lengthwise, sliced very thinly on diagonal
12 cherry tomatoes
2 tablespoons vegetable oil
1/2 medium-size red onion, cut into thin wedges
2 shallots, sliced into thin rounds
1/4 medium pineapple, peeled, cored, halved lengthwise, cut crosswise into 1/3-inch-thick slices

Steps:

For dressing:
Whisk all ingredients in small bowl to blend.
For salad:
Mix oyster sauce, Sherry, tamari soy sauce, minced garlic, and brown sugar in medium bowl. Stir in steak. Marinate steak at least 30 minutes and up to 2 hours, stirring occasionally.
Combine watercress, mizuna, lettuce, basil, cucumber, and tomatoes in large bowl. Add half of dressing and toss to coat. Arrange greens mixture on large rimmed platter.
Heat oil in large nonstick skillet over high heat. Add onion and shallots and sauté 30 seconds. Add beef with marinade. Sauté until beef is brown outside but still pink inside, about 4 minutes. Add pineapple slices and stir until pineapple is heated through, about 1 minute longer. Spoon steak mixture with any pan juices atop dressed greens mixture on platter. Drizzle salad with remaining dressing and serve.