Best Warm Steak Salad With Herbed Goat Cheese Recipes

Tomato Steak with Baked Goat Cheese and Herb Salad image

Provided by Michael Chiarello : Food Network

Time 27m

Yield 4 servings

Number Of Ingredients 9

1/4 cup fine dried bread crumbs
Gray salt
Freshly ground black pepper
1 large egg
4 rounds fresh goat cheese, about 2 ounces each
4 thick, ripe beefsteak tomato slices
2 tablespoons extra-virgin olive oil, plus more for the salad
2 cups lightly packed mixed tender fresh herb leaves such as basil, chervil, tarragon, Italian flat-leaf parsley, chives (1-inch lengths), or young cress
Red wine vinegar

Steps:

In a small, shallow bowl, mix the bread crumbs with salt and pepper, to taste. In another small, shallow bowl, beat the egg just until blended. Dip each goat cheese round in the egg, and then in bread crumbs, patting the crumbs in place. Cover and refrigerate the coated cheese rounds for about 15 minutes.
Center the tomato slices on 4 salad plates and season with salt and pepper.
Heat a large nonstick skillet over moderately high heat and pour in 2 tablespoons olive oil. When the oil is almost smoking, add the cheese rounds. Cook until lightly browned, about 45 seconds. Turn them over and cook on the other side until the cheese just feels quivery, about 45 seconds longer, depending on the thickness of the rounds. Place a cheese round on each tomato slice.
In a bowl, toss the herbs with a light drizzle of olive oil, a splash of red wine vinegar, and salt and pepper, to taste. Mound the herbs on top of the cheese, dividing them evenly. Serve immediately.
Michael's Notes: This salad looks best when the tomato slice and the goat cheese slice are about the same size. So if you can only find goat cheese in small logs, you may want to serve 2 goat cheese rounds to each diner and perch them on slices of smaller tomatoes.
Be sure you take all the stems off the herbs carefully so your guests can enjoy just the soft leaves.

Herbed Warm Goat Cheese Salad image

Provided by startnover

Categories Cheese

Time 18m

Yield 8 serving(s)

Number Of Ingredients 20

1/2 cup fresh minced garlic
2 tablespoons minced fresh thyme
2 tablespoons fresh ground pepper
2 tablespoons kosher salt
1 cup olive oil
2 (3 ounce) logs goat cheese, cut into 4 pieces each
1 1/2 cups seasoned bread crumbs
1 cup good quality- aged balsamic vinegar
1 teaspoon minced fresh garlic
1 teaspoon minced shallot
2 tablespoons chopped fresh basil
1 tablespoon Dijon mustard
2 teaspoons soy sauce
2 tablespoons rice vinegar
1 teaspoon cracked pepper
1 cup extra virgin olive oil
8 ounces baby greens
1/2 cup candied pecans (optional)
1/4 cup shaved carrot (optional)
1/4 cup red onion (optional)

Steps:

Cheese:.
Combine garlic, thyme, pepper, salt, and oil in a bowl.
Whisk to incorporate ingredients.
Place the cheese slices into the mixture making sure to coat all sides.
Cover and refrigerate overnight.
Dressing:.
Using a whisk mix all ingredients except olive oil in a bowl. After all are well mixed use whisk and slowly add oil to emulsify. Refrigerate till ready to serve.
Before serving place a cookie sheet in oven and preheat to 350°.
Spread bread crumbs onto plate and roll the cheese in them. Make sure to press the crumbs into the cheese.
Transfer the cheese onto the hot pan and cook for 8 minutes.
Toss the greens and all desired add ins together w/ desired amount of dressing and top each salad with cheese.
Serve while cheese is warm.
Prep time does not include chilling time.