BALSAMIC STEAK SALAD
My husband loves blue cheese and I like a hearty salad that eats like a meal, so I put the two things together to make this steak salad recipe. The sweet-tartness of dried cranberries pairs deliciously with the cheese, creamy avocado and balsamic vinegar. It's irresistible! -Marla Clark, Albuquerque, New Mexico
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing., To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.
Nutrition Facts : Calories 321 calories, Fat 22g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 221mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
CITRUS STEAK SALAD
Your family will think you spent hours on this beautiful main dish salad with its from-scratch dressing, but it's an absolute cinch! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings (1 cup vinaigrette).
Number Of Ingredients 15
Steps:
- In a small bowl, whisk the first eight ingredients; set aside. Divide romaine among four plates; top with steak, strawberries, onion, oranges, pecans and cheese. Serve with vinaigrette.
Nutrition Facts : Calories 764 calories, Fat 52g fat (11g saturated fat), Cholesterol 108mg cholesterol, Sodium 612mg sodium, Carbohydrate 41g carbohydrate (30g sugars, Fiber 7g fiber), Protein 37g protein.
GRILLED BALSAMIC FLANK STEAK WITH PEPPERS AND ONIONS
Flank is a flavorful, lean cut of steak that's sliced thin and served. Make the deep, savory marinade ahead of time and let it work its magic on the meat for up to two days in the fridge. It makes party time a cinch, as the steak cooks in just 10 minutes (and this recipe can easily be doubled-or tripled to feed a crowd.)
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h45m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Generously season steak with salt and pepper. In a large resealable bag, combine vinegar, Worcestershire, mustard, brown sugar, and oil. Rub rosemary sprigs between your palms for a few seconds to release oils, then transfer to bag. Add steak, onion, and bell peppers; remove excess air from bag, seal, and shake until marinade evenly coats meat and vegetables. Refrigerate at least 12 hours and up to 2 days.
- Remove steak and vegetables from refrigerator 1 hour before grilling. Preheat grill for direct-heat cooking. Brush grates with oil. Using tongs, remove steak from bag, allowing excess marinade to drip back in. Grill, turning a few times, until charred in places and a thermometer inserted into thickest part registers 125 degrees for medium-rare, 8 to 12 minutes, depending on thickness. Transfer to a plate; tent with foil and let stand at least 10 minutes before slicing. Meanwhile, remove vegetables from marinade and grill, turning a few times, until charred in places and tender, 10 to 12 minutes. Toast bread on grill just until charred and crisp in places, about 1 minute a side. Thinly slice steak; serve with vegetables and bread.
BALSAMIC STEAK AND ONION SALAD
Explore this delicious recipe for Balsamic Steak and Onion Salad. Top fresh greens with juicy steak for a scrumptious summertime dish.
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pour 1/4 cup dressing over steak in shallow dish; turn to evenly coat both sides. Pour 1/4 cup of the remaining dressing over onions in separate shallow dish; turn to evenly coat. Refrigerate both 1 hour to marinate.
- Heat grill to medium-high heat. Remove steak and onions from marinade; discard marinades. Grill steak 8 to 10 min. on each side or until medium doneness (160°F), adding onions for the last 5 min. and turning occasionally. Remove from grill; let steak stand 5 min. Cut steak across the grain into thin slices.
- Toss greens with tomatoes and remaining dressing. Place on serving platter; top with meat and remaining ingredients.
Nutrition Facts : Calories 430, Fat 28 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 24 g
STEAK WITH ROASTED SWEET ONIONS IN BALSAMIC VINEGAR
This is one of my favorite flavor combinations. Perfect for a romatic meal (with leftovers) or for a fancy barbeque with your favorite friends! Prep time includes marinating the steaks overnight.
Provided by Mirj2338
Categories Meat
Time 12h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Prepare steak: Marinate the steak overnight in the refrigerator with the garlic, rosemary, olive oil and soy sauce.
- Season with salt and pepper.
- Prepare onions: Peel the onions and slice them 3/4-inch thick.
- In heavy saute pan, heat olive oil over medium heat.
- Arrange onion disks in pan in a single layer so they all touch the bottom.
- Cook for 6 to 8 minutes without turning, until brown on one side.
- Add sugar, salt and pepper.
- Turn the onion disks over without separating them.
- Cook on the other side for 6 to 8 minutes.
- When brown, add half the vinegar and reduce until nearly evaporated.
- Stir the onions, separating them into rings.
- Add remaining vinegar to the pan and cook until almost evaporated.
- Remove onions from pan and allow to cool.
- Season the steaks with salt and pepper, and grill on both sides to desired doneness (about 8 minutes total for medium rare).
- Slice steak and arrange on plate, garnished with the onions.
PAN SEARED STEAKS WITH BALSAMIC ONIONS
Balsamic vinegar helps to brown the onions and enhances the flavor of a quick pan sauce. This works best with steaks 1 - 1 1/4 inches thick. Cooking time given yields a medium rare steak. Recipe found in Cook's Country.
Provided by SusieQusie
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons of the oil in a large heavy skillet over medium heat.
- Add onions & salt and cook, stirring often, until lightly browned, about 10 minutes. Transfer to a bowl. Wipe out skillet with paper towels.
- Add remaining oil to skillet & adjust flame to medium high.
- Pat steaks dry & add to oil. Leave them alone for for 4-5 minutes then flip & cook other side 3-4 minutes. Remove & wrap tightly in foil.
- Discard any remaining fat in skillet, return onions to pan & reduce temp to medium. Add garlic & cook 30 seconds.
- Add 1/2 cup vinegar, rosemary and brown sugar and cook, scraping up browned bits, until thick & syrupy, about 2 minutes.
- Unwrap steak & pour any accumulated juices in skillet along with remaining vinegar. Salt & pepper to taste.
- Slice steaks crosswise in 1/4 slices & serve topped with onions & sauce.
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BALSAMIC HERB STEAK SALAD RECIPE WITH BLUE CHEESE
From amycaseycooks.com
5/5 (1)Total Time 40 minsCategory EntreeCalories 632 per serving
- Preheat oven to 425 degrees. Place a large rimmed baking sheet in the oven. Place onions in a large bowl. Set aside.
- In a mason jar, combine balsamic vinegar, garlic, brown sugar, Dijon mustard, soy sauce, oregano, thyme, basil, salt, pepper, and olive oil. Screw on a tight fitting lid and give the marinade/vinaigrette a good shake. Pour about 1/3 cup of the mixture over the onions and toss to coat.
- Spread onions on the preheated baking sheet. Roast onions in oven for 25 – 30 minutes or until the onions are soft and slightly browned. Remove from oven and set aside.
- While the onions are roasting, place the steak in a resealable bag and add 1/2 cup of the marinade/vinaigrette. Seal bag and marinate at room temperature for 15 minutes. Preheat a grill or grille pan to high heat.
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