STEAK HOUSE CHOPPED SALAD
I am such a sucker for a classic, stuffy, old-fashioned iceberg wedge salad with blue cheese dressing and a big ol' steak dinner. What happens when we put these two wondrous creations together? Steak House Chopped Salad night, baby! This blue cheese lover met my husband halfway with a Danish-style mild blue cheese (he prefers a sharp Cheddar) but feel free to crank it up with something more pungent, like a Stilton or Roquefort. To make up for the absence of the baked potato and heaping pile of creamed spinach (other quintessential steakhouse dishes), I've subbed in crunchy radishes, creamy avocado and sweet grape tomatoes.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Place a heavy-bottomed skillet or a cast-iron skillet over medium heat with the oil. Season steaks liberally with salt and pepper, and cook to desired doneness, turning once, about 5 minutes per side for medium (for a steak that is 1-inch thick). Let steaks rest for 10 minutes before slicing.
- While steaks are cooking, prepare dressing: In a large mixing bowl, whisk together all ingredients for dressing, and adjust seasoning as needed with salt, pepper and more lemon juice.
- To serve, toss lettuce, tomatoes, radishes and avocado with prepared dressing, then divide among serving plates. Thinly slice steaks and top each salad.
CIDER BEEF STEW
When I was a new bride 25 years ago, this recipe was inside a serving dish I received as a gift. It's great on winter evenings served with a loaf of fresh bread. The cider and vinegar help tenderize the meat and provide wonderful flavor to this hearty stew. -Carol Hendrickson, Laguna Beach, California
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large saucepan, brown beef in oil; drain. Stir in the cider, water, vinegar and thyme; bring to a boil. Reduce heat; cover and simmer for 1 hour and 45 minutes or until the meat is tender. , Add the carrots, celery, potato and onion; return to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.
Nutrition Facts : Calories 381 calories, Fat 15g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 671mg sodium, Carbohydrate 37g carbohydrate (13g sugars, Fiber 4g fiber), Protein 25g protein.
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.
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