STEAK SALAD WITH TOMATO VINAIGRETTE
Provided by Food Network Kitchen
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Make the steak: Preheat a grill or grill pan to medium. Mix the chili powder, brown sugar, cumin and smoked paprika in a small bowl. Season the steaks with salt and pepper and rub with the spice mixture; set aside.
- Make the vinaigrette: Puree the cherry tomatoes, lime juice, adobo sauce and honey in a blender until smooth. With the machine running, add the olive oil and puree until smooth. Season with salt and pepper.
- Brush the steaks with olive oil and grill 4 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes. Meanwhile, brush the red onion slices with olive oil; season with salt and pepper. Grill the onion, turning occasionally, until softened and charred in spots, about 8 minutes. Thinly slice the steak against the grain. Roughly chop the onion.
- Assemble the salad: Divide the lettuce among plates. Top with the onion, steak, avocado, heirloom tomatoes, jicama and queso fresco. Drizzle with about half of the vinaigrette and sprinkle with the cilantro. Serve with the remaining vinaigrette.
GRILLED STEAKS WITH MARINATED TOMATOES
The flavor of the tomatoes improves after they marinate overnight. I could eat them all by themselves! Our family likes these steaks best served with cheesy potatoes or glazed green beans.-Anna Davis, Half Way, Missouri
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, whisk the first 11 ingredients until blended. Place tomatoes in a 13x9-in. dish; pour beer mixture over top. Cover and refrigerate at least 1 hour. , Meanwhile, mix rub seasonings; rub over steaks. Grill steaks, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before cutting each steak into thirds., Place steaks on a platter. Top with tomatoes; drizzle with any remaining beer mixture.
Nutrition Facts : Calories 321 calories, Fat 17g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 962mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 34g protein.
GRILLED STRIP STEAK WITH BLISTERED TOMATOES AND GREEN BEANS
Cooking half the tomatoes in a skillet placed on the grill lets you capture all their juices and turn them into a saucy condiment for the steak.
Provided by Andy Baraghani
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium-high heat. Toss beans with 2 Tbsp. oil in a large bowl; season with salt. Place beans on grill and cook, turning occasionally, until tender and lightly charred, 6-8 minutes.
- Meanwhile, place a small skillet on grill; pour in 2 Tbsp. oil. Cook half of tomatoes, shaking skillet occasionally, until beginning to burst, about 3 minutes.
- Oil grate. Season steaks with salt and coat with paprika, packing on more if needed. Drizzle with 2 Tbsp. oil. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 120°F, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
- Halve remaining tomatoes and toss with chile, shallot, garlic, vinegar, grilled tomatoes, grilled beans, and 3 Tbsp. oil in a large bowl. Add basil, season with salt, and toss again. Combine steak and tomato mixture on a platter; drizzle with oil.
GRILLED STEAK SALAD WITH POBLANO VINAIGRETTE
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.
GRILLED NEW YORK STRIP STEAKS
Steps:
- In a small bowl, combine 2 tablespoons salt, 1 tablespoon black pepper, the brown sugar, coffee, garlic, chipotle powder, and red pepper flakes. Pat the steaks dry with paper towels, place them in a baking dish, and rub them all over with the olive oil. Rub the steaks on both sides with the spice mix, using it all. Cover the dish and refrigerate for at least 2 hours to allow the flavors to get into the meat.
- When ready to cook, heat enough charcoal to cover half of the grill (I fill a charcoal chimney 3/4 full). Pour a layer of hot coals on one side of the grill, leaving the other side empty.
- Cook the steaks on the hot side of the grill for exactly 2 minutes on one side, turn them over, and cook for exactly 2 minutes on the other side. Move the steaks to the cool side of the grill, put the lid on, check to be sure the vents are open, and cook for 8 to 10 minutes, until an instant-read thermometer inserted sideways into the middle of the steak registers between 115 and 120 degrees for medium rare and 120 and 125 degrees for medium. Transfer the steaks to a plate, cover the plate tightly with aluminum foil, and allow to rest for 15 minutes. Remove the foil after 15 minutes or the steaks will continue to cook. Slice the steaks, sprinkle with salt, and serve hot or warm.
GRILLED FLATIRON STEAK WITH TOASTED SPICE VINAIGRETTE
Let the steaks rest on top of the tomatoes. Their juices will commingle and make the dressing that much better.
Provided by Dawn Perry
Categories Tomato Steak Summer Grill Grill/Barbecue Bon Appétit
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare grill for medium-high heat. Rub steak with oil; season with salt and pepper. Grill about 4 minutes per side for medium-rare. Let cool 5 minutes before slicing against the grain.
- Serve steak on top of tomatoes with vinaigrette spooned over.
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