GRILLED STEAK WITH GREEK CORN SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to high. Whisk the olive oil, vinegar, herbs, honey, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Remove 2 tablespoons of the vinaigrette to a large bowl; set aside. Add the cucumber, tomatoes, red onion, feta and olives to the bowl with the remaining vinaigrette; toss to coat.
- Grill the corn, turning occasionally, until charred in spots, about 8 minutes; remove to a cutting board. Meanwhile, season the steaks with salt and pepper. Working in batches if necessary, grill the steaks until the edges start browning, about 2 minutes. Flip and cook until browned on the other side, about 30 seconds. Transfer to the bowl with the reserved vinaigrette; toss to coat.
- Cut off the corn kernels and add to the salad. Serve the steak with the corn salad.
QUICK GREEK PASTA SALAD WITH STEAK
One quick, unique and healthy meal that will liven up your taste buds!
Provided by Polo
Categories Salad 100+ Pasta Salad Recipes Greek Pasta Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. When cooked, drain, then toss with olive oil, and keep warm.
- Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Sear the rib-eye on both sides until rosy-pink in the center, 7 to 10 minutes depending on thickness. Remove steak from skillet and cut into bite-size pieces. Melt the remaining 1 tablespoon of butter in the skillet, and stir in the garlic and shallots. Cook 5 to 10 seconds until fragrant, then return the steak to the pan and cook for another 5 minutes or to desired doneness. Stir in the soy sauce, and cook a few seconds longer, allowing it to evaporate.
- Remove the skillet from the heat and stir in the sun-dried tomato pesto, olives, spinach, basil, parsley, feta cheese and sunflower kernels. Toss with the pasta in a large bowl and serve.
Nutrition Facts : Calories 579.3 calories, Carbohydrate 44.7 g, Cholesterol 72.5 mg, Fat 35 g, Fiber 7.9 g, Protein 24.5 g, SaturatedFat 12.6 g, Sodium 709.6 mg, Sugar 3.1 g
PASTA SALAD WITH STEAK, BELL PEPPER, GREEN BEANS AND BACON
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
- Add the steak, bell pepper, green beans and bacon to the bowl with the pasta.
- Make the dressing: Mix the mayonnaise, sour cream, lemon juice, garlic, parmesan, and salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.
GREEK PASTA SALAD
Chock-full of tomato, red and green pepper and tricolor spirals, this full-flavored Greek pasta salad is as attractive as it is delicious. I add feta cheese and black olives to the medley before coating it with a speedy homemade dressing. -Dawna Waggoner, Minong, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Cook the pasta according to package direction's rinse in cold water and drain. Place in a large serving bowl; add the tomato, peppers, feta cheese and olives., In a blender, combine the dressing ingredients; cover and process until smooth. Pour over salad; toss to coat. Cover and refrigerate for 2 hours or overnight. Toss before serving.
Nutrition Facts : Calories 268 calories, Fat 18g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 298mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
GREEK FLANK STEAK AND VEGGIE SALAD
Tomatoes, onions, and cucumbers (yes, cucumbers!) roast along with the steak, creating a crunchy, juicy salad that just begs to be topped with feta.
Provided by Molly Gilbert
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 2h56m
Yield 6
Number Of Ingredients 15
Steps:
- Put steak in a large resealable plastic bag. Whisk olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over steak and turn to coat. Seal bag. Chill at least 2 hours or up to 12 hours.
- Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
- Toss chickpeas, tomatoes, cucumber, and onion with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer.
- Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes.
- Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove steak from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade.
- Broil steak on top rack, flipping once, until it begins to char and an instant-read thermometer inserted into thickest part registers 125 degrees F for rare or 135 degrees F for medium-rare, 3 to 5 minutes per side.
- Cover loosely with foil and let rest 10 minutes before slicing steak thinly across the grain. Serve warm steak and vegetables with pan juices over romaine, sprinkled with feta cheese and parsley.
Nutrition Facts : Calories 462.5 calories, Carbohydrate 21.9 g, Cholesterol 69.9 mg, Fat 30.7 g, Fiber 4.9 g, Protein 25.7 g, SaturatedFat 10.3 g, Sodium 853.1 mg, Sugar 4.1 g
PASTA SALAD WITH STEAK
While there are quite a few ingredients in this recipe, it doesn't take too long to make - and cleanup afterward's a snap. We're the parents of a daughter, 2. -Julie DeRuwe, Oakville, Washington
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 24
Steps:
- Combine the first eight ingredients; set half of the dressing aside. Place pasta in a bowl; add remaining dressing. Toss to coat; cover and refrigerate. , Pierce steak with a fork. Combine rub ingredients; rub over steak. Cover and refrigerate for at least 15 minutes. Grill steak, uncovered, over medium heat for 9-10 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 for 10 minutes. , Meanwhile, add cucumber, cheese, olives, onion, parsley and pimientos to pasta; mix well. Spoon onto a lettuce-lined platter. Slice steak and arrange over salad. Serve with reserved dressing.
Nutrition Facts :
GREEK GRILLED STEAK PASTA SALAD
Grilled steak is the best to use for this salad, feel free to adjust all amounts to taste, if you prefer lots of dressing then double the ingredients using a large garlic clove.
Provided by Kittencalrecipezazz
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine all dressing ingredients in a processor until well combined; set half of the dressing aside and refrigerate to serve at the table.
- In a bowl combine the cooked shell pasta with the remaining half of the dressing, then mix in cucumber, olives, sliced onion, pimientos and 1/2 cup crumbled feta cheese; toss to combine, then refrigerate while grilling the steaks.
- Grill the steaks until desired doneness; place on a plate allow to rest for 15 minutes or more, then slice thinly.
- Line a large platter plate with lettuce leaves.
- Spread the pasta mixture over the leaves, then arrange the sliced steak over the pasta.
- Sprinkle about 1/4 cup or more crumbled feta cheese over the sliced steak.
- Serve with reserved dressing.
- Delicious!
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GREEK SALAD WITH GRILLED STEAK | HOW TO FEED A LOON
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5/5 (4)Calories 376 per servingCategory Salad
- In a medium bowl, whisk together 3 tablespoons of the oil with the garlic, oregano, vinegar, Worcestershire sauce, salt, and pepper. Place the steak in a large plastic baggie, or in a small baking dish. Pour the marinade over the steak and turn the meat until it is fully coated. Seal and place in the refrigerator for at least 4 hours and up to overnight.
- Place the cheese into a large bowl. Mix in the cheese marinade ingredients and chill in the fridge until ready to finish assembling the salad.
- Remove the large bowl with the marinated cheese from the refrigerator. Mix in the cucumber salad and the chopped romaine.
ORZO PASTA SALAD WITH GRILLED STEAK - CHEF ALLI
From chefalli.com
Cuisine AmericanTotal Time 40 minsCategory Lunch, Main Course, Side DishCalories 283 per serving
- Place the dressing ingredients into a jar with a lid or a dressing cruet; shake well until the ingredients are well combined; reserve.
- In a large mixing bowl, combine the orzo, tomatoes, feta, basil, scallions and soy nuts, Drizzle salad with half of the prepared dressing, gentlyi tossing to coat all the ingredients. Season the salad to taste with kosher salt and pepper. When you are ready to serve the salad, add the remaining half of the dressing, then toss the salad once more. Top the salad with the slices of grilled steak and serve. Salad is best served at room temperature, instead of chilled.
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