Grilled Steak Salad With Poblano Vinaigrette Recipes

Steps:

• Mix together in a small bowl until combined. Season with salt and pepper to taste.
• 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 doneness. 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, blue cheese and onions and drizzle with Poblano Vinaigrette.
• 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 smooth. Add the honey and season to taste with salt and pepper.

Steps:

• Heat greased grill to medium-high heat.
• Mix dressing, lime zest, juice, garlic and spices until blended; reserve 1 Tbsp. mixture. Pour remaining mixture over steak in shallow dish; turn to evenly coat both sides. Refrigerate 1 hour to marinate.
• Meanwhile, cut chiles in half; remove and discard seeds and ribs. Spray with cooking spray; grill 5 to 7 min. or until crisp-tender and slightly charred, turning occasionally. Remove from heat; place in paper bag. Peel and discard skin. Remove steak from marinade; discard marinade.
• Grill steak 5 min.; turn steak. Add onions, brushed with reserved dressing mixture; grill 5 min. or until steak is medium doneness (160°F) and onions are tender, turning onions after 3 min. Serve steak with onions, roasted chiles and lime wedges.

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.

Steps:

• Prepare grill.
• In a bowl whisk together vinegar, mustard, oil, sugar, and salt to taste. Stir in remaining vinaigrette ingredients and season with pepper.
• Discard tough stems from watercress. Season steak with salt and pepper and grill on an oiled rack set 5 to 6 inches over glowing coals about 3 minutes on each side for medium-rare. (Alternatively, grill steak in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer steak to a cutting board and let stand 5 minutes. Holding a sharp knife at a 45° angle, cut steak into about 12 thin slices.
• Spoon vinaigrette generously onto 2 large plates and mound watercress in center. Arrange steak slices on watercress.

Steps:

• Brush steak with olive oil and season to taste with salt and pepper. Grill over medium-high heat to a little rarer than desired doneness (around 10-15 minutes for rare). Set steak aside.
• In a pint size mason jar (or other non-reactive container with a tight lid), combine shallots and red wine vinegar. Let sit for 5-10 minutes, then add chives, salt & pepper to taste, and mustard. Pour in olive oil, close lid, and shake vigorously until emulsified. Taste and correct as needed.
• Cut steak into bite-size pieces.
• To assemble salad, place 2-3 cups of salad greens on each of 4 large plates. Place cucumber, bell pepper, artichoke hearts, and red onion rings on top. Divide steak among salads. Top with chopped tomato. If using potatoes, place around edge of salad. Drizzle vinaigrette over salad. If desired, top with blue cheese crumbles.

Steps:

• Make dressing:
• Whisk together Worcestershire sauce, oil, thyme, and salt.
• Grill onions and steak:
• Prepare a gas grill for direct-heat cooking over moderately high heat.
• Toss onions with 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cut steak into 4 pieces and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Oil grill rack, then grill steak, covered, turning over once, 6 to 10 minutes total for medium-rare. Transfer to a cutting board and let stand while onions cook.
• Grill onions in grill basket, covered, stirring occasionally, until charred and tender, 6 to 8 minutes.
• Assemble salad:
• Toss arugula and onions with some of dressing. Slice steak and serve, drizzled with dressing to taste, with arugula salad.