Hot Steak Salad With Sliced Potato Herbs And Onion Recipes

Steps:

• Mix chili powder, oregano and 1/2 tsp. black pepper; rub onto both sides of steak. Refrigerate 30 min.
• Heat oven to 425ºF. Combine potatoes, onions, garlic, oil and remaining black pepper. Place in shallow foil-lined pan. Bake 40 to 45 min. or until potatoes are golden brown and onions are tender, stirring after 25 min.
• Chop chipotle pepper finely; place in small bowl. Add sour cream, barbecue sauce and 1-1/2 tsp. of the reserved adobo sauce; mix well. Refrigerate until ready to use.
• Heat grill. Grill steak 5 to 7 min. on each side or until medium doneness (160ºF), brushing with remaining 1 Tbsp. reserved adobo sauce for the last minute of grilling on each side. Remove meat from grill; let stand 10 min.
• Cut steak across the grain into thin slices. Serve with potatoes, onions and sour cream sauce.

Steps:

• For the dressing/marinade: Combine the oil, both vinegars, lime juice, soy, Worcestershire, chili oil, sugar, ginger, garlic, salt and pepper in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.
• Place the steak in a plastic zipper bag. Pour in half the dressing/marinade and seal. Marinade for 5 to 10 minutes.
• For the onion strings: Slice the onions very thin. Place in a baking dish and cover with the buttermilk and soak. Combine the flour, salt, cayenne and black pepper and set aside.
• Heat the oil to 375 degrees in a large pot. Grab a handful of onions, throw into the flour mixture, tap to shake off excess and plunge into the hot oil. Fry for a few minutes and remove to a paper-towel-lined plate as soon as they are golden brown. Repeat until onions are gone.
• Grill (or saute) the steak over medium-high heat until medium-rare, about 2 minutes on each side. Remove from the heat and allow to rest. Slice the steak against the grain in thin slices.
• For the salad: In a large bowl, add the lettuce mix, blue cheese and tomatoes. Add a little of the remaining dressing/marinade and toss to combine. Add more if needed.
• Heap the salad on a plate, making sure to get plenty of blue cheese and tomatoes on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.
• Serve immediately. Yum!

Steps:

• Press garlic into small bowl. Whisk in prepared horseradish and white wine vinegar, then 6 tablespoons oil. Season dressing to taste with salt and pepper. Mix in sliced shallots. Steam potatoes until tender, about 12 minutes. Place potatoes in large bowl and let cool slightly. Add grape tomatoes and sugar snap peas to potatoes in bowl. Gently toss with enough dressing to coat and season to taste with salt and pepper.
• Heat 1 tablespoon extra-virgin olive oil in heavy large nonstick skillet over high heat. Sprinkle skirt steak with salt and pepper. Sear skirt steak until crusty and medium-rare, 3 to 4 minutes per side. Transfer steak to cutting board and let rest 5 minutes. Thinly slice steak on slight diagonal across grain.
• Divide watercress among 4 plates; drizzle with more dressing. Top with horseradish potato salad, then steak slices. Serve with remaining dressing alongside.