Spicy Vinaigrette For Asian Steak Salad Recipes

SPICE-RUBBED STEAK SALAD WITH CREAMY RED WINE VINAIGRETTE

Provided by Kardea Brown

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

Spice-Rubbed Steak Salad with Creamy Red Wine Vinaigrette image

Steps:

For the steak: Place the steak on a large plate. Mix together the salt, sugar, pepper and cayenne in a small bowl. Rub the spice mix all over the steak.
Heat a grill or grill pan to medium-high heat. Brush with the vegetable oil.
Add the steak and onions to the grill and cook, without disturbing, 2 to 3 minutes; flip and cook the other side for another 2 to 3 minutes. Remove the steak to a cutting board to rest before carving, 6 to 8 minutes. Transfer the onions to a cutting board and roughly chop.
For the creamy red wine vinaigrette: Whisk together the vinegar, mayonnaise, honey, red pepper flakes and garlic in a large bowl. Slowly whisk in the olive oil until combined and smooth. Season with salt and pepper.
For the salad: Add the lettuce, cheese, tomatoes and grilled onions to the bowl with the dressing and toss to coat. Serve with the sliced steak.

Ingredients

One 1 1/2- to 2-pound skirt steak
4 teaspoons kosher salt
4 teaspoons sugar
2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
1 tablespoon vegetable oil
1/2 Vidalia or sweet onion, cut crosswise into 1/2-inch rings
3 tablespoons red wine vinegar
2 tablespoons mayonnaise
1 tablespoon honey
1/4 teaspoon red pepper flakes
2 cloves garlic, minced or pressed
3 tablespoons olive oil
1/4 teaspoon kosher salt, plus more if needed
1/4 teaspoon freshly ground black pepper
2 heads iceberg lettuce, cut into bite-size pieces
2 ounces blue cheese, crumbled into chunks
1 cup grape tomatoes, halved

GRILLED STEAK SALAD WITH ASIAN DRESSING

BBQ steak salad with a sesame-rice vinegar dressing.

Provided by Joanne Zalapski Samchyk

Categories Salad Green Salad Recipes

Time 1h45m

Yield 2

Number Of Ingredients 17

Grilled Steak Salad with Asian Dressing image

Steps:

Season both side of the rib eye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Grill steak on preheated grill until firm, reddish-pink, and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a platter, sprinkle with lemon juice, and cover loosely with aluminum foil. Allow meat to rest for about 10 minutes, then cut into strips.
Whisk rice vinegar, olive oil, sugar, sesame oil, garlic powder, and red pepper flakes together in a small bowl. Combine lettuce, cucumber, avocado, tomato, carrot, red onion, and steak strips in a large bowl. Pour rice vinegar dressing over salad and toss to coat. Sprinkle with sesame seeds to serve.

Nutrition Facts : Calories 704.3 calories, Carbohydrate 38.9 g, Cholesterol 60.7 mg, Fat 52.6 g, Fiber 12.2 g, Protein 26 g, SaturatedFat 11.6 g, Sodium 1000.5 mg, Sugar 19.6 g

Ingredients

1 (12 ounce) rib eye steak
1 tablespoon soy sauce
1 teaspoon Montreal steak seasoning, or to taste
½ lemon, juiced
2 tablespoons rice vinegar
2 tablespoons olive oil
2 tablespoons white sugar
½ teaspoon sesame oil
¼ teaspoon garlic powder
2 pinches red pepper flakes
10 leaves romaine lettuce, torn into bite-size pieces
½ large English cucumber, cubed
1 avocado - peeled, pitted, and diced
1 tomato, cut into wedges
1 carrot, grated
4 thin slices red onion
3 tablespoons toasted sesame seeds

ASIAN STEAK SALAD WITH SPICY VINAIGRETTE

An Asian salad of seared steak, red bell peppers, carrots, papaya, cabbage, fresh mint, cilantro, and sesame oil delivers bold flavors (and antioxidants) in every bite.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Number Of Ingredients 15

Asian Steak Salad with Spicy Vinaigrette image

Steps:

Prepare the marinade: Place lime juice, zest, ginger, garlic, and scallion in a small bowl, and whisk to combine. Place steak in a shallow dish; cover with marinade, turning to completely coat. Transfer to refrigerator, and marinate 1 hour.
Remove steak from refrigerator 30 minutes before cooking; let sit at room temperature. Heat a grill or grill pan over medium-high heat. Remove steak from marinade, and season with black pepper. Sear steak until browned on the outside and cooked to desired doneness inside, 5 to 6 minutes on each side for medium-rare. Transfer steak to cutting board; let cool slightly, and thinly slice on the bias.
In a large bowl, combine red bell pepper, carrots, cabbage, papaya, cilantro, mint, and bean sprouts, if using. Drizzle with the vinaigrette, and toss well to combine. Arrange vegetables and steak on four serving plates. Garnish each serving with 1 1/2 teaspoons chopped peanuts.

Nutrition Facts : Calories 323 g, Cholesterol 44 g, Fat 19 g, Fiber 5 g, Protein 21 g, Sodium 245 g

Ingredients

Juice and grated zest of 1 lime
1 tablespoon grated fresh ginger
1 garlic clove, minced
1 scallion, white and light-green parts only, sliced into 1/4-inch rounds
12 ounces flank steak
Freshly ground black pepper
1 red bell pepper, stem and seeds removed, julienned
1 head Napa cabbage, tough outer leaves removed, julienned
1 papaya, peeled, seeds removed, cut into 2-inch pieces
1/4 cup fresh cilantro leaves, packed
1/4 cup fresh mint leaves, packed
1 cup bean sprouts (optional)
2 carrots, peeled and julienned
Spicy Vinaigrette for Asian Steak Salad
2 tablespoons chopped toasted peanuts