SUMMER STEAK SALAD WITH GINGER-LIME DRESSING
Categories Salad Beef Ginger Leafy Green Quick & Easy Lime Meat Steak Summer Watercress Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 25
Steps:
- For dressing:
- Whisk all ingredients in small bowl to blend.
- For salad:
- Mix oyster sauce, Sherry, tamari soy sauce, minced garlic, and brown sugar in medium bowl. Stir in steak. Marinate steak at least 30 minutes and up to 2 hours, stirring occasionally.
- Combine watercress, mizuna, lettuce, basil, cucumber, and tomatoes in large bowl. Add half of dressing and toss to coat. Arrange greens mixture on large rimmed platter.
- Heat oil in large nonstick skillet over high heat. Add onion and shallots and sauté 30 seconds. Add beef with marinade. Sauté until beef is brown outside but still pink inside, about 4 minutes. Add pineapple slices and stir until pineapple is heated through, about 1 minute longer. Spoon steak mixture with any pan juices atop dressed greens mixture on platter. Drizzle salad with remaining dressing and serve.
STEAK WITH WATERCRESS SALAD AND CHILE-LIME DRESSING
The ribeye steak in this recipe is tossed in a Southeast Asian-inspired Chinese-mustard-and-fish-sauce marinade before cooking.
Provided by Bryant Ng
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk mustard powder, fish sauce, 1/2 tsp. demerara sugar, and 1 Tbsp. very hot water in a medium bowl until sugar is dissolved; season with salt and plenty of pepper. Add steak to bowl and turn several times to coat. Let sit while you make the vinaigrette.
- Whisk chile, lime juice, 2 Tbsp. olive oil, and remaining 1/2 tsp. demerara sugar in a large bowl; set vinaigrette aside.
- Heat vegetable oil in a medium skillet, preferably cast iron, over medium-high. Add steak and cook, turning every couple of minutes, until nicely browned and medium-rare, 7-10 minutes. Add butter to skillet, then tilt skillet toward you and use a large spoon to baste steak with foaming butter for a minute longer. Transfer steak to a cutting board and let rest 5 minutes.
- Meanwhile, add watercress, cucumbers, and mint leaves to bowl with reserved vinaigrette and toss to combine; season salad with salt and pepper. Top with peanuts and drizzle with olive oil.
- Slice steak and serve with salad.
CHILI LIME VINAIGRETTE DRESSING
I got this recipe from a lady who always serves it with a grilled salmon and leafy greens salad, using feta crumbles, red onions, and carrots. If you don't want it as spicy, you can cut back on the red pepper flakes but we love it just the way it is.
Provided by Amanda Sheumaker
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 8h10m
Yield 62
Number Of Ingredients 6
Steps:
- Whisk lime juice, soy sauce, brown sugar, olive oil, garlic, and red pepper flakes together in a bowl until creamy and smooth. Cover bowl with plastic wrap and refrigerate overnight to 8 hours.
Nutrition Facts : Calories 46.8 calories, Carbohydrate 5.8 g, Fat 2.7 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.4 g, Sodium 408.9 mg, Sugar 3.9 g
CILANTRO-LIME STEAK SALAD
Whip up this cilantro-lime steak salad for a salad night with a Mexican twist.
Provided by psgnyc114
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 36m
Yield 4
Number Of Ingredients 19
Steps:
- To make the dressing, blend jalapeno, garlic, and ginger in a blender until finely chopped. Add lime juice, cilantro, honey, balsamic, and salt; pulse to blend. With blender running, drizzle in oil until well incorporated.
- Preheat oven broiler. Season steak with salt and black pepper, then transfer to a foil-lined baking sheet.
- Broil 4 inches from heat until an instant-read thermometer inserted into the center registers 135 degrees F (57 degrees C) for medium-rare, 3 to 4 minutes per side. Let rest about 10 minutes, then thinly slice against the grain.
- Stir together corn, bell pepper, red onion, tomato, and jalapeno (if using) in a bowl.
- Divide lettuce among 4 plates; drizzle each with about 2 tablespoons dressing. Top with steak slices, then with corn mixture. Sprinkle with feta and garnish with chips.
Nutrition Facts : Calories 574.6 calories, Carbohydrate 32.1 g, Cholesterol 94.1 mg, Fat 38.1 g, Fiber 4.5 g, Protein 29.9 g, SaturatedFat 10.8 g, Sodium 775 mg, Sugar 14.9 g
WATERCRESS SALAD WITH LIME DRESSING
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 3 servings
Number Of Ingredients 8
Steps:
- Combine watercress, mint, parsley and romaine in a small salad bowl. Combine lime juice and sugar in a small dressing bowl. Whisk oil into lime juice in a slow stream. Pour dressing over the salad and season with salt and pepper, to your taste.
PEPPERED RIB-EYE STEAKS WITH WATERCRESS
Back in 2004, William Grimes, a former Times restaurant critic, realized that his role had changed him. No longer could he be satisfied with quotidian meals. He wanted a way to one-star dining in his home every night, and in 30 minutes or less. On his quest, he found this recipe, adapted from Food and Wine's "Fast: Over 150 Quick, Delicious Recipes in 30 Minutes or Less." The steaks are quickly seared, red wine reduced, and watercress tossed in butter until wilted. In 15 minutes, a restaurant-worthy dinner is served.
Provided by William Grimes
Categories dinner, easy, quick, one pot, steaks and chops, main course
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Season steaks on both sides with pepper, lightly patting it on. Place a large cast-iron skillet over medium-high heat. Season steaks to taste with salt, then place in dry skillet. Sear steaks without moving them until they are brown and crusty on undersides (about 4 minutes for medium-rare meat; adjust to taste). Turn steaks, and sear for 4 minutes more. Transfer steaks to a serving platter.
- Pour off any excess fat, and add wine to skillet. Cook over low heat until wine is reduced by half, about 30 seconds. Pour wine reduction over steaks.
- Wipe out skillet, and return to medium-low heat. Melt butter in skillet, and add watercress. Increase heat to high, and toss watercress until wilted, about 1 minute. Season to taste with salt, and arrange around steaks. To serve, cut steaks in half. Place a portion on each of four plates, accompanied by a serving of watercress.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 36 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 17 grams, Sodium 561 milligrams, Sugar 0 grams, TransFat 2 grams
GRILLED STEAK SALAD WITH CHILE AND BROWN SUGAR
In this summery beef salad, pieces of grilled, marinated flank steak and charred red onions are tossed with a mound of spicy greens, avocado and a tangy lime-spiked dressing. Keep the flank steak on the rare side - this lean cut is best when still very juicy - then slice it thinly against the grain for the most tender meat.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, main course
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large bowl, whisk together half of the grated garlic (reserve the other half for the dressing), sugar, salt, chile powder, oregano, sesame oil and cumin. Add steak and thoroughly coat it with marinade; marinate for at least 1 hour and up to overnight.
- Heat the grill to medium-high, or heat the broiler. Grill or broil steak and onion slices, about 2 to 4 minutes per side for medium-rare. If onions aren't charred, give them another minute or two while the steak rests.
- Transfer steak to a plate and let it rest for 5 minutes, then slice thinly against the grain (save the juices). Chop onions into bite-sized pieces.
- Meanwhile, in a medium bowl, whisk together lime juice, remaining garlic, a large pinch of salt, and oil. Drizzle a little of the juice from the rested steak into dressing.
- Sprinkle avocado with salt. In a large bowl, toss spicy greens, radishes and scallions with just enough dressing to coat it. Gently mix in avocado. Transfer to serving plates and top with the steak and onions.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 21 grams, Carbohydrate 13 grams, Fat 32 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 8 grams, Sodium 601 milligrams, Sugar 5 grams
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SUMMER STEAK SALAD WITH GINGER-LIME DRESSING RECIPE
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- Mix oyster sauce, Sherry, tamari soy sauce, minced garlic, and brown sugar in medium bowl. Stir in steak. Marinate steak at least 30 minutes and up to 2 hours, stirring occasionally.
- Combine watercress, mizuna, lettuce, basil, cucumber, and tomatoes in large bowl. Add half of dressing and toss to coat. Arrange greens mixture on large rimmed platter.
- Heat oil in large nonstick skillet over high heat. Add onion and shallots and sauté 30 seconds. Add beef with marinade. Sauté until beef is brown outside but still pink inside, about 4 minutes. Add pineapple slices and stir until pineapple is heated through, about 1 minute longer. Spoon steak mixture with any pan juices atop dressed greens mixture on platter. Drizzle salad with remaining dressing and serve.
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