TUSCAN STEAK AND SALAD
This is a really flavourful piece of meat! Served atop arugula, the juices wilt the greens and what you get is the most unbelievable warm salad. A winner.
Provided by evelynathens
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together the 5 tblsps olive oil, lemon juice, garlic, parsley, oregano and a pinch each of salt and pepper in a small bowl until smooth.
- Heat the 1 tsp olive oil in a large, cast-iron skillet over medium-high heat until smoking.
- Meanwhile, season the steaks liberally with salt and pepper.
- Lay the steaks in the pan and cook, without moving, until a well-browned crust forms, about 5 to 6 minutes.
- Using tongs, flip the steaks.
- Reduce the heat to medium.
- Cook 3 to 4 minutes more for rare or 5 to 6 minutes for medium-rare.
- Divide the arugula evenly among 4 individual plates.
- Cut each steak crosswise into thin strips and arrange the steak over the arugula.
- Drizzle any juices that have collected from the meat over the greens.
- Rewhisk the dressing and drizzle it over the steak and greens.
- Sprinkle with the Parmesan and serve immediately.
Nutrition Facts : Calories 265, Fat 24.4, SaturatedFat 6.2, Cholesterol 18.7, Sodium 337.7, Carbohydrate 3.3, Fiber 0.8, Sugar 1.1, Protein 9.4
STEAK SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
- Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.
- Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.
ITALIAN STEAK SALAD WITH PARMESAN CROUTONS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425˚. Combine the whole grape tomatoes, red onion chunks, basil and vinegar in a blender. Add 1/2 teaspoon salt and a few grinds of pepper and blend until almost smooth. Add 1/4 cup olive oil and puree until smooth. Remove 2 tablespoons of the dressing to a small bowl.
- Place each steak half between 2 pieces of plastic wrap and pound on both sides with the flat side of a meat mallet until 3/4 inch thick. Season with salt and pepper and brush with the reserved 2 tablespoons dressing. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add the steak and sear until well browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board to rest.
- Meanwhile, toss the bread chunks with the remaining 1 tablespoon olive oil on a baking sheet. Bake, tossing once, until golden, 10 to 12 minutes. Immediately toss with the grated parmesan; season with salt and pepper.
- Combine the endive, radicchio, romaine, halved grape tomatoes, sliced red onion and croutons in a large bowl; drizzle with the dressing and toss. Divide among plates and top with shaved parmesan. Thinly slice the steak and add to the salads.
Nutrition Facts : Calories 510, Fat 32 grams, SaturatedFat 8 grams, Cholesterol 92 milligrams, Sodium 668 milligrams, Carbohydrate 19 grams, Fiber 4 grams, Protein 35 grams, Sugar 4 grams
CAPRESE SALAD WITH GRILLED FLANK STEAK
This is a fresh, healthy, easy-to-make salad with a twist to the usual restaurant versions. It can be served in small portions as an appetizer salad, or in large portions as a whole meal. This recipe is for 4 larger salads.
Provided by cookinmama
Categories Salad Vegetable Salad Recipes Caprese Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Mix tomatoes, mozzarella, basil, 1 clove minced garlic, and 1 tablespoon olive oil in a bowl; toss to coat. Cover bowl and refrigerate.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place steak in a large resealable bag; add 1 clove minced garlic, 1 tablespoon olive oil, salt, and pepper. Seal the bag and distribute the oil mixture over the steak.
- Cook the steak on the preheated grill to your desired degree of doneness, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let stand for 5 minutes before thinly slicing across the grain.
- Divide lettuce onto 4 serving plates; drizzle about 1 1/2 teaspoons balsamic vinegar and 1 1/2 teaspoons olive oil onto each lettuce portion. Top each salad with 1/4 the steak and 1/4 the tomato mixture.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 5.8 g, Cholesterol 49.5 mg, Fat 24 g, Fiber 1.3 g, Protein 20.2 g, SaturatedFat 7.7 g, Sodium 114.9 mg, Sugar 3.8 g
GRILLED STEAK PANZANELLA SALAD WITH TOMATO VINAIGRETTE
Ripe, juicy tomatoes provide the salad dressing as well as a key ingredient in this hanger steak salad. With balsamic, garlic, and plenty of fresh basil, it will transport you to the sunny Italian countryside.
Provided by Anna Stockwell
Categories Steak Grill Tomato Summer Salad Bread Basil Kale Zucchini Flaming Hot Summer Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk balsamic vinegar, 3 Tbsp. oil, 1 tsp. kosher salt, and 1/2 tsp. pepper in a small bowl. Finely grate 2 garlic cloves and whisk into marinade. Place steak in a resealable plastic bag. Pour marinade over steak, toss to coat, then let rest at room temperature at least 1 hour.
- Meanwhile, toss tomatoes and 1 tsp. kosher salt in a colander set over a large bowl; let rest 1 hour.
- Prepare a grill for medium-high heat or heat grill pan over medium-high; lightly oil grate or pan. Remove steaks from marinade and pat dry. Grill steaks, turning occasionally, until lightly charred on all sides and an instant-read thermometer inserted into the center registers 125°F, 8-10 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
- Brush zucchini with oil; season with 1/4 tsp. kosher salt and 1/8 tsp. pepper. Grill, turning occasionally, until zucchini is charred and tender, about 10 minutes. Meanwhile, grill bread alongside zucchini, turning occasionally, until lightly charred and crisp, about 5 minutes. Transfer zucchini and bread to cutting board. Let cool slightly. Slice zucchini into 1/4"-thick half moons. Crush remaining garlic clove and rub all over bread. Cut bread into 1" cubes.
- Shake colander to thoroughly drain tomatoes, reserving liquid in bowl. Add mustard, white wine vinegar, and remaining 1/4 cup oil and 1/2 tsp. pepper to bowl with tomato liquid and whisk to combine. Add kale and zucchini and toss to coat. Add tomatoes, bread, and basil and toss just to combine. Top with steak and sprinkle with sea salt.
- Do Ahead
- Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking.
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