Cold Steak Salad Recipes

Steps:

• Preheat grill for high heat.
• Lightly oil grate. Place steak on grill and cook for 3 to 5 minutes per side or until desired doneness is reached. Remove from heat and let sit until cool enough to handle. Slice steak into bite size pieces.
• In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic, salt, pepper and Worcestershire sauce. Mix in the cheese. Cover and place dressing in refrigerator.
• Onto chilled plates arrange the lettuce, tomato, pepper, onion and olives. Top with steak and drizzle with dressing. Serve with crusty grilled French bread. Enjoy!

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.

Steps:

• Reheat the leftover steaks in aluminium foil in oven.
• Meanwhile, place all the salad ingredients in a large bowl.
• In a blender or food processor, place all the ingredients for the dressing and mix well until creamy.
• Pour half (or to taste) of dressing over the salad, mix well.
• Arrange salad in plates and top with warmed steak.
• Spoon some of the leftover dressing over the meat.
• Sprinkle with freshly grated parmesan cheese.
• Enjoy!

Steps:

• In a small bowl, combine the first seven ingredients and mix well.
• Stir in blue cheese.
• Cover and refrigerate.
• Brush olive oil on steaks and sprinkle with Monreal Steak Seasoning.
• Grill steaks, uncovered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness.
• Thinly slice meat.
• On a serving platter or individual salad plates, arrange lettuce, tomato, carrot, onion and olives.
• Top with steak and dressing.

Steps:

• Cook some steak to your liking (on the grill if possible), let it cool completely, then slice it.
• On the day you're going to eat it, toss with plenty of halved cherry tomatoes, grated ginger and garlic, soy sauce, a little sesame oil and a squeeze of lime juice.
• Scatter with cilantro, basil or mint (or a combination) before serving with lime wedges.