Garlic And Herb Weeknight Steak Salad Recipe By Tasty

Steps:

• Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
• Rub the steak with 2 tablespoons of olive oil, the Jazzy spice blend, and 1 teaspoon salt. Let marinate in the refrigerator until ready to grill.
• In a medium bowl, toss together the remaining 2 tablespoons olive oil, the garlic, green beans, tomatoes, bell peppers, and remaining teaspoon of salt. Spread the vegetables on the prepared baking sheet and bake for 15 minutes, until the tomatoes are just beginning to burst.
• Add the sliced shallot to a medium bowl. Break up the shallots with your fingers so you are left with individual rings. Sift the cornstarch over the shallots and toss to coat.
• Heat 2 inches (5 cm) of oil in a large skillet until it reaches 350˚F (180˚C).
• Working in batches, fry the shallots for 2 minutes, flipping halfway through, until golden brown. Transfer to a paper towel-lined plate to drain and season with salt.
• Heat a griddle pan over medium-high heat. Sear the steak for 2-3 minutes on each side, depending on thickness, until medium-rare or cooked to your desired temperature. Let rest while you prepare the dressing, then slice.
• Make the dressing: In a medium bowl, mix together the yogurt, sour cream, lemon juice, Jazzy spice blend, mustard. Thin with water if necessary. Season with salt and pepper.
• Assemble the salad: In a large bowl, toss the roasted vegetables with the lettuce. Top with the sliced steak and fried shallots. Drizzle with the dressing. Divide between bowls and serve with more dressing on the side.
• Enjoy!

Steps:

• Salt and pepper the steak on both sides, being sure to rub in the seasoning.
• Heat the oil in a pan over high heat until slightly smoking.
• Sear the steak for about 2 minutes per side.
• Rest the steak on a cutting board for 10 minutes.
• Slice the steak.
• In a large bowl, combine the lettuce, eggs, avocados, cherry tomatoes, steak, and dressing.
• Toss the salad until evenly coated and serve.
• Enjoy!

Steps:

• Add the parsley, mint, thyme, garlic, scallions, lemon zest and juice, 1 1/2 teaspoons salt and 1/2 teaspoon pepper to the bowl of a food processor. Process until finely chopped. With the machine running, drizzle in enough olive oil to form a loose paste. Use as a marinade for flank or skirt steak, wiping off excess before grilling.

Steps:

• Marinate the steak: In a large bowl, whisk together the orange juice, lime juice, olive oil, adobo seasoning, garlic powder, garlic, and pepper. Add the steak and turn to coat. Cover and refrigerate for 1-2 hours.
• Make the mayoketchup: In a medium bowl, mix together the mayonnaise, ketchup, garlic, garlic powder, pepper, and salt. Cover and refrigerate until ready to use.
• Sear the steak: Heat the vegetable oil in a large high-walled skillet over medium-high heat until shimmering.
• Remove the steak from the marinade and pat dry with a paper towel. Add the steak to the pan and sear for 2-4 minutes on each side until the internal temperature reaches 135°F (55°C). Remove from the pan and set on a cutting board to rest, then slice against the grain into ¼-inch-wide pieces.
• Make the tostones: Heat the canola oil in a large high-walled skillet over medium heat until it reaches 350°F (180°C).
• Peel the plantains and cut in half lengthwise. Add the plantains to the hot oil and fry until light golden brown on all sides, 3-4 minutes. Transfer to a paper towel-lined plate to drain.
• Working 1 at a time, place a plantain half on a cutting board. Place another cutting board on top of the plantain and press down to flatten until the plantain doubles in width and is about ¼-½ inch thick.
• Return the oil temperature to 350°F (180°C). Fry the plantains again, 2 at a time, until golden brown and crispy on both sides, 1-2 minutes total. Transfer to a paper towel-lined plate to drain and immediately sprinkle with salt on both sides.
• Assemble the sandwiches: Spread 1-2 tablespoons of the mayoketchup across a plantain. Top with 2 half-slices of cheddar, and half of the sliced steak, onion, cilantro, lettuce, tomato, and avocado. Spread another 1-2 tablespoons of mayo ketchup on another plantain and top with 2 more half-slices of cheddar. Top the sandwich with the second plantain. Repeat with remaining ingredients to make another sandwich.
• Enjoy!
• RECIPE BY: Tikeyah Whittle

Steps:

• Heat coals or gas grill for direct heat. In tightly covered container, shake all dressing ingredients; reserve 1/4 cup.
• Cover and grill beef over medium heat 15 to 20 minutes, turning once, until desired doneness. In medium bowl, toss bell pepper and mushrooms with 2 tablespoons of the dressing; place in grill basket. Cover and grill vegetables 5 minutes, shaking grill basket to turn vegetables occasionally, until bell pepper is crisp-tender.
• Sprinkle beef with salt and pepper; cut into 1/4-inch slices. Toss beef and reserved 1/4 cup dressing. In large bowl, place salad greens, vegetables and beef. Add remaining dressing; toss.