Gordons Grilled Strip Steak With Chili Tomato Vinaigrette Recipes

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SUMMER LAYERED SALAD WITH GRILLED CHICKEN AND TOMATO VINAIGRETTE

Here is the best of summer stacked in a salad. Though a lot of the ingredients are grilled, you can cook them simultaneously and pull them off as they finish. Just make sure to have your tools organized before you hit the flame. The tomato vinaigrette is creamy, sharp and sweet. Make it all summer long as your go-to salad dressing (even for non-vertical salads).

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 14



Summer Layered Salad with Grilled Chicken and Tomato Vinaigrette image

Steps:

  • Preheat an outdoor grill to medium heat. Roughly chop 2 of the tomatoes, and put into a blender, along with the lemon juice, mayonnaise, vinegar, honey, cayenne and 3/4 teaspoon salt. Blend until smooth.
  • Toss the chicken with 3 tablespoons of the tomato dressing and 1/2 teaspoon salt in a medium bowl.
  • Lay the bread, corn and zucchini out on a rimmed baking sheet. Brush everything all over with 2 tablespoons of the tomato dressing, and sprinkle with about 1/2 teaspoon of salt. Keep the baking sheet near your grill to transfer the grilled ingredients to when they're ready.
  • Grill the chicken until it is nicely marked on the outside and registers 160 degrees F in the thickest part on a meat thermometer, 8 to 10 minutes per side. Remove and let cool (it will finish cooking as it cools). Grill the zucchini until grill marks appear and it's slightly tender, 4 to 6 minutes per side. Grill the corn, turning as needed, until charred on all sides, 8 to 10 minutes. Grill the bread until nicely charred, about 2 minutes per side.
  • Keeping all the individual ingredients separate, shave the corn kernels off the cobs, and cut the chicken, bread and zucchini into bite-size pieces.
  • Using a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars with lids for 4 individual salads, make a first layer with half the romaine, then add the following in separate layers: half the basil, the chicken, the zucchini, the feta, the corn, the remaining romaine, the remaining basil, and the bread. Cut the 2 remaining tomatoes into thin wedges, and arrange on top. Sprinkle with more basil leaves for garnish. The salad can be put together, covered and refrigerated for up to 2 hours before serving.
  • If making 1 salad, just before serving, transfer it to a large bowl, toss with the remaining dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat.

Nutrition Facts : Calories 441, Fat 21 grams, SaturatedFat 7 grams, Cholesterol 78 milligrams, Sodium 730 milligrams, Carbohydrate 43 grams, Fiber 7 grams, Protein 27 grams, Sugar 12 grams

4 ripe medium tomatoes
Juice of 1/2 lemon
3 tablespoons mayonnaise
1 tablespoon white wine vinegar
1 teaspoon honey
1/8 teaspoon cayenne pepper
Kosher salt
3 small boneless, skinless chicken breasts
4 thick slices sourdough bread
2 large ears corn
1 medium zucchini, cut lengthwise into long 1/2-inch-thick slabs
1 head romaine, shredded
1 cup fresh basil leaves, plus more for garnish
1 cup crumbled feta cheese

STEAK SALAD WITH TOMATO VINAIGRETTE

Provided by Food Network Kitchen

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 20



Steak Salad with Tomato Vinaigrette image

Steps:

  • Make the steak: Preheat a grill or grill pan to medium. Mix the chili powder, brown sugar, cumin and smoked paprika in a small bowl. Season the steaks with salt and pepper and rub with the spice mixture; set aside.
  • Make the vinaigrette: Puree the cherry tomatoes, lime juice, adobo sauce and honey in a blender until smooth. With the machine running, add the olive oil and puree until smooth. Season with salt and pepper.
  • Brush the steaks with olive oil and grill 4 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes. Meanwhile, brush the red onion slices with olive oil; season with salt and pepper. Grill the onion, turning occasionally, until softened and charred in spots, about 8 minutes. Thinly slice the steak against the grain. Roughly chop the onion.
  • Assemble the salad: Divide the lettuce among plates. Top with the onion, steak, avocado, heirloom tomatoes, jicama and queso fresco. Drizzle with about half of the vinaigrette and sprinkle with the cilantro. Serve with the remaining vinaigrette.

2 teaspoons chili powder
2 teaspoons packed light brown sugar
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 boneless New York strip steaks (about 1 inch thick; 1 1/4 pounds total)
Kosher salt and freshly ground pepper
Extra-virgin olive oil, for brushing
1 red onion, sliced into 1/2-inch rounds
1/2 cup cherry tomatoes
Juice of 3 limes
2 teaspoons adobo sauce (from a can of chipotle chile peppers)
1 teaspoon honey
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 small heads Boston lettuce, leaves torn
1 avocado, diced
1 1/2 pounds assorted heirloom tomatoes, cut into chunks
1/2 small jicama, peeled and julienned
1 cup crumbled queso fresco cheese
1/2 cup fresh cilantro

GRILLED STRIP STEAK

Provided by Anne Burrell

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 3



Grilled Strip Steak image

Steps:

  • Preheat the grill to high. Brush the grill with a wire grill brush to remove any soot and fat on the grill grates. Wipe the grill grate with an oiled cloth to remove any bits of crud that were loosened by brushing.
  • Remove the steaks from the refrigerator and let them come to room temperature. Season the steaks generously with salt and let sit for at least 15 minutes.
  • Arrange the steaks on the hottest part of the grill until beautiful brown grill marks form, then rotate the steaks 90 degrees to create the crosshatch marks.
  • Turn the steaks over and repeat the process. Once the grill marks have formed on the second side, move the steaks to a cooler part of the grill and let cook to the desired doneness. Cook about 5 to 6 minutes on each side for medium-rare.

Extra-virgin olive oil
4 (12 to 14-ounce) strip steaks
Kosher salt

TOMATO VINAIGRETTE

Provided by Food Network

Time 15m

Yield 2 cups

Number Of Ingredients 6



Tomato Vinaigrette image

Steps:

  • Combine tomatoes with olive oil and vinegar, chives and tarragon and season with salt and pepper.

3 pounds ripe fresh tomatoes, peeled and seeded and finely chopped
4 tablespoons olive oil
2 tablespoons Champagne vinegar
2 tablespoons snipped chives
1 tablespoon chopped fresh tarragon
Salt and freshly ground black pepper

GRILLED STEAKS WITH MARINATED TOMATOES

The flavor of the tomatoes improves after they marinate overnight. I could eat them all by themselves! Our family likes these steaks best served with cheesy potatoes or glazed green beans.-Anna Davis, Half Way, Missouri

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 20



Grilled Steaks with Marinated Tomatoes image

Steps:

  • In a small bowl, whisk the first 11 ingredients until blended. Place tomatoes in a 13x9-in. dish; pour beer mixture over top. Cover and refrigerate at least 1 hour. , Meanwhile, mix rub seasonings; rub over steaks. Grill steaks, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before cutting each steak into thirds., Place steaks on a platter. Top with tomatoes; drizzle with any remaining beer mixture.

Nutrition Facts : Calories 321 calories, Fat 17g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 962mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 34g protein.

1/4 cup light beer
3 tablespoons raspberry vinaigrette
3 tablespoons olive oil
1 tablespoon torn fresh basil
1 tablespoon cider vinegar
2 teaspoons garlic powder
2 teaspoons coriander seeds, crushed
1-1/2 teaspoons minced fresh oregano
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
3 large tomatoes, sliced
RUB:
2 teaspoons Montreal steak seasoning
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon smoked paprika
1/2 teaspoon pepper
2 beef top sirloin steaks (1 inch thick and 1 pound each)

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