GRILLED VEGGIE & STEAK SALAD RECIPE BY TASTY
Here's what you need: red wine vinegar, pepper, salt, dried oregano, garlic, olive oil, zucchini, summer squash, small red onion, red bell pepper, yellow bell pepper, ribeye steak, salt, pepper, mixed greens salad, olive oil, red wine vinegar, salt, pepper
Provided by Claire Nolan
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
Steps:
- Cut zucchini and summer squash in half lengthwise. Remove the insides of the bell peppers and cut into large chunks. Remove the top and bottom from the red onion and slice horizontally into three pieces.
- Combine red wine vinegar, pepper, salt, oregano, and garlic.
- Whisk in the olive oil and coat vegetables in the dressing. Place on a baking sheet.
- Season the rib eye with salt and pepper.
- Grill steak over medium-high heat for 5-7 minutes on each side (times may vary depending on the grill and how well-done you like your steak).
- Add the vegetables to the grill and cook the zucchini and summer squash for 5-7 minutes on each side. Cook the bell peppers and onions 4-6 minutes each side (times may vary depending on the grill).
- Remove steak from the grill and let rest for 10 minutes.
- Slice the steak into strips.
- Cut vegetables into small pieces. Arrange vegetables and steak on a bed of mixed greens.
- Drizzle olive oil, red wine vinegar, salt, and pepper over the salad.
- Enjoy!
Nutrition Facts : Calories 1105 calories, Carbohydrate 28 grams, Fat 84 grams, Fiber 6 grams, Protein 62 grams, Sugar 16 grams
GRILLED PORTERHOUSE STEAKS WITH MIXED GREEN SALAD
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Purée anchovies with vinegar in a blender. With motor running, add oil in a slow stream and blend until emulsified. Transfer to a bowl. If dressing is too thick, whisk in water 1 teaspoon at a time to thin to desired consistency. Season with salt and pepper.
- Preheat oven to 450°F.
- Pat steaks dry and season generously with salt and pepper. Heat an oiled ridged grill pan over moderately high heat until hot but not smoking, then grill steaks, in batches if necessary, until well browned on both sides, about 14 minutes total.
- Transfer steaks to a shallow baking pan and roast in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 125°F, about 15 minutes. Transfer steaks to a cutting board, reserving meat juices in pan, and let stand 5 minutes.
- Toss greens, parsley, and olives with enough dressing to coat and season with salt and pepper. Cut steak across grain into thin slices. Drizzle with reserved pan juices or remaining vinaigrette and serve with salad.
GRILLED STEAK AND MIXED PEPPERS
Quickly charred shishito peppers and mixed mini sweet peppers flavored with just salt, pepper, and olive oil are a sweet and smoky topping for grilled strip steaks.
Provided by Anna Stockwell
Categories Steak Pepper Grill Summer Dinner Entertaining Backyard BBQ
Yield 4-6 servings
Number Of Ingredients 7
Steps:
- Season steaks on all sides with 2 tsp. kosher salt and 2 tsp. pepper. Let sit at room temperature 1 hour.
- Prepare a grill for medium-high heat; oil grate. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 120°F, 6-8 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
- Meanwhile, grill sweet peppers, turning often, until lightly charred and softened, about 5 minutes. Transfer to a platter and cover with foil. Grill shishitos, turning often, until lightly charred and softened, about 3 minutes. Transfer to platter with sweet peppers and cover with foil. Let rest 10 minutes. Drizzle with 2 Tbsp. oil, then season with 1/2 tsp. kosher salt and 1/4 tsp. pepper and toss to combine.
- Transfer sliced steak to platter alongside peppers. Drizzle with oil, then season with sea salt and pepper.
PERFECTLY GRILLED STEAK
Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine.
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 3
Steps:
- About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
- Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
- Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
GRILLED FLANK STEAK WITH SUMMER RELISH
My garden produces a nice harvest of tomatoes, scallions, corn, garlic and poblanos, so that's what I use to make relish for this tasty steak. -Brenda Washnock, Negaunee, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Mix garlic, salt, rosemary and oil; rub over both sides of steak. Let stand at least 30 minutes. Meanwhile, brush corn, onions, tomatoes and poblano with 1 tablespoon oil. Grill, covered, over medium-high heat 5-10 minutes or until vegetables are charred and tender, turning occasionally., Grill steak, covered, over medium heat 5-8 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., When corn is cool enough to handle, cut kernels from cobs; place in a large bowl. Remove skin and seeds from tomatoes and poblano. Chop onions, tomatoes and poblano; add to bowl. Gently stir in avocado, vinegar, salt and remaining oil. Thinly slice steak across the grain. Serve with relish.
Nutrition Facts : Calories 547 calories, Fat 30 g fat (8 g saturated fat), Cholesterol 81 mg cholesterol, Sodium 907 mg sodium, Carbohydrate 36 g carbohydrate (12 g sugars, Fiber 7 g fiber), Protein 39 g protein.
GRILLED STEAK OVER MIXED SUMMER GREENS
My husband loves steak and he prepares this salad often in the summer when produce is plentiful. The success of this recipe depends on the quality and freshness of the ingredients. The meat can also be cooked on the stove top if you wish. We like to serve this with corn on the cob on the side!
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare dressing. Set aside.
- Preheat grill (or range) and cook zucchini on each side 2 to 3 minutes. Transfer to salad bowl. Grill meat until medium rare or cooked to desired doneness. Set meat aside.
- Place mixed greens and other vegetables inlcuding the zucchini in salad bowl and add a little bit of the dressing and toss gently. Arrange the mixture on two salad plates.
- Slice steak on grain. Serve the steak over the prepared salad.
- Serve remaining salad dressing on side.
Nutrition Facts : Calories 768.6, Fat 60, SaturatedFat 16.5, Cholesterol 138.8, Sodium 124.8, Carbohydrate 15.9, Fiber 3.9, Sugar 7.2, Protein 43.5
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GRILLED STEAK SALAD – WELLPLATED.COM
From wellplated.com
4.8/5 (5)Total Time 56 minsCategory SaladCalories 392 per serving
- Place oven racks in the upper and lower thirds of your oven, then preheat the oven to 400 degrees F. Peel the beets then cut into 1-inch chunks. Spread in a single layer on a baking sheet and drizzle with 2 teaspoons olive oil, sprinkle with 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Place in the oven and roast until fork tender, 35 to 40 minutes, turning once or twice throughout.
- Meanwhile, peel the carrots and cut into 1 1/2 inch diagonal slices. Spread in a single layer on a second baking sheet, drizzle with 2 teaspoons olive oil, sprinkle with 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. When the beets have been in the oven for about 15 minutes, place the carrots on a second rack in the same oven and roast until fork tender, about 20 minutes. Turn the carrots once or twice throughout and rotate their position in the oven with the beets so that the vegetables cook evenly. When the vegetables are done roasting, remove from the oven and set aside.
- To cook the steaks, first remove from the refrigerator and let come to room temperature. Heat a grill or a heavy cast-iron skillet over medium-high. Pat the steaks dry, brush well with olive oil, and season liberally with salt and pepper. Grill steaks for 2 to 2 1/2 minutes on each side for medium rare or 3 minutes per side for medium, or until the steaks register 125 degrees on a digital read thermometer. Remove to a plate and cover with foil. Let rest for 10 minutes, then slice.
- Meanwhile, prepare the dressing: In a small bowl, whisk together the red wine vinegar, mustard, honey, salt and pepper. While whisking, slowly drizzle in the olive oil until the mixture thickens and is well combined. (Alternatively, you can shake all of the dressing ingredients together in a tightly-sealed jar.)
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