STEAK SALAD WITH PEACHES AND GOAT CHEESE
A summer salad that features a simple grilled protein, mixed greens and juicy peaches
Provided by Marilena Leavitt
Categories Salad
Time 20m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Mince the garlic and place it on a cutting board. Sprinkle the salt over it and using a flexible knife mash them together to create a paste. Put the paste in a small glass bowl. Add the rest of the ingredients for the marinade and stir well to combine.
- Place the trimmed steak in a shallow dish and spoon the marinade over it. Turn to coat the other side as well. Cover with a plastic wrap and refrigerate for at least 3 hours, turning the steak a couple of times to ensure an even distribution of the marinade.
- Remove the steak from the refrigerator and let it stand at room temperature for 20 minutes. Prepare the grill and, when ready, grill the steak over medium-high, direct heat, for about 4-5 minutes. Using tongs, turn the steak once and cook for 3-4 more minutes or so, depending on how you like the steak done. Place the steak on a cutting board, cover loosely with foil, and let it stand for 4 minutes. Slice into thin strips.
- Prepare the dressing by placing all the ingredients in a jar and shaking it well.
- Arrange the greens in a platter and top them with the steak, the peaches and the goat cheese. Drizzle with the dressing, mix lightly, scatter the pistachios over it and serve.
GRILLED STEAK SALAD
I made up this yummy salad by combining a few I found here on 'Zaar with my every day salad. This is a satisfying and healthy main dish salad. Very tasty with grilled baguette. Don't let the long list of ingredients scare you; it goes together in a flash.
Provided by ElleFirebrand
Categories Steak
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 20
Steps:
- First, make a rub for the steak, using the oregano, ground cinnamon, garlic, salt, and pepper. Mix in a small amount of oil so it adheres to flank steak. Grill flank steak 5 minutes per side for rare. Cook pepper approximately 10 minutes, turning to cook evenly. Remove from grill and allow pepper and steak to sit for 5 minutes before slicing. Cut steak and pepper into strips.
- While steak is cooking, prepare salad by mixing lettuce, pecans, grape tomatoes, cucumbers, feta cheese, mint and basil.
- For vinaigrette, whisk together balsamic vinegar, olive oil, mustard, sugar, salt and pepper to taste, and a dash of cinnamon (if desired).
- To assemble salad, arrange lettuce mixture in large bowl or on individual serving platters. Top each with equal amounts of pepper and flank steak. Drizzle with vinaigrette.
Nutrition Facts : Calories 788, Fat 50.1, SaturatedFat 11.4, Cholesterol 132.6, Sodium 5728.1, Carbohydrate 33.3, Fiber 16.7, Sugar 10, Protein 58.7
GRILLED PEPPERCORN STEAK AND CARAMELIZED PECAN SALAD WITH CABERNET-CHERRY VINAIGRETTE
This is a summer favorite that I served in many restaurants, inspired by my 'oops, the Cabernet wine has turned again in the heat,' moments. This is usually the meal, but it may also be an appetizer salad as well. I offered it as both in my restaurants. The dressing and pecans keep for a few weeks unrefrigerated, and I often make these in bulk in advance for several meals. A simple dish, easily made by any level cook, it is a stylish, beautiful, and delectable entree salad fit for company.
Provided by Karen Barris Calabro
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 2h10m
Yield 4
Number Of Ingredients 19
Steps:
- Whisk together 1 tablespoon olive oil, brown mustard, garlic, 1 teaspoon salt, cracked pepper, and port wine in a bowl; pour marinade into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour (up to 5 days if necessary).
- Bring Cabernet wine and dried cherries to a boil in a saucepan, reduce heat to medium, and cook, stirring occasionally, until wine has reduced to about 1/3 of its original volume, about 20 minutes. Dissolve 1 teaspoon sugar and 1/4 teaspoon salt into the wine mixture and pour in extra-virgin olive oil. Remove from heat and let dressing cool.
- Preheat oven to 350 degrees F (175 degrees C). Grease a sheet pan.
- Toss pecan pieces in a bowl with water, 1 tablespoon sugar, and 1/4 teaspoon salt in a bowl until thoroughly coated. Spread coated pecans into the prepared sheet pan.
- Bake pecans in the preheated oven until the coating adheres to the nuts and pecans are fragrant and brown, 15 to 20 minutes. Remove from pan and immediately transfer to a large heatproof plate to finish cooling. Be careful, candied pecans are extremely hot. Set pecans aside to cool.
- Preheat an outdoor grill for very high heat and lightly oil the grate.
- Remove steak pieces from marinade, shake off excess marinade, and grill until steaks are seared and done to your desired degree of rareness, 1 1/2 to 3 minutes per side. An instant-read meat thermometer inserted into the thickest part of a steak should read 145 degrees F (65 degrees C) for medium-well. Discard used marinade. Let steaks stand for 5 minutes after grilling before cutting into thin slices.
- To serve, mix baby greens with shaved carrot and radishes in a salad bowl and divide onto 4 large serving plates. Lay slices of beef in a spoke pattern on top of greens and sprinkle each salad generously with candied pecans. Whisk dressing and drizzle over salads, distributing a few cherries onto each salad.
Nutrition Facts : Calories 800.1 calories, Carbohydrate 28.4 g, Cholesterol 48.9 mg, Fat 56.1 g, Fiber 5.3 g, Protein 24.3 g, SaturatedFat 8.5 g, Sodium 996.1 mg, Sugar 15.6 g
STEAK SALAD WITH GRILLED PEACHES
Grilling fruit really brings out the natural sugars in them and they take on a whole new dimension. Don't use canned or very ripe peaches for this recipe or you will have a big mess on your grill. I like to buy extra peaches and the citrus fruits when I make this so I can juice them in my Lalanne juicer to make a tart sorbet. The recipe for the dressing alone is here Recipe #329371
Provided by LilPinkieJ
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Whisk together first 7 ingredients to make dressing. Season with salt and pepper and set aside.
- Marinate steak in italian dressing in the fridge for at least an hour.
- Cut peaches in half, remove pits, brush with olive oil.
- Grill steak to your liking. I like mine medium for a salad. Slice the meat thinly and on an angle against the grain. This will help avoid it being tough or chewy.
- Grill peaches for just a minute or two on each side. Let cool a minute and then slice into segments.
- Arrange spring mix and romaine lettuce on a large platter or individual plates. Top with steak, grilled peaches, red pepper, pecans and crumbled goat cheese. Drizzle citrus dressing on top.
Nutrition Facts : Calories 803.2, Fat 68.4, SaturatedFat 12.1, Cholesterol 66.4, Sodium 541, Carbohydrate 28.7, Fiber 5.2, Sugar 21.9, Protein 24.1
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