MOROCCAN SKIRT STEAK SALAD WITH CHERMOULA
Fragrant, herbaceous chermoula sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad of carrot ribbons, crisp cucumbers, tangy feta, and bright pomegranate seeds.
Categories Steak Salad Sauce Cilantro Parsley Cucumber Arugula Pomegranate Feta Dinner Flaming Hot Summer Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 16
Steps:
- Marinate and grill the steak:
- Season steak with salt and pepper. Place steak in a large resealable bag or bowl. Pour chermoula over, toss to coat, then let rest at room temperature at least 1 hour.
- Prepare a grill for medium-high heat or heat grill pan over medium-high; lightly oil grate or pan. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center registers 125°F, 2-3 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
- Assemble the salad:
- Toss carrots, cucumbers, arugula, salt, pepper, 1/2 cup herbs, and 1/4 cup chermoula sauce in a large bowl. Divide salad among 4 plates. Top with steak and remaining 1/2 cup herbs. Drizzle salads with remaining 1/4 cup chermoula sauce. Top with feta and pomegranate seeds.
- Do Ahead
- Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking.
ARUGULA SALAD WITH STEAK, SHAVED PARMESAN AND LEMON VINAIGRETTE
Provided by Robin Miller : Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Arrange arugula on a serving platter. Top with steak slices, red onion and bell pepper.
- Combine lemon juice, olive oil, honey mustard, and lemon zest. Season, to taste, with salt and black pepper. Toss with salad greens. Top with shaved Parmesan just before serving.
SARASOTA'S ASIAN PENNE, STEAK AND ARUGULA SALAD
This is so good. It is the just the perfect combination of steak, pasta, arugula and a tangy Asian dressing without all the calories. A grill of your favorite cut of steak while the pasta cooks and dinner is done. It is hearty enough for a main course, but serve with a small bowl of soup to start and it is a wonderful light and healthy dinner.
Provided by SarasotaCook
Categories Steak
Time 4h20m
Yield 6 Salads, 6 serving(s)
Number Of Ingredients 19
Steps:
- Steak -- Rub or brush the steak with olive oil, salt, pepper and red pepper flakes. And let marinate 2-8 hours. The longer the better, but even 2 hours will give it a nice flavor. I marinate it right in a large baggie.
- Dressing -- Mix together the olive oil, broth, soy sauce, lemon juice, ginger, dijon mustard, salt and pepper. Mix well in a small measuring cup or bowl and set in the refrigerator covered in plastic wrap until ready to use.
- Pasta -- Cook the pasta according to directions. Drain and return to the pot and cover to keep warm.
- Steak -- Now, as the pasta cooks, grill the steak. An inside grill pan works great for this, high heat lightly oiled. Approximately 5 minutes per side, depending on the thickness, until golden brown and crusty and medium rare. Skirt steak only takes minutes and works great for this salad, but feel free to use any of your favorite cuts of beef. Let the steak rest before slicing.
- Salad -- After the steak has rested, slice while still warm, and remember to always slice against the grain, this will give you a very tender slice of steak. In a large bowl, combine the arugula, cucumbers, sun dried tomatoes, onions, and the slightly warm pasta. Top with with sliced steak and toss with the dressing. I love to garnish it with pea shoots which gives a little texture and nice combination with the arugula and or watercress, but it is not necessary.
- This is meant to be a lighter health conscious salad so it is light on sauce - but has tons of flavor. ENJOY!
Nutrition Facts : Calories 498, Fat 14.8, SaturatedFat 3.6, Cholesterol 49.2, Sodium 996.9, Carbohydrate 69.5, Fiber 10.5, Sugar 2, Protein 24.7
GRILLED SKIRT-STEAK SALAD
Some dishes are so adjustable, they're more a concept than a recipe. Exhibit A: this grilled-steak salad. The trick is to drizzle on a little vinaigrette when the meat comes off the heat, to give it a savory brightness. Lay the sliced steak and grilled vegetables on top of crunchy romaine and anything else that beckons at the farm stand, then top it all off with briny feta and more vinaigrette.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h5m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Heat a grill to medium-high. Season steak with salt and pepper. Brush corn and onion with olive oil; season with salt and pepper. Lightly brush grates with vegetable oil.
- Grill corn, turning occasionally, until lightly charred, 10 to 12 minutes. Grill onion until lightly charred and tender, 6 to 8 minutes a side. Transfer vegetables to a cutting board. When cool enough to handle, cut kernels from cobs and coarsely chop onion.
- Meanwhile, grill steak until a thermometer inserted into thickest part registers 125°F for medium-rare, about 3 minutes a side. Transfer to a plate; drizzle with 2 tablespoons vinaigrette. Let stand 10 minutes, then slice against the grain.
- In a large salad bowl or platter, layer romaine, bell pepper, tomatoes, corn, and onion. Season to taste; drizzle with half of remaining vinaigrette. Top with steak and feta. Serve with remaining dressing on the side.
SKIRT STEAK WITH ORANGE AND FREGOLA SALAD
I love this recipe because it is a nice, change from heavy comfort food in the winter. I got this from the Food and Wine Magazine and made minor changes.
Provided by jaccin
Categories Vegetable
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- 1. Preheat broiler. In a saucepan of boiling salted water, cook the *fregola until al dente, about 20 minutes. Drain and cool under running water. Shake off the excess water.
- 2. Meanwhile, rub the steaks with the chile powder and season with salt and pepper. Broil the steaks and the onion slabs over high heat for about 8 minutes, turning after 4 minutes, for medium rare meat and tender onions. Let steak rest. Let onions cool slightly, then coarsely chop them.
- 3. In a large bowl, whisk the lemon juice into the olive oil and season with salt and pepper. Add the fennel, oranges, arugula, radishes, fregola, onions and toss well. Thinly slice the skirt steaks across the grain and arrange on plates. Spoon the tatenade over the steaks, mound the salad alongside and serve.
- *Fregola (the Sardinian dot-shaped pasta) I found it at Central Market.
Nutrition Facts : Calories 488.4, Fat 26.2, SaturatedFat 6.1, Cholesterol 66.9, Sodium 758.2, Carbohydrate 30.1, Fiber 6.5, Sugar 9.2, Protein 35.3
MARINATED SKIRT STEAK WITH APRICOT-ARUGULA RICE
You can marinate the skirt steak up to 4 days in advance to give it even better flavor (and save time during the dinner rush).
Provided by Martha Stewart
Categories Beef Recipes
Time 35m
Number Of Ingredients 11
Steps:
- In a zip-top bag, combine orange zest, garlic, red-pepper flakes, vegetable oil, and steak pieces. Seal and shake bag to evenly coat steak. Marinate at least 8 hours (or up to 4 days).
- Heat a large skillet over medium-high. Remove steak from marinade and shake to remove excess; season with salt and pepper and cook until medium, about 4 minutes per side (work in batches, if necessary). Add juice and swirl pan to pick up browned bits from bottom. Transfer steak and juice to a plate and tent with foil. Let rest 10 minutes; thinly slice against the grain.
- Wipe pan clean and add rice, broth, apricots, and vinegar. Cook over medium-high until rice is warmed through and liquid is absorbed. Season with salt and pepper, remove from heat, and stir in arugula. Divide among four bowls, top with steak, and serve with orange wedges.
Nutrition Facts : Calories 668 g, Fat 19 g, Fiber 3 g, Protein 45 g, SaturatedFat 6 g
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