GRILLED SOUTHWESTERN STEAK SALAD
Steps:
- Rub steak with salt, cumin and pepper. Brush poblano peppers, corn and onion with oil. Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Grill vegetables, covered, 8-10 minutes or until crisp-tender, turning occasionally., Cook pasta according to package directions. Meanwhile, cut corn from cob; coarsely chop peppers, onion and tomatoes. Transfer vegetables to a large bowl. In a small bowl, whisk lime juice, oil, salt, cumin and pepper until blended; stir in cilantro., Drain pasta; add to vegetable mixture. Drizzle with dressing; toss to coat. Cut steak into thin slices; add to salad.
Nutrition Facts : Calories 456 calories, Fat 13g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 378mg sodium, Carbohydrate 58g carbohydrate (15g sugars, Fiber 8g fiber), Protein 30g protein.
SOUTHWESTERN STEAK SALAD
In the dressing, honey balances the lime's acidity and the chipotle's spice. Add juices from the seared steak to make it even more savory. If you prefer, you can grill the steak instead of searing it in a skillet.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high; cut steak into 4 pieces and season with salt and pepper. Cook 2 1/2 minutes per side for medium-rare. Transfer to a plate and cover loosely with foil. Let rest 5 minutes, then thinly slice.
- Meanwhile, in a large bowl, toss together lettuce, avocado, cucumber, tomatoes, onion, teaspoon salt, and 1/8 teaspoon pepper.
- In a small bowl, combine chile, lime juice, honey, 1/2 teaspoon salt, and a pinch of pepper. Gradually whisk in oil and any accumulated juices from steak. Pour dressing over salad and toss; add steak and toss again.
Nutrition Facts : Calories 504 g, Fat 36 g, Fiber 6 g, Protein 27 g
GRILLED SOUTHWEST STEAKS WITH SUNSET SALAD
[DRAFT]
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 Servings
Number Of Ingredients 11
Steps:
- 1)Combine Marinade ingredients in small bowl. Cover and refrigerate 2 tablespoons for Sunset Salad. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. 2)Place corn and bell peppers on grid over medium, ash-covered coals; grill peppers, covered, 11 to 14 minutes (over medium heat on preheated gas grill, times remain the same) and corn 15 to 20 minutes (gas grill times remain the same) or until tender, turning occasionally. Remove; set aside to cool slightly. 3)Add 3 to 4 additional briquettes to each side of fire grate to maintain medium heat, if necessary. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 13 to 15 minutes (over medium heat on preheated gas grill, 17 to 19 minutes) for medium rare (145°F) doneness, turning occasionally. 4)Meanwhile, to prepare Sunset Salad, chop bell peppers and cut corn kernels from cobs; place in medium bowl. Add tomato. Whisk reserved marinade and oil in small bowl until blended. Pour over vegetables; toss to coat. 5)Carve steaks into thin slices. Serve with salad.
EASY SOUTHWESTERN STEAK SALAD
This salad eats like a meal, thanks to grilled sirloin and a creamy dressing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- Grill steak and onion. Thinly slice steak. Make a dressing with equal amounts sour cream and olive oil, and season with chopped chipotle chiles and lime juice. Toss together steak, onion, greens, and dressing; top with pepitas and jicama or cucumber.
SOUTHWEST STEAK NACHOS
Make and share this Southwest Steak Nachos recipe from Food.com.
Provided by gailanng
Categories Steak
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Preheat oven to 350 °F.
- Season steak and sweet peppers with salt and pepper. Place peppers on a lined baking sheet and put seasoned steak on top. Bake for 25-30.
- Let rest for 10 minutes. Shred steak with a fork and put in a medium bowl along with peppers.
- Add cheese and southwest seasoning. Toss together.
- On a lined large baking sheet, line pan with tortilla chips and top with half of the cooked steak/sweet pepper mixture, repeat. Set aside.
- Directions for Salad:.
- Combine lettuce and sliced tomatoes in a bowl. Set aside.
- Directions for Cheese Sauce:.
- Before you start sauce, place nachos in oven for 10 minutes while you make your sauce.
- Add butter and flour to sauce pan on medium-high heat and make blonde roux. Gradually add half & half, constantly whisking. Sauce will thicken. Add cheese and seasoning. Mix together.
- Add drained Rotel. Keep on low heat until ready to put on nachos.
- Directions for Dressing:.
- Mix 1st five ingredients until smooth with a hand mixer.
- Add remaining ingredients and mix with a spoon or small hand whisk.
- Building the Nachos:.
- Ladle cheese sauce over nachos and top with salad.
- Dress with avocado ranch dressing.
- Serve immediately!
Nutrition Facts : Calories 1256.4, Fat 82.9, SaturatedFat 38.3, Cholesterol 225.3, Sodium 2179.6, Carbohydrate 73.8, Fiber 8.1, Sugar 7.7, Protein 58.8
SOUTHWEST-STYLE STEAK SALAD
A couple of teaspoons of fajita seasoning gives you a jump-start on giving this easy steak salad its southwest-style appeal.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium-high heat.
- Sprinkle steak with seasoning. Grill 5 min. on each side or until medium doneness (160ºF), adding corn to grill the last 5 min. and cooking until tender and golden brown, turning occasionally.
- Remove steak and corn from grill; cover steak loosely with foil. Cool corn 5 min.; cut off kernels with sharp knife. Cut steak across the grain into thin slices.
- Cover 4 plates with salad greens; top with avocados, corn, crushed chips and cilantro. Drizzle with dressing. Top with meat.
Nutrition Facts : Calories 410, Fat 26 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 500 mg, Carbohydrate 23 g, Fiber 7 g, Sugar 5 g, Protein 24 g
SOUTHWESTERN SHRIMP SALAD
As if shrimp salad weren't tasty enough already, we've given it an awesome Southwestern kick with corn, chopped fresh cilantro and crushed tortilla chips.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings, 2-1/2 cups each
Number Of Ingredients 7
Steps:
- Combine all ingredients except cilantro in serving bowl.
- Top with cilantro.
Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 165 mg, Sodium 1080 mg, Carbohydrate 24 g, Fiber 3 g, Sugar 4 g, Protein 21 g
SOUTHWESTERN STEAK SALADS
Topped with a zippy dressing, this hearty salad eats like a meal and provides plenty of fresh veggies. -Tammy Griffin, Frankston, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle steak with salt and pepper. Grill steak, covered, over medium heat for 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°)., Meanwhile, combine the spinach, red pepper, tomatoes and onion; divide among four serving plates. In a small bowl, combine the salad dressing, picante sauce and taco seasoning. Slice steak against the grain; arrange over salads. Drizzle with dressing.
Nutrition Facts : Calories 290 calories, Fat 16g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 555mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 27g protein.
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