Steak Cobb Salad With Dijon Vinaigrette Recipes

Steps:

• Soak the onions in a bowl of cold water for 10 minutes (this helps remove some of the pungent bite).
• Pierce the steaks with a fork and sprinkle with salt and pepper. Coat them in 3 tablespoons of the French Style Dijon Balsamic Vinaigrette in a shallow bowl or baking dish. Set aside while you prepare the blue cheese butter and salad.
• Mash the blue cheese, butter and 1 tablespoon of the parsley in a small bowl and season with salt and pepper.
• Drain the onion and pat dry. Toss with the celery and the remaining 2 tablespoons parsley in another bowl. Season with salt and pepper.
• Heat the oil in a large cast-iron skillet over high heat. Cook the steaks until browned on the bottom, 3 to 5 minutes. Flip and continue to cook 3 to 5 more minutes for medium-rare. Transfer to a plate and let rest 5 minutes.
• Divide the celery salad among 4 plates. Top each with a steak and drizzle with any pan juices or collected juices on the plate. Top each steak with a mound of blue cheese butter. Drizzle with the remaining vinaigrette.

Steps:

• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• Spread the sliced onion on half of the baking sheet and arrange tomatoes on the other half. Drizzle each side with 1 tablespoon olive oil and season with salt and pepper. Toss to coat.
• Roast in the oven for 10-15 minutes, or until the onion is caramelized and the tomatoes are browned in spots and just beginning to burst. Remove from oven and let cool.
• In a small bowl, whisk together the shallot, Dijon mustard, Worcestershire sauce, honey, extra-virgin olive oil, red wine vinegar, salt, and pepper. Refrigerate until ready to use.
• Liberally season the steak all over with salt and pepper.
• Heat a cast-iron skillet over medium-high heat. Add the remaining tablespoon of olive oil to the hot skillet. When the oil is smoking, add the steak to the pan. Sear for 5 minutes, or until a deep golden brown crust forms. Flip the steak and cook another 5 minutes on the other side. Sear the sides of the steak until golden brown, another 3-4 minutes total.
• Transfer the pan with the steak to the preheated oven for about 5 minutes, or until an instant-read thermometer inserted into the center of the steak reads 125-130˚F (51-54˚C) for medium-rare. Remove the steak from the oven and let rest for 10 minutes before slicing.
• Add the lettuce to a large bowl. Add the roasted tomatoes, roasted onion, walnuts, Gorgonzola, and sliced steak. Toss well. Divide the salad between serving bowl and drizzle over the dressing.
• Enjoy!

Steps:

• For steak marinade: In a screw-top jar, combine oil, vinegar, mustard, and oregano. Cover and shake well. Place steak in a reseable plastic bag and pour marinade over steak slices. Seal bag; turn to coat steak slices; set in a shallow dish and marinate in the refrigerator for at least 6 hours or up to 24 hours, turning bag occasionally.
• Preheat broiler. Drain steak slices, discarding marinade. Slash fat edges of steak at 1-inch intervals, being careful not to cut into the meat. Place steak on the rack of an unheated broiler pan. Broil 3 inches from heat for 15 to 17 minutes or until medium doneness (160 degree), turning once halfway through broiling. At this point season with salt and pepper, if desired. Cool slightly; cut into thin slices.
• To serve: Arrange shredded lettuce in a chilled large bowl. Place steak slices, tomatoes, avocado, cheese, bacon, and eggs on top of the lettuce. Drizzle some of the Dijon Vinaigrette over salad.
• To make Dijon Vinaigrette: In a small bowl, white balsamic vinegar or white wine vinegar; Dijon mustard; garlic, minced, sugar, salt and pepper. Add olive oil in a slow steady stream, whisking constantly.

Steps:

• Reserve 1/2 cup dressing for later use. Pour remaining dressing over steak in shallow dish; turn to evenly coat both sides of steak with dressing.
• Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Remove steak from marinade; discard marinade.
• Grill steak 8 to 10 min. or until medium doneness, turning after 5 min. Remove from grill. Let stand 5 min.
• Cut steak across the grain into thin slices; place along with remaining ingredients on lettuce-covered platter.
• Serve with reserved dressing.

Steps:

• Place vinegar and water in mixing bowl.
• Add Dijon Mustard and Italian Dressing mix to the bowl and mix with wire whip, mix well.
• Add Olive Oil and mix well again.
• Place vinaigrette into a plastic storage container, label, date, and refrigerate.