FAJITA STEAK SALAD WITH CILANTRO-LIME VINAIGRETTE
Two of the all-time greats-steak fajitas and steak salad-come together in an explosion of flavor. Top round steak (often labeled as London broil) is an inexpensive cut that holds up to a powerful marinade and high-intensity cooking while easily feeding a crowd. The cilantro-lime vinaigrette also pulls no punches, beautifully dressing the salad and perfectly coating charred peppers and onions. A little pepper jack cheese, some fresh avocado and a healthy sprinkle of tortilla strips make this salad one big party on a plate!
Provided by Food Network Kitchen
Time 1h40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the steak: Set a large resealable plastic bag in a medium saucepan and pull the edges of the bag over the sides of the pan for easy access to the bag. Add the vegetable oil, Worcestershire sauce, chili powder, oregano, paprika, lemon juice, garlic, scallion, 1 teaspoon salt and 1 teaspoon pepper to the bag and whisk to combine. Add the London broil and seal the bag tightly. Remove the bag from the pan and use your hands to rotate the meat, coating thoroughly in the marinade. Lay the bag flat on a cutting board and marinate at room temperature for 1 hour, flipping the bag after 30 minutes. (The seasoned meat can also be stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.)
- Remove the steak from the bag and discard any stuck-on garlic cloves and scallion. Set a grill pan over high heat until just starting to smoke, about 3 minutes. (Or prepare a grill for high heat.) Lightly oil the pan. Place the steak in the center of the pan and grill until the bottom is nicely charred, about 5 minutes. Flip the steak and continue grilling until an insert-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, 3 to 5 minutes more. Transfer the steak to the cutting board and rest for 10 minutes.
- For the vinaigrette: While the steak rests, whisk the cilantro, olive oil, cumin, lime zest and juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Pour half of the vinaigrette into a small bowl and set aside.
- For the salad: Add the bell peppers and onions to the large bowl of vinaigrette and toss to thoroughly coat. Arrange the onions cut-side down and the peppers skin--side down on the same grill pan over high heat and grill until deeply charred, about 4 minutes. Transfer to the same cutting board as the steak.
- Add the remaining vinaigrette back to the large bowl. Add grated cheese and salad greens and toss to combine. Arrange the salad mixture on a large serving platter. Top with the grilled peppers.
- Cut the roots off the onion halves and slice the onions into thin wedges. Arrange on the salad. Thinly slice the rested steak against the grain and arrange in the center of the salad. Arrange the avocado slices around the edge of the platter, then sprinkle tortilla strips over the top of the salad.
STEAK COBB SALAD WITH LIME VINAIGRETTE
Try something new this evening with our Steak Cobb Salad with Lime Vinaigrette. Tender strips of marinated steak are served atop a bed of romaine lettuce with eggs, avocado, cherry tomatoes, bacon and feta cheese. And to top it all off, this steak Cobb salad is served with a zesty vinaigrette.
Provided by My Food and Family
Categories Summer 2019
Time 55m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 550, Fat 38 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 295 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 43 g
TOSSED SALAD WITH LIME VINAIGRETTE
A unique lime vinaigrette adds just the right amount of tang, making this tossed salad stand out from any others. Mix and match your favorite salad greens and veggies.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a salad bowl, toss the greens, tomato and cucumber. In a jar with a tight-fitting lid, combine the oil, lime juice, sugar, onion, lime zest and salt; shake well. Pour over salad and toss to coat.
Nutrition Facts :
NOODLE SALAD WITH PEANUT-LIME VINAIGRETTE
Recipe from AussieChef at the Fine Cooking board... thanks Aussie! This is a great summer salad, makes an excellent side dish for a picnic, or top with grilled chicken for a simple and delicious main course.
Provided by Tracy K
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To make dressing: In a food processor, process everything except the oil.
- Slowly drizzle in the oil until emulsified.
- Scrape into a bowl and wait for half an hour for the flavours to develop.
- To make salad: Toss all together, dress with just enough dressing to moisten and flavor, and garnish with scallions, red bell pepper and peanuts.
- Serve at room temperature.
STEAK SALAD WITH SHALLOT VINAIGRETTE
Our go-to I'm-feeling-fancy dinner is a perfectly medium-rare steak and a pile of vegetables. And the more cherry tomatoes, corn, and cucumbers you throw into the mix, the more it'll feel like summer.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Steak Salad Shallot Summer Quick & Easy Quick and Healthy Beef Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Lettuce Tomato Cucumber
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pat steak dry with paper towels; season generously with salt and pepper. Let sit at room temperature while you make the dressing or up to 1 hour.
- Meanwhile, whisk shallot, mustard, and vinegar in a medium bowl. Whisking constantly, gradually stream in 5 Tbsp. oil. Whisk until dressing is thick and emulsified, then whisk in 1 Tbsp. water; season with salt. Taste and add a splash of vinegar if needed.
- Heat a dry cast-iron skillet over medium-high. Pat steak dry again. Rub with remaining 1 Tbsp. oil. Cook until golden brown, about 3 minutes per side. Using tongs, turn steak onto fat cap and cook until browned, about 3 minutes. Turn steak back onto a flat side and cook, turning every minute or so, until medium-rare (an instant-read thermometer inserted into the thickest part should register 125°), about 4 minutes longer. Transfer to a cutting board; let rest 10 minutes.
- Wipe out skillet and let cool 2 minutes. Set skillet over medium-high; cook corn, thyme, and butter, stirring occasionally, until corn is browned in spots, 5-7 minutes.
- Arrange lettuce on a platter; season with salt and pepper. Whisk dressing to reincorporate and drizzle half over lettuce. Toss cucumbers and tomatoes in a medium bowl; season with salt and pepper. Drizzle in 2 Tbsp. dressing; toss again. Spoon over lettuce. Thinly slice steak crosswise; arrange on top. Drizzle remaining dressing over and top with corn.
CILANTRO-LIME STEAK SALAD
Whip up this cilantro-lime steak salad for a salad night with a Mexican twist.
Provided by psgnyc114
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 36m
Yield 4
Number Of Ingredients 19
Steps:
- To make the dressing, blend jalapeno, garlic, and ginger in a blender until finely chopped. Add lime juice, cilantro, honey, balsamic, and salt; pulse to blend. With blender running, drizzle in oil until well incorporated.
- Preheat oven broiler. Season steak with salt and black pepper, then transfer to a foil-lined baking sheet.
- Broil 4 inches from heat until an instant-read thermometer inserted into the center registers 135 degrees F (57 degrees C) for medium-rare, 3 to 4 minutes per side. Let rest about 10 minutes, then thinly slice against the grain.
- Stir together corn, bell pepper, red onion, tomato, and jalapeno (if using) in a bowl.
- Divide lettuce among 4 plates; drizzle each with about 2 tablespoons dressing. Top with steak slices, then with corn mixture. Sprinkle with feta and garnish with chips.
Nutrition Facts : Calories 574.6 calories, Carbohydrate 32.1 g, Cholesterol 94.1 mg, Fat 38.1 g, Fiber 4.5 g, Protein 29.9 g, SaturatedFat 10.8 g, Sodium 775 mg, Sugar 14.9 g
STEAK SALAD
This is a quick and easy meal for those hot summer evenings.
Provided by Linda
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 45m
Yield 5
Number Of Ingredients 15
Steps:
- Preheat grill for high heat.
- Lightly oil grate. Place steak on grill and cook for 3 to 5 minutes per side or until desired doneness is reached. Remove from heat and let sit until cool enough to handle. Slice steak into bite size pieces.
- In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic, salt, pepper and Worcestershire sauce. Mix in the cheese. Cover and place dressing in refrigerator.
- Onto chilled plates arrange the lettuce, tomato, pepper, onion and olives. Top with steak and drizzle with dressing. Serve with crusty grilled French bread. Enjoy!
Nutrition Facts : Calories 495.7 calories, Carbohydrate 10.1 g, Cholesterol 99.8 mg, Fat 36.4 g, Fiber 3.4 g, Protein 32.6 g, SaturatedFat 11.8 g, Sodium 836.2 mg, Sugar 4.2 g
LIME VINAIGRETTE SKIRT STEAK SALAD
Tossing strips of steak into a salad is a time-honored way to make the salad heartier. Adding zesty lime vinaigrette is our way of making it tastier!
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Pour 1/4 cup dressing over steak in shallow dish; turn to evenly coat both sides of steak. 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. Meanwhile, toss mangos, peppers and cucumbers with remaining dressing.
- Cut steak across the grain into thin slices; arrange on lettuce-covered platter. Top with vegetable mixture.
Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 40 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
PEANUT-LIME NOODLE SALAD
A fantastic spicy-peanuty-limey noodle salad found on the ever-so-great Mean Chef web page. A few steps to follow but so worth it. It's enough to feed a crowd who will certainly devour these delicious noodles! Hooray, Mean Chef!
Provided by hollyfrolly
Categories Spaghetti
Time 21m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In salted water, boil spaghetti noodles to al dente and set aside.
- Vinaigrette:.
- In a food processor, combine everything except the oil.
- Once combined, slowly drizzle in the oil until emulsified.
- Pour into a bowl and set for at least 1/2 hour for flavors to develop.
- Salad:.
- Toss all ingredients together (saving a tablespoons each of scallions, bell pepper, peanuts and sesame seeds to sprinkle on top of salad as garnish).
- Toss all ingredients with just enough dressing to moisten and flavor the salad.
- Garnish with extra ingredients.
- Best served at room temperature or cold.
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