BEST STEAK SALAD RECIPE RECIPES

STEAK SALAD RECIPE | ALLRECIPES

Steak Salad Recipe | Allrecipes image

This is a quick and easy meal for those hot summer evenings.

Provided by Linda

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 5 servings

Number Of Ingredients 15

Ingredients

1?¾ pounds beef sirloin steak
? cup olive oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
1 clove garlic, minced
½ teaspoon salt
? teaspoon ground black pepper
1 teaspoon Worcestershire sauce
¾ cup crumbled blue cheese
8 cups romaine lettuce - rinsed, dried, and torn into bite-size pieces
2 tomatoes, sliced
1 small green bell pepper, sliced
1 carrot, sliced
½ cup sliced red onion
¼ cup sliced pimento-stuffed green olives

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, CarbohydrateContent 10.1 g, CholesterolContent 99.8 mg, FatContent 36.4 g, FiberContent 3.4 g, ProteinContent 32.6 g, SaturatedFatContent 11.8 g, SodiumContent 836.2 mg, SugarContent 4.2 g

SLICED STEAK SALAD RECIPE - NYT COOKING

Sliced Steak Salad Recipe - NYT Cooking image

Provided by Bryan Miller

Total Time 25 minutes

Yield Serves 4

Number Of Ingredients 8

Ingredients

3 yellow bell peppers
1 pound beef fillet (see note)
1/2 bunch green leaf lettuce, washed and torn into bite-size pieces
1 small head radicchio lettuce, washed and torn into bite-size pieces
6 scallions, chopped
2 tablespoons olive oil (approximately)
1/4 cup sherry vinegar
Salt and pepper to taste

Steps:

Place peppers on roasting sheet and broil them, turning occasionally, until skins darken and blister all over. Remove and place in paper bag for 10 minutes. Peel and seed peppers and slice into narrow strips. Set aside in warm place.
While peppers are broiling, place lettuce in middle of 4 individual serving plates.
In hot skillet coated with oil, saute steak until rare (or to taste). Set aside in warm place. Deglaze pan with vinegar, scraping up any particles that cling to bottom. Add oil to taste.
Arrange peppers on serving plates. Slice steak thin and lay over lettuce. Strain warm vinaigrette and pour it over salad. Grind fresh pepper over it and salt to taste. Serve immediately.

Nutrition Facts : @context http//schema.org, Calories 393, UnsaturatedFatContent 15 grams, CarbohydrateContent 12 grams, FatContent 27 grams, FiberContent 2 grams, ProteinContent 25 grams, SaturatedFatContent 9 grams, SodiumContent 767 milligrams, SugarContent 1 gram

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