STEAK AND SALADS RECIPES

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BIG STEAK SALAD - THE PIONEER WOMAN



Big Steak Salad - The Pioneer Woman image

There are few things I love more than a big green salad with sliced grilled steak on top.

Provided by Ree Drummond

Categories     main dish    meat    salad

Total Time 21 minutes

Prep Time 1 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 35

2 whole Rib-eye Or Strip Steaks, Extra Fat Trimmed
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FOR THE DRESSING/MARINADE:
3/4 c. Canola Oil
3 tbsp. Red Wine Vinegar
1 tbsp. Balsamic Vinegar
1 tbsp. Worcestershire Sauce
2 tbsp. Soy Sauce
1 tsp. (additional) Soy Sauce
2 tbsp. Lime Juice
2 tbsp. Sugar
3 cloves Garlic, Peeled
1 tbsp. Minced Fresh Ginger
1/2 tsp. Hot Chili Oil
1 tsp. Kosher Salt
Lots Of Freshly Ground Black Pepper
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FOR THE ONION STRINGS:
2 whole Onions, Sliced As Thin As Possible
2 c. Buttermilk
2 c. Flour
1 tbsp. Salt
1/2 tsp. Cayenne Pepper
1 qt. Canola Oil
Black Pepper To Taste
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FOR THE CANDIED PECAN BITS:
1/2 c. Pecans, Chopped
1 c. Sugar
2 tbsp. Water
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FOR THE SALAD:
Lettuce Mix: Romaine, Arugula, Watercress, Raddiccio, Etc.
Small Grape Tomatoes
3/4 c. Crumbled Blue Cheese

Steps:

  • To make the dressing/marinade, combine all ingredients in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste. Place steak in a plastic zipper bag. Pour in half the marinade and seal. Refrigerate and marinate for at least two hours. Prepare the onion strings: Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour. Make the candied pecans: Spread pecans on a baking mat or sheet of waxed paper. Add sugar and water to a small saucepan or skillet over medium heat. Cook to 280 degrees, or until dark and clear amber in color, about 5 to 6 minutes. Pour mixture over pecans (may not need all of mixture) and quickly stir/poke with a fork to evenly distribute mixture all over pecans. Allow to cool completely. Make the onion strings: Combine dry ingredients and set aside. Heat oil to 375 degrees. Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove to a paper towel-lined plate as soon as they are golden brown. Repeat until onions are gone.Grill (or sautee) the steak over medium-high heat until medium rare, about 2 minutes on each side. Remove from heat and allow to rest. Slice steak against the grain in thin slices. In a large bowl, add lettuce mix, blue cheese, and cherry tomatoes. Add a little dressing and toss to combine. Add more if needed. Add candied pecans at the end and toss to combine.Heap salad on a plate, making sure to get plenty of blue cheese, tomatoes, and pecans on each plate. Add half a steak to the top of each plate, then top the steak with onion strings. Serve immediately. Yum!

STEAK AND PEAR SALAD RECIPE - MARTHA STEWART



Steak and Pear Salad Recipe - Martha Stewart image

This delicious steak salad served with buttermilk dressing is ready in under 30 minutes.

Provided by Martha Stewart

Categories     Beef Recipes

Total Time 30 minutes

Prep Time 15 minutes

Number Of Ingredients 10

1 flank steak (1 1/2 pounds)
Coarse salt and ground pepper
1 tablespoon olive oil
1/2 cup buttermilk
6 tablespoons mayonnaise
2 teaspoons cider vinegar
1 head romaine lettuce, torn (about 4 cups)
1 bunch arugula, torn (about 4 cups)
2 Bosc pears, sliced
1/2 cup toasted pecans, coarsely chopped

Steps:

  • Heat broiler, with rack 6 inches from heat. Pat steak dry with paper towels, season with salt and pepper, and rub with oil. Place on a foil-lined rimmed baking sheet. Broil 6 minutes per side for medium-rare. Transfer to a cutting board; tent loosely with foil and let rest 10 minutes.
  • Meanwhile, in a large bowl, whisk buttermilk, mayonnaise, and vinegar. Season. Thinly slice steak against the grain. In a bowl, toss greens with steak, pears, pecans, and dressing.

Nutrition Facts : Calories 684 g, FatContent 47 g, FiberContent 6 g, ProteinContent 39 g, SaturatedFatContent 13 g

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