STEAK SALAD RECIPES COOKING LIGHT RECIPES

Name: Paleo Steak Salad
Yield: Serves 4 (serving size: about 1 1/2 cups)
Ingredients: 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika; 1/4 teaspoon garlic powder; 1 (12-oz.) flank steak, trimmed; 1/4 cup extra-virgin olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon Dijon mustard; 4 cups firmly packed arugula; 1/2 cup vertically sliced red onion (from 1 small onion); 1/2 ripe avocado, chopped

PALEO STEAK SALAD RECIPE | COOKING LIGHT

Paleo Steak Salad Recipe | Cooking Light image

The black and blue salad, a combination of spice-rubbed, blackened chicken or steak and crumbled blue cheese, is a staple of the American gastropub menu. Unfortunately, the “salad” interpretation is a bit loose—the lettuce merely a bed for a Flinstone-sized protein serving, the butter-yellow croutons, tons of cheese, and creamy dressing blanketing all. We kept the chargrilled steak, blue cheese, and crisp croutons you love, then topped off with good-for-you avocado and a vinaigrette that complements the vegetables rather than disguise them. A little meat goes a long way: just 12 ounces is plenty to serve 4.

Provided by Robin Bashinsky

Yield Serves 4 (serving size: about 1 1/2 cups)

Number Of Ingredients 11

Ingredients

1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1 (12-oz.) flank steak, trimmed
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
4 cups firmly packed arugula
1/2 cup vertically sliced red onion (from 1 small onion)
1/2 ripe avocado, chopped

Steps:

Heat a grill pan over medium-high. Combine salt, pepper, paprika, and garlic powder in a small bowl. Rub spice mixture evenly over steak. Add steak to pan; grill 5 minutes on each side for medium-rare or until desired degree of doneness. Place steak on a cutting board. Let stand 5 minutes. Cut across the grain into thin slices. Combine oil, vinegar, and mustard in a large bowl, stirring with a whisk. Add steak, arugula, and onion; toss to coat. Divide salad among 4 plates. Top evenly with avocado.

Nutrition Facts : Calories 307, SaturatedFatContent 4.3 g

BLACK AND BLUE STEAK SALAD RECIPE | COOKING LIGHT

Black and Blue Steak Salad Recipe | Cooking Light image

The black and blue salad, a combination of spice-rubbed, blackened chicken or steak and crumbled blue cheese, is a staple of the American gastropub menu. Unfortunately, the “salad” interpretation is a bit loose—the lettuce merely a bed for a Flinstone-sized protein serving, the butter-yellow croutons, tons of cheese, and creamy dressing blanketing all. We kept the chargrilled steak, blue cheese, and crisp croutons you love, then topped off with good-for-you avocado and a vinaigrette that complements the vegetables rather than disguise them. A little meat goes a long way: just 12 ounces is plenty to serve 4.

Provided by Robin Bashinsky

Yield Serves 4 (serving size: about 1 1/2 cups)

Number Of Ingredients 14

Ingredients

4 ounces whole-wheat French bread baguette, cubed
Cooking spray
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1 (12-oz.) flank steak, trimmed
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
4 cups firmly packed arugula
1/2 cup vertically sliced red onion (from 1 small onion)
1/2 ripe avocado, chopped
1 ounce blue cheese, crumbled (about 1/4 cup)

Steps:

Preheat broiler to high. Arrange bread on a rimmed baking sheet; coat with cooking spray. Broil 2 minutes or until toasted, stirring once after 1 minute. 3. Heat a grill pan over medium-high. Combine salt, pepper, paprika, and garlic powder in a small bowl. Rub spice mixture evenly over steak. Add steak to pan; grill 5 minutes on each side for medium-rare or until desired degree of doneness. Place steak on a cutting board. Let stand 5 minutes. Cut across the grain into thin slices. 4. Combine oil, vinegar, and mustard in a large bowl, stirring with a whisk. Add toasted bread cubes, steak, arugula, and onion; toss to coat. Divide salad among 4 plates. Top evenly with avocado and blue cheese.

Nutrition Facts : Calories 389, CarbohydrateContent 19 g, CholesterolContent 59 mg, FatContent 23.9 g, FiberContent 2 g, ProteinContent 23 g, SaturatedFatContent 5.4 g, SodiumContent 569 mg, SugarContent 3 g

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