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August 22, 2018

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Sensational Steak Salads

Steak, Potato & Green Bean Salad

It's hard not to love a salad that has both meat and potatoes in it! Of course the green stuff makes for a well balanced meal that will leave you completely satiated. And, the garlic, lemon and herb vinaigrette, you'll want to make again and again. 

Steak, Potato & Green Bean Salad

Ingredients: (serves 2 to 3)
1 - 10 oz. Ribeye or New York Strip Steak (or other cut would work too)
2 to 3 - medium sized potatoes, steamed or boiled
1/4 - pound fresh green beans, stem end clipped
1 - tomato or cherry tomatoes, chopped
Optional: Crumbled Feta Cheese, Fennel Fronds, or green onion for garnish
Greek Vinaigrette

Preparation:

  • Prep steak, by rinsing under cold water and blotting dry. Drizzle with olive oil, salt and pepper. Allow to rest at room temperature for about two hours.
  • Quarter the potatoes after they are steamed or boiled. You can also pan fry in a little olive oil to lightly brown.
  • Steam or pan sauté green beans until el dente.
  • Grill the steak according to thickness, three to four minutes each side, turning at one and a half minute intervals. Remove the steak from the grill, tent with foil and allow to rest for 5 minutes.
  • Arrange potatoes and green beans on the plates.
  • Slice the steak thin and divide between plates.
  • Add the tomatoes and drizzle the whole salad with the vinaigrette.
  • Garnish with feta cheese and fennel fronds. Season with a little finishing salt and fresh cracked pepper to taste.

Greek Vinaigrette:
Ingredients:
1/3 - cup white wine vinegar
1 - tablespoon fresh squeezed lemon juice
1/3 - cup extra virgin olive oil
1 to 2 - garlic cloves
¼ - cup fresh basil leaves
4 - green onions, white part only, chopped (reserve greens for garnish)
2 - teaspoons oregano
1 - tablespoon crushed fennel
1 - teaspoon black pepper
½ teaspoon salt

Preparation: Mix all ingredients in blender until well incorporated. Transfer to a lidded container until ready to serve. Shake before drizzling onto salad. Keeps well in the refrigerator.

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Steak & Butter Green Salad Cups

Eat up buttercup, is what you'll want to do with these tasty, finger food friendly, mini salad bowls. Super fresh, super easy and just one steak makes 12 individual butter cup salads! A great non-carb, hors d'oeuvre to add to your next party menu.

Steak Butter Cup Salads

Ingredients:
1 - 10oz. New York Steak Strip
2 - heads butter lettuce
1 - cucumber, chopped
2 - tomatoes, chopped
2 - green onions, chopped
Dijon Vinaigrette

Preparation:

  • Prep steak, by rinsing under cold water and blotting dry. Drizzle with olive oil, salt and pepper. Allow to rest at room temperature for about two hours.
  • Remove the core from the butter greens and select leaves that form a nice cup shape, reserve remaining greens for other use.
  • Mix other vegetables in a bowl and drizzles with the vinaigrette. Cover and marinate at room temperature until ready to use.
  • Grill the steak according to thickness, three to four minutes each side, turning at one and a half minute intervals. Remove the steak from the grill, tent with foil and allow to rest for 5 minutes.
  • Slice the steak thin and divide between the butter lettuce cups.
  • Top with cucumber and tomatoes in vinaigrette. Serve immediately.


Dijon Vinaigrette

Ingredients:
¼ - cup white wine vinegar
¼  - cup olive oil
2 - teaspoon Dijon mustard
1 - teaspoon crushed fennel or fennel powder
½ - teaspoon salt
½ - teaspoon black pepper

Preparation: Mix all ingredients in a blender until well incorporated.



 

 


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