How To Make The Perfect Steak Salad
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Leftover Steak? Make this Japanese Salad | Kenji's Cooking Show
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This recipe is adapted from my recipe on Serious Eats, which can be found here:
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How to Make Ree's Big Steak Salad | The Pioneer Woman | Food Network
Any salad with steak and onion strings on top is OK in our book.
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Big Steak Salad
Recipe courtesy of Ree Drummond
Total: 35 min
Active: 35 min
Yield: 4 servings
Level: Easy
Ingredients
Dressing/Marinade:
3/4 cups canola oil
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
2 tablespoons lime juice
2 tablespoons plus 1 teaspoon soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon hot chili oil
2 tablespoons sugar
1 tablespoon minced fresh ginger
3 cloves garlic, peeled and minced or chopped
1 teaspoon kosher salt
Lots of freshly ground black pepper
2 whole 1-inch rib eye steaks, extra fat trimmed
Onion Strings:
2 whole onions
2 cups buttermilk
2 cups all-purpose flour
1 tablespoon kosher salt
1/2 teaspoon cayenne pepper
Freshly ground black pepper
4 cups canola oil
Salad:
Lettuce mix: romaine, arugula, watercress, radicchio, etc.
3/4 cups crumbled blue cheese
4 roma tomatoes, sliced
Directions
For the dressing/marinade: Combine the oil, both vinegars, lime juice, soy, Worcestershire, chili oil, sugar, ginger, garlic, salt and pepper in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.
Place the steak in a plastic zipper bag. Pour in half the dressing/marinade and seal. Marinade for 5 to 10 minutes.
For the onion strings: Slice the onions very thin. Place in a baking dish and cover with the buttermilk and soak. Combine the flour, salt, cayenne and black pepper and set aside.
Heat the oil to 375 degrees in a large pot. Grab a handful of onions, throw into the flour mixture, tap to shake off excess and plunge into the 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 saute) the steak over medium-high heat until medium-rare, about 2 minutes on each side. Remove from the heat and allow to rest. Slice the steak against the grain in thin slices.
For the salad: In a large bowl, add the lettuce mix, blue cheese and tomatoes. Add a little of the remaining dressing/marinade and toss to combine. Add more if needed.
Heap the salad on a plate, making sure to get plenty of blue cheese and tomatoes on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.
Serve immediately. Yum!
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How to Make Ree's Big Steak Salad | The Pioneer Woman | Food Network
Cold Sliced Steak with Arugula and Parm | That Sounds So Good
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How to Make Korean-Style Steak Salad
We show you how to make quick and easy Korean-style rice bowls.
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Cinco De Mayo Mexican Steak Salad!
Dressing:
2 Tbsp Cold Pressed Olive Oil
2 Garlic cloves
1/2 Cup Cilantro
1/8 c White Balsamic Vinegar
1/4 Tsp Sea Salt
1/4 Tsp Black Pepper Optional
1 Lime
Skirt Steak/Flank Steak
1 T Crushed Red Pepper
1/2 Tsp Cumin
1/2 Tsp Chili Powder
1 finely Diced Jalapeno
1 Large Squeezed Orange or 2 small oranges
3 Pressed Garlic Cloves
Salad:
Baby Arugula
Tomato
Cucumber
Avocado Thinly sliced
It is Cinco De Mayo this week, and I have a healthy Flank steak salad recipe for you today that is muy bien for your family's Fiesta. Remember to get your ingredients from good sources - local, organic, grass fed meats, and try to buy the highest quality food that fits your budget. I know it does get expensive, but your body knows the difference.
We are going to start by making our marinade for the skirt steak or flank steak. So, grab an orange and squeeze one or two oranges on to the grass fed flank steak, and rub into the beef some spices - 1 Tablespoon Crushed Red Pepper, 1/2 tsp Cumin, 1/2tsp Chili Powder, 1 finely diced Jalapeno, 3 pressed Garlic cloves. Let this marinate for 30 - 40 minutes.
While that is marinating, we can make our salad dressing and then prep our salad. For our dressing, we are going to use 2T Cold Pressed Extra Virgin Olive Oil, 2 Garlic Cloves, 1/2cup Cilantro 1/8c White Balsamic Vinegar, 1/4tsp Sea Salt, 1/4 tsp Black Pepper, and one squeezed Lime. Blend this up in the Vitamix and Then we are going to prep our salad.
I have some baby arugula which I absolutely love, along with some tomatoes and cucumbers, and we have some avocado to slice on it at the last minute. Now our steak should be done marinating, and we can go grill it!
Once Your steak is grilled the way you like it, you can chop it up into thin slices across the grain and place it on your bed baby arugula, tomato, cucumber, and thinly sliced Avocado. Add your dressing to the salad, and enjoy!
Simple, delicious, and good for you! So, this Cinco De Mayo, Skip the Nachos, quesadillas, y Taco Bell, and try this fresh delicious ensalada. Or, you can click here for a healthy lettuce wrapped chicken Fajita recipe, or Here for My Homemade Salsa Recipe. Which leads me to my question for you which is what healthy drink are you going to have with your Cinco De Mayo fiesta? Leave me a comment below. I'm Juan Jamon from Fitness On The Run, and I'll see you next Monday!
another mexican steak salad recipe -