Grilled Veggie & Steak Salad w/ Barbecue Honey Dressing
This grilled vegetable and steak salad tossed with barbecue honey dressing is beyond perfect--protein, veggies, and that satisfying bbq flavor packed into one dish. Watch how Elizabeth makes this tasty salad, and read the full recipe and instructions below!
For Elizabeth's video on grilling vegetables, click here:
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Grilled Vegetable Salad with Barbecue Sauce Dressing Recipe
Found on my blog at:
1/4 cup barbecue sauce
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon chili powder or smoked paprika
2 tablespoons non-dairy sour cream or sour cream
1 tablespoon honey
Salt
Freshly ground pepper
1 zucchini, sliced into ½ inch thick pieces
1 red onion, sliced in half and then in slices
1 red pepper, cut in large pieces
1 yellow pepper, cut in large pieces
3 tablespoons canola oil
1 bunch of arugula, leaves torn
5 cups romaine lettuce in bite size pieces
Croutons, optional
For the dressing:
In a large bowl, whisk the barbecue sauce with the olive oil, lemon juice, chili powder, sour cream, and honey; season with salt and pepper.
For the vegetables:
Brush the vegetables with canola oil. Heat a grill to medium heat, approximately 375-450 degrees. Place the vegetables on the grill. Cook for 2- 3 minutes, undisturbed. Turn vegetables over and cook for another 2 -- 3 minutes. The onions may take a little longer.
To assemble: In a large salad bowl, mix together both types of lettuce, zucchini, onions, peppers, and croutons, if using. Pour dressing over salad and toss it gently. Serve immediately.
Steak Salad | Grilled Skirt Steak | Grilled Flank Steak
Today I’m sharing TWO incredible grilled Steak Salad recipes! The first is Thai inspired featuring a flavorful, marinated flank steak and a sprinkling of fresh herbs. The second is a Steakhouse Salad starring a dry rubbed skirt steak and a creamy homemade blue cheese dressing. Let’s get grilling!
Thank you to the PA Beef Council for sponsoring this video! Visit PAbeef.org for your all things beef resource!
Northeast Beef Directory:
Summer Grilling Cheat Sheet:
Thai Inspired Steak Salad
1.5 lb. flank steak
1 c. soy sauce
½ c. rice wine vinegar
6 Tbsp. brown sugar
4 cloves garlic, minced
Juice of 2 limes
Pinch of red pepper flakes (optional)
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 mango, thinly sliced
¼ c. cilantro, chopped
¼ c. basil, torn
4 green onions, thinly sliced
1 head romaine lettuce, chopped
In a glass measuring cup, whisk together the soy sauce, rice wine vinegar, brown sugar, minced garlic, lime juice, and a pinch of red pepper flakes. Place the flank steak in a 13x9in. glass baking dish. Pour half of the marinade evenly over top. Cover with plastic wrap and marinate in the refrigerator for about 20-30 minutes. Save the remaining marinade to use as a dressing. After marinating, grill the steak over direct heat at 450* for about 4-5 minutes on each side or until it reaches your desired doneness. You can check online for the appropriate internal temperature for rare to well done for this type of steak and use a meat thermometer to test your steak. Remove from grill and allow to rest on a plate or cutting board, covered lightly in foil. Slice the steak against the grain. Build your salad starting with lettuce, bell peppers, mangos, grilled steak, and sprinkle with the chopped herbs and green onions. Pour some reserved salad dressing over top. ENJOY!
Steakhouse Style Salad
1.5 lb. skirt steak
¼ c. steak seasoning (or your own blend of salt, pepper, garlic powder, and onion powder or minced onion)
¼ c. olive oil
2 beefsteak tomatoes, chopped
1 head romaine lettuce, chopped
¼ c. mayonnaise
¼ c. sour cream
¼ - 1/3 c. milk
1 tsp. white vinegar
2 tsp. Worcestershire sauce
3 oz. blue cheese crumbles
salt & pepper to taste
In a glass measuring cup, whisk together the mayo, sour cream, white vinegar, Worcestershire sauce, and ¼ c. of milk. Add more milk to thin it out, if desired. Add the blue cheese crumbles and stir to combine. Taste the dressing and season with salt and pepper. Refrigerate the blue cheese dressing until ready to use. Place the skirt steak in a 13x9in. glass baking dish (my skirt steak was quite long so I cut it in half down the middle to fit inside my baking dish). Sprinkle the steak seasoning evenly over both sides of the steak. Drizzle both sides of the steaks with olive oil. Grill the steak over direct heat at 450* for about 3-4 minutes on each side or until it reaches your desired doneness. You can check online for the appropriate internal temperature for rare to well done for this type of steak and use a meat thermometer to test your beef. Remove from grill and allow to rest on a plate or cutting board, covered lightly in foil. Slice the steak against the grain. Build your salad starting with lettuce, tomatoes, and grilled steak. Drizzle the blue cheese dressing all over top. ENJOY!
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Thai Steak Salad | Project Foodie
Our Thai Steak Salad will perk you up and keep you going all day long. Learn how to mince garlic, make your own homemade vinaigrette salad dressing and how to sear your steak evenly. We have many more salad recipes too:
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Thai Beef Salad Recipe
Highlighting the amazing combination of Salty, Sweet, Spicy, and Tangy, this Thai Beef Salad recipe is healthy, delicious, and easy to put together.
00:00 Introduction
00:47 Ingredients
03:17 Season the Beef
03:50 Toast the Rice
05:28 Make the Dressing/chop the vegetables
08:45 Pound the Rice
09:14 Pound the Dressing elements
10:50 Mix the Dressing
11:41 Cut Salad Vegetables
14:03 Sear the Beef
16:22 Assemble the Salad
18:08 Plating
18:29 Taste Test
Ingredients
For the Steak
2 lbs (1kg) Steak (8 0z/250g per person); Ribeye/Rump/Sirloin/Flank
Vegetable Oil for Searing
For the Dressing
1-2 Garlic cloves
2 Limes, juiced
3 Tbsp Fish Sauce
2 Tbsp Minced Lemongrass (or Kaffir lime leaves, very thinly sliced)
2 tsp Palm Sugar (or light brown sugar)
½ tsp Thai Red Chile (minced)
For the Salad
1 Red Onion, sliced in thin wedges
½ Cup Fresh Cilantro leaves, roughly chopped
½ Cup Fresh Mint leaves, roughly chopped
2 Roma Tomatoes, cut in wedges
1 Medium Cucumber, halved lengthwise, seeded, then cut into half moons
Romaine (or other) lettuce leaves
Sliced Scallion Greens, to garnish
Optional Rice Powder
4 Tbsp Uncooked Jasmine Rice
If you are inspired to re-create any of our recipes, please feel free to post a photo on our Homecooking With Chef Walter fb page or my IG: @waltereagleton, and remember to use the hashtag #homecookingwithchefwalter
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Chef Walter and his wife Kim own this unique small group tour company where they host groups of 6-12 guests for one-week luxury Adventures in beautiful locations throughout Europe and The States. Walter has the privilege of being the Adventure Chef, creating and preparing daily gourmet meals for their guests. They also enjoy creating in-home private dinners for clients and friends when they are back in the States. Many guests request their recipes and want to learn cooking tips.
So In this video series, from their home kitchen in the beautiful Loire Valley of France, Walter will demonstrate a wide variety of recipes, from Culinary Classics to Originals, as well as covering Professional Kitchen Techniques for the Home Chef.
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With a strong background in the creative and visual arts, Chef Walter’s style can best be described as “gastronomic bistro”. Having completed a “Diplome de Cuisine” at the famed Le Cordon Bleu Culinary Institute in Paris, as well as the highly rated Walnut Grove Cookery School in France’s Loire Valley, Walter relies on his French training and techniques to assure top quality, but remembers his Texas roots and always cooks from the heart! During week-long Adventures, Walter always includes a mix of the Classics and Regional recipes, as well as a healthy dose of original recipes.
“I love when a plate looks beautiful; however, I feel like a dish should be tasty AND satisfying on its own, and not dependent on several other courses to make you satisfied.”
Music: Back In Town; Nard Berings,
Citrus Thai Steak Salad
Get the full recipe here:
CITRUS THAI STEAK SALAD
Serves 4
Ingredients:
The Marinade
• ¼ cup ginger, chopped
• 3 cloves garlic
• 1 stalk lemongrass, chopped
• 3 Thai chilis, stems removed
• 1 tsp. salt
• 1 lime, juiced
• ¼ cup Liquid Aminos or soy sauce
• 3 tbsp. Capatriti® EVOO
• ½ lb. skirt steak
The Dressing
• 1 orange, juiced
• 3 tbsp. oyster sauce
• 1 tbsp. Liquid Aminos or soy sauce
• 1 lime, juiced
• 1 tbsp. honey
• 1 tbsp. ginger (powdered)
• 2 tbsp. Capatriti® EVOO
The Pickled Cherry Tomatoes
• 1 cup apple cider vinegar
• 1 package cherry tomatoes
• 1 tbsp. pepper
• Water
The Salad
• 2 bunches Romaine, chopped
• 1 bunch Arugula, chopped
• ¼ red onion, sliced
• 1 cup halved pickled cherry tomatoes
• 10 basil leaves, chopped
Directions:
The Marinade & Steak
Combine ingredients for the marinade in a food processor and pulse until smooth. In a small container, coat steak in marinate and set aside for at least an hour or refrigerate overnight.
Heat a medium-sized pan to high with a dash of EVOO and add the steak. Keep in mind, chili will fill the air as the spices may smoke. Cook steak to medium-rare by searing it for 2 minutes on each side. Once cooked, let meat rest for 5 minutes then slice against the grain.
The Dressing & Salad
In a medium bowl, mix together ingredients for the dressing and whisk until the EVOO emulsifies.
Halve your cherry tomatoes and put them in an air-tight container with pepper and apple cider vinegar. Add water until tomatoes are fully covered. Let sit for 6 hours to 2 days. Please note: These will enhance your salad’s flavors, but you can use plain cherry tomatoes too.
Plate by layering lettuces followed by red onion, pickled cherry tomatoes and steak slices. Cover with dressing to taste and top with basil.
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Warm Steak Salad ~ Easy Dinner Salad Recipe ~ Tasty Summer Salad ~ Noreen's Kitchen
Finally! We are sharing our warm steak salad made with all of the components we have been sharing with you in the past few videos! This salad is delicious and satisfying. Romaine lettuce, heirloom tomatoes, Persian cucumber topped with slices of sliced iron skillet minute steak and sauteed mushrooms dressed with spicy honey balsamic vinaigrette and sprinkled with feta cheese and crispy fried onions. This salad was a meal in itself and everyone in my house enjoyed it. A hearty way to finish your day without being heavy. This made such a delicious meal I know you are going to love it!
I have previously shared how I saute my mushrooms in this video: My family loves these so much we usually cook two pounds at a time and this night was no exception. They all disappeared. Either on top of a salad or on top of an iron skillet minute steak that was seasoned with my homemade Steakhouse Style Seasoning: The steak is perfect atop the cool, crisp romaine lettuce. This salad was a total hit with the family and super fast to pull together!
I hope you give this salad a try and I hope you love it!
Happy Eating!
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You can find similar pasta bowls to the ones I have here:
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