Balsamic Steak And Onion Salad Recipes
BALSAMIC STEAK SALAD
My husband loves blue cheese and I like a hearty salad that eats like a meal, so I put the two things together to make this steak salad recipe. The sweet-tartness of dried cranberries pairs deliciously with the cheese, creamy avocado and balsamic vinegar. It's irresistible! -Marla Clark, Albuquerque, New Mexico
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing., To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.
Nutrition Facts : Calories 321 calories, Fat 22g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 221mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
THE BEST EASY BALSAMIC STEAK MARINADE RECIPE
Make the BEST easy balsamic steak marinade recipe in minutes! Balsamic vinegar steak marinade is easy and flavorful. Try this 5-INGREDIENT sirloin steak marinade with oven steaks!
Provided by Maya Krampf
Categories Condiment
Time 5m
Number Of Ingredients 8
Steps:
- Whisk together all marinade ingredients in a small bowl.
- Pour the marinade into a gallon zip lock freezer bag. Add the steaks, seal the bag, and move them around to coat well.
- Marinate for at least 3 hours and no more than 8 hours. (More may result in mushy meat.)
- Cook sirloin steaks as desired on the grill, or cook steaks in the oven like this.
Nutrition Facts : Calories 450 kcal, Carbohydrate 5 g, Protein 49 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 138 mg, Sodium 1052 mg, Sugar 1 g, ServingSize 1 serving
GRILLED STEAK AND ONION SALAD
This delicious salad is hearty enough to be a meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 15m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. On a rimmed baking sheet, toss bread with 2 teaspoons oil and Parmesan, then season with salt and pepper. Bake until golden brown, 7 minutes.
- Heat a grill pan or cast-iron skillet over medium-high. Season steak with salt and pepper. Drizzle onions with 1 teaspoon oil and season with salt and pepper. Grill steak and onions until steak is medium-rare and onions are tender, 5 to 7 minutes, flipping once. Let steak rest 5 minutes before thinly slicing against the grain.
- Meanwhile, in a large bowl, whisk together mustard, vinegar, and 2 tablespoons oil. Add arugula and season with salt and pepper. Add onions, steak, and croutons and toss to combine. Serve immediately.
Nutrition Facts : Calories 440 g, Fat 26 g, Fiber 2 g, Protein 34 g
BLACKENED STEAK SALAD
One of the most-requested items on the lunch menu at the Chicago Chop House. The restaurant adds roasted red-skinned potatoes and sautéed mushrooms, too.
Categories Salad Beef Cheese Dairy Leafy Green Onion Vegetable Dinner Lunch Blue Cheese Meat Steak Spice Bell Pepper Fall Summer Lettuce Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 19
Steps:
- For spice mixture:
- Mix all ingredients in small bowl. (Can be made 1 week ahead. Store airtight at room temperature.)
- For salad:
- Whisk oil, vinegar and mustard in large bowl to blend. Season with salt and pepper. Add greens, bell pepper and onion and toss to coat. Divide salad between 2 plates.
- Spread spice mixture on plate. Coat both sides of steaks with spice mixture. Dip both sides of steaks into melted butter. Heat heavy large skillet over high heat until very hot. Add steaks and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer to cutting board; let stand 2 minutes. Thinly slice steaks crosswise. Arrange slices atop salads. Sprinkle with cheese. Garnish with tomato and serve.
BALSAMIC STEAK AND ONION SALAD
Explore this delicious recipe for Balsamic Steak and Onion Salad. Top fresh greens with juicy steak for a scrumptious summertime dish.
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pour 1/4 cup dressing over steak in shallow dish; turn to evenly coat both sides. Pour 1/4 cup of the remaining dressing over onions in separate shallow dish; turn to evenly coat. Refrigerate both 1 hour to marinate.
- Heat grill to medium-high heat. Remove steak and onions from marinade; discard marinades. Grill steak 8 to 10 min. on each side or until medium doneness (160°F), adding onions for the last 5 min. and turning occasionally. Remove from grill; let steak stand 5 min. Cut steak across the grain into thin slices.
- Toss greens with tomatoes and remaining dressing. Place on serving platter; top with meat and remaining ingredients.
Nutrition Facts : Calories 430, Fat 28 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 24 g
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BALSAMIC GLAZED STEAK AND ONIONS - SWIRLS OF FLAVOR
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- Season sirloin with 1/2 tsp. garlic powder, 1/2 tsp. kosher salt.1/4 tsp. pepper and rosemary. Season onion rounds with remaining garlic powder, kosher salt and pepper.
- Grill sirloin and onions, turning once, until sirloin is desired doneness and onions are tender, and brushing with balsamic glaze several times during last 5 minutes of grilling time. Sirloin will be medium rare when meat thermometer reads 145F.
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- Preheat oven to 425 degrees. Place a large rimmed baking sheet in the oven. Place onions in a large bowl. Set aside.
- In a mason jar, combine balsamic vinegar, garlic, brown sugar, Dijon mustard, soy sauce, oregano, thyme, basil, salt, pepper, and olive oil. Screw on a tight fitting lid and give the marinade/vinaigrette a good shake. Pour about 1/3 cup of the mixture over the onions and toss to coat.
- Spread onions on the preheated baking sheet. Roast onions in oven for 25 – 30 minutes or until the onions are soft and slightly browned. Remove from oven and set aside.
- While the onions are roasting, place the steak in a resealable bag and add 1/2 cup of the marinade/vinaigrette. Seal bag and marinate at room temperature for 15 minutes. Preheat a grill or grille pan to high heat.
STEAK SALAD WITH BALSAMIC DRESSING - I HEART NAPTIME
From iheartnaptime.net
Estimated Reading Time 4 mins
- Preheat grill to medium-high heat. Rub steak seasoning onto steak and then place onto grill. Cook for 4 to 5 minutes per side, or until it reaches 160°F.
- Add the corn to the grill while the steak is cooking. Rotate every few minutes. Cook until lightly golden and tender, about 10 minutes.
- Slice steak against the grain and then place on top of the salad. Add corn, tomatoes and bell peppers. Add sliced avocado, red onions and any other vegetables if desired. Drizzle with your favorite balsamic dressing.
BALSAMIC STEAK SALAD RECIPE - ADD A PINCH
From addapinch.com
- Add steak to a zip top bag and pour in 1/4 cup of balsamic vinaigrette. Remove as much air as possible from the bag and seal. Coat the steak well with balsamic vinaigrette. Chill in the refrigerator overnight or throughout the day (about 8 hours) to marinate.
- Remove the steak from the marinade and discard the zip top bag and the leftover marinade. Cook the steak on the grill or as a skillet steak to desired doneness. Use an internal temperature probe to check for you preferred level of doneness. Rare (120º F – 130º F), Medium Rare (130º F – 140º F), Medium (140º F – 150º F), Medium Well (150º F – 160º F).
- Arrange the salad greens, tomatoes, cheese and red onion on a large platter or in a large salad serving bowl. Slice the steak into 1/4-inch slices and arrange on the salad. Top with fresh basil and serve with balsamic vinaigrette dressing.
BALSAMIC STEAK AND FETA SALAD - PINCH OF NOM
From pinchofnom.com
- In a small bowl, combine all the marinade ingredients and season with a little salt and pepper. Place the steaks in a non-metallic dish and pour over the marinade. Cover with cling film and pop in the fridge for 30 minutes.
- Arrange the lettuce, cherry tomatoes and radishes on your serving plates, sprinkle over the sweetcorn and crumble over the Feta cheese. It's nice to leave some chunks of Feta so don't break it down too much.
- Pre-heat the griddle or frying pan and place the steaks in the pan. As the steaks are very thin, a minute on each side will cook them through.
GRILLED STEAK, MUSHROOM AND ONION SALAD | FOODLAND ONTARIO
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Estimated Reading Time 1 min
GLAZED BALSAMIC STEAK AND ONIONS RECIPE - BEST CRAFTS AND ...
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BALSAMIC STEAK SALAD - FOOD FAITH FITNESS
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Estimated Reading Time 5 mins
- Grill your steak for around 2-3 minutes per side, depending on how you like it cooked - I take mine off the grill when an instant read thermometer reads 130 degrees F for medium rare.
BALSAMIC STEAK AND PEACH SALAD - IOWA GIRL EATS
From iowagirleats.com
Estimated Reading Time 8 mins
- Combine 1/2 cup balsamic vinegar, brown sugar, garlic, and lots of salt and pepper into a large Ziplock bag then squish to mix. Add steak then marinate for 30 minutes or up to 8 hours.
- Heat extra virgin olive oil in a large skillet over medium heat. Add onions, season lightly with salt, then saute until caramelized and soft, 30 minutes, stirring occasionally and turning heat down slightly if onions begin to color too quickly. Stir in remaining 1 Tablespoon balsamic vinegar then set onions aside to cool - can be done up to a couple days ahead of time.
- Preheat a well-oiled grill over high heat for at least 10 minutes then turn heat down to medium-high. Add steak then grill for 3-4 minutes per side, depending on how thick your steak is, then let rest for 10 minutes before thinly slicing against the grain - can be done 1 day ahead of time.
FLANK STEAK SALAD WITH CREAMY BALSAMIC DRESSING - SEASONED ...
From seasonedbysilvie.com
- Make the flank steak marinade by mixing together the 1/2 cup orange juice, 1/2 cup low-sodium soy sauce, 1/4 cup rice vinegar and 5 minced garlic cloves. Pour over the steak and marinate for at least two hours, preferably closer to 8.
- To make the quick-pickled red onions, mix together the 1 cup water, 1 tbsp sugar, 1 1/2 tsp salt, 1/2 cup vinegar. Pour over the thinly sliced red onions and allow to pickle in a container for at least an hour.
- Make the Creamy Balsamic Vinaigrette by adding 2 tbsp mayo, 2 tbsp balsamic glaze, 1/4 cup olive oil and a pinch of salt and pepper in a jar. Mix well and taste for adjustments.
- To cook the flank steak, heat a large cast-iron over medium heat for 5 mins. Add a couple tbsp of avocado oil and sear the flank steak until it reaches an internal temp of 130 for medium rare (about 7 minutes per side, but use a meat thermometer).
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From yeprecipes.com
- In a medium size bowl whisk together the white balsamic vinegar, garlic, Dijon, thyme, black pepper, and salt. Slowly drizzle in the oils while whisking vigorously.
- Heat a pan over high heat and cook the steaks about 3 minutes per side for medium-rare, transfer to a cutting board.
STEAK SALAD WITH EGGPLANT, PEPPERS AND ONION RECIPE ...
From myrecipes.com
- Preheat broiler; place a rack close to heat source. Line 2 large baking sheets with foil and brush lightly with oil. In a large ziplock bag, mix together 1 Tbsp. balsamic vinegar, 1 tsp. rosemary, garlic and 1/2 tsp. each salt and pepper. Add steak; seal bag and rub marinade into steak. Let stand at room temperature for 15 minutes.
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- In a medium nonstick skillet, warm remaining 1/2 Tbsp. oil over medium heat. Remove steak from ziplock bag; discard marinade and cook steak, turning, 6 to 8 minutes total (depending on thickness) for medium-rare. Transfer to a cutting board and let rest for 5 minutes before slicing.
- Stir together cheeses and divide among 4 plates, spreading in center. Top each with roasted vegetables and sliced steak. Drizzle with remaining 1 Tbsp. balsamic vinegar. Sprinkle with basil, season with pepper and serve.
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From beefitswhatsfordinner.com
- Bring vinegar to a boil in small saucepan. Reduce heat; simmer 3 minutes or until reduced by half. Whisk vinegar, oil, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper in small bowl until blended. Set aside.
- Soak two 10-inch bamboo skewers in water 10 minutes; drain. Thread onion wedges onto skewers. Brush onions and cut sides of squash with oil; sprinkle with remaining teaspoon garlic-pepper seasoning.
- Place steaks on grid over medium, ash-covered coals; arrange vegetables around steaks. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium doneness (160°F), turning occasionally. Grill squash 8 to 12 minutes (7 to 11 minutes for gas) and onions 12 to 15 minutes (13 to 16 minutes for gas) or until tender, turning occasionally.
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