Garlicky Steak With Carrot Walnut And Dill Salad Recipes

GARLICKY STEAK WITH CARROT, WALNUT AND DILL SALAD

Garlicky Steak With Carrot, Walnut and Dill Salad image

Any steak benefits from a quick marinade, but especially a flank steak. Fairly tender on its own, it becomes its best self when bathed in oil laced with lemon, garlic and coriander. The trick here is to set aside a teaspoon of this potent marinade to stir into yogurt, to dollop or serve alongside. This marinade and the garlic yogurt also work well on chicken or pork, tossed with almost any grilled vegetable or even drizzled over toast. The salad, made from long strips of carrots, is a light, sophisticated side that's as at home on your Tuesday night table as it is at weekend brunch.

Provided by Sarah Copeland

Categories dinner, quick, weekday, weeknight, steaks and chops, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 lemon
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
4 garlic cloves, pressed or minced
1 teaspoon ground coriander
1/2 cup full-fat plain Greek yogurt
1/3 cup olive oil
1 1/4 pounds flank steak
4 large carrots
1/3 cup walnuts, toasted
1/4 cup roughly chopped dill

Steps:

Zest the lemon and combine zest in a bowl with 1 teaspoon salt, the pepper, garlic and coriander, and rub with your fingers to make an even paste. Stir 1 teaspoon mixture into yogurt, and set aside. Pour 3 tablespoons olive oil over the remaining mixture. Rub on both sides of the steak; place the steak in a bowl or a large resealable bag and set aside for 30 minutes, or refrigerate up to overnight.
Meanwhile, make the salad: Juice the lemon into a large bowl, and whisk together with the remaining 2 tablespoons olive oil and 1/2 teaspoon salt. Shave the carrots into the bowl with a vegetable peeler or a mandoline, making long, thin shavings (like ribbons). Toss together with the dressing and walnuts and set aside while you grill the steak.
Light the grill or heat the broiler. Remove the steak from the marinade and brush off any excess. (A dry steak yields a better, crisper sear.) Grill the meat over direct heat until char lines appear and meat is done to taste, 5 minutes per side for medium-rare, or broil until charred, 3 to 5 minutes per side.
Let the meat rest for 5 minutes before slicing against the grain. Toss the dill with the carrot salad. Spread a thin layer or a dollop of lemon-garlic yogurt on each plate, and top with the steak and salad.

Nutrition Facts : @context http, Calories 480, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 34 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 9 grams, Sodium 672 milligrams, Sugar 5 grams

RUSSIAN CARROT SALAD

Russian Carrot Salad image

Easy, cold side dish compliments any meal! Beets can also be substituted for carrots.

Provided by Chandley

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 4

Ingredients

6 large carrots, shredded
3 cloves garlic, minced
¼ cup finely chopped walnuts
¼ cup light mayonnaise

Steps:

Stir together the carrots, garlic, walnuts, and mayonnaise until evenly blended. Serve.

Nutrition Facts : Calories 80.3 calories, Carbohydrate 10.7 g, Fat 4 g, Fiber 2.4 g, Protein 1.5 g, SaturatedFat 0.3 g, Sodium 143.4 mg, Sugar 5.6 g

CREAMY CRUNCHY CARROT SALAD WITH GARLIC

Creamy Crunchy Carrot Salad with Garlic image

This Shredded Carrot Salad is simple to make and serves as a delicious side dish or salad for you and the whole family to enjoy. Made with garlic and spices, it has lots of flavor.

Provided by LeelaLicious

Categories Salad Side Dish

Time 10m

Number Of Ingredients 7

Ingredients

4 large carrots (~ 1 pound)
1 garlic clove
1/4 cup sour cream
2 tablespoons mayonnaise
salt & pepper
coriander (ground)
green onion (or parsley)

Steps:

Peel the carrots and shred either with the shredding disk of your food processor or by hand with your grater. Add shredded carrots to a bowl.
Peel the garlic clove and mince, press or finely grate it. Add to the shredded carrots with sour cream and mayo.
Stir to combine. Add seasonings to taste. With large carrots a little more sour cream or mayo might be needed for preferred creamy consistency.
Sprinkle with sliced green onion or chopped parsley.
Store leftovers covered in the fridge for a couple days.

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