Grilled Steak Hearts Of Palm Salad Recipes

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GRILLED SKIRT STEAK AND HEARTS OF PALM SALAD



Grilled Skirt Steak and Hearts of Palm Salad image

Something wonderful happens when a skirt steak slathered in red curry paste hits a hot grill: it sizzles into spicy complexity, the ingredients uniting for one compact punch. Pair the sliced meat with grilled hearts of palm, and toss with fresh greens, cherry tomatoes, and thin rice noodles that offer just enough heft to turn this Thai-inspired salad into a complete meal.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 50m

Number Of Ingredients 12

4 teaspoons red curry paste, such as Maesri
2 tablespoons vegetable oil, plus more for brushing and grill
12 ounces skirt steak, cut cross-wise into 4 even pieces
Kosher salt and freshly ground pepper
1 teaspoon grated lime zest, plus 1/4 cup fresh juice (from 2 limes)
1 tablespoon packed light-brown sugar
2 tablespoons fish sauce
6 ounces rice vermicelli
1 jar (15 ounces) hearts of palm, drained, each halved lengthwise
1 1/2 cups halved cherry tomatoes
1/2 cup fresh herb leaves, such as cilantro and basil
4 cups packed mizuna or mixed Asian greens

Steps:

  • Whisk together 1 tablespoon each curry paste and oil. Season steak with salt and rub all over with curry mixture. Transfer to a resealable bag and let stand, massaging occasionally, 10 minutes (or refrigerate up to 1 day).
  • Meanwhile, in a small bowl, whisk together lime zest and juice, sugar, fish sauce, and remaining 1 teaspoon curry and 1 tablespoon oil. Season with salt.
  • Cook noodles in a large pot of boiling water until just tender, about 2 minutes; drain. Rinse under cold water; drain well.
  • Heat grill to high. Brush grates with oil. Grill steak, flipping once, until charred in places and a thermometer inserted into thickest parts registers 125°F for medium-rare, about 3 minutes per side. Transfer to a plate; tent with foil. Meanwhile, brush hearts of palm lightly with oil. Grill, flipping once, until charred in places, 1 to 2 minutes total. Transfer to plate and brush with 1 tablespoon fish-sauce dressing. Let steak rest 10 minutes, then slice against the grain.
  • To serve, toss tomatoes, vermicelli, and herbs with three-quarters of dressing and any accumulated steak juices. Season with salt and pepper. Divide greens among 4 plates; top with vermicelli mixture, hearts of palm, and steak. Drizzle remaining dressing over top.

GRILLED SKIRT-STEAK SALAD



Grilled Skirt-Steak Salad image

Some dishes are so adjustable, they're more a concept than a recipe. Exhibit A: this grilled-steak salad. The trick is to drizzle on a little vinaigrette when the meat comes off the heat, to give it a savory brightness. Lay the sliced steak and grilled vegetables on top of crunchy romaine and anything else that beckons at the farm stand, then top it all off with briny feta and more vinaigrette.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h5m

Yield Serves 4 to 6

Number Of Ingredients 11

12 ounces skirt steak, cut into 4 even pieces
Kosher salt and freshly ground pepper
2 ears corn, shucked
1 large red onion, cut into 1/3-inch-thick rounds
Extra-virgin olive oil, for brushing
Vegetable oil, for grill
Basic Vinaigrette
1 head romaine, chopped
1 orange or yellow bell pepper, stem removed, seeded and chopped
1 cup cherry tomatoes, halved
3 ounces feta, crumbled (2/3 cup)

Steps:

  • Heat a grill to medium-high. Season steak with salt and pepper. Brush corn and onion with olive oil; season with salt and pepper. Lightly brush grates with vegetable oil.
  • Grill corn, turning occasionally, until lightly charred, 10 to 12 minutes. Grill onion until lightly charred and tender, 6 to 8 minutes a side. Transfer vegetables to a cutting board. When cool enough to handle, cut kernels from cobs and coarsely chop onion.
  • Meanwhile, grill steak until a thermometer inserted into thickest part registers 125°F for medium-rare, about 3 minutes a side. Transfer to a plate; drizzle with 2 tablespoons vinaigrette. Let stand 10 minutes, then slice against the grain.
  • In a large salad bowl or platter, layer romaine, bell pepper, tomatoes, corn, and onion. Season to taste; drizzle with half of remaining vinaigrette. Top with steak and feta. Serve with remaining dressing on the side.

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