Grilled Steak Over Mixed Summer Greens Recipes
SEARED AHI TUNA AND SALAD OF MIXED GREENS WITH WASABI VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 14m
Yield 1 serving
Number Of Ingredients 12
Steps:
- Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
- Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.
GRILLED VEGGIE & STEAK SALAD RECIPE BY TASTY
Here's what you need: red wine vinegar, pepper, salt, dried oregano, garlic, olive oil, zucchini, summer squash, small red onion, red bell pepper, yellow bell pepper, ribeye steak, salt, pepper, mixed greens salad, olive oil, red wine vinegar, salt, pepper
Provided by Claire Nolan
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
Steps:
- Cut zucchini and summer squash in half lengthwise. Remove the insides of the bell peppers and cut into large chunks. Remove the top and bottom from the red onion and slice horizontally into three pieces.
- Combine red wine vinegar, pepper, salt, oregano, and garlic.
- Whisk in the olive oil and coat vegetables in the dressing. Place on a baking sheet.
- Season the rib eye with salt and pepper.
- Grill steak over medium-high heat for 5-7 minutes on each side (times may vary depending on the grill and how well-done you like your steak).
- Add the vegetables to the grill and cook the zucchini and summer squash for 5-7 minutes on each side. Cook the bell peppers and onions 4-6 minutes each side (times may vary depending on the grill).
- Remove steak from the grill and let rest for 10 minutes.
- Slice the steak into strips.
- Cut vegetables into small pieces. Arrange vegetables and steak on a bed of mixed greens.
- Drizzle olive oil, red wine vinegar, salt, and pepper over the salad.
- Enjoy!
Nutrition Facts : Calories 1105 calories, Carbohydrate 28 grams, Fat 84 grams, Fiber 6 grams, Protein 62 grams, Sugar 16 grams
GRILLED STEAK OVER MIXED SUMMER GREENS
My husband loves steak and he prepares this salad often in the summer when produce is plentiful. The success of this recipe depends on the quality and freshness of the ingredients. The meat can also be cooked on the stove top if you wish. We like to serve this with corn on the cob on the side!
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare dressing. Set aside.
- Preheat grill (or range) and cook zucchini on each side 2 to 3 minutes. Transfer to salad bowl. Grill meat until medium rare or cooked to desired doneness. Set meat aside.
- Place mixed greens and other vegetables inlcuding the zucchini in salad bowl and add a little bit of the dressing and toss gently. Arrange the mixture on two salad plates.
- Slice steak on grain. Serve the steak over the prepared salad.
- Serve remaining salad dressing on side.
Nutrition Facts : Calories 768.6, Fat 60, SaturatedFat 16.5, Cholesterol 138.8, Sodium 124.8, Carbohydrate 15.9, Fiber 3.9, Sugar 7.2, Protein 43.5
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4.8/5 (8)Total Time 50 minsCategory SaladCalories 281 per serving
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- Add the spice rub to the steak, turning to coat the meat thoroughly with the rub and pressing with your fingers to help the rub stick to the meat. If you have time, cover the steak with plastic wrap and keep in the fridge for 30 minutes to 1 hour. You can let it marinate for up to 4 hours.
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- Porterhouse With Summer Au Poivre Sauce. Getting a porterhouse steak to a blushing, consistent medium-rare is a feat—but the key is to keep it moving. View Recipe.
- Skirt Steak With BA.1. Sauce. Supremely beefy, not outrageously expensive, and fast-cooking, skirt steak is our favorite steak of all. View Recipe.
- Lacquered Rib Eye. The umami-rich lacquer on this steak works its magic to create an über-savory capital-C Crust akin to the bark beloved by barbecue enthusiasts.
- Hasselback Short Rib Bulgogi. This technique is ideal for home grilling, featuring marinated boneless short ribs (inspired by bulgogi) that get cooked right on the grate for maximum crispy bits, charred edges, and burnt ends.
- Coconut and Lemongrass Steak Skewers. More caramelization, more surface area to char, a quick cook time, and easy to share pieces are only a few of skewering’s advantages.
- Short Rib Tacos With Cilantro-Lime Slaw. Short ribs aren’t just for braising. Boneless short ribs in particular can be grilled like steak, but be sure to cook them to medium doneness, just long enough to render fat and tenderize, without letting them overcook or toughen.
- Party Steak with Grilled Scallion Salsa Verde. Skirt steak is our favorite choice when grilling for a crowd for two reasons: it feeds many and cooks in a jiffy.
- Grilled Strip Steak with Blistered Tomatoes and Green Beans. Good idea alert: Cooking half the tomatoes in a skillet on the grill lets you capture all their juices and turn them into a saucy condiment for the steak.
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- Light a charcoal grill. In a small bowl, whisk the olive oil with the lemon juice, red wine vinegar, mustard and oregano and season with salt and pepper. Transfer half of the dressing to a large bowl. Add the zucchini, onion, red bell pepper, mushrooms, asparagus and scallions. Season the vegetables with salt and pepper and toss.
- In a perforated grill pan, grill the vegetables over high heat, tossing, until charred in spots, 10 minutes; return to the bowl, add the remaining dressing and toss.
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