Grilled Steak Salad With Beets And Scallions Recipes

35 WAYS TO USE SCALLIONS

35 Ways to Use Scallions image

These scallion recipes are packed with flavor! From soup to salads to noodles and stir-fry, green onions are the perfect ingredient to jazz up your meals.

Provided by insanelygood

Number Of Ingredients 35

Ingredients

Chinese Scallion Pancakes
Cream of Celery Leaf and Scallion Soup
Baked Scallion (Green Onion) Bread
Pa Muchim (Scallion Salad)
Yakitori
Ginger Scallion Noodles
Quick Pickled Scallions
Steamed Whole Fish
Crispy Ginger Scallion Salmon
Miso-Tahini Soba Noodles
Stir-Fried Chicken with Scallions
Sweet Potato Fritters with Scallion and Bacon
Charred Scallion and Artichoke Flammkuchen (German Pizza)
Avocado Green Goddess Dressing
20 Minute Scallion Noodles
Classic Egg Salad
Pa Kimchi (Green Onion Kimchi)
Chinese Vegetable Stir-Fry
Million-Dollar Dip
Parsley Scallion Hummus Pasta
Texas Caviar
Sour Cream and Green Onion Red Potato Salad
Egg Fried Rice (Gyeran Bokkeumbap)
Mexican Tortilla Roll-Ups
Chilled Tofu with Scallions and Soy Sauce
Tuna Poke Bowls
Vegan Taco Meat (Lentil Taco Meat)
Crunchy Quinoa Tabbouleh Salad
Scallion Herb Chickpea Salad
Eggs with Soy Sauce Sauce u0026amp; Scallions
Grilled Steak Salad with Beets and Scallions
Kimchijeon (kimchi pancakes)
Vietnamese Grilled Razor Clams with Scallion Oil
Hawaiian Chicken
Congee Recipe (Chinese Rice Porridge)

Steps:

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Nutrition Facts :

GRILLED STEAK SALAD

Grilled Steak Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

10 stalks celery (about 1 bunch), cut into 1-inch pieces
4 teaspoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons light mayonnaise
Juice of 2 limes
2 tablespoons honey
1 tablespoon green hot sauce
1 small head iceberg lettuce, shredded
1 bunch watercress, torn (3 to 4 cups)
1 1/4 pounds blade steak, about 3/4 inch thick (4 to 6 steaks)
2 bunches scallions, cut into 2-inch pieces
1 cup grape or cherry tomatoes, halved

Steps:

Preheat the oven to 450 degrees F. Toss the celery, 1 teaspoon olive oil, and salt and pepper to taste on a foil-lined rimmed baking sheet; roast until tender, about 20 minutes.
Whisk the mayonnaise, 2 teaspoons olive oil, the lime juice, honey, hot sauce and 1 tablespoon water in a large bowl. Add the roasted celery and toss. Add the lettuce and watercress but don't toss.
Heat a large grill pan or cast-iron skillet over high heat. Rub the steak with the remaining 1 teaspoon olive oil and season with salt and pepper. When the pan is very hot, add the steak and cook, undisturbed, about 3 to 4 minutes per side for medium rare. Transfer to a cutting board. Add the scallions to the pan and cook until charred, about 2 minutes per side.
Slice the steak against the grain, discarding the tough membrane that runs through the center. Add the steak and tomatoes to the bowl with the salad and toss to coat. Divide among plates.

Nutrition Facts : Calories 406 calorie, Fat 22.5 grams, SaturatedFat 6.5 grams, Cholesterol 96 milligrams, Sodium 488 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 30 grams, Sugar 14 grams

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