Grilled Steak Salad With Crumbly Bleu Salad Dressing Recipes

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GRILLED STEAK SALAD WITH CRUMBLY BLEU SALAD DRESSING



Grilled Steak Salad With Crumbly Bleu Salad Dressing image

A lovely summer salad topped with grilled steak slices and served with a delicious vinaigrette dressing with crumbly bleu cheese added.

Provided by Marie

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

1/3 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 dash Worcestershire sauce
1/2 cup crumbled blue cheese
2 (8 ounce) rib eye steaks
olive oil
McCormick's Montreal Brand steak seasoning
6 cups torn salad greens
1 medium tomatoes, thinly sliced
1 small carrot, thinly sliced
1/2 cup thinly sliced onion
1/4 cup sliced stuffed green olive

Steps:

  • In a small bowl, combine the first seven ingredients and mix well.
  • Stir in blue cheese.
  • Cover and refrigerate.
  • Brush olive oil on steaks and sprinkle with Monreal Steak Seasoning.
  • Grill steaks, uncovered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness.
  • Thinly slice meat.
  • On a serving platter or individual salad plates, arrange lettuce, tomato, carrot, onion and olives.
  • Top with steak and dressing.

Nutrition Facts : Calories 568.3, Fat 48.2, SaturatedFat 15.9, Cholesterol 89.9, Sodium 632.7, Carbohydrate 8.3, Fiber 2.5, Sugar 3.3, Protein 25.6

GRILLED STEAK SALAD WITH VINAIGRETTE



Grilled Steak Salad With Vinaigrette image

I put this together for dinner tonight, and it was so good! It was very hearty and filling, with bread and cheese as an accompaniment. Amounts are just estimated guidelines. Use a good quality Dijon mustard, ideally a strong, but not too vinegary, mustard. Prep time is an estimated time for all the chopping etc listed in the ingredients. You can prepare the vegetables, steak, and vinaigrette in advance and refrigerate until ready to use--I'd say use the same day, though, or there will be some loss in quality.

Provided by Halcyon Eve

Categories     Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb sirloin steak
2 -4 tablespoons olive oil
salt & pepper, to taste
1/2 large shallot, minced finely
4 tablespoons red wine vinegar
1 -2 tablespoon finely minced chives
1/2 tablespoon Dijon mustard (good quality, such as Maille)
salt & pepper
1 cup extra virgin olive oil
12 cups salad greens
1/2 large cucumber, peeled, seeded, and chopped
1 yellow bell pepper, cut into bite size pieces
12 ounces marinated artichoke hearts, drained
1 cup thinly sliced red onion
2 medium tomatoes, seeded and chopped
1/2 lb tiny new potatoes, boiled, drained, and cooled to room temperature (optional)
blue cheese, crumbled (optional)

Steps:

  • Brush steak with olive oil and season to taste with salt and pepper. Grill over medium-high heat to a little rarer than desired doneness (around 10-15 minutes for rare). Set steak aside.
  • In a pint size mason jar (or other non-reactive container with a tight lid), combine shallots and red wine vinegar. Let sit for 5-10 minutes, then add chives, salt & pepper to taste, and mustard. Pour in olive oil, close lid, and shake vigorously until emulsified. Taste and correct as needed.
  • Cut steak into bite-size pieces.
  • To assemble salad, place 2-3 cups of salad greens on each of 4 large plates. Place cucumber, bell pepper, artichoke hearts, and red onion rings on top. Divide steak among salads. Top with chopped tomato. If using potatoes, place around edge of salad. Drizzle vinaigrette over salad. If desired, top with blue cheese crumbles.

Nutrition Facts : Calories 894.2, Fat 76.2, SaturatedFat 14.4, Cholesterol 85, Sodium 201.2, Carbohydrate 27.5, Fiber 12.3, Sugar 6.5, Protein 30.3

GRILLED STEAK SALAD



Grilled Steak Salad image

I made up this yummy salad by combining a few I found here on 'Zaar with my every day salad. This is a satisfying and healthy main dish salad. Very tasty with grilled baguette. Don't let the long list of ingredients scare you; it goes together in a flash.

Provided by ElleFirebrand

Categories     Steak

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 20

3/4 lb flank steak
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon ground black pepper
1 red pepper
1/2 head red leaf lettuce
1/4 cup pecans, toasted
20 grape tomatoes
1/4 cup feta cheese
1/2 cup cucumber, cut into bite-sized pieces
2 tablespoons fresh basil, chopped
2 tablespoons of fresh mint, chopped
5 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon sugar
1 dash cinnamon (optional)
salt & pepper

Steps:

  • First, make a rub for the steak, using the oregano, ground cinnamon, garlic, salt, and pepper. Mix in a small amount of oil so it adheres to flank steak. Grill flank steak 5 minutes per side for rare. Cook pepper approximately 10 minutes, turning to cook evenly. Remove from grill and allow pepper and steak to sit for 5 minutes before slicing. Cut steak and pepper into strips.
  • While steak is cooking, prepare salad by mixing lettuce, pecans, grape tomatoes, cucumbers, feta cheese, mint and basil.
  • For vinaigrette, whisk together balsamic vinegar, olive oil, mustard, sugar, salt and pepper to taste, and a dash of cinnamon (if desired).
  • To assemble salad, arrange lettuce mixture in large bowl or on individual serving platters. Top each with equal amounts of pepper and flank steak. Drizzle with vinaigrette.

Nutrition Facts : Calories 788, Fat 50.1, SaturatedFat 11.4, Cholesterol 132.6, Sodium 5728.1, Carbohydrate 33.3, Fiber 16.7, Sugar 10, Protein 58.7

COPYCAT OUTBACK STEAKHOUSE CHOPPED BLUE CHEESE SALAD



Copycat Outback Steakhouse Chopped Blue Cheese Salad image

A compliation of several different recipes that I found - none were *quite* right. To save time and money, you can also sub in Marzetti's Blue Cheese Vinagarette - it is a pretty good dressing without all the work!

Provided by mykidslightmylife

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 19

1/3 cup sliced-lengthwise pecans
1/2 teaspoon cinnamon
1 tablespoon dark brown sugar
1 1/2 teaspoons butter, melted
1/4 cup olive oil
1/4 cup white vinegar
1/4 teaspoon balsamic vinegar
2 teaspoons Dijon mustard
2 tablespoons sour cream
2 tablespoons chopped fresh basil
salt & freshly ground black pepper, to taste
1/2 cup crumbled blue cheese
3 cups chopped bibb lettuce or 3 cups butter lettuce
3 cups chopped red leaf lettuce
3 cups chopped iceberg lettuce
1 green onion, chopped
4 ounces angel hair pasta
oil (for frying)
crouton (optional)

Steps:

  • Preheat oven to 375 degrees F.
  • Slice each pecan half into three lengthwise pieces. Mix together the cinnamon and brown sugar. Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating. Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized. Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.
  • Whisk together the vinaigrette ingredients.
  • Chop the lettuces into smallish bite-sized pieces; use a salad spinner to wash and dry them. Slice the green onion.
  • Break the angel hair into small, 2 inch pieces. Cook until al dente. Heat oil in a skillet, and fry drained pasta until crispy. Drain on paper towel and cool.
  • Place the chopped lettuce in a large serving bowl (one large enough to toss the salad in). Add the vinaigrette and toss thoroughly to coat. Sprinkle with the chopped onion. Break the cooled pecan slices apart and sprinkle them over the salad.

Nutrition Facts : Calories 408.3, Fat 28.2, SaturatedFat 7.3, Cholesterol 19.6, Sodium 298.3, Carbohydrate 30.4, Fiber 3.5, Sugar 6.5, Protein 9.9

MARINATED STEAK SALAD



Marinated Steak Salad image

Make and share this Marinated Steak Salad recipe from Food.com.

Provided by Vicki in CT

Categories     One Dish Meal

Time 32m

Yield 6 serving(s)

Number Of Ingredients 15

1 1/2 lbs london broil beef
1 lb red potatoes, boiled and cut into quarters
1 medium purple onion, sliced
3 scallions, sliced
1 head butter lettuce, torn
1 cup olive oil
1/3 cup red wine vinegar
6 garlic cloves, crushed
salt and pepper, to taste
1/2 cup red wine
1/4 cup olive oil
1/4 cup fresh cilantro, chopped
salt and pepper, to taste
4 garlic cloves, chopped
2 tablespoons soy sauce

Steps:

  • Combine marinade ingredients. Marinate meat overnight.
  • Broil or grill steak for 12-15 minutes until done to your taste.
  • Cut across grain into 1 1/2 inch thin strips.
  • Combine vegetables.
  • Combine dressing ingredients. Toss with vegetables.
  • Serve steak over salad.

Nutrition Facts : Calories 670.2, Fat 53.4, SaturatedFat 9.6, Cholesterol 73.7, Sodium 417.2, Carbohydrate 17.5, Fiber 2.3, Sugar 2.5, Protein 27.2

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