Spicy Citrus Char Grilled Beef Salad Recipes

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SPICY CITRUS CHAR-GRILLED BEEF SALAD



Spicy citrus char-grilled beef salad image

This is a low-carb meal from "The Australian Women's Weekly 501 low-carb recipes". My whole family love this salad, it is fresh and zesty with lots of visual color. It has 10.3 carbs, 13g fat, 356 cal and 46.8g protein. Beef needs 3 hours in the fridge with the marinade, prep time includes this. You need 2 oranges & 3 limes for...

Provided by Elizabeth Hatfield

Categories     Salads

Time 3h35m

Number Of Ingredients 17

1 3/4 lb beef sirloin steak, boneless in one piece
2 clove garlic, crushed
1/3 c orange juice, fresh
1/4 c lime juice, fresh
1 Tbsp soy sauce
1 tsp chilli flakes
1 Tbsp white wine vinegar
1 1/4 lb asparagus, trimmed
3/4 lb spring mix leaves
1 1/4 lb witlof, chipped coarsely
1/2 c basil, fresh coarsely chopped
3 shallots, french
1 1/4 lb tomatoes, cherry
ORANGE DRESSING
1/3 c lime juice
1 Tbsp orange juice, fresh
2 tsp olive oil

Steps:

  • 1. Place beef in large bowl with garlic, juice, sauce, chilli and vinegar; toss to coat beef in mixture. Cover; refrigerate 3 hours or overnight
  • 2. Cook beef on heated oiled grill plate (or grill or barbecue) until browned both sides and cooked as desired. Cover; stand 10 minutes before slicing thinly.
  • 3. Meanwhile, cook asparagus on heated oiled grill plate (or grill or barbecue) until browned lightly and just tender; cut each spear into thirds.
  • 4. Make orange dressing.
  • 5. Segment orange over large bowl. Add beef, asparagus, dressing & remaining ingredients; toss gently to combine.
  • 6. ORANGE DRESSING Place ingredients in screw-top jar. Screw lid tightly onto jar & shake well.

GRILLED STEAK SALAD WITH CHILE AND BROWN SUGAR



Grilled Steak Salad With Chile and Brown Sugar image

In this summery beef salad, pieces of grilled, marinated flank steak and charred red onions are tossed with a mound of spicy greens, avocado and a tangy lime-spiked dressing. Keep the flank steak on the rare side - this lean cut is best when still very juicy - then slice it thinly against the grain for the most tender meat.

Provided by Melissa Clark

Categories     dinner, lunch, salads and dressings, main course

Time 25m

Yield 4 servings

Number Of Ingredients 15

2 garlic cloves, finely grated or minced
1 tablespoon dark brown sugar
1 teaspoon kosher salt, plus more as needed
1 teaspoon ancho chile powder
1 teaspoon dried oregano, crumbled between fingers
1/4 teaspoon toasted sesame oil
1/4 teaspoon ground cumin
1 1/2 pounds flank steak
1 large red onion, sliced into 1/2-inch-thick rounds
1 tablespoon fresh lime juice
3 tablespoons extra-virgin olive oil
1 avocado, peeled, seeded and diced
5 ounces spicy greens, such as arugula, watercress, baby kale, tatsoi or a mix of greens (about 5 cups)
4 radishes, thinly sliced
1 scallion, thinly sliced

Steps:

  • In a large bowl, whisk together half of the grated garlic (reserve the other half for the dressing), sugar, salt, chile powder, oregano, sesame oil and cumin. Add steak and thoroughly coat it with marinade; marinate for at least 1 hour and up to overnight.
  • Heat the grill to medium-high, or heat the broiler. Grill or broil steak and onion slices, about 2 to 4 minutes per side for medium-rare. If onions aren't charred, give them another minute or two while the steak rests.
  • Transfer steak to a plate and let it rest for 5 minutes, then slice thinly against the grain (save the juices). Chop onions into bite-sized pieces.
  • Meanwhile, in a medium bowl, whisk together lime juice, remaining garlic, a large pinch of salt, and oil. Drizzle a little of the juice from the rested steak into dressing.
  • Sprinkle avocado with salt. In a large bowl, toss spicy greens, radishes and scallions with just enough dressing to coat it. Gently mix in avocado. Transfer to serving plates and top with the steak and onions.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 21 grams, Carbohydrate 13 grams, Fat 32 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 8 grams, Sodium 601 milligrams, Sugar 5 grams

SPICY BEEF SALAD



Spicy Beef Salad image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

1 pound beef, cut into thin strips about 2 inches long by 1 inch wide
2 large Japanese cucumbers, peeled, halved and sliced into thin crescents
1 tablespoon thinly sliced lemon grass
1 1/2 tablespoons roasted rice powder, optional
5 cloves very fresh garlic, thinly sliced
1/2 cup thinly sliced shallots
1/2 cup chopped fresh mint leaves
1/4 cup fresh lime juice
3 to 4 tablespoons fish sauce
1/2 cup chopped cilantro
2 to 3 Thai chiles, or serranos, thinly sliced with seeds
2 teaspoons sugar
1 head romaine, inner leaves only
3 green onions, sliced diagonally

Steps:

  • Prepare grill and cook beef strips 4 to 6 minutes for medium rare, or to desired doneness, turning once. (Or simply use leftover grilled steak, cut into thin strips.) Place in a large bowl and toss with cucumber slices.
  • In another bowl, combine dressing ingredients and mix well. Add to beef and cucumbers and toss to coat. Arrange romaine leaves on a serving platter and spoon beef salad on top. Sprinkle green onions over the salad and serve room temperature or cold.

SPICY BEEF SALAD



Spicy Beef Salad image

This recipe was inspired by my love of spicy flavors and light, nutritious entrees. The pretty salad has an appealing variety of textures. I make it year-round because it's fast and easy to prepare after a long day at work. -Peggy Allen, Pasadena, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/2 pound boneless beef sirloin steak
1/3 cup fresh lime juice
1 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 teaspoons minced fresh mint or 3/4 teaspoon dried mint
1 jalapeno pepper, minced
2 to 3 garlic cloves, minced
1 teaspoon grated fresh gingerroot or 1/4 to 1/2 teaspoon ground ginger
1 large sweet red pepper, julienned
1/2 medium cucumber, chopped
6 cups torn mixed salad greens

Steps:

  • Partially freeze beef. Slice across the grain into thin strips; set aside. For dressing, combine lime juice, sugar, soy sauce, basil and mint; set aside. , In a medium nonstick skillet coated with cooking spray, saute the jalapeno, garlic and ginger for 30 seconds. Add beef; stir-fry until cooked as desired. Remove beef from pan; gently toss with red pepper and cucumber. , Place greens in a large bowl or divide among individual bowls or plates; top with beef mixture. Add dressing to pan and bring to a boil; remove from the heat and drizzle over salad. Serve immediately.

Nutrition Facts : Calories 152 calories, Fat 5g fat (0 saturated fat), Cholesterol 45mg cholesterol, Sodium 171mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 17g protein. Diabetic Exchanges

SPICY GRILLED BEEF SALAD (KELAGUEN)



Spicy Grilled Beef Salad (Kelaguen) image

Fresh, spicy and hearty all rolled into one salad?! You betcha! The flavors all blend wonderfully together and would make for a perfect game-time treat.

Provided by Connie "Kiyu" Guerrero

Categories     Salads

Time 45m

Number Of Ingredients 16

1 1/2 c 1/2 thick steak fillet
1 c green onions, chopped
1 c red onions
1/2 medium cucumber, diced
1 pt cherry (grape) tomato
1 c cilantro, chopped
1 large lemon grass, chopped
1 c fresh mint, chopped
1 c fresh lime juice
1/3 c fish sauce
1/4 tsp white sugar
1 Tbsp sweet chili sauce
1 medium head lelluce (rinsed, dried and torn into bite size pieces
OPTIONAL
1 pinch fresh lime zest
2-3 small red hot chili peppers, minced

Steps:

  • 1. In a large bowl, stir together the green onions, red onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside.
  • 2. Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips.
  • 3. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 30min.
  • 4. Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over.
  • 5. Top with the cherry tomatoes and garnish with fresh cilantro leaves. (Optional) Sprinkle chopped red hot peppers and lime zest on top.

CITRUS STEAK SALAD



Citrus Steak Salad image

Your family will think you spent hours on this beautiful main dish salad with its from-scratch dressing, but it's an absolute cinch! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings (1 cup vinaigrette).

Number Of Ingredients 15

6 tablespoons olive oil
1/4 cup cider vinegar
1/4 cup orange juice
2 tablespoons minced fresh parsley
2 tablespoons honey
1 garlic clove, minced
1 teaspoon chili sauce
1/2 teaspoon salt
8 cups torn romaine
3/4 pound cooked beef sirloin steak, sliced
2 cups sliced fresh strawberries
1 medium red onion, sliced
1 can (11 ounces) mandarin oranges, drained
1 cup pecan halves, toasted
1/2 cup fresh goat cheese, crumbled

Steps:

  • In a small bowl, whisk the first eight ingredients; set aside. Divide romaine among four plates; top with steak, strawberries, onion, oranges, pecans and cheese. Serve with vinaigrette.

Nutrition Facts : Calories 764 calories, Fat 52g fat (11g saturated fat), Cholesterol 108mg cholesterol, Sodium 612mg sodium, Carbohydrate 41g carbohydrate (30g sugars, Fiber 7g fiber), Protein 37g protein.

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