Steak And Persimmon Salad With Honey Balsamic Vinaigrette Recipes

BEST STEAK SALAD WITH CREAMY BALSAMIC VINAIGRETTE

Best Steak Salad with Creamy Balsamic Vinaigrette image

This is the steak salad of your dreams! It's loaded with a juicy steak, your favorite veggies, and a creamy balsamic vinaigrette. It makes a delicious healthy lunch or dinner salad!

Provided by Kristen Stevens

Categories Salad

Time 20m

Number Of Ingredients 11

Ingredients

10 ounce grilling steak (boneless prime rib)
½ teaspoon EACH: salt and pepper
1 teaspoon avocado oil
4 ounces arugula
1 cup cherry tomatoes (cut in half)
½ English cucumber (diced)
½ avocado (sliced)
¼ cup thinly sliced red onions
½ tablespoon EACH: grainy mustard, dijon mustard, and balsamic vinegar
2 tablespoons olive oil
A pinch of salt and pepper

Steps:

Take the steak out of your fridge and evenly coat both sides with the salt and pepper. Add all the salad ingredients to a salad bowl.
Heat a cast iron or heavy-bottomed pan over high heat. Drizzle the avocado oil over both sides of the steak. When the pan starts to smoke, add the steak and let it cook undisturbed for 2 minutes. Flip the steak over and let it cook for 2-3 minutes more. Transfer the steak to a cutting board and let it rest.
While the steak is resting, whisk the salad dressing ingredients in a small bowl. Thin the dressing with up to a tablespoon of water, as needed. Pour the dressing over the salad and toss.
Thinly slice the steak across the grain and serve it over the salad.

Nutrition Facts : ServingSize 1 serving = ½ of the recipe, Calories 568 kcal, Carbohydrate 14 g, Protein 33 g, Fat 44 g, SaturatedFat 12 g, Cholesterol 86 mg, Sodium 727 mg, Fiber 6 g, Sugar 5 g, UnsaturatedFat 30 g

HONEY-BALSAMIC VINAIGRETTE

Honey-Balsamic Vinaigrette image

This simple, flavorful vinaigrette is an ideal dressing for any green salad.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 5

Ingredients

2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper

Steps:

In a small bowl, whisk together vinegar, honey, mustard, and olive oil. Season with salt and pepper.

STEAK AND PERSIMMON SALAD WITH HONEY BALSAMIC VINAIGRETTE

Steak and Persimmon Salad with Honey Balsamic Vinaigrette image

My rule of thumb for the perfect salad is a green, a fruit, an herb, a nut and a protein. Using that grid, you can create amazing salads. Also, by remembering a 4-to-1 ratio, you can always create a great dressing. With four parts oil, one part acid and some mustard to help emulsify, you can create dozens of vinaigrettes.

Provided by Jet Tila

Categories main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil, plus more for the grill or grill pan
1 to 1 1/2 pounds flank steak or strip steak
Kosher salt and freshly ground black pepper
2 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 clove garlic, smashed
1/2 cup roasted walnut oil
Kosher salt and freshly ground black pepper
4 cups baby kale
2 cups arugula
1/4 cup flat-leaf parsley leaves, roughly chopped
1 cup dried figs, stemmed and halved
1 cup candied walnuts
1/2 cup crumbled sweet blue cheese, such as Gorgonzola cheese
2 Fuyu persimmons, peeled, seeded and thinly sliced
Kosher salt and freshly ground black pepper

Steps:

For the steak: Heat a grill to high for at least 5 minutes or heat a grill pan over medium-high heat; oil the grates.
Pat the steak dry with a paper towel and place on a plate. Season generously with salt and a pinch of pepper. Drizzle with 1 tablespoon olive oil.
Grill the steak until well browned, 3 to 4 minutes. Flip and grill until an instant-read thermometer inserted into the steak registers about 125 degrees F for medium rare, 3 to 4 minutes, or to desired doneness. Transfer to a cutting board and let rest 5 minutes.
For the honey mustard balsamic vinaigrette: Place the vinegar, honey, mustard, garlic and walnut oil in a medium bowl. Season with a heavy pinch of salt and pepper. Combine the vinaigrette in the bowl using an immersion blender until the ingredients emulsify, about 30 seconds.
For the salad: Combine the kale, arugula, parsley, figs, walnuts, blue cheese and persimmons in a large bowl. Rain in a nice pinch of salt and pepper. Dress the salad with about half of the vinaigrette, tossing well to coat. Taste and add more vinaigrette to taste (see Cook's Note).

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