Steak Salad By Giada Recipes

BALSAMIC STEAK SALAD

Steps:

• For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing., To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.

BEST STEAK SALAD WITH CREAMY BALSAMIC VINAIGRETTE

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.

STEAK SALAD BY GIADA

Steps:

• In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat.
• Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
• Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.
• Red Wine Vinaigrette:
• Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

STEAK SALAD

Steps:

• In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
• Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.
• Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

SLICED STEAK SALAD

Steps:

• Place peppers on roasting sheet and broil them, turning occasionally, until skins darken and blister all over. Remove and place in paper bag for 10 minutes. Peel and seed peppers and slice into narrow strips. Set aside in warm place.
• While peppers are broiling, place lettuce in middle of 4 individual serving plates.
• In hot skillet coated with oil, saute steak until rare (or to taste). Set aside in warm place. Deglaze pan with vinegar, scraping up any particles that cling to bottom. Add oil to taste.
• Arrange peppers on serving plates. Slice steak thin and lay over lettuce. Strain warm vinaigrette and pour it over salad. Grind fresh pepper over it and salt to taste. Serve immediately.