Steak Salad With Potatoes And Arugula Recipes

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ARUGULA SALAD WITH STEAK, SHAVED PARMESAN AND LEMON VINAIGRETTE



Arugula Salad with Steak, Shaved Parmesan and Lemon Vinaigrette image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

6 cups arugula
4 (4-ounce) cooked steaks, sliced
1/3 cup thinly sliced red onion
1 green bell pepper, seeded and thinly sliced
1/4 cup fresh lemon juice
3 tablespoons olive oil
1 tablespoon honey mustard
1 teaspoon finely grated lemon zest
Salt and ground black pepper
1/2 cup shaved Parmesan (use a vegetable peeler to shave a block of cheese)

Steps:

  • Arrange arugula on a serving platter. Top with steak slices, red onion and bell pepper.
  • Combine lemon juice, olive oil, honey mustard, and lemon zest. Season, to taste, with salt and black pepper. Toss with salad greens. Top with shaved Parmesan just before serving.

HERBED STEAK WITH ARUGULA AND POTATOES



Herbed Steak with Arugula and Potatoes image

Although this dinner is free of gluten, dairy, soy, and nuts, no one who eats it will feel deprived.

Provided by Martha Stewart

Categories     Beef Recipes

Number Of Ingredients 8

1 pound fingerling or other small potatoes
Coarse salt and ground pepper
1 1/2 pounds flank steak, patted dry
2 tablespoons plus 2 1/2 teaspoons extra-virgin olive oil
1 tablespoon chopped fresh rosemary leaves
2 garlic cloves, finely chopped
2 teaspoons balsamic vinegar
6 ounces baby arugula (6 cups)

Steps:

  • Heat broiler with rack in second highest position. In a medium pot, bring potatoes to a boil in salted water over high. Reduce heat and cook at a rapid simmer until tender when pierced with a knife, 8 minutes. Drain potatoes; halve lengthwise. Place steak on a broiler-proof rimmed baking sheet. Season with salt and pepper. In a small bowl, combine 1 tablespoon plus 2 teaspoons oil, rosemary, and garlic, then pour over steak, turning to coat. Broil until steak is medium-rare, 7 minutes, flipping once. Transfer to a cutting board, tent with foil, and let rest 10 minutes before slicing against the grain.
  • Meanwhile, in pot, heat 1 1/2 teaspoons oil over medium-high. Add potatoes, season with salt and pepper, and cook, stirring occasionally, until browned and crisp, 8 minutes. In a medium bowl, whisk together vinegar and 2 teaspoons oil; season with salt and pepper. Add potatoes and arugula; toss to combine. Serve with steak.

Nutrition Facts : Calories 439 g, Fat 22 g, Fiber 4 g, Protein 38 g, SaturatedFat 6 g

STEAK AND POTATOES OUR WAY, WITH SALAD



Steak and Potatoes Our Way, With Salad image

Provided by Marian Burros

Categories     dinner, weekday, main course

Time 35m

Yield 3 servings

Number Of Ingredients 10

1 pound tiny new potatoes
8 ounces flank steak
2 6-ounce jars marinated artichoke hearts
1 medium clove garlic
2 tablespoons white-wine vinegar
4 tablespoons white wine
1 teaspoon dried thyme
Freshly ground black pepper
6 ounces arugula (or other bitter greens)
12 cherry or 18 pear tomatoes, either red or yellow

Steps:

  • If using broiler, turn on.
  • Scrub potatoes; do not peel. Bring to boil in covered pot with water to cover.
  • Trim fat from flank steak and score on the diagonal. Prepare the stove-top grill, if you are using one. Grill or broil steak until well browned on both sides and medium rare in the center, 7 to 10 minutes.
  • Drain artichokes, reserving 2 tablespoons of marinade. Place artichokes in strainer and run hot tap water over them; drain.
  • Turn on food processor and put garlic through feed tube to mince. Add artichokes, reserved marinade, vinegar, wine and thyme and process until the mixture is smooth. Season with pepper.
  • Wash and dry arugula and trim stems; wash tomatoes and dry.
  • When flank steak is cooked, cut into julienne strips on the diagonal; cut strips into 3 or 4 pieces.
  • Drain cooked potatoes and cut into small pieces. Combine the potatoes with steak and artichoke puree. Mix well.
  • Arrange beds of arugula on three plates; top with salad and decorate with tomatoes.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 3 grams, Carbohydrate 47 grams, Fat 18 grams, Fiber 11 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 437 milligrams, Sugar 11 grams, TransFat 1 gram

STEAK AND POTATO SALAD



Steak and Potato Salad image

Yes, you can have your meat and potatoes while staying healthy at the same time -- this satisfying and easy salad is proof.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 20m

Number Of Ingredients 8

1 1/2 pounds small potatoes, halved
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 pound sirloin steak (about 1 inch thick)
1 heart romaine lettuce, chopped (about 3 cups)
5 ounces baby arugula
2 tablespoons fresh lemon juice, plus wedges for serving
1/3 cup shaved Parmesan (1 ounce)

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss potatoes with 2 teaspoons oil; season with salt and pepper. Roast until golden brown and tender, 20 minutes. Meanwhile, in a large heavy skillet, heat 1 teaspoon oil over high. Pat steak dry; season steak with salt and pepper and cook until browned and medium-rare, 3 to 5 minutes per side (reduce heat if skillet begins to scorch). Transfer to a cutting board; let rest 5 minutes, then thinly slice against the grain.
  • In a large bowl, combine romaine and arugula. Add potatoes, lemon juice, and 2 tablespoons oil and toss to combine. Top salad with steak and Parmesan and serve with lemon wedges.

Nutrition Facts : Calories 450 g, Fat 21 g, Fiber 5 g, Protein 32 g

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