FLAT IRON STEAK AND SPINACH SALAD
Spinach is topped with peppers, mushrooms and steak in this recipe.
Provided by Kerinholland
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat; lightly oil the grate.
- Season the flat iron steak on both sides with salt and pepper. Cook to desired degree of doneness on preheated grill, about 5 minutes per side for medium-rare. Let rest in a warm area while proceeding with the recipe.
- Heat olive oil in a large skillet over medium-high heat. Stir in the onion, and cook until it begins to soften, about 4 minutes. Pour in the Italian salad dressing, and bring to a boil, then stir in the red peppers and mushrooms. Reduce heat to medium, and cook until the peppers are tender, about 5 minutes.
- Remove the vegetables from the skillet with a slotted spoon, and set aside. Increase the heat to medium-high, and add the red wine. Simmer the salad dressing and wine until it has reduced to a syrupy sauce, about 5 minutes.
- Meanwhile, divide the spinach leaves onto serving plates. Thinly slice the flat iron steak across the grain. Spoon the warm, cooked vegetable mixture over the spinach leaves, then place the sliced steak on top. Spoon on the reduced red wine sauce, and finally, sprinkle with blue cheese.
Nutrition Facts : Calories 486.3 calories, Carbohydrate 12.7 g, Cholesterol 111.6 mg, Fat 31.1 g, Fiber 3.1 g, Protein 36.2 g, SaturatedFat 10.4 g, Sodium 601 mg, Sugar 6.9 g
VIDALIA ONION STEAK AND WILTED SPINACH SALAD
Steps:
- Place spinach and red pepper on large serving platter or divide evenly among 4 individual salad plates. Set aside. In a large skillet, heat 1 tablespoon oil over medium-high heat. Saute steak quickly until medium rare. Remove from pan. Add remaining oil and saute onion slices until softened and translucent. Stir in vinegar, water, honey, mustard, ginger, salt and pepper. Bring to a boil. Quickly stir in meat. Spoon over spinach. Serve immediately.
BALSAMIC STEAK SALAD
My husband loves blue cheese and I like a hearty salad that eats like a meal, so I put the two things together to make this steak salad recipe. The sweet-tartness of dried cranberries pairs deliciously with the cheese, creamy avocado and balsamic vinegar. It's irresistible! -Marla Clark, Albuquerque, New Mexico
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 321 calories, Fat 22g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 221mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
STEAK AND FETA SPINACH SALAD
Broiled steak, seasoned with balsamic vinaigrette, stars in this five-ingredient, 30-minute dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Set oven control to broil. Spray broiler pan with cooking spray. Place steak on broiler pan; brush with 1 tablespoon of the dressing. Broil with top about 4 to 6 inches from heat 10 minutes. Turn steak over; brush with another 1 tablespoon dressing. Broil 5 to 10 minutes longer or until meat is desired doneness (145°F for medium-rare). Cover; let stand 5 minutes.
- Meanwhile, on each of 4 serving plates, evenly divide spinach and tomatoes. Thinly slice steak across the grain; arrange over salads. Top with cheese. Drizzle with remaining dressing, about 2 tablespoons on each salad.
Nutrition Facts : Calories 360, Carbohydrate 14 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 12 g, TransFat 0 g
STEAK-SPINACH SALAD WITH SOUR-CREAM POTATOES
Provided by Food Network Kitchen
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Pierce the potatoes with a fork and brush with olive oil. Bake directly on the oven rack until tender, about 1 hour. Cool slightly, then cut into chunks. Mix the sour cream, buttermilk, chives and lemon juice in a large bowl and season with salt and pepper. Stir in the potatoes.
- Meanwhile, preheat a grill to high. Brush the steak and onion rings with olive oil and season with salt and pepper. Grill the steak until marked on the bottom, about 7 minutes, then turn and cook 4 to 5 more minutes for medium-rare. Grill the onion rings until charred, about 2 minutes per side. Transfer the steak and onion rings to a cutting board and let rest 5 minutes.
- Roughly chop the onion rings and toss with the spinach, steak sauce, 3 tablespoons olive oil, and salt and pepper to taste in a bowl. Thinly slice the steak. Divide the salad among plates, top with the steak and serve with the potatoes.
Nutrition Facts : Calories 496 calorie, Fat 23 grams, SaturatedFat 7 grams, Cholesterol 118 milligrams, Sodium 440 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 44 grams, Sugar 4 grams
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- Pour the rest of the marinade over the steak; cover and let marinate for at least 30 minutes on the counter, or up to 4 hours in the refrigerator.
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- Pulse 1/4 cup blueberries, 1/4 cup walnuts, vinegar, shallot, sugar and 1/4 teaspoon salt in a food processor to form a chunky paste. With the motor running, add oil until incorporated. Transfer the dressing to a large bowl.
- Sprinkle steak with pepper and the remaining 1/4 teaspoon salt. Oil the grill rack (see Tips). Grill the steak about 5 minutes per side for medium-rare, 6 minutes per side for medium. Let rest on a clean cutting board for 5 minutes.
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