ISO: Tried & True Recipe for a steak salad

[lindrusso]

Help! I'm making dinner for a new mom on Friday and was thinking of a grilled steak salad. I just tried searching the BB, but it pulls up every post that mentions salad and beef which means many, many irrelevant threads to search through. I also tried the Recipe Finder, but that doesn't seem to be working - ACK!

Can anyone help? It doesn't have to be CL, but I would like something tried and true. Any help would be GREATLY appreciated! TIA!

[kwormann]

Here are some yummy looking ones from Mastercook


* Exported from MasterCook *

Grilled Asian Beef Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : April '97 Beef
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (1-pound) lean flank steak
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Cooking spray
1/4 cup seasoned rice vinegar
1/4 cup fresh lime juice
1 tablespoon low-sodium soy sauce
1 teaspoon grated peeled fresh ginger
1/8 teaspoon crushed red pepper
6 cups chopped romaine lettuce
1 1/2 cups bean sprouts
1/2 cup red bell pepper strips

Trim fat from steak. Sprinkle both sides with salt and black pepper.
Prepare grill or broiler. Place steak on grill rack or broiler pan coated
with cooking spray; cook 8 minutes on each side or until desired degree of
doneness. Cut steak across grain into thin slices; cut slices into 2-inch
pieces. Set aside.

Combine vinegar and next 4 ingredients (vinegar through red pepper) in a
small bowl. Combine steak, lettuce, bean sprouts, and bell pepper in a
large bowl; toss well. Drizzle vinaigrette over salad; toss to coat.

Serving Size: 2 cups

Source:
"Cooking Light, April 1997, p.130"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 238 Calories; 12g Fat (45.1%
calories from fat); 25g Protein; 8g Carbohydrate; 3g Dietary Fiber; 58mg
Cholesterol; 372mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1
Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 3298 0 0 0 0 0 0 20083 0 1280 0 26090


* Exported from MasterCook *

Tangy Steak Salad

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cooking Light 1994 Meats


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound lean flank steak
1/3 cup orange juice
1 tablespoon low-sodium soy sauce
1/2 teaspoon coarsely ground pepper
1/4 teaspoon garlic powder
1/8 teaspoon salt
Vegetable cooking spray
2 cups tightly packed sliced romaine lettuce
1/2 cup drained canned quartered artichoke hearts
1/2 cup canned mandarin oranges in light syrup -- drained
1/2 cup alfalfa sprouts
Tangy Dressing -- (recipe follows)
1/4 cup sliced green onions

INGREDIENTS FOR TANGY DRESSING
3 tablespoons nonfat mayonnaise
2 tablespoons orange juice
2 tablespoons red wine vinegar
2 teaspoons honey
2 teaspoons Dijon mustard
2 teaspoons horseradish

Trim fat from steak. Combine orange juice and soy sauce in a zip-top
heavy-duty plastic bag; stir well. Add steak to bag; seal bag, and
marinate in refrigerator 3 hours, turning bag occasionally.

Remove steak from bag, and discard marinade. Sprinkle pepper, garlic, and
salt over both sides of steak. Place steak on a broiler pan coated with
cooking spray, and broil 5-1/2 inches from heat 6 minutes on each side or
to desired degree of doneness.

Cut the steak diagonally across grain into thin slices. Divide lettuce
between 2 serving plates, and top each with half of steak, artichoke
hearts, oranges, and alfalfa sprouts. Top each serving with 1/4 cup Tangy
Dressing, and sprinkle with 2 tablespoons green onions.

INSTRUCTIONS FOR TANGY DRESSING:
Combine all of the ingredients in a small bowl, and stir with a wire whisk
until blended.

(serving size: 1/4 cup)

Source:
"Cooking Light, Nov/Dec 1994, page 184"
Copyright:
"© Cooking Light"
Yield:
"1/2 cup"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 354 Calories; 12g Fat (30.8%
calories from fat); 26g Protein; 37g Carbohydrate; 5g Dietary Fiber; 58mg
Cholesterol; 917mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1
1/2 Vegetable; 1 Fruit; 1/2 Fat; 1 Other Carbohydrates.

Serving Ideas : Serve immediately.


Nutr. Assoc. : 3298 0 0 0 0 0 0 1280 42 4087 0 2130706543 0 0 0 0 0 0 0 0

[Nancy171]

While this can in no way be considered light, I love the grilled steak salad with green beans and blue cheese from the June Bon Appetit.


1 pound slender green beans trimmed
6 ounces arugula
4 cups cherry tomatoes, halved
1 1/4 cups Kalamata olives, pitted & halved
1/3 cup olive oil
3 tablespoons balsamic vinegar
24 ounces New York steaks
3/4 cup blue cheese, crumbled

Cook green beans in pot of boiling water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water and cool. Drain.

Prepare grill (medium-high heat). Combine beans, arugula, tomatoes and olives in large bowl. Whisk oil and vinegar in small bowl.

Brush steaks with olive oil; sprinkle with salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Cut steaks crosswise into strips.

Toss salad with enough dressing to coat. Season to taste with salt and pepper. Divide among 6 plates. Top with steak strips. Sprinkle cheese over.

[Leanne]

This is nothing fancy, but I make it all the time with leftover steak from when we go out to eat. I always love it.

Cut & Heat steak. Put over hearts of romaine or mixed field greens. Add blue cheese or parmeasan cheese. Top with red wine vinaigrette dressing.

[Beth H]

I have to mention the Pittsburgh version of a steak salad. This sounds weird, but it's really delicous: steak, hard-boiled eggs, maybe some other veggies, and french fries! Top with dressing, preferably ranch. Not light, but wonderful. Every time I go to Pittsburgh, I order one of these.

[heeter]

Another vote for the Pittsburgh version! I like a balsalmic vinegarette with crumbled blue cheese instead of the ranch, The Sewickley Hotel version.

[lindrusso]

Thanks for the suggestions everyone! Nancy - I was eyeing that one from Bon Appétit, but I decided that it was maybe not what this particular couple would like.

So, I decided on one I found at Epicurious - it's a recipe from Chicago's Chop House (?). It has steak over mixed greens, topped with blue cheese and a balsamic dressing. Sounds yummy (even though I don't eat steak!).

Thanks again.

[foodiedelite]

Sounds like you found a great recipe. For anyone else out there that may be looking for a steak salad recipe-an excellent one, I might add. Go to www.epicurious.com and search the southwestern grilled beef salad with corn salsa and chipotle dressing.

It's a little work with dicing and chopping, but well worth the treat to your tastebuds. Nice presentation with mangoes and avocados fanned out on plate. I've made it for several luncheons and serve with a white slightly sweet wine.

[lindrusso]

foodiedelite - Wow - I'm going to have to check that one out. Sounds wonderful. If I make it for me, maybe I can use chicken - not the same, but I'll check it out and see if maybe I can make the substitution. I love chipotle!