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- Meat and poultry
- Cuts of beef
- Sirloin steak
This is a quick and easy meal for hot summer evenings.
279 people made this
- 800g (1 3/4 lb) beef sirloin steak
- 5 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon Worcestershire sauce
- 100g (4 oz) crumbled blue cheese
- 1 large cos (romaine) lettuce, and torn into bite-size pieces
- 2 tomatoes, sliced
- 1 small green pepper, sliced
- 1 carrot, sliced
- 1 small red onion, sliced
- handful green olives
MethodPrep:30min ›Cook:15min ›Ready in:45min
- Preheat barbecue for high heat.
- Lightly oil cooking grate. Place steak on grill and cook for 3 to 5 minutes per side or until desired doneness is reached. Remove from heat and let sit until cool enough to handle. Slice steak into thin strips.
- In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic, salt, pepper and Worcestershire sauce. Mix in the cheese. Cover and place dressing in refrigerator.
- Onto chilled plates, arrange the lettuce, tomato, pepper, carrot, onion and olives. Top with steak and drizzle with dressing. Serve with crusty bread.
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
Reviews & ratingsAverage global rating:(294)
Reviews in English (213)
I actually crave this dressing! I did add one major thing to the recipe. I made a second batch of the dressing (minus the blue cheese) and used it as a marinade for the meat. I marinated the steak for a couple hours and it really gave it some extra kick. Will make again and again.-18 Nov 2003
Hubby out of town tonite--what to do for dinner? Using the ingredient search, I typed in what I had on hand to work with quickly--leftover grilled steak, lettuce, blue cheese,green pepper and tomatoes. This came up and it was perfect--and didn't break the calorie bank! I made a few minor changes, just to suit my own taste preferences, including adding some crumbled bacon and excluding the green olives, not that they wouldn't have been good. I also had some homemade Italian vinaigrette on hand, so didn't need to bother with this dressing, which was probably just as well since the Worcestershire in it didn't really appeal to me. All and all, no matter what little individual spins you put on this, a great idea, and just a delicious simple dinner, made perfect with the glass of red wine I had to accompany it.-16 Jun 2008
by Esmee Williams
This a great recipe for those nights when you feel like a salad, but don't want to feel hungry minutes after you are done. I made this using my leftover steak from the night before and it worked great.-17 Jan 2001
- 1 (16 ounce) top sirloin steak boneless, cut 1 inch thick
- 1 (5 ounce) package prewashed fresh herbs and greens lettuce mix
- 1 ripe mango, sliced
- 1 small ripe avocado, sliced
- ½ cup shredded carrot
- ½ cup diced red and/or yellow bell pepper
- ½ teaspoon coarse sea salt
- 2 tablespoons dry roasted peanuts, chopped (Optional)
- Lime wedges
- 3 tablespoons agave nectar or honey
- 2 tablespoons creamy or chunky natural peanut butter
- 2 tablespoons hot water
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon rice or white vinegar
- 1 teaspoon sesame oil
Place beef steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
Meanwhile, whisk all Dressing ingredients in medium bowl until smooth set aside. Arrange lettuce on serving platter arrange mango, avocado, carrot and bell pepper over lettuce.
Carve steak into slices season with salt. Arrange beef over salad. Drizzle with dressing. Sprinkle with peanuts, if desired. Serve immediately squeeze lime wedges over salad, as desired.
Steak Salad with Herb Vinaigrette
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Garlic steak bite salad with tarragon dressing
- 1 &frasl3 cup 80 ml mayonnaise or vegan mayonnaise
- 2 tbsp 2 tbsp water
- ½ tbsp ½ tbsp dried tarragon
- ½ tbsp ½ tbsp Dijon mustard
- 1 1 garlic clove, pressed garlic cloves, pressed
- 4 cups (8 oz.) 950 ml (220 g) leafy greens
- 8 oz. 230 g cherry tomatoes
- 1 (7 oz.) 1 (200 g) avocadoavocados
- 6 oz. 170 g cucumber
- 2 lbs 900 g flank steak or ribeye steak ribeye steaks or sirloin steak, cut into 1" (2.5 cm) pieces
- 2 tbsp 2 tbsp ghee or butter
- 3 3 garlic clove, finely chopped garlic cloves, finely chopped
- salt and ground black pepper, to taste
Optimized macros for effective and healthy weight lossRead more
Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.
What is ghee?
Ghee is clarified butter meaning that the milk protein has been removed. This makes it perfect for frying on high temperatures since it won't burn as easily as butter.
Ask the butcher if they have steak bites you could buy. Some butchers will charge a lot less for steak bites even if the cut is typically more expensive since the pieces are too small to sell as a full steak.
I don't eat red meat
You could replace the meat with any meat of your preference. For example chicken, pork tenderloin, lamb or even fish or shrimps. Just make sure to adjust the cooking methods accordingly.
Want juicer steak bites?
If you choose a less tender cut of meat like flank, you can marinate in advance to tenderize and flavor the meat. A combination of tamari, vinegar, olive oil, garlic powder, dried parsley works very nicely with this dish.
As I mentioned already – there are quite a few dressing options for this salad. An dI always make it with homemade Balsamic vinaigrette. I use olive oil, balsamic vinegar, sweetener (preferably liquid), salt, pepper, garlic, oregano and Dijon mustard (or old fashioned grain mustard – for texture and better taste).
Blue cheese dressing
Not a fan of Balsamic vinegar? No problem! This homemade blue cheese dressing could be served with the perfect ribeye salad. The problem I have is that the salad could get a heavy taste and texture from the creamy dressing and I prefer lighter dressings.
Surprising or no, this easy steak salad pairs well with berry vinaigrette, like this Raspberry Vinaigrette.
Oil and vinegar
Pretty simple – no store bought dressing? Don’t have time to make a homemade dressing for your favorite salad? You can just drizzle some oil and balsamic vinegar on top. Add salt, pepper and oregano (optional). Toss to coat the greens and veggies. Add the steak. The final result will be pretty delicious.
HOW TO COOK STEAK IN A SKILLET
Please whip out your cast iron skillet because that is the best tool for preparing a good steak.
- We’re going to salt our steaks and let them sit for about 20 minutes. When ready to get started, fire up the stovetop and set your cast iron skillet over the heat.
- Rub the steaks with dijon mustard on both sides and add to the skillet, two steaks at a time, and a tablespoon of butter.
- In the meantime, put together the bourbon sauce by combining soy sauce, light brown sugar, bourbon, and dried herbs in a mixing bowl.
- Remove steaks from the pan and deglaze the skillet with the bourbon sauce.
- Stir in half & half or light cream and continue to cook for 1 to 2 more minutes, or until sauce has slightly thickened.
- Remove skillet from heat, place steaks back in skillet and turn to coat with the sauce.
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For this healthy Mexican grilled flank steak recipe, medium-rare slices of beer-marinated beef mingle with romaine lettuce, canned black beans, cherry tomatoes, avocado, queso fresco, and cilantro in an avocado-yogurt dressing.
Tips for Beef
For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.
Never refrigerate raw meat if it’s been sitting out beyond two hours.
- 1 To marinate the steak, in a small bowl, whisk together the olive oil, garlic, chili powder, cumin, salt, and pepper. Spread the paste all over the steak and place in a zippered plastic bag. Pour the beer into the bag and seal the bag. Let the steak stand at room temperature for 30 minutes or refrigerate for up to overnight.
- 2 To make the dressing, put the avocado, yogurt, cilantro, and lime zest and juice into a blender and process until smooth. Add water by the tbsp. to get it to the consistency you like (it should be pourable). Set aside if making the salad right away, or cover and refrigerate for up to 1 day.
- 3 To cook the steak, let the steak sit at room temperature for 1 hour if refrigerated. Place a large stovetop grill pan over medium high heat, or prepare a medium-high fire in a charcoal grill or turn on the burners of a gas grill to medium-high. Spray the grill with cooking spray. Remove the steak from the marinade and shake off the excess. Place the steak on the grill and cook, turning once, until nicely browned, 3–4 minutes per side for medium-rare. Transfer the steak to a cutting board and let it rest for 5 minutes. Cut the steak into 2-inch lengths, then across the grain into thin, 1/4-inch strips.
- 4 In a large wide serving bowl, toss together the romaine, beans, and tomatoes. Drizzle with some of the dressing and toss to coat. Sprinkle with the avocado, steak, and queso. Drizzle with a little more dressing, garnish with cilantro, season with salt, and serve.
Per 4-ounce serving:
- 425 calories
- 15 g fat (3.5 g sat. fat)
- 1084 mg sodium
- 33 g carbs
- 6 g fiber
- 2.7 g sugar
- 40 g protein
1 pound lean sirloin steak
1 teaspoon garlic powder
1/2 teaspoon cayenne
1 1/2 teaspoons sea salt, divided
1 cup quinoa, rinsed
1 teaspoon plus 1 tablespoon olive oil, divided
1 tablespoon fresh lemon juice
1 bunch spinach, ends trimmed and leaves coarsely chopped
1 yellow squash, quartered and sliced into thin ribbons with a vegetable peeler
1 red bell pepper, chopped
For Vinaigrette: In a blender canister, combine the cumin and water. Pulse several times to get the cumin wet. Add a small amount of additional water if needed.
Next, add the olive oil and allow the blender to run at top speed for about five minutes. If time permits, allow this mixture to stand at room temperature overnight. If not, allow to stand for 30 minutes then strain through a very fine strainer or cheesecloth.
This is now cumin oil. Whisk the oil into the champagne vinegar and season to taste with salt and pepper. Reserve until ready to assemble salad.
For Fried Green Tomatoes: Slice the tomatoes into 1/4 inch slices and season lightly with salt and pepper. Pour the buttermilk into a shallow container and put the sliced tomatoes into it.
Pour the cornmeal into another shallow container and transfer the sliced tomatoes into it. Turn over back and forth to evenly coat the tomatoes with cornmeal.
Heat a suitable saute pan over medium heat and add the olive oil and butter. Fry the tomatoes until they begin to soften then remove them to an absorbent cloth to drain. Keep in a warm place.
For Salad: Season the steak well with salt and pepper and grill or roast it to desired doneness. Allow it to rest for five or ten minutes depending on thickness (thicker meat takes longer to rest) then slice it across the grain into 1/4 to 1/8 inch slices.
Toss the mixed greens lightly in the cumin vinaigrette and arrange a quarter of the amount on each plate. Arrange the sliced steak over the greens and place the fried tomatoes over the top.
Steak Salad with Honey-Lemon Vinaigrette
Seared sirloin steak atop a bed of fresh arugula and cauliflower &mdash sounds like the best salad recipe ever, right?
WD Test Kitchen tip: A bit of honey mixed with lemon juice makes a delicious fat-free vinaigrette.
large cauliflower (about 1 1/4 lbs), cored and sliced 1/2" thick
plus 1 tsp. extra virgin olive oil
sprigs rosemary, leaves finely chopped
- Heat oven to 450°F. Place one oven rack at the bottom of the oven and a second at the top.
- On a large rimmed baking sheet, toss the cauliflower with 1 tablespoon oil, the rosemary, and 1/4 teaspoon each salt and pepper. Arrange in a single layer and roast on the bottom oven rack until golden brown and tender, 15 to 20 minutes.
- Meanwhile, heat a large cast-iron skillet over medium-high heat. Rub the steak with the remaining teaspoon oil and season with 1/4 teaspoon each salt and pepper. Sear the steak until browned, 2 to 3 minutes per side, then transfer the skillet to the top oven rack and cook, 6 to 7 minutes for medium. Transfer the steak to a cutting board and let rest for 5 minutes before thinly slicing.
- Meanwhile, in a large bowl, whisk together the lemon juice, honey and 1/4 teaspoon pepper. Add the arugula, cranberries, cauliflower, and sliced steak and toss gently to combine.
PER SERVING 329 CAL, 13.5 G FAT (4 G SAT FAT), 74 MG CHOL, 334 MG SOD, 28 G PRO, 27 G CAR, 4 G FIBER