Best 5 Grilled Steak Salad With Caper Vinaigrette Recipes
Indulge in a symphony of flavors with our grilled steak salad, a culinary masterpiece that tantalizes your taste buds. Perfectly grilled steak, juicy and succulent, takes center stage, accompanied by a medley of crisp greens, roasted vegetables, and tangy capers. The crowning glory is a delectable caper vinaigrette, a harmonious blend of acidity, sweetness, and savoriness that elevates the salad to new heights. This recipe promises an unforgettable dining experience, whether you're hosting a backyard barbecue or seeking a healthy yet satisfying meal. Alongside the grilled steak salad, we present a delightful collection of complementary recipes: a refreshing cucumber salad with a hint of mint, a creamy avocado dressing that adds richness and depth to any dish, and a zesty lemon vinaigrette that brightens up your salads and grilled meats. Embark on a culinary journey with us and discover the art of creating extraordinary meals that nourish both body and soul.
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GRILLED STEAK SALAD WITH CAPER VINAIGRETTE
Add grilled steak to a bed of watercress and vegetables and toss with a tangy homemade dressing for a hearty main-dish salad. (This recipe is great with leftover beef.) From the July, 2003 Cooking Light Magazine.
Provided by CaliforniaJan
Categories Salad Dressings
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Prepare grill.
- To prepare salad, place the beef on grill rack coated with cooking spray, and grill 7 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut the steak diagonally across grain into thin slices. Place beef in a large bowl.
- Bring water to a boil in a saucepan; add beans. Cover and cook 3 minutes or until crisp-tender. Rinse with cold water; drain well. Add beans, watercress, tomatoes, onion, mushrooms, and hearts of palm to beef, and toss gently to combine.
- To prepare dressing, combine red wine vinegar and remaining ingredients, stirring well with a whisk. Drizzle dressing over salad; toss gently to coat.
Nutrition Facts : Calories 377.9, Fat 24, SaturatedFat 8.8, Cholesterol 96.4, Sodium 855.7, Carbohydrate 13.8, Fiber 4.5, Sugar 5.2, Protein 27.6
GRILLED STEAK SALAD WITH POBLANO VINAIGRETTE
Steps:
- Place steaks in a shallow baking dish and cover with the steak sauce, let marinate for 2 hours, turning once. Preheat grill. Remove steaks from marinade and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for medium-rare . Remove and let rest. Brush onion slices and tomatoes with olive oil and season with salt and pepper to taste. Grill on both sides until just cooked through. Place spinach in a large bowl and toss with balsamic vinegar, olive oil and salt and pepper to taste. Divide the spinach among 4 large salad dishes or platters. Slice each steak into 1/2-inch thick slices and fan on top of the spinach. Garnish with grilled tomatoes and onions and drizzle with Poblano Vinaigrette.
- Mix together in a small bowl until combined. Season with salt and pepper to taste.
- Combine poblanos, onion and lime juice in a blender and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and blend until smoooth. Add the honey and season to taste with salt and pepper.
GRILLED STEAK SALAD WITH VINAIGRETTE
I put this together for dinner tonight, and it was so good! It was very hearty and filling, with bread and cheese as an accompaniment. Amounts are just estimated guidelines. Use a good quality Dijon mustard, ideally a strong, but not too vinegary, mustard. Prep time is an estimated time for all the chopping etc listed in the ingredients. You can prepare the vegetables, steak, and vinaigrette in advance and refrigerate until ready to use--I'd say use the same day, though, or there will be some loss in quality.
Provided by Halcyon Eve
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Brush steak with olive oil and season to taste with salt and pepper. Grill over medium-high heat to a little rarer than desired doneness (around 10-15 minutes for rare). Set steak aside.
- In a pint size mason jar (or other non-reactive container with a tight lid), combine shallots and red wine vinegar. Let sit for 5-10 minutes, then add chives, salt & pepper to taste, and mustard. Pour in olive oil, close lid, and shake vigorously until emulsified. Taste and correct as needed.
- Cut steak into bite-size pieces.
- To assemble salad, place 2-3 cups of salad greens on each of 4 large plates. Place cucumber, bell pepper, artichoke hearts, and red onion rings on top. Divide steak among salads. Top with chopped tomato. If using potatoes, place around edge of salad. Drizzle vinaigrette over salad. If desired, top with blue cheese crumbles.
Nutrition Facts : Calories 894.2, Fat 76.2, SaturatedFat 14.4, Cholesterol 85, Sodium 201.2, Carbohydrate 27.5, Fiber 12.3, Sugar 6.5, Protein 30.3
GRILLED-STEAK SALAD WITH WORCESTERSHIRE VINAIGRETTE
Categories Beef Leafy Green Herb Onion Quick & Easy Summer Grill/Barbecue Gourmet
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Make dressing:
- Whisk together Worcestershire sauce, oil, thyme, and salt.
- Grill onions and steak:
- Prepare a gas grill for direct-heat cooking over moderately high heat.
- Toss onions with 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cut steak into 4 pieces and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Oil grill rack, then grill steak, covered, turning over once, 6 to 10 minutes total for medium-rare. Transfer to a cutting board and let stand while onions cook.
- Grill onions in grill basket, covered, stirring occasionally, until charred and tender, 6 to 8 minutes.
- Assemble salad:
- Toss arugula and onions with some of dressing. Slice steak and serve, drizzled with dressing to taste, with arugula salad.
GRILLED STEAK SALAD WITH PICKLE PEPPER VINAIGRETTE
Can be prepared in 45 minutes or less.
Yield Serves 2 generously
Number Of Ingredients 11
Steps:
- Prepare grill.
- In a bowl whisk together vinegar, mustard, oil, sugar, and salt to taste. Stir in remaining vinaigrette ingredients and season with pepper.
- Discard tough stems from watercress. Season steak with salt and pepper and grill on an oiled rack set 5 to 6 inches over glowing coals about 3 minutes on each side for medium-rare. (Alternatively, grill steak in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer steak to a cutting board and let stand 5 minutes. Holding a sharp knife at a 45° angle, cut steak into about 12 thin slices.
- Spoon vinaigrette generously onto 2 large plates and mound watercress in center. Arrange steak slices on watercress.
Tips:
- Use a quality cut of steak for the best flavor. Look for a steak that is well-marbled and has a good amount of fat.
- Season the steak liberally with salt and pepper before grilling. This will help to develop a nice crust and flavor.
- Grill the steak over medium-high heat for 5-7 minutes per side, or until it reaches your desired doneness.
- Let the steak rest for a few minutes before slicing and serving. This will help to keep the juices in the steak.
- Make sure the caper vinaigrette is well-shaken before using. This will help to emulsify the ingredients and create a smooth, flavorful dressing.
- Serve the grilled steak salad immediately, while the steak is still hot. This will help to keep the salad warm and flavorful.
Conclusion:
This grilled steak salad with caper vinaigrette is a delicious and easy-to-make meal that is perfect for a summer cookout. The steak is cooked to perfection and the caper vinaigrette is a tangy and flavorful dressing that complements the steak and salad perfectly. This salad is sure to be a hit with your family and friends.
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