Best 5 Tuscan Steak And Salad Recipes

TUSCAN STEAK AND SALAD

Steps:

• Whisk together the 5 tblsps olive oil, lemon juice, garlic, parsley, oregano and a pinch each of salt and pepper in a small bowl until smooth.
• Heat the 1 tsp olive oil in a large, cast-iron skillet over medium-high heat until smoking.
• Meanwhile, season the steaks liberally with salt and pepper.
• Lay the steaks in the pan and cook, without moving, until a well-browned crust forms, about 5 to 6 minutes.
• Using tongs, flip the steaks.
• Reduce the heat to medium.
• Cook 3 to 4 minutes more for rare or 5 to 6 minutes for medium-rare.
• Divide the arugula evenly among 4 individual plates.
• Cut each steak crosswise into thin strips and arrange the steak over the arugula.
• Drizzle any juices that have collected from the meat over the greens.
• Rewhisk the dressing and drizzle it over the steak and greens.
• Sprinkle with the Parmesan and serve immediately.

TUSCAN RIB-EYE STEAK

Steps:

• For the marinade: The day before you plan on cooking your steak, place the rib-eye in a resealable baggie along with the olive oil, rosemary, thyme and garlic. Move the herbs and garlic around in the bag to coat the steak with all the flavors. Refrigerate overnight.
• For the steak: Remove the steak from the refrigerator 30 minutes before cooking. Preheat the oven to 400 degrees F.
• Heat a grill pan over medium-high heat. Sprinkle the steak evenly with 1 teaspoon of the salt. Place the steak on the grill pan and sear for 5 minutes without moving the steak. Flip the steak and repeat on the other side. Remove the steak to a baking sheet and place in the oven for 10 minutes for medium doneness. Allow the steak to rest for 15 minutes.
• Meanwhile, in a small bowl mix together the lemon zest, lemon juice, 2 teaspoons olive oil, rosemary, thyme, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.
• Heat a small nonstick skillet over medium heat. Add 1 teaspoon olive oil and slide in the egg, being careful not to break the yolk. Sprinkle with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Reduce the heat to medium-low and gently cook the egg until the white is just set and the yolk is still soft, about 3 minutes.
• Transfer the rested steak to a serving plate. Scatter the arugula over the steak and drizzle 1 teaspoon of the herb oil. Lay the egg, sunny-side up, over the top. Drizzle with the remaining herb oil and season with a few grinds of black pepper.

ITALIAN STEAK SALAD WITH PARMESAN CROUTONS

Steps:

• Preheat the oven to 425˚. Combine the whole grape tomatoes, red onion chunks, basil and vinegar in a blender. Add 1/2 teaspoon salt and a few grinds of pepper and blend until almost smooth. Add 1/4 cup olive oil and puree until smooth. Remove 2 tablespoons of the dressing to a small bowl.
• Place each steak half between 2 pieces of plastic wrap and pound on both sides with the flat side of a meat mallet until 3/4 inch thick. Season with salt and pepper and brush with the reserved 2 tablespoons dressing. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add the steak and sear until well browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board to rest.
• Meanwhile, toss the bread chunks with the remaining 1 tablespoon olive oil on a baking sheet. Bake, tossing once, until golden, 10 to 12 minutes. Immediately toss with the grated parmesan; season with salt and pepper.
• Combine the endive, radicchio, romaine, halved grape tomatoes, sliced red onion and croutons in a large bowl; drizzle with the dressing and toss. Divide among plates and top with shaved parmesan. Thinly slice the steak and add to the salads.

STEAK SALAD

Steps:

• In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
• Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.
• Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

GRILLED STEAK PANZANELLA SALAD WITH TOMATO VINAIGRETTE

Steps:

• Whisk balsamic vinegar, 3 Tbsp. oil, 1 tsp. kosher salt, and 1/2 tsp. pepper in a small bowl. Finely grate 2 garlic cloves and whisk into marinade. Place steak in a resealable plastic bag. Pour marinade over steak, toss to coat, then let rest at room temperature at least 1 hour.
• Meanwhile, toss tomatoes and 1 tsp. kosher salt in a colander set over a large bowl; let rest 1 hour.
• Prepare a grill for medium-high heat or heat grill pan over medium-high; lightly oil grate or pan. Remove steaks from marinade and pat dry. Grill steaks, turning occasionally, until lightly charred on all sides and an instant-read thermometer inserted into the center registers 125°F, 8-10 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
• Brush zucchini with oil; season with 1/4 tsp. kosher salt and 1/8 tsp. pepper. Grill, turning occasionally, until zucchini is charred and tender, about 10 minutes. Meanwhile, grill bread alongside zucchini, turning occasionally, until lightly charred and crisp, about 5 minutes. Transfer zucchini and bread to cutting board. Let cool slightly. Slice zucchini into 1/4"-thick half moons. Crush remaining garlic clove and rub all over bread. Cut bread into 1" cubes.
• Shake colander to thoroughly drain tomatoes, reserving liquid in bowl. Add mustard, white wine vinegar, and remaining 1/4 cup oil and 1/2 tsp. pepper to bowl with tomato liquid and whisk to combine. Add kale and zucchini and toss to coat. Add tomatoes, bread, and basil and toss just to combine. Top with steak and sprinkle with sea salt.
• Do Ahead
• Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking.