Best 7 Vidalia Onion Steak And Wilted Spinach Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary symphony of flavors with the Vidalia Onion Steak and Wilted Spinach Salad, a dish that tantalizes the taste buds with its unique blend of sweet, savory, and refreshing ingredients. Savor the juicy and tender steak, perfectly grilled to your liking, complemented by the caramelized sweetness of Vidalia onions. The wilted spinach salad adds a touch of vibrant green and a burst of nutrients, tossed in a tangy dressing that balances the richness of the steak and onions. This recipe is a delightful fusion of flavors and textures, perfect for a special occasion or a satisfying weeknight meal. Explore variations of this dish with three additional recipes: a comforting soup that combines tender steak, caramelized onions, and spinach in a flavorful broth; a hearty skillet meal that brings together steak, onions, and spinach in a one-pan wonder; and a flavorful sandwich that layers thinly sliced steak, caramelized onions, and sautéed spinach between toasted bread. With its versatility and delectable taste, the Vidalia Onion Steak and Wilted Spinach Salad, along with its recipe variations, promises a culinary journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH SALAD



Spinach Salad image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 35

3 green onions
5 slices, thick cut bacon, minced
1/4 cup brown sugar
1 cup black strap porter or rasberry ale, recipes follows
Salt
Freshly ground black pepper
1/3 cup balsamic vinegar
5 to 6 cups baby spinach leaves, well washed and thoroughly dried
1/4 cup chunked and seeded cucumber
1/4 cup diced red bell pepper
1/4 cup crumbled Gorgonzola
8 pounds American II Row pale malt
1/4 pound120 L crystal malt
1/4 pound 60L crystal malt
1/2 pound Chocolate malt
1/2 pound Black Patent malt
1/2 pound Cara Pils malt
1/2 pound toasted II Row Pale malt
1/2 pound flaked wheat
2 teaspoons gypsum
4 ounces blackstrap molasses
1 1/3 ounces Cascade hops, divided
1 2/3 ounces Fuggles hops, divided
1/3 plus 1/2 ounce Kent Goldings hops
1 (2 3/4 ounces) American ale yeast (liquid)
8 pounds American II Row Pale malt
1/2 pound 60L Crystal malt
1/2 pound Cara Pils malt
1/2 ounce wheat
2 teaspoon gypsum
1/2 ounce Willamette hops
1 ounce Fuggles hops, divided
1/2 ounce Kent Goldings hops
1 (4-ounce package) California liquid ale yeast
5 pounds frozen red raspberries

Steps:

  • Slice onions into thin circles, using all of the white and 1/2 of the green. Saute onions and bacon until the bacon is crispy and the onions are translucent, about 5 minutes.
  • Add brown sugar and stir. When that is well blended into a lumpy sticky mess, add the beer. Let this reduce for about 5 minutes, or until it becomes thick and syrupy.
  • Add a pinch of salt and several turns of fresh cracked pepper. Add balsamic vinegar and combine well.
  • Combine the spinach, cucumber, bell pepper, and Gorgonzola in a bowl. Pour hot dressing over the salad, toss, and serve immediately.
  • Measure out all grains using a scale. Run the grain through a mill to crack the husk and release the starch; a supplier can do this.
  • In a 6 to 10 gallon boiling pot, with screen in bottom, also known as a false bottom, add the gypsum to 2 1/2 gallons of water preheated to 168 degrees F. Pour crushed grains and wheat into the water and stir until mixed thoroughly.
  • Cover the pot and let stand for about one hour periodically checking the to be sure it stays between 146 to 152 degrees F.
  • Have available another 6 to 10 gallon pot of water heated to 180 to 190 degrees F also on the stove, about 7 gallons worth.
  • Remove grain pots' cover, sparging [spraying], and gently sprinkle the hot water over the grain mixture until you get 2 to 3 inches of water on top of the mixture. Then attach a flexible tube to the outflow of the grain pot (masher) and turn the spigot on. This opens a valve that allows drainage of the sweet liquid (wort) from the bottom. Keep a steady stream of hot water sprinkling over the mixture while allowing a third pot to be filled with the drainage (this takes about 20 minutes).
  • Once you have collected about 6 1/2 gallons close the spigot and stop the sprinkling then place this pot on the stove. Bring to a boil (this takes about 25 to 30 minutes). Once brought to a boiling, start a timer, add the molasses, and boil for a total of 15 minutes without any hops.
  • At 15 minutes add 2/3 ounce of Cascade hops; for bittering, continue to boil. After an additional 30 minutes add 1 ounce Fuggles hops; for flavor, continue to boil. After an additional 15 minutes add 1/2 ounce Cascade, 1/3 ounce Fuggles and 1/3 ounce Kent Goldings hops; also for flavor, continue to boil. Also add copper chilling coil to the boil at this time to sterilize it (standard home brewing equipment). After an additional 15 minutes add 1/2 ounce of Kent Goldings and 1/3 ounce of Fuggles hops; for aroma, and stir for a few seconds then switch off the heat.
  • Remove the pot containing the wort to the sink, attach a plastic tube to the faucet and another to the outflow of the copper coil, and run cold water through the coil immersed in the wort. This will cool down the wort in about 20 minutes to fermentation temperature, approximately 75 degrees F. You could chill the wort by placing it in an ice bath but this would take much longer.
  • Next, the wort is transferred into a sterilized fermenter. Shake the container to add air to the wort. Finally, the yeast is added to the fermenter, and an airlock is attached.
  • Yield: 5 gallons
  • The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
  • Measure out all grains using a scale. Run the grain through a mill to crack the husk and release the starch; a supplier can do this. In a 6 to 10 gallon boiling pot, with screen in bottom, also known as a false bottom, add the gypsum to 2 1/2 gallons of water preheated to 168 degrees F. Pour crushed grains and wheat into the water and stir until mixed thoroughly. Cover the pot and let stand for about one hour periodically checking the to be sure it stays between 146 to 152 degrees F.
  • Have available another 6 to 10 gallon pot of water heated to 180 to 190 degrees F also on the stove, about 7 gallons worth.
  • Remove grain pots' cover, sparging [spraying], and gently sprinkle the hot water over the grain mixture until you get 2 to 3 inches of water on top of the mixture. Then attach a flexible tube to the outflow of the grain pot (masher) and turn the spigot on. This opens a valve that allows drainage of the sweet liquid (wort) from the bottom. Keep a steady stream of hot water sprinkling over the mixture while allowing a third pot to be filled with the drainage (this takes about 20 minutes).
  • Once you have collected about 6 1/2 gallons close the spigot and stop the sprinkling then place this pot on the stove. Bring to a boil (this takes about 25 to 30 minutes). Once brought to a boiling, start a timer, and boil for a total of 10 minutes without any hops.
  • Add Willamette hops and 1/2 ounce Fuggles hops; for bittering, continue to boil. After an additional 45 minutes add remaining Fuggles hops for flavor, add the copper chilling coil to sterilize it and continue to boil.
  • After an additional 14 minutes add Kent Goldings hops for aroma, stir, and immediately switch off the heat. Remove the pot containing the wort to the sink, attach one plastic tube to faucet and the copper inflow and another to the copper outflow, the other end runs into the sink, and turn on the cold water. Cool it down to fermentation temperature of 75-degrees F. This takes about 20 to 25 minutes.
  • Next, the wort is transferred into a 5 gallon sterilized fermenter. Shake the container to add air to the wort. Finally the yeast is added to the fermenter and an airlock is attached. This fermenter is allowed to stand for 1 week prior to the addition of the raspberries.
  • At the end of the week, take a large stockpot and add the raspberries and 1 to 2 quarts water. Bring ingredients to 140-degrees F. and allow to stay at this temperature for 30 minutes.
  • Set aside and let cool. Once cooled, add this into a 6 gallon sanitized fermenter through a sterilized funnel. Siphon the beer from the previous week into the same fermenter once the raspberries have cooled. If you do not let it cool, you could kill the yeast. Attach airlock and allow it to ferment an additional week.
  • At the end of the week siphon the beer off the raspberries into a third fermenter and allow to finish fermentation for 1 to 2 more weeks.
  • Yield: 5 gallons

SPINACH SALAD



Spinach Salad image

Provided by Food Network

Categories     side-dish

Yield 2 servings

Number Of Ingredients 10

1 bunch California spinach
6 white mushroom
1 tomato
2 slices red onion
1/2 cup champagne wine vinegar
1 cup olive oil
1/2 teaspoon minced garlic
1 teaspoon dijon mustard
2 teaspoon sugar
Salt/pepper

Steps:

  • Wash spinach in several changes of cold water until there is no trace of sand on them. remove stem from leaves. Drain well. Chill in the refrigerator. Wash the mushrooms and dry them well. Trim off the bottoms of the stems. Cut the mushroom into thin slices. Place the spinach into a medium bowl. Toss the mushroom and spinach together. Portion the salad onto chilled salad plates or bowls. Garnish with red onion and tomatoes.
  • For the dressing: Add all ingredients into small bowl. Whisk ingredients together using a wire whip for about one minute. Season with salt and pepper, then spoon over salad.

WILTED SPINACH



Wilted Spinach image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

3 ounces smoked bacon, sliced
1 tablespoon unsalted butter, plus 1 1/2 tablespoons
8 mushrooms, sliced
12 ounces baby spinach
Salt and freshly ground black pepper

Steps:

  • In a small pan, cook the bacon until crispy. Remove from pan and set aside. Add 1 tablespoon of the butter in the same pan and saute the mushrooms for 1 to 2 minutes. Add the remaining 1 1/2 tablespoons butter and melt. Add the spinach and cook until it is wilted.
  • Return bacon to the pan and heat through. Adjust seasoning, to taste, with salt and pepper. Keep warm until ready to serve.

WILTED SPINACH SALAD



Wilted Spinach Salad image

Pretty, fresh and sized just for two, this delicious salad sent in by Diana Grier of St. Joseph, Missouri may have you wishing for leftovers!

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 12

2-1/2 cups torn fresh spinach
1 green onion, chopped
1 radish, chopped
Dash salt
Dash pepper
2 bacon strips, diced
1 tablespoon sugar
1 tablespoon cider vinegar
1-1/2 teaspoons lemon juice
1/2 teaspoon cornstarch
2 tablespoons water
1 hard-boiled large egg, chopped

Steps:

  • In a salad bowl, combine the spinach, onion, radish, salt and pepper; set aside. , In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings. Combine the sugar, vinegar and lemon juice; stir into drippings. Cook and stir over low heat until sugar is dissolved. Combine cornstarch and water until smooth; add to skillet. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. , Pour over spinach mixture and toss to coat. Top with bacon and egg.

Nutrition Facts :

GARLIC-RUBBED SKIRT STEAK AND VIDALIA ONIONS WITH PEANUT ROMESCO



Garlic-Rubbed Skirt Steak and Vidalia Onions with Peanut Romesco image

In this age of seasonless grocery stores, where strawberries and squash are always available, Vidalia onions remain a spring treat, with a harvest from late April through mid-June. Every spring, without fail, many Southerners buy a big mesh sack of these sweet onions and store them knotted in panty hose in a cool, dry place for as long as they'll last. Here their unique sweetness provides a great complement to rich steak and tangy romesco sauce. The sauce makes about 2 cups and can be easily doubled for a crowd. Skirt steak is a thin, long cut of beef from the diaphragm muscles of the cow (when purchasing, you may need more than one steak, as they are generally sold in pieces). It is very lean and fibrous with an intense beefy flavor, and is often used in fajitas (the Spanish word fajita means "belt" or "cummerbund," referring to the long beltlike shape of the steak). Skirt steak is best cooked over very high heat and should only be cooked to rare or medium-rare for the tenderest texture; when you serve, cut across the grain of the meat. You may use other steaks such as flank or hanger in this recipe with equally delicious results.

Provided by Virginia Willis

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

2 pounds skirt, hanger, or flank steak
6 garlic cloves, mashed to a paste with salt (see Cook's Note)
2 tablespoons pure olive oil
2 or 3 large sweet onions, preferably Vidalia, sliced
1/2 cup roasted peanuts
1 (12-ounce) jar roasted red bell peppers
1/2 cup tomato puree
2 garlic cloves, plus more for garnish
1 slice country white bread, toasted and crumbled
1 tablespoon smoked paprika
1/3 cup sherry vinegar
2/3 cup extra-virgin olive oil, plus more for garnish
Coarse kosher salt and freshly ground black pepper

Steps:

  • To prepare the steak, using paper towels, pat the steak dry and place in a large bowl; slather the garlic paste and olive oil all over the meat, turning to coat. Add the onions. Cover and refrigerate for at least 30 minutes or up to overnight.
  • To make the romesco sauce, grind the peanuts in a food processor. Add the roasted peppers, tomato puree, garlic, bread, and paprika. Process into a paste. Add the vinegar and pulse to blend. With the motor running, gradually pour the oil through the feed tube in a steady stream until the mixture thickens like mayonnaise. Taste and adjust for seasoning with salt and pepper and then transfer to a serving bowl.
  • When ready to grill the steak, scrape any excess garlic off the beef and discard. If using a charcoal grill, prepare the fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until medium-hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds). If using a gas grill, turn all the burners to High, close the lid, and heat until about 500 degrees F, 10 to 15 minutes. If using a grill pan, heat the pan over medium-high heat.
  • Cut the steak into one or more pieces if it is very large. Grill the meat and onions over direct heat until char lines appear, the meat is done to taste, and the onions are tender and charred, 3 to 5 minutes per side. (A vegetable basket will help keep the onions from falling through the grates if you're cooking over a gas or charcoal grill.) Let the steak rest for 5 minutes before slicing it across the grain. Serve the steak and onions with the romesco sauce on the side.
  • Cook's Note: To prepare the garlic paste, place the unpeeled garlic on a cutting board, broad-side down, set the flat side of a chef's knife on top, and give the knife a quick whack with the palm of your hand to crush each clove. Remove the papery skin and trim away the tough basal plane at the end of the clove. Halve the garlic and remove any of the green shoot, if present, as it is bitter. Coarsely chop the garlic, then sprinkle it with a pinch of coarse salt. (The salt acts as an abrasive and helps grind the garlic.) Using the side of the knife like an artist's palette knife, press firmly on the cutting board and crush the garlic a little at a time. Repeat until the garlic is a fine paste.

SAUTEED SPINACH WITH SWEET VIDALIA ONION



Sauteed Spinach with Sweet Vidalia Onion image

I like this combination. This came from The Deen Brothers when they visited Key West, Florida. Its simple and to the point. Its also very yuuuuuuuuuuuuuummmmmmmmmmmmmy.

Provided by Zelda Hopkins

Categories     Vegetables

Time 20m

Number Of Ingredients 4

2 Tbsp olive oil
1 large vidalia onion, thinly sliced
3 pkg 6 ounce bags prewashed baby spinach
1 pinch salt and pepper

Steps:

  • 1. In a large saute pan, heat oil over medium heat. Add the onion and cook for 5-7 minutes or until translucent, stirring occasionally. Add the spinach; cook for 2 or 3 minutes or until wilted. Season to taste with salt and pepper.

WILTED SPINACH SALAD WITH WARM APPLE CIDER AND BACON DRESSING



Wilted Spinach Salad with Warm Apple Cider and Bacon Dressing image

Categories     Salad     Fruit Juice     Appetizer     Quick & Easy     Apple     Bacon     Spinach     Fall     Gourmet

Yield Serves 4

Number Of Ingredients 8

5 slices of lean bacon, chopped fine
2 tablespoons minced shallot
1/2 cup finely chopped apple
2 tablespoons cider vinegar
1 1/2 cups unpasteurized apple cider
1 teaspoon Dijon-style mustard
1 tablespoon olive oil
1 pound fresh spinach, coarse stems discarded and the leaves washed well and spun dry

Steps:

  • In a large skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it to paper towels to drain, and discard all but 2 tablespoons of the fat. In the fat remaining in the skillet cook the shallot and the apple over moderate heat, stirring, for 1 minute, add the vinegar, the cider, and salt and pepper to taste, and boil the mixture, stirring occasionally, for 8 to 10 minutes, or until it is reduced to about 1/2 cup. Whisk in the mustard, the oil, and salt and pepper to taste. In a large bowl toss the spinach with the warm dressing until it is just wilted and sprinkle the salad with the bacon.

Tips:

  • Choose the right steak: For this recipe, a thin-cut steak, such as a flank steak or skirt steak, is best. These cuts of meat are tender and cook quickly.
  • Marinate the steak: Marinating the steak in a mixture of olive oil, garlic, and herbs helps to tenderize it and add flavor.
  • Cook the steak over high heat: This will help to create a nice crust on the outside of the steak while keeping the inside juicy.
  • Let the steak rest before slicing: This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
  • Use fresh vegetables: Fresh vegetables, such as spinach, tomatoes, and cucumbers, add color, flavor, and nutrients to the salad.
  • Make the dressing ahead of time: The dressing for the salad can be made ahead of time and stored in the refrigerator for up to a week. This makes it easy to assemble the salad at the last minute.

Conclusion:

Vidalia Onion Steak and Wilted Spinach Salad is a delicious and healthy meal that is perfect for a weeknight dinner or a special occasion. The steak is tender and flavorful, the salad is fresh and crisp, and the dressing is light and tangy. This recipe is sure to please everyone at your table.

Related Topics