Southwestern Steak Salad
| Recipe: Southwestern Steak Salad |
Recipe type: Grilled Recipes / Salads
Prep time: 15 mins
Cook time: 6 mins
Total time: 21 mins
Ingredients
- 1/3 cup plus 2 tablespoons canola oil, divided
- 2 tablespoons balsamic vinegar or lemon juice
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1/3 cup Lindsay Spanish Sliced Salad Olives, drained
- 1/3 cup finely chopped red bell pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 well-trimmed beef strip steaks, (10 to 12 ounces each) cut about 3/4 inch thick
- 1 (5-ounce) package mixed gourmet salad greens or 4 cups packed torn mixed greens
- 2 medium tomatoes, cut into wedges
- 2 tablespoons chopped cilantro
Instructions
- Preheat grill to high.
- In small bowl, whisk together 1/3 cup canola oil, vinegar, 1/2 teaspoon each of salt and pepper
- Add both olives and red bell pepper; mix well. Let stand while preparing steaks.
- In another small bowl, combine remaining 1/2 teaspoon each salt and pepper, onion powder, garlic powder, thyme, oregano, paprika and cayenne pepper; mix well.
- Brush steaks with remaining 2 tablespoons canola oil.
- Sprinkle mixture over both sides of steaks.
- Grill steaks 2 to 3 minutes per side or until medium rare.
- Transfer to a carving board; tent with foil and let stand 5 minutes
- Arrange salad greens and tomatoes on four serving plates.
- Carve steaks crosswise into 1/4-inch-thick slices; arrange over greens.
- Spoon olive mixture over steak and greens; garnish with cilantro.
Beef Top Loin Steaks W/ Balsamic Red Onion Relish
| Beef Top Loin Steaks W/ Balsamic Red Onion Relish |
Recipe type: Grilled Recipes
Prep time: 18 mins
Cook time: 20 mins
Total time: 38 mins
Ingredients
- 4 boneless beef top loin (strip) steaks, cut 1 inch thick (about 8 ounces each)
- 1/2 cup balsamic vinegar
- 2 teaspoons garlic-pepper seasoning
- 2 medium red onions, each cut into 12 wedges
- 2 medium yellow squash, cut lengthwise in half
- 2 medium zucchini, cut lengthwise in half
- 2 tablespoons olive oil
- 2 teaspoons garlic-pepper seasoning
- 1 teaspoon chopped fresh oregano or thyme
- Salt
Instructions
- Bring vinegar to a boil in small saucepan.
- Reduce heat; simmer 6 to 8 minutes or until reduced by half. Set aside.
- Press 2 teaspoons garlic-pepper seasoning evenly onto beef steaks.
- Soak four 10-inch bamboo skewers in water 10 minutes; drain.
- Thread onion wedges onto skewers.
- Brush onions and cut sides of squash with oil; sprinkle with remaining 2 teaspoons garlic-pepper seasoning.
- Place steaks in center of grid over medium, ash-covered coals; arrange onions and squash around steaks.
- Grill steaks, uncovered, 15 to 18 minutes for medium rare to medium , turning occasionally.
- Grill squash 8 to 12 minutes and onions 12 to 15 minutes or until tender, turning occasionally.
- Remove onions from skewers; toss 1/2 of onions with 2 tablespoons reduced vinegar, oregano and salt, as desired.
- Carve 2 steaks into slices. Serve with onion mixture and 1/2 of squash; season steak and squash with salt, as desired.
- Cover and refrigerate remaining 2 steaks, onions, squash and reduced vinegar to use in Grilled Beef & Onion Salad.
- Serve
Notes
To prepare on gas grill, preheat grill according to manufacturer’s directions for medium heat. Place steaks and vegetables on grill as directed above. Grill steaks, covered, 11 to 15 minutes for medium rare to medium , turning occasionally. Grill onions, covered, 13 to 16 minutes and squash, covered, 7 to 11 minutes or until tender, turning occasionally.
Grilled Beef & Onion Salad
| Grilled Beef & Onion Salad |
Recipe type: Salads
Prep time: 10 mins
Total time: 10 mins
Ingredients
- 2 leftover grilled boneless beef top loin (strip) steaks
- 1/4 cup olive oil
- 2 tablespoons leftover reduced balsamic vinegar
- 1 large clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 leftover grilled squash halves, cut into 3/4-inch pieces
- Leftover grilled red onion wedges
- 8 cups mixed salad greens
- Salt and pepper
Instructions
- Whisk oil, vinegar, garlic, salt and pepper in small bowl until blended. Set aside.
- Arrange squash and onions over greens.
- Carve steaks into slices; season with salt and pepper, as desired.
- Arrange over salad.
- Drizzle vinaigrette over salad; toss.
- Serve
Notes
Garnish with shaved or shredded Parmesan cheese, crumbled blue cheese or croutons, if desired.