Combine your favorite marinade ingredients. Marinate meat overnight.
Broil or grill steak for 12-15 minutes until done to your taste.
Cut across grain into 1 1/2\" thin strips.
Char peppers in a skillet in olive oil until slightly blackened and blistered on medium high heat.
Reduce heat to medium low and add balsamic vinegar to the skillet.
Cover and cook on medium low heat until vinegar is reduced to a syrup consistency.
Put salad in bowl.
Top with cut marinated steak, salad dressing, feta and peppers.
Enjoy!
In a large bowl, combine mayonnaise, mustard, pepper, and chili powder.
Stir in cubed steak, havarti cheese, celery, cranberries, walnuts, parsley flakes, and basil.
Place lettuce on 4 slices of bread, and top each with 1/2 cup steak salad, and remaining bread.
side. To prepare salad, sprinkle both sides of steak with salt and
Divide lettuce among 8 plates. Top with avocado and steak. Sprinkle cheese and tortilla chips over steak. Top with tomatoes. Drizzle Chipotle Dressing over each salad. Serve immediately.
Chipotle Dressing: In a small bowl, whisk together all ingredients except cilantro until blended. Stir in cilantro. Cover and refrigerate for up to 24 hours.
Brush steak with olive oil and sprinkle with blackening seasoning. Grill or broil to desired doneness. Let stand 5 minutes before cutting into thin slices.
Combine romaine, tomatoes, red onion, olives and roasted red pepper in large bowl; toss well.
Divide salad mixture on 2 large plates. Top each with sliced cooked steak. Drizzle with Berry Vinaigrette, to taste, and sprinkle with feta cheese. Refrigerate any remaining dressing.
Place steak in a dish. Pound 2
nd seasonings such as Montreal steak seasoning and garlic powder.
Heat a grill pan or large skillet on medium-high heat. Rub the steak with olive oil and season with salt and black pepper. Cook for 6 mins on each side for medium. Remove from the heat and let stand for 5 mins.
Meanwhile, place the shallot, vinegar, almond oil and sugar in a large bowl. Whisk to combine. Season with salt and pepper to taste. Add the chickpeas, lentils and arugula; toss to combine.
Trim the fat off the steak. Cut into thin slices. Add to the salad with any resting juices; toss to combine.
Brush steak with 1 tablespoon Chipotle Honey Dressing.
Grill or broil steak to desired doneness.
Let stand 5 minutes before cutting into thin slices.
Divide spinach, cucumber, red onion and red pepper on two large plates.
Arrange sliced steak on top of each.
Drizzle with Chipotle Honey Mustard Dressing, to taste.
Sprinkle with feta cheese and onions, if desired.
Heat the grill or a heavy skillet on high heat until very hot. Season the steaks; drizzle with oil. Cook for 3 mins, turn and cook for a 2 further mins. Remove from the heat. Let stand for 5 mins. Slice wafer thin.
Toss together all salad ingredients, along with sliced steak. Garnish with fennel leaves and small beet leaves if you have them. Season to taste.
For the dressing, whisk all ingredients in a small bowl. Season. Drizzle over salad just before serving.
ork in pan.
Make salad; Line crispy tortillas with romaine
killet over high heat. Season steak with 1/2 teaspoon salt
hours.
For Salad:
Preheat grill to
overed dish, spread out sliced steak, peppers and onions and pour
ides of the steak. Coat both sides of steak and red pepper
Brush steak with olive oil and season
nch slices.
Fan sliced steak over salad; top with blue cheese
To make the dressing, mix the lemon juice, mustard and garlic in a small bowl. Slowly whisk in the oil, until thickened. Season to taste.
Lightly dust the tuna with the seasoned flour. In a frying pan, heat the oil to medium, then cook the tuna for 2-3 mins each side, until lightly browned and cooked to taste. Break into bite-size pieces.
In a saucepan of boiling, salted water, cook the green beans for 3-5 minutes, until tender. Drain, then refresh the beans under cold water. Combine the beans with the tomatoes, onion and tuna.
...
Heat the oil in a large pan over high heat. Cook the beef for 3-4 mins each side or until cooked to taste. Set aside and cover to keep warm. Meanwhile, in a large bowl combine lettuce, herbs, sprouts, tomatoes, cucumber and onion.
To make the dressing whisk together the chili sauce, lime zest and juice, fish sauce, and garlic. Slice the beef thinly and toss with the salad. Add the dressing just before serving and toss to combine. Serve.
cup of dressing over steak in a shallow non metallic