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Grilled Steak Salad with Beets and Scallions

Grilled Steak Salad with Beets and Scallions

If you don’t feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.

Ingredients

Aioli

  • ½ cup beef or chicken stock or low-sodium chicken broth
  • 2 teaspoons fresh lemon juice
  • 1 small garlic clove, finely grated
  • Kosher salt and freshly ground black pepper

Salad

  • 1 pound tri-tip, New York strip, or skirt steak
  • 4 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 bunch scallions or ramps
  • 1 bunch spicy greens (such as arugula or mizuna)
  • 1 tablespoon fresh lemon juice
  • 3 beets, peeled, thinly sliced
  • 1 tablespoon balsamic vinegar

Recipe Preparation

Aioli

  • Bring stock to a simmer in a small saucepan over medium-low heat; cook until reduced by half, about 5 minutes.

  • Whisk egg yolk and mustard in a bowl. Whisking constantly, gradually add oil, drop by drop at first, until mixture is very thick. Whisk in lemon juice and garlic; season with salt and pepper. Stir in stock.

Salad

  • Preheat oven to 200°. Prepare grill for medium-high heat (or heat a grill pan over medium-high). Rub steak with cut sides of garlic and 1 Tbsp. oil; season with salt and pepper. Grill, turning several times, until lightly charred and medium-rare (an instant-read thermometer should register 130°), 14–16 minutes. Transfer to a rack set inside a rimmed baking sheet.

  • Meanwhile, toss scallions on another baking sheet with 1 Tbsp. Grill, turning often, until tender, about 4 minutes. Transfer to rack with beef and keep warm in oven.

  • Arrange greens on a platter; season with salt and pepper. Drizzle with lemon juice and 1 Tbsp. oil. Toss beets in a bowl with vinegar and remaining 1 Tbsp. Arrange over greens. Slice steak ½” thick; top greens with scallions and meat. Pour any juices over; season with salt. Serve with aioli.

  • *Raw egg is not recommended for the elderly, pregnant women, children under 4, and people with weakened immune systems.

Recipe by Ballymaloe Cookery School Shanagarry County Cork,Photos by Christopher Testani

Nutritional Content

Calories (kcal) 750 Fat (g) 55 Saturated Fat (g) 11 Cholesterol (mg) 145 Carbohydrates (g) 30 Dietary Fiber (g) 7 Total Sugars (g) 13 Protein (g) 40 Sodium (mg) 240Reviews Section

Mexican-Style Steak and Arugula Salad with Avocado and Mango

Mexican-Style Steak and Arugula Salad with Avocado and Mango combines lean flank steak with peppery arugula, sweet mango, creamy avocado, and crunchy pepitas with a savory guajillo vinaigrette in a quick, healthy, low carb main dish salad!

Is summer heating up in your "neck of the woods?" Here in south Texas, we've had a pretty mild spring, with daytime highs in the eighties. IDEAL weather for grilling. We're ramping up our grill repertoire with this Mexican-Style Steak and Arugula Salad with Avocado and Mango.

AND. It's time for Progressive Eats, our monthly virtual progressive dinner party! Yay! This month's theme is "Spring Has Sprung- Dishes that highlight ingredients and flavors associated with spring." My awesome blogger friend Laura Kumin at Mother Would know is our delightful hostess! Be sure to scroll to the very end of this post to peruse our list of fabulous spring recipes!

Admittedly we don't have a real "spring" in McAllen, Texas. We have a range of hot to very hot and humid, with a few cool and pleasant days sprinkled here and there throughout the year. In May, we're definitely using our grill regularly. If you live in the frozen north, be sure to pin this Mexican-Style Steak and Arugula Salad for summer!


Minty Orzo Salad with Grilled Beef

1 medium cucumber, seeded and chopped
1 large heirloom tomato, chopped
1 medium green pepper, seeded and chopped
3 medium scallions, minced

For the Dressing
1 cup parsley, packed
1 cup fresh mint leaves, packed
1 clove garlic, peeled
¼ cup lemon juice
½ cup olive oil
½ teaspoon black pepper
1 teaspoon salt

8 ounces orzo (1½ cups cooked)
1 (15-ounce) can chickpeas, drained

1 pound steak
olive oil for pan
coarse salt, to taste

  1. Put a large pot of salted water on the stove over high heat and bring to boil to cook the orzo.
  2. Chop the cucumber, tomato, pepper and scallions in small pieces and reserve.
  3. For the dressing, mince parsley, mint and garlic in a food processor, add the lemon juice, and process, adding the olive oil gradually through the feed tube. Add pepper and salt and mix.
  4. Cook the orzo according to package directions, about 9 minutes. When cooked, rinse well with cold water, drain and place in a large bowl. Add the vegetables and chickpeas and toss to mix. Drizzle with 2/3 of the dressing, reserving the rest for the beef.
  5. Heat a grill pan or cast iron pan until hot, and then drizzle olive oil and sprinkle salt on the steaks before placing them, oil side down, in the pan. Sear for about 2 minutes, until browned and marked. Oil and salt the tops and flip. Cook for about 2 minutes again, depending on the thickness of the steaks. Place the cooked steak on a cutting board to cool for 5 minutes, and then slice thinly across the grain. Let the steaks come to room temperature to serve.
  6. Spread the salad on a large platter or individual plates, place sliced beef on top, and drizzle with reserved dressing.

Nutrition info Orzo Salad with Beef (per serving): Calories 616 (257 From Fat) Fat 29g (Sat. 5g) Chol 50mg Sodium 1044mg Carb 58g Fiber 8g Protein 32g

Rosemary Chicken Salad Stuffed Tomatoes

Photography Terry Brennan, Food Styling Lara Miklasevics

Hungry for More?

Check out these meal and side-salad recipes for more ideas to serve at home or pack for a picnic.

Rosemary Chicken Salad Stuffed Tomatoes Recipe
A fresh take on chicken salad packs easily for a picnic or potluck and offers a lighter option at backyard barbecues.

Chicken and Blueberry Farfalle Salad Recipe
This quick chicken pasta salad mixes in fragrant fruitiness and a crunch of walnuts.

Orecchiette with Cantaloupe, Basil, and Crispy Pancetta Recipe
If you think cantaloupe is only for fruit salads, prepare to wake up your taste buds with this combination of sweet, tart, savory and salty.

Summer Penne Primavera with Grilled Vegetables Recipe
Grilling adds depth and texture to fresh veggies in this quick-and-easy pasta that can be served warm or cold.

Watermelon Salad with Mint Recipe
Watermelon, cucumber, tomatoes and mint make a refreshingly juicy and zingy salad.

Mexican-Style Potato & Vegetable Salad Recipe
Add a variety of vegetables with a kick of mustard vinaigrette to your menu.


Grilled Potato Salad with Scallion Vinaigrette

This is not your average potato salad recipe! Grilled potatoes, grilled scallions & grilled blueberries make a fresh & flavorful summer side.

Happy Sunday! If you need one more recipe idea to make for your weekend celebrations, give this grilled potato salad a try! When I say the words “potato salad,” my mind can only think of the kind that is laden with mayonnaise… which, admittedly, I will eat and enjoy once in a blue moon, but I love this one SO much more. By using par-boiled and then grilled potatoes, you get to taste the wonderful char-ry taste of the actual potato and not just a bunch of mayo.

Punch Up Your Grilled Potatoes with a Scallion Vinaigrette!

And speaking of not-mayo, this dressing is ridiculously good. Grilled scallions are blended with miso, vinegar, mustard, olive oil, and a touch of hot sauce (but not enough to make it too spicy)… it’s a brilliant combination by one of my favorite chefs, Stephanie Izard, who owns a bunch of restaurants in Chicago, my favorite being The Girl and the Goat. What I love most about Stephanie’s food is that she puts unexpected ingredients together with flavors that really pop. You might think “how are blueberries, miso, and grilled potatoes going to taste together?” and the answer is: of course it’ll taste awesome because Stephanie thought of it.

This grilled potato salad recipe comes from her new book Gather & Graze. What really draws me to this recipe is the grilling trifecta – the grilled potatoes, scallions, and blueberries. This was a hit last weekend when I made it for our entire family. When I made it again for the blog, I added a few things – some pickled onions to the salad and a handful of cilantro to the dressing – to make the salad more colorful.

For more awesome summer recipes, check out Gather & Graze. It’s not vegetarian by any stretch but there are some really creative plant-forward ideas that I have bookmarked: Grilled Maitake Mushrooms with Tart Plums, Pickled Watermelon Rind Salad, and Strawberry Gazpacho, just to name a few.


For this peak summer recipe from Sue Li, grilled zucchini is chopped and tossed with a lively marinade of garlic, cumin seeds, coriander seeds and red-pepper flakes, then piled on top of grilled bread with chunks of salty feta. To make it picnic-ready, toss the grilled squash with the spice oil in a resealable container, wrap the grilled bread in foil and assemble the open-faced sandwiches when you get to your destination.

Intimidated by the thought of grilling fish? Don’t be. This Martha Rose Shulman recipe is incredibly simple, and the bright salsa verde goes great with any grilled fish. Keep the leftover sauce in your fridge to liven up any meat, chicken, eggs or vegetables.


25 Satisfying Steak Recipes for Easy Weeknight Meals

Dig into any of these dishes for a hearty and healthy meal.

Steak recipes are a go-to for celebratory meals. No matter the occasion &mdash birthday, anniversary, promotion &mdash nothing says, "congratulations" quite like a big steak dinner. But this super versatile protein is not just reserved for fancy steakhouses! Easy steak recipes can also make your favorite cut the star of sandwiches, tacos, salads, and kebabs.

Easy steak recipes are totally doable for weeknight meals, too, and while we love our staple proteins like chicken and salmon, steak is often worth a little splurge. We have collected our favorite steak recipes for every type of cut, so whether you're shopping for leaner cuts like flank, sirloin, and skirt steaks, buying the butcher's manager special or splurging on a filet mignon, there's something for you. Grilled steak recipes are also always a must in the summer, so take advantage of the nice weather and fire up that grill!

Simple meals like oven steak recipes are a great way to elevate your weeknight dinners, but serving steak doesn't have to mean you're stuck with mashed potatoes and green beans as sides. We brainstormed delicious (nutritious!) steak dinner sides that complement this protein, including grilled watermelon salad, charred zucchini and pineapple, and sautéed bok choy.

Scroll through to find steak recipes ideas the whole family will enjoy for your next weeknight meal.


25 grilled shell steak Recipes

Shell Steaks with Red Wine Butter (Food Network Kitchens)

Shell Steaks with Red Wine Butter (Food Network Kitchens)

Grilled Shell Steaks with Garlic and Parsley Oil (Bobby Flay)

Grilled Shell Steaks with Garlic and Parsley Oil (Bobby Flay)

Grilled Shell Steak with Tomato-Scallion Relish (Food Network Kitchens)

Grilled Shell Steak with Tomato-Scallion Relish (Food Network Kitchens)

Grilled Aged Shell Steaks with Chimichurri (Bobby Flay)

Grilled Aged Shell Steaks with Chimichurri (Bobby Flay)

Soba-Edamame Salad with Flank Steak

Soba-Edamame Salad with Flank Steak

Vietnamese-Style Grilled Steak with Noodles

Vietnamese-Style Grilled Steak with Noodles

Grilled Beef Tacos With Porcini and Morita Chili Pepper

Grilled Beef Tacos With Porcini and Morita Chili Pepper

Grilled Marinated Strip Steaks with Spicy Crab Salad (Tyler Florence)

Grilled Marinated Strip Steaks with Spicy Crab Salad (Tyler Florence)

Grilled Nicoise Seafood Salad

Grilled Nicoise Seafood Salad

Grilled Seafood Salad Niçoise

Grilled Seafood Salad Niçoise

Grilled Beef With Sesame Dressing

Grilled Beef With Sesame Dressing

Grilled Salmon With Lemon-Hazelnut Sauce

Grilled Salmon With Lemon-Hazelnut Sauce

Grilled Seafood Salad Nicoise (Bobby Flay)

Grilled Seafood Salad Nicoise (Bobby Flay)

Tagliatta and Everything Salad (Rachael Ray)

Tagliatta and Everything Salad (Rachael Ray)

Greek Grilled Steak Pasta Salad

Preheat the oven to 425°F. Wipe or scrub the beets clean, then trim the stems down to one-inch, leaving the “tails” on. Place the beets on a large piece of aluminum foil and drizzle with 2 tablespoons of the olive oil. Wrap the foil around the beets to form a neat packet, then roast directly on a rack in the middle of the oven until tender when pierced with a knife, about 1 hour. Unwrap the beets and let sit until cool enough to handle. Peel the beets by rubbing the skin under cool running water, then cut into 1/8-inch thin slices.

In a small bowl, whisk together remaining 3 tablespoons olive oil and red wine vinegar. Toss beets, citrus, and dressing together in a large bowl. Season to taste with salt and pepper. Transfer to a serving platter and Drizzle the juices from the bowl over top. Sprinkle feta, walnuts and scallions over top and serve.


Grill Recipes for Dessert

If you’re firing up the grill for dinner, why not keep it going for dessert?

Grilled Peaches
Grilled peaches are a classic summer dessert, and once you try them, you’ll see why. The grill gives them a lightly smoky flavor, but it makes them extra-sweet and juicy at the same time. I love to eat them with vanilla ice cream and homemade granola, but they’d also be wonderful with a dusting of brown sugar or a dollop of coconut whipped cream.


  • 5 beets, preferably with stems
  • 1 cube of beef bouillon
  • 2 cucumbers, peeled and grated or thinly chopped
  • Bunch of scallions, chopped
  • 4 cups of plain yogurt
  • 4 cups of kefir (or milk)
  • 2 Hard boiled eggs
  • Fresh dill, chopped (optional)
  • Salt and pepper

1. Remove, wash and dice beet stems. Peel and grate, or thinly chop, beet roots, and place in large pot.

2. Add bouillon cube and water, just to cover. Boil until beets are tender, then let cool.

3. Add cucumbers, scallions, yogurt and kefir. Mix well. Add salt and pepper to taste.

4. Serve chilled. Garnish with dill right before serving. Add a halved hard boiled egg on top of each bowl.

Calories: 328
Protein: 21 g
Fat: 14 g
Carbohydrate: 28 g

Recipe adapted from UMass Memorial's Simply Well newsletter

It's important to pay attention to serving size. Everyone's dietary needs and restrictions are unique. Check with your diabetes care team about specific questions or concerns.

This is an official Page of the University of Massachusetts Medical School

Diabetes Center of Excellence &bull 368 Plantation Street, Worcester, MA 01655


Watch the video: Gegrillte Rote Betescheiben als Beilagen Rezept (November 2021).