Recipes for grilled beef salads

Grilled beef and radicchio salad with plums and red booze vinaigrette.

Photograph by Jim Scherer / Styling by Catrine Kelty

Grilled beef and radicchio salad with plums and red booze vinaigrette.

By Adam Ried   Jun 21, 2015

During a summers of my youth, chef’s salads with vast cubes of deli ham and Swiss cheese were a unchanging cooking refrain. For all a years since, I’ve enjoyed vast cooking salads that mix greens, veggies and/or fruit, and some meat. Salads with leftover — or creatively grilled, only for a occasion — steak are a ideal example, and make a flattering good dish for Dad on Father’s Day. A chronicle with radicchio and plums is colourful and gorgeous; another incorporates that classical element to steak, blue cheese.

While a grilled side beef recipe is apart here, keep in mind that for a second recipe you’ll have other reduction to griddle along with a steak.

Simple Grilled Flank Steak

Serves 6

If we don’t wish to grill, we can positively ready a beef indoors, in a large, complicated skillet (preferably expel iron), filmed with neutral oil, over medium-high heat. Cooking time should be about a same as on a grill.

1½ pounds side steak

Salt and pepper

Neutral oil, for a griddle grate

Prepare a prohibited glow in a colourless grill, or preheat a gas griddle on high for 15 minutes. (If regulating a gas grill, leave a burners on high and griddle with a lid closed.) Meanwhile, with a pointy knife, easily measure both sides of a beef with a ½-inch crosshatch pattern, about 1/8 in. deep, and shower ¾ teaspoon any salt and peppers uniformly over any side of a steak.

Clean and oil a abrade and griddle a beef directly over a glow until it is good seared, grill-marked, and baked singular or medium-rare (the interior registers 120 to 125 degrees on an instant-read thermometer), 10 to 16 minutes, branch median through. Transfer to a slicing board, cover loosely with foil, and rest for 10 minutes. Cut a beef in half lengthwise and cut both halves really thin, opposite a pellet and on a bias. Add to salads during room temperature.

Grilled Steak and Radicchio Salad With Plums and Red Wine Vinaigrette

Serves 6

Adapted from Where There’s Smoke by Barton Seaver (Sterling Epicure). Red-flesh plums are quite striking, yet a reduction of red and bullion fruit looks great, too. Seaver suggests trace a salad with a little bit of belligerent nutmeg, that I’ve done optional. It’s unusual, though goes easily with a plums and red wine.

¾ crater thinly sliced red onion

1½ cups pinot noir or other light- to medium-bodied dry red wine

2 tablespoons red booze vinegar

2 teaspoons honey

Salt and pepper

2 tablespoons extra-virgin olive oil

2 middle heads radicchio, cored and ripped into roughly 2-inch pieces (about 10 cups)

2 cups ripped flat-leaf parsley leaves

3 middle developed plums (about ¾ pound), preferably with red flesh; halved, pitted, and halves really thinly sliced

Freshly grated nutmeg, optional

1 recipe Simple Grilled Flank Steak

In a tiny bowl, cover a onion with cold water, soak for about 30 minutes, drain, peck dry, and set aside.

Meanwhile, in a middle skillet over medium-high heat, move a booze and vinegar to a clever simmer. Adjust a feverishness to middle and cook until reduced to about ¼ cup, about 18 minutes. Set aside to cold completely.

In middle nonreactive bowl, drive a reduced booze mixture, honey, ½ teaspoon salt, and 1 teaspoon pepper. Vigorously drive in a oil.

In a really vast bowl, toss a radicchio, parsley, many of a sliced plums, and many of a red onion with about two-thirds of a sauce to coat. Taste a salad and adjust a seasoning with salt and peppers if necessary, and widespread a salad on a vast portion platter to form a bed for a meat. Dust sparingly with grated nutmeg, if using. Arrange a sliced beef attractively over a salad, drizzle with a remaining dressing, shower easily with salt and pepper, tip with a remaining plum slices and red onion, and offer during once.

Grilled Steak and Endive Salad With Grilled Onions, Watercress, and Blue Cheese

Serves 6

Dress and arrange salad only before serving — once dressed, watercress doesn’t reason well.

2 tablespoons red booze vinegar

2 teaspoons Dijon mustard

1 teaspoon minced or grated garlic (about 2 middle cloves)

Salt and pepper

¼ crater extra-virgin olive oil

5 middle Belgian endives, halved and chopped into ½-inch pieces (about 5 cups)

4 cups (lightly packed) watercress leaves and tiny stems (1 vast bunch, 10 to 12 ounces)

3 vast celery ribs, bias-cut into really skinny slices (about 2¼ cups)

2 vast onions, cut into ¾-inch-thick slices, threaded onto skewers, brushed with olive oil, sprinkled with salt and pepper, grilled until proposal and grill-marked, and grilled slices cut into quarters

1 crater crumbled blue cheese (about 3 ounces)

1 recipe Simple Grilled Flank Steak

In a middle nonreactive bowl, drive a vinegar, mustard, garlic, ½ teaspoon salt, and 1 teaspoon pepper. Vigorously drive in a oil.

In a really vast bowl, toss a endives, watercress, celery, grilled onions, and many of a crumbled blue cheese with about two-thirds of a sauce to coat. Taste a salad and adjust a seasoning with salt and peppers if necessary, and widespread a salad on a vast portion platter to form a bed for a meat. Arrange a sliced beef attractively over a salad, drizzle with a remaining dressing, shower easily with salt and peppers and a remaining blue cheese, and offer during once.

Piquant Grilled Steak and Potato Salad

Serves 6

2 pounds tiny creamer or Red Bliss potatoes (about 2 dozen, 1½ to 2 inches in diameter), scrubbed and halved

1/3 crater extra-virgin olive oil

Salt and pepper

Neutral oil, for a griddle grate

2 tablespoons red booze vinegar

2 tablespoons grainy Dijon mustard

4 oil-packed anchovies, minced (about 1 meagre tablespoon)

1 teaspoon minced or grated garlic (about 2 middle cloves)

¼ crater roughly chopped cornichons

1 recipe Simple Grilled Flank Steak

2 middle celery ribs, chopped

1 garland scallions (about 8 medium), trimmed, whites thinly sliced and greens cut into 1-inch lengths (about 12/3 cups total)

1/3 crater chopped uninformed parsley

1 middle conduct Boston or butter lettuce, washed, dried, and leaves ripped into 2- to 3-inch pieces (about 10 cups, loosely packed)

In a microwave-safe bowl, x-ray a potatoes on high until only hardly tender, about 5 minutes, tossing kindly to redistribute about median by cooking time. When cold adequate to handle, thread skewers with a potato halves (piercing a potatoes so that a skewer runs together with a cut sides and all a cut sides face a same way). Brush a potatoes all over with 1½ tablespoons olive oil and shower with salt and pepper.

Meanwhile, ready a medium-hot glow in a colourless griddle or preheat a gas griddle on high for 15 minutes. (If regulating gas, adjust a burners to medium-high and griddle with a lid closed.) Clean and oil a griddle abrade and griddle a skewers until a potatoes are proposal and easily charred, about 10 minutes, branch dual or 3 times by barbecuing time. When cold adequate to handle, mislay a potatoes from a skewers and set them aside.

In a middle nonreactive bowl, drive a vinegar, mustard, anchovies, garlic, cornichons, ¼ teaspoon salt, and 1 teaspoon pepper. Vigorously drive in a remaining olive oil.

In a vast bowl, toss a potatoes, steak, celery, scallion whites, and many of a parsley with about two-thirds of a sauce to coat. Taste a salad and adjust a seasoning with salt and peppers if necessary.

In a really vast bowl, toss a lettuce and scallion greens with a remaining sauce to coat. Taste a greens and adjust a seasoning with additional salt and peppers if necessary, and line a vast portion platter with a dressed greens to form a bed. Arrange a steak-and-potato reduction attractively on a bed of greens, shower with a remaining parsley, and offer during once.

Related:

Food-savvy dads during a stove

Recipe for chaat-style Indian nachos

Recipe for Grandma Ruth’s macaroni and cheese

Adam Ried appears frequently on “America’s Test Kitchen.” Send comments to cooking@globe.com.

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