Steak Blue Cheese Salad Recipe Preheat oven to 350f. drizzle the steak (s) with olive oil and balsamic vinegar and sprinkle with a generous amount of kosher salt and black pepper. rub the seasonings into the meat on both sides. place the steaks into the refrigerator and allow them to marinate. if you have the time, marinate the steaks for an hour. Cut texas toast bread into 1 inch cubes and place in a bowl. drizzle with the olive oil and toss to coat. sprinkle with italian seasoning and garlic powder. arrange in a single layer on a baking sheet. bake for 15 20 minutes until golden brown. allow to cool. while croutons are baking, prepare the blue cheese dressing.
Steak And Blue Cheese Salad To prepare the basil balsamic salad dressing, place the ingredients in a small bowl and whisk lightly. can be made ahead of time, refrigerate until ready to use. to prepare the salad, place the salad greens in a salad bowl, add the diced avocado, red onion slices, steak strips, crumbled blue cheese, and the chopped basil. Turn left side of grill or barbecue on for direct heat and preheat to 500°f. grill vegetables: place corn, zucchini, mushrooms and green onion onto a platter, drizzle with oil and sprinkle with salt and pepper. rub vegetables to coat. transfer vegetable onto grill over direct heat, cooking to desired doneness. Make balsamic vinaigrette dressing. whisk together olive oil, balsamic vinegar, dijon, salt, and pepper until emulsified. grill steaks if not using leftovers. grill steak undisturbed, for about 3 4 minutes per side, or cooked until 140°f for medium rare, or 155°f for medium. let rest for 5 10 minutes before slicing. Marinade for 2 3 hours in the refrigerator. make dressing by combining olive oil, vinegar, sweetener, garlic, mustard, salt and pepper in a blender. process until smooth. refrigerate until serving. remove steaks from refrigerator and allow to sit for 30 minutes prior to cooking. preheat oven to 400 degrees.
Blue Cheese Steak Salad A Great Salad That S Both Satisfying And Make balsamic vinaigrette dressing. whisk together olive oil, balsamic vinegar, dijon, salt, and pepper until emulsified. grill steaks if not using leftovers. grill steak undisturbed, for about 3 4 minutes per side, or cooked until 140°f for medium rare, or 155°f for medium. let rest for 5 10 minutes before slicing. Marinade for 2 3 hours in the refrigerator. make dressing by combining olive oil, vinegar, sweetener, garlic, mustard, salt and pepper in a blender. process until smooth. refrigerate until serving. remove steaks from refrigerator and allow to sit for 30 minutes prior to cooking. preheat oven to 400 degrees. Transfer to a cutting board and tent with foil to rest. while the steaks are resting, arrange the lettuce on a large serving platter. top with halved cherry tomatoes, sliced avocado and chopped chives. once the steaks are rested for 5 10 minutes, thinly slice against the grain and place on top of the salad. Grill over medium high for about 6 minutes per side for flank steak or 4 minutes per side for skirt steak. rest the steak covered in foil for 10 minutes before slicing across the grain. while the steak rests, assemble the salad. add the greens, blue cheese, onions, tomatoes and strawberries to a bowl and toss to combine. set aside.
Steak And Blue Cheese Salad Pair With Red Wine Cabernet Zinfindel Transfer to a cutting board and tent with foil to rest. while the steaks are resting, arrange the lettuce on a large serving platter. top with halved cherry tomatoes, sliced avocado and chopped chives. once the steaks are rested for 5 10 minutes, thinly slice against the grain and place on top of the salad. Grill over medium high for about 6 minutes per side for flank steak or 4 minutes per side for skirt steak. rest the steak covered in foil for 10 minutes before slicing across the grain. while the steak rests, assemble the salad. add the greens, blue cheese, onions, tomatoes and strawberries to a bowl and toss to combine. set aside.
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