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Yummy Links: From Frozen Daniel Craig to Tony and Mario

partysugar — Tue, 02 Jun 2009 07:50:23 -0700

Would you eat this Daniel Craig Popsicle? - Eat Me Daily
Are you buying less organic milk? - Serious Eats
Tipping rules for takeout and delivery. - Bon Appétit
Flank steak salad with arugula is hearty and delicious. - Chow
Top Chef season six has wrapped filming in Las Vegas. - Eater SF
Anthony Bourdain and Mario Batali talk everything from cupcakes to Food Network. - Grubstreet

Fast & Easy Dinner: Steak Salad With Balsamic Red Onions

partysugar — Fri, 19 Dec 2008 10:30:26 -0800

Instead of serving seared steak over the classic mashed potatoes, opt for a healthier variation in this simple salad.

The steak is placed atop a bed of peppery watercress, fresh oranges, and red onions sauteed until soft in balsamic vinegar. The final dish is balanced in both texture and flavor. Check out the recipe and read more.

Steak Salad with Balsamic Red Onions
From Real Simple

Ingredients

1 1/2 pounds sirloin steak, about 1 ½ inches thick, cut into 2-inch cubes
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
3 tablespoons olive oil
1 medium red onion, cut into ½-inch slices
1/3 cup balsamic vinegar
1 bunch watercress, cleaned
2 oranges-peeled, cut into rounds, and seeded

Directions

Place the steak on a large plate and sprinkle with the salt and pepper on all sides.
In a large nonstick skillet, over high heat, heat 1 tablespoon of the olive oil. Add the steak pieces and cook 4 to 5 minutes on each side for medium rare. Remove from the pan and cover to keep warm.
Reduce heat to medium-high and add the onion, tossing occasionally until crisp-tender and lightly browned, about 5 minutes.
Add the balsamic vinegar and cook 2 minutes more.
In a large bowl, mix the watercress with the orange sections and the remaining olive oil.
Divide the steak evenly among 4 shallow bowls and top with the glazed onions. Serve with the watercress and orange sections.

Serves 4.

NUTRITION PER SERVING: CALORIES 395(45% from fat); FAT 20g (sat 5g); CHOLESTEROL 73mg; CALCIUM 104mg; CARBOHYDRATE 15g; SODIUM 653mg; PROTEIN 38mg; FIBER 2g; IRON 3mg

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Fast & Easy Dinner: Herbed Lamb Steak Salads

partysugar — Wed, 19 Nov 2008 07:45:07 -0800

The classic steak salad gets a Greek makeover in this quick recipe. Lamb is seared on a grill pan before being tossed with mixed greens, radishes, and feta cheese.

A simple dressing combines yogurt with fresh chopped mint. When paired with a hummus and pita chip starter, this salad is perfect for weeknight entertaining. Check out the recipe and read more.

Herbed Lamb Steak Salads
From Better Homes and Gardens

Ingredients

1 lb. lamb steaks, 1/2-inch thick
1 Tbsp. olive oil
Salt and ground black pepper
1 5-oz. pkg. mixed salad greens with herbs
2/3 cup sliced fresh radishes
1 6-oz. carton plain yogurt
1 to 2 Tbsp. snipped fresh mint
Herbed feta cheese

Directions

Heat grill pan over medium-high heat. Brush steaks with oil; sprinkle lightly with salt and pepper.
Cook steaks for 8 to 12 minutes or until desired doneness (160 degrees F for medium), turning once halfway through cooking. Transfer to cutting board; cover and let rest for 2 minutes.
Meanwhile, divide salad greens and radishes among four plates.
For dressing, in a bowl combine yogurt and mint; season to taste with salt and pepper.
Remove bone from lamb. Cut lamb in strips; place meat on salad greens. Sprinkle with feta; pass yogurt-mint dressing.

Serves 4.

Nutrition Facts: Calories 344, Total Fat (g) 26, Saturated Fat (g) 10, Monounsaturated Fat (g) 11, Polyunsaturated Fat (g) 2, Cholesterol (mg) 82, Sodium (mg) 258, Carbohydrate (g) 5, Total Sugar (g) 4, Fiber (g) 1, Protein (g) 22, Vitamin C (DV%) 11, Calcium (DV%) 12, Iron (DV%) 13

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Fast & Easy Dinner: Steak Salad-Stuffed Pockets

partysugar — Tue, 05 Aug 2008 06:45:31 -0700

This recipe gives the classic steak sandwich a healthy makeover. Broiled steak is tossed with a crunchy cucumber-romaine salad before being stuffed into a whole wheat pita. A simple dressing made with mustard, lemon juice, and olive oil adds a fresh moistness to the sandwich. For a vegetarian variation, substitute mushroom caps for the steak. A great on-the-go meal, these pitas are perfect for those nights when there isn't time to sit at the table. To learn how to make it, read more.

Steak Salad-Stuffed Pockets
From Eating Well

Ingredients

1/4 cup lemon juice
3 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
1 pound top round steak, 1 1/2 inches thick, trimmed
4 cups romaine lettuce, chopped
1 medium cucumber, diced
1 large tomato, diced
8 4-inch whole-wheat pitas or four 8-inch pitas, split open

Directions

Position rack in upper third of oven; preheat broiler.
Whisk lemon juice, oil, mustard, salt and pepper in a large bowl. Place steak in a shallow dish and pour half the dressing over it. Let marinate at room temperature, turning once, for 10 minutes.
Meanwhile, prepare the salad by adding lettuce, cucumber and tomato to the remaining dressing in the bowl; toss to coat.
Transfer the meat to a broiling pan. Broil for 5 minutes on each side for medium-rare, or until it reaches desired doneness. Warm pitas on the bottom rack of the oven while the steak is broiling.
Transfer to a cutting board, let rest for 3 minutes, then slice thinly against the grain.
Mix the meat with the salad and fill each pita. Serve immediately.

Serves 4.

NUTRITION INFORMATION: Per serving: 410 calories; 15 g fat (3 g sat, 8 g mono); 65 mg cholesterol; 37 g carbohydrate; 33 g protein; 6 g fiber; 529 mg sodium. Vitamin A (70% daily value), Selenium (66% dv), Vitamin C (45% dv), Folate (29% dv), Iron (25% dv), Magnesium (20% dv).

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Fast & Easy Dinner: Thai Steak Salad

partysugar — Fri, 30 May 2008 10:30:04 -0700

To get non-veggie-eating meat lovers to consume more greens, consider making this recipe. It's a flavorful steak salad that combines the best of both worlds. With its Thai style ingredients and structure, this salad is wildly delicious. The dressing is a mix of lime juice, fresh ginger, and chili paste and the salad is packed with fresh herbs and crunchy red cabbage. Thanks to MyRecipes.com you can experiment with this scrumptious salad tonight. Get the recipe when you read more.

Thai Steak Salad
From Cooking Light

Ingredients

Dressing:
1/3 cup fresh lime juice (about 3 limes)
1 1/2 tablespoons brown sugar
1 tablespoon grated peeled fresh ginger
1 tablespoon Thai fish sauce
1 to 2 teaspoons chile paste with garlic
Steak:
Cooking spray
1 (1 1/2-pound) flank steak, trimmed
1 tablespoon cracked black pepper
Salad:
3 cups trimmed watercress (about 2 bunches)
1 cup thinly sliced red cabbage
1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh cilantro leaves
1/2 cup julienne-cut carrot
2 tablespoons finely chopped unsalted, dry-roasted peanuts

Get more recipes at MyRecipes.com

Directions

To prepare dressing, combine first 5 ingredients in a bowl; stir well with a whisk.
To prepare steak, heat a large nonstick skillet or grill pan coated with cooking spray over medium-high heat. Rub both sides of steak with pepper.
Add steak to pan; cook 6 minutes on each side or until desired degree of doneness.
Remove from pan; place on a cutting board. Cover loosely with foil; let stand 5 minutes.
Cut steak diagonally across grain into thin slices. Place steak in a bowl. Drizzle with half of dressing, and toss well.
To prepare salad, combine watercress and next 5 ingredients (watercress through carrot) in a large bowl.
Drizzle with remaining dressing, and toss well.
Divide salad evenly among 6 plates; arrange steak evenly over salad. Sprinkle each serving with 1 teaspoon peanuts.

Serves 6.

Nutritional Information: CALORIES 230(40% from fat); FAT 10.3g (sat 4g,mono 4.2g,poly 0.9g); PROTEIN 25.1g; CHOLESTEROL 57mg; CALCIUM 68mg; SODIUM 327mg; FIBER 2g; IRON 3.3mg; CARBOHYDRATE 9.5g

Like the recipe above? Try out some of these other ones:

- Speedy Thai Suppers
- Dinner Tonight Recipes in 45-Minutes or Less
- Get More Salad Recipes

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Monday's Leftovers: Thai-Style Steak Salad

partysugar — Mon, 21 Apr 2008 08:12:41 -0700

Giving leftovers a whole new taste - with seasonings from another culture - is a great way to make last night's meal more appetizing. For example, turn leftover African inspired harissa crusted tri-tip into a Thai-style steak salad.

The sliced steak is tossed with a lime soy oil. Then, the steak is mixed with shaved carrots, romaine lettuce, and fresh mint for a scrumptious and filling salad. To take a look at the recipe, read more.

Thai-Style Steak Salad
From Everyday Food magazine

Ingredients

1/4 cup freshly squeezed lime juice
1 tablespoon soy sauce
1 tablespoon sugar
1/4 to 1/2 teaspoon red-pepper flakes
3 tablespoons vegetable oil
2 boneless rib-eye steaks (each 8 ounces and 3/4 inch thick)
Coarse salt and ground pepper
1/2 pound carrots (3 to 4 medium)
1 medium head romaine lettuce, cut crosswise into 1-inch ribbons
1/2 cup fresh mint leaves
1 cup fresh bean sprouts (optional)
1/3 cup salted peanuts, chopped (optional)

Directions

Make marinade: in a medium bowl or liquid measuring cup, whisk together lime juice, soy sauce, sugar, red-pepper flakes, and oil.
Season steaks generously with salt and pepper; place in a baking dish. Pour 1/4 of marinade over steaks (reserve remaining marinade); turn steaks to coat. Let steaks marinate up to 30 minutes.
In a large skillet, cook steaks on medium-high heat, turning once, 2 to 3 minutes per side for medium-rare.
Transfer to a cutting board; tent loosely with aluminum foil, and let rest, 5 to 10 minutes. Slice steaks across the grain into 1/4-inch-thick slices; halve slices crosswise.
Transfer to a large bowl, and toss with reserved marinade.
With a vegetable peeler, cut carrots into long ribbons. Add to steak in bowl, along with lettuce and mint; toss to combine.
Divide salad among four shallow bowls. Sprinkle with bean sprouts and peanuts, if desired.

Serves 4.

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Monday's Leftovers: Steak Salad

partysugar — Mon, 11 Feb 2008 08:13:51 -0800

When making a hearty dinner salad, one usually thinks of adding grilled chicken. However, cooked steak is equally delicious served over a bed of greens. Leftover steak makes a nice complement to greens, red onions, and cherry tomatoes. This recipe calls for blue cheese but if that's too strong a flavor, substitute with crumbled goat or feta cheese. For the recipe please, read more.

Steak Salad
From Giada De Laurentiis

1/2 head romaine lettuce, cut into bite-size pieces
1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)
1/2 red onion, thinly sliced into rings
3 cups fresh baby arugula
12 cherry tomatoes, halved
4 ounces Gorgonzola, coarsely crumbled
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1 pound steak (such as New York, rib-eye or filet mignon), pan-fried or grilled and chilled

In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese.
Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese.
Drizzle more vinaigrette over the steak slices and serve.

Serves 4.

Red Wine Vinaigrette:

1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender.
With the machine running, gradually blend in the oil.

Makes 1 2/3 cups.

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Monday's Leftovers: Steak Salad

YumSugar — Mon, 14 May 2007 07:58:32 -0700

I'm a really big fan of salads, in fact I once went through this 9-month phase where I ate one everyday. There's something about them that is just nice and refreshing, and even though they usually consist of veggies only, they're often quite filling. However sometimes you just need something more than veggies. When that time comes along, I love to top my salads with some leftover chicken or steak. If you have any of yesterday's Shiraz-Soy Tri-Tip left, I suggest you give this recipe for steak salad a try. To check out the recipe, read more

Steak Salad
From Giada De Laurentiis

In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.

Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.

Red Wine Vinaigrette:
1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

Yield: 1 2/3 cups

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Monday's Leftovers: Seared Skirt Steak With Mushroom Salad

YumSugar — Mon, 13 Jul 2009 07:50:19 -0700

Trying out a mushroom & Swiss Angus burger in a recent taste test provided me with a much-needed reminder that there's really no combination like steak, mushrooms, and Swiss cheese to please a crowd of meat eaters. I've got a speedy weeknight dinner planned that makes the most of leftover skirt steak by serving it alongside a slivered mushroom salad.

Because skirt steak is a thin cut, it already cooks quickly, but slicing it up into pieces, as this recipe suggests, means your meal will be ready even sooner. Make your family and friends happy when you make this tonight

Summer of Salads: Grilled Steak With a Pineapple Punch

YumSugar — Mon, 03 Aug 2009 16:15:56 -0700

While it doesn't quite feel like Summer with the Bay Area's cool weather, I still want to enjoy a simple yet delectable salad. Tossing a mildly spicy ginger dressing over grilled flank steak with sweet pineapple, peppery radishes, and refreshing cucumbers proved to be a great sweet-and-salty combination.

The preparation is easy, with only a bit of chopping, a quick dressing, and flank steak that takes no time on grill. Next time, I'll make the dressing spicier by adding more pepper flakes, or take it to the next heat level with some finely chopped jalapeño. Also, I'd throw the pineapple on the barbecue to caramelize some of the sugar, creating even more complexity. If you're salivating over this salad, get the recipe here!