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Most steak salad recipes can trace their origins back to the 1950s when the t-bone steak was a popular cut of meat. The t-bone steak is a cut of meat that includes the tenderloin and the strip steak. The t-bone steak is a popular cut of meat because it is both tender and flavorful. The t-bone steak is also a relatively lean cut of meat, which makes it a healthier option than some of the other cuts of steak.
The first steak salad recipe that was published in a cookbook was in the 1956 edition of The Joy of Cooking. The recipe for steak salad included chopped iceberg lettuce, diced tomatoes, and a dressing made with Worcestershire sauce, vinegar, and oil. The recipe was simple, but it was delicious and it quickly became a popular dish.
In the 1960s, steak salad recipes began to include more vegetables and fruits. The addition of fruits and vegetables to steak salad recipes was a way to make the dish more healthy and to add more flavor. The most popular fruits and vegetables to add to steak salad recipes were green peppers, onions, and mushrooms.
When making steak salad, it is important to use quality ingredients. Choose a good quality steak, preferably grass-fed, and be sure to season it properly with salt and pepper. For the salad greens, choose a variety of fresh, crunchy lettuces such as romaine, arugula, and endive. Add in some hearty vegetables such as tomatoes, cucumber, and red onion for an extra flavor and texture. Finally, top it off with a flavorful dressing. A balsamic vinaigrette is a great choice for a steak salad, but you can also experiment with a creamy blue cheese dressing or a light lemon-based vinaigrette. Enjoy!
The type of meat you choose for your salad is completely up to you. Popular options include grilled chicken, steak, salmon, tuna, shrimp, prosciutto, pepperoni, and turkey.
Beef Salad Ingredients: • 2 cups cooked and cooled beef, cubed • 2 celery stalks, diced • 1/4 cup diced red onion • 1/4 cup diced red pepper • 1/4 cup diced cucumber • 1/4 cup diced carrots • 1/4 cup chopped fresh parsley • 2 tablespoons olive oil • 2 tablespoons red wine vinegar • 1 tablespoon Dijon mustard • Salt and pepper, to taste Instructions: 1. In a large bowl, combine the cooked beef, celery, red onion, red pepper, cucumber, carrots, and parsley. 2. In a small bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard until combined. 3. Pour the dressing over the beef and vegetables, and toss to coat. 4. Season with salt and pepper, to taste. 5. Serve chilled or at room temperature. Enjoy!
-Potatoes: mashed, baked, roasted, or scalloped -Salad or vegetable side dish: steamed broccoli, roasted asparagus, or grilled vegetables -Bread: rolls, focaccia, or sourdough -Condiments: steak sauce, horseradish, or chimichurri sauce -Sauce: béarnaise, hollandaise, or mushroom sauce -Dessert: ice cream, sorbet, or baked apples
The number of calories in a steak salad will depend on the ingredients used and the size of the serving. A typical steak salad may contain anywhere between 400-700 calories.
Some items that should not be put in a salad include raw eggs, processed meats, mayonnaise, and anything that is heavily salted or sugary.
The secret to making a good salad is to use fresh, seasonal ingredients and to create a balanced flavor profile. When selecting ingredients, aim for a variety of colors, textures, and flavors. Consider adding different types of lettuce, vegetables, fruits, nuts, seeds, and dressings to create a flavorful, nutrient-dense salad. Additionally, don't forget to season with salt and pepper, as well as herbs and spices, to enhance the flavor.
Yes, it can be good to eat salad with meat. This is a great way to get a balanced meal with a variety of vitamins, minerals and proteins. Just keep an eye on the portion sizes and make sure you are getting a healthy balance of foods.
-Leafy greens such as spinach, kale, arugula, romaine -Vegetables such as tomatoes, cucumber, bell peppers, carrots, artichoke hearts -Fruits such as apples, strawberries, blueberries, oranges, pomegranate -Nuts and seeds such as almonds, walnuts, sunflower seeds, pumpkin seeds -Cheese such as feta, cheddar, goat cheese -Protein such as chicken, shrimp, tuna, salmon, eggs, tofu -Grains such as quinoa, barley, wild rice -Legumes such as chickpeas, lentils, black beans -Dried fruit such as cranberries, raisins, currants -Avocado -Herbs such as basil, parsley, cilantro -Dressings such as vinaigrette, ranch, Italian
1. Skinless chicken 2. Salmon 3. Turkey 4. Lean beef 5. Lean pork
1. Ribeye 2. Tenderloin 3. Strip Steak 4. Porterhouse 5. Filet Mignon
Jump to: Ingredient Breakdown Insights
|red wine vinegar|
|white wine vinegar|
|light brown sugar|
|new york steak|
|dark brown sugar|
|hot chili oil|
|all purpose flour|
|rib eye steak|
|white sesame seed|
|sweet thai chili sauce|
|pickled red onion|
|english hothouse cucumber|
|jalapeño chili pepper|
|pad thai rice noodle|
|red wine vinaigrette|
|top sirloin steak|
|traditional red sangria|
|sizes pound tomato|
|maytag blue cheese|
|romaine lettuce heart|
|green thai chile|
|thai red pepper flake|