Greek Islands Steak Salad (TNT)

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Greek Islands Steak Salad (TNT)

Post by pstarkoski on Sat Jul 10, 2010 9:39 pm

This is soooooooooo good! I didn't want to spend the extra money for only a couple of tablespoons of steak sauce, so I found a recipe and made my own (recipe included)! I had all of the ingredients on hand....but I only made up 1/4 of the recipe. I also made up my own balsamic vinaigrette (recipe included).

Greek Islands Steak Salad

1 boneless beef top loin steak (8 ounces)
1 tablespoon A.1. steak sauce

1-1/2 cups sliced fresh mushrooms
2 tablespoons butter
1 tablespoon sherry or chicken broth
1/8 teaspoon salt
1/8 teaspoon pepper

4 cups torn mixed salad greens
10 cherry tomatoes, halved
2/3 cup thinly sliced cucumber
10 pitted Greek olives
1/4 cup finely chopped red onion
1/2 cup crumbled feta cheese
1/4 cup prepared balsamic vinaigrette

Rub steak on both sides with steak sauce; let stand for 10 minutes.
Meanwhile, in a small skillet, saute mushrooms in butter until golden brown. Add the sherry, salt and pepper. Cook 1-2 minutes longer or until liquid is evaporated. Set aside and keep warm.
Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer
should read 145°; medium, 160°; well-done, 170°). Let
stand for 5 minutes before slicing.
Divide salad greens between two plates. Top with tomatoes, cucumber, olives, onion, steak and mushrooms. Sprinkle with cheese. Drizzle
with vinaigrette. Serve immediately.
Yield: 2 servings.
Recipe source: Taste of Home magazine, June/July, 2010, submitted by Chris Wells of Lake Villa, Illinois

This is the recipe I used for the steak sauce:
Steak Sauce

24 ServingsPrep: 10 min. + chilling Cook: 30 min.

2 cups ketchup
2 garlic cloves, minced
2/3 cup chopped onion
1/2 cup each lemon juice, water, Worcestershire sauce and vinegar
1/4 cup soy sauce
1/4 cup packed dark brown sugar
2 tablespoons prepared mustard

Combine all of the ingredients in a 3-qt. saucepan; bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 30 minutes.
Strain if desired. Cover and refrigerate. Yield: about 3 cups.
Nutrition Facts:
1 serving (2 tablespoons) equals 39 calories, trace fat (trace saturated fat), 0 cholesterol, 461 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.
Recipe source:
….and this is the recipe I used for the balsamic vinaigrette:

Greens with Balsamic Vinaigrette

Even when there are just two at the table, Sandy Hunt, Racine, Wisconsin, sees to it that her salads are well-dressed for dinner. "I keep a bottle of this light dressing in the fridge," she says.
6 ServingsPrep/Total Time: 5 min.

1 tablespoon Dijon mustard
1/4 cup water
2 tablespoons olive oil
1/4 cup balsamic vinegar
1 tablespoon minced fresh basil
1/2 teaspoon pepper
Salad greens and vegetables of your choice

In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Serve over salad. Yield: 2/3 cup vinaigrette, 6 servings.
Nutrition Facts:
One serving (2 tablespoons vinaigrette)) equals 53 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 77 mg sodium, 1 g carbohydrate, 0.55 g fiber, 0.55 g protein. Diabetic Exchanges: 1 fat.
Recipe source:


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