steak salad

Steak Salad # 2153

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Steak Salad # 2153

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While I crave for steak at least once or twice a week, I can´t say the same for salad, although I absolutely love a good salad. However, STEAK SALAD (or SEAFOOD SALAD)  I can happily eat daily.
Of course, the meat/seafood must be combined intelligently with ingredients which enhance the dish, not just be a cheap filler. In the average restaurant these days, too many times the combinations appearing in front of you are less than fortunate, and the concoction of a tiny bit of inferior meat/seafood and a bunch of “rabbit food”  ( mostly the outer leaves of greens) and some crappy bottled “dressing” does nothing to justify the (usually) premium price of most restaurants steak/seafood salad.
So, as usual, if I want the good stuff, I pretty much have to prep it at home.  🙂
Yes I know, there ARE great restaurants out there, but unfortunately, they are harder to find by the day.  😦
The overwhelming reasons are not only the lack of education, talent, pride and practice by the cooks and “chefs”, but the lack of food education and common food-sense by the customers, which makes education, talent, pride and practice to produce decent food for an acceptable price mostly obsolete.  😦
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Bon Appétit !   Life is Good !
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Click here for  Seafood Salad  on  ChefsOpinion
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Click here for some great and some not so great Steak Salads on the Net
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Click here for some great and some not so great Seafood Salads on the Net
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P.S.
Obviously, the quantities for this dish are clearly visible in the pics. This amount makes one generous main course or four appetizers/snacks. However, if you have a beloved dog, you might want to double the amount of meat.  🙂
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Steak Salad # 2153

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Steak Salad # 2153

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Steak Salad # 2153

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Steak Salad # 2153

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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Steak Salad Recipe # 91

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Today’s  dinner salad was pretty special for me, because it contained six of my favorite food items – endive, pears, Gorgonzola, garlic, shiitake mushrooms and Entraña (faux hanger steak).
While the shiitake might not seem a good fit for a salad at first glance, they turned out to be a perfect fit with the rest of the ingredients.
This salad was at the same time very rustic and very refined.
The different textures and flavors combined to be an absolute beautiful and tasty salad that can be served as main course, appetizer or snack.
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Bon Appétit !   Life is Good !
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Steak Salad Recipe # 91

Steak Salad Recipe # 91

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Steak Salad Recipe # 91

Steak Salad Recipe # 91

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Steak Salad Recipe # 91

Steak Salad Recipe # 91

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Steak Salad – Just A Bit Different

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We  have come to expect a steak salad to be mostly beef and greens, usually with an afterthought of a few cucumbers, tomatoes and onions thrown in. (Myself – guilty) 🙂 😦
So today I went into a different direction, with a salad of pickled artichokes, sliced red onions, diced tomatoes, black beans and garbanzos in a delicious sweet chili, garlic confit and cilantro vinaigrette .
The result was a spectacular dish, outstanding in looks, taste and texture.
Definitely a permanent addition to my personal repertoir.
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Bon Appétit !   Life is Good !
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Sweet Chili, Garlic Confit And Cilantro Vinaigrette Recipe :
Mix 1/2 cup olive oil with 10 cloves of garlic confit, 1 tblsp sweet thai chili sauce, 1 tblsp chopped cilantro, 2 tblsp rice vinegar and kosher salt to taste.
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Steak Salad - Just A bit Different

Steak Salad – Just A Bit Different

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Steak Salad - Just A bit Different

Steak Salad – Just A Bit Different

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Artichoke & Legume Salad

Artichoke & Legumes Salad

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Preparation :
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Steak Salad “Saigon”

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The  foundation of this steak salad is a refreshing rice stick salad, which I usually make at least twice a month. I normally make about four to six portions and eat it as part of a meal, as breakfast or as a late night snack. The noodles keep their texture for a few days without getting mushy, so this is ideal to prep in advance and then serve it when a quick bite is needed, especially on a workday as breakfast or as a snack late at night when I get home and just want to rest and more cooking is as far from my mind as possible. If I have it as part of a meal, I usually combine it with seafood, such as teriyaki- glazed salmon or sautéed shrimp. For breakfast, I usually add a couple of hard-boiled eggs and for a midnight snack some canned seafood. When Maria was still with me, she liked to serve it at bbq -parties, when it was a welcome alternative to the usual suspects of coleslaw and potato salad.
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Bon Appetit !   Life is Good !
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Steak Salad "Saigon"

Steak Salad “Saigon”

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Steak Salad "Saigon"

Steak Salad “Saigon”

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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