How to Make Ree's Big Steak Salad | The Pioneer Woman | Food Network
Any salad with steak and onion strings on top is OK in our book.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Big Steak Salad
Recipe courtesy of Ree Drummond
Total: 35 min
Active: 35 min
Yield: 4 servings
Level: Easy
Ingredients
Dressing/Marinade:
3/4 cups canola oil
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
2 tablespoons lime juice
2 tablespoons plus 1 teaspoon soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon hot chili oil
2 tablespoons sugar
1 tablespoon minced fresh ginger
3 cloves garlic, peeled and minced or chopped
1 teaspoon kosher salt
Lots of freshly ground black pepper
2 whole 1-inch rib eye steaks, extra fat trimmed
Onion Strings:
2 whole onions
2 cups buttermilk
2 cups all-purpose flour
1 tablespoon kosher salt
1/2 teaspoon cayenne pepper
Freshly ground black pepper
4 cups canola oil
Salad:
Lettuce mix: romaine, arugula, watercress, radicchio, etc.
3/4 cups crumbled blue cheese
4 roma tomatoes, sliced
Directions
For the dressing/marinade: Combine the oil, both vinegars, lime juice, soy, Worcestershire, chili oil, sugar, ginger, garlic, salt and pepper in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.
Place the steak in a plastic zipper bag. Pour in half the dressing/marinade and seal. Marinade for 5 to 10 minutes.
For the onion strings: Slice the onions very thin. Place in a baking dish and cover with the buttermilk and soak. Combine the flour, salt, cayenne and black pepper and set aside.
Heat the oil to 375 degrees in a large pot. Grab a handful of onions, throw into the flour mixture, tap to shake off excess and plunge into the hot oil. Fry for a few minutes and remove to a paper-towel-lined plate as soon as they are golden brown. Repeat until onions are gone.
Grill (or saute) the steak over medium-high heat until medium-rare, about 2 minutes on each side. Remove from the heat and allow to rest. Slice the steak against the grain in thin slices.
For the salad: In a large bowl, add the lettuce mix, blue cheese and tomatoes. Add a little of the remaining dressing/marinade and toss to combine. Add more if needed.
Heap the salad on a plate, making sure to get plenty of blue cheese and tomatoes on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.
Serve immediately. Yum!
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How to Make Ree's Big Steak Salad | The Pioneer Woman | Food Network
Grilled Denver Steak Recipe w/ Green Onions & Ginger Vinaigrette
Simple recipe for grilled Denver steak and tomatoes topped with a super versatile green onions vinaigrette.
Full Recipe with details on Denver Steak cuts at
For full vinaigrette recipe can be found here:
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Vinaigrette Ingredients
1 tbsp olive oil
2 green onions sliced thin
1 inch piece fresh ginger peeled and grated
2 garlic cloves minced or grated
1 lime juiced
1 tbsp rice vinegar
1 tsp honey maple, brown sugar, or any other sweetener work fine as alternatives
1 tsp kosher or sea salt
1 tsp black pepper
Chili ginger steak with noodles & lemon glazed veggies
Straight from Jason Parsons' own kitchen, he shares how to keep your steak tender with this delicious marinade.
how to grill Flank Steak, with healthy French Fries
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This is a great grilling meal. We make Flank Steak with an awesome marinade, a tomato salad, easy and healthy fries with a great gilled pineapple desert. You'll love this easy and great tasting meal.
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Marinated Flank Steak Taco Salad | feat. our Guacamole
It's time to wrap up our two-part guac and taco salad series. And this salad has it all. We make a creamy taco salad dressing, marinate some beautiful flank steak and load on our fresh guacamole for a taste that's wonderfully south of the border. So fire up those grills, grab some fresh jalapenos, and don't forget to bring your appetite.
I'm using Tango Spice Company's Southwest Sunset red chili powder in these recipes. You can too. Here's the link to the Tango Spice Co. website:
Taco Salad Dressing
½ cup, 113g, sour cream or plain Greek yogurt
2 tablespoons, 30ml, lime juice
1 small chipotle in adobo sauce, about 1 teaspoon
¼ teaspoon cumin
¼ teaspoon red chili powder such as Southwest Sunset from the Tango Spice Co.
¼ teaspoon kosher salt
1 tablespoon, 15ml, olive oil
¼ cup flat leaf parsley or cilantro
Whisk all ingredients together adding the parsley or cilantro last. Refrigerate while you prepare the flank steak.
Flank Steak Marinade
½ cup, 125ml, fresh lime juice
½ cup, 125ml, canola oil
1 tablespoons black peppercorns
1 teaspoon kosher salt
3-4 cloves garlic, chopped
2 large jalapeños, chopped
Mix everything together and pour over a large flank steak to marinate at least 4 hours or overnight. I like to cut very shallow slices on both sides of the steak to prevent it from curling while it's grilled.
Grilling
Heat you grill to very hot and allow the grates time to heat completely. Grill steak 4-5 minutes a side for medium-rare. Add a minute per side for each level of doneness. Let steak rest for 10 minutes before slicing.
Salad: use any or all of the following
chopped lettuce, I'm using Romaine
sliced green onions
fresh jalapenos
cherry tomatoes
grated cheddar cheese
crumbled queso fresco
guacamole
corn and black bean salsa
sliced flank steak
taco salad dressing
chopped flat leaf parsley or cilantro to garnish
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