Grilled Steak Salad Nicoise Food

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GRILLED STEAK SALAD NICOISE



Grilled Steak Salad Nicoise image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

1/4 cup plus 1 tablespoon olive oil
1 clove garlic, finely grated
1/2 teaspoon dried crushed rosemary
Kosher salt and freshly ground black pepper
One 1 1/2-pound flank steak
1 pound red skinned potatoes (5 to 6 medium), sliced 1/4-inch thick
8 ounces green beans, trimmed
3 tablespoons red wine vinegar
1 tablespoon whole grain or Dijon mustard
1 tablespoon finely chopped shallot (about 1 small)
1 teaspoon honey
One 5-ounce bag baby spinach
1/3 cup pitted and halved kalamata olives
2 vine-ripe tomatoes, cut into large chunks

Steps:

  • In a small bowl, mix 1 tablespoon of the oil with the garlic, rosemary, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Place the steak in a zip-top bag, add the marinade and rub the flank steak all over. Let stand for 30 minutes at room temperature to marinate and to allow the steak to come to room temperature.
  • While the steak marinates, place the potatoes in a medium pot, add a generous pinch of salt and cover with cold water. Bring to a boil, reduce the heat to a simmer and cook until the potatoes are tender and easily pierced with the tip of a knife, about 15 minutes. Add the green beans to the water in the last 5 minutes. Drain and set aside.
  • Preheat the grill over medium heat. In a medium bowl, whisk the vinegar with the mustard, shallots, honey, 1/2 teaspoon salt and pepper to taste until smooth. Whisk in the remaining 1/4 cup olive oil.
  • Grill the steak, flipping once, until the internal temperature reads about 130 degrees F, 7 to 8 minutes per side. Let rest on a cutting board for 10 minutes, and then thinly slice across the grain.
  • To serve, toss the baby spinach with 2 tablespoons of the dressing and divide among 4 plates. Evenly top with the potatoes, green beans, olives, tomatoes and sliced steak. Drizzle the remaining vinaigrette over the top and lightly season with salt and pepper.

GRILLED SEAFOOD SALAD NICOISE



Grilled Seafood Salad Nicoise image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 20

1/2 cup red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
2 cloves garlic, smashed to a paste
1 teaspoon finely chopped fresh thyme
1/2 cup olive oil
Salt and freshly ground pepper
1 pound tuna steak, cut into 8 pieces
12 jumbo shrimp, shelled and deveined
12 large sea scallops
1/4 cup olive oil
Salt and freshly ground pepper
2 red bell peppers, quartered
1 yellow squash, cut into 1/4-inch thick slices
Olive oil
Salt and freshly ground pepper
1/2 pint each red and yellow cherry tomatoes, sliced in half
3/4 pound haricots verts, cooked al dente
Red leaf lettuce
1/2 cup Nicoise olives, pitted

Steps:

  • Vinaigrette: Whisk all the ingredients together, except oil, until smooth. Slowly drizzle in the olive oil and whisk until combined. Season with salt and pepper to taste.;
  • Seafood: Brush the tuna, shrimp and scallops with the olive oil and season with salt and pepper to taste. Grill the tuna to rare, grill the shrimp and sea scallops until just cooked through, about 2 to 3 minutes per side.;
  • Vegetables: Preheat grill. Brush peppers and squash with oil and season with salt and pepper to taste. Grill each for 5 to 6 minutes on each side, until just cooked through.
  • Place the green beans and tomatoes in bowls. Toss each with 2 tablespoons of the vinaigrette and season with salt and pepper to taste.
  • Line 8 plates with the red leaf lettuce. On each plate arrange 2 scallops, 3 shrimp and 1 piece of the tuna. Divide the squash, beans, roasted pepper, tomatoes and olives among the plates. Drizzle the remaining dressing over the salad.

LOW CARBOHYDRATE SALAD NICOISE



Low Carbohydrate Salad Nicoise image

This is a lovely adaptation of Nicoise Salad from a low carb recipe book I have.The recipe calls for 175g grilled tuna steak, however I used a tin of Ocean Rise Yellow Fin Tuna Slices in olive oil with chilli (sold by Aldi in OZ). Using a tuna in olive oil enables you to use the oil from the can to make a lovely spicy salad dressing. My DH and I both enjoyed this very much and it is so quick and easy to make and low carb to boot! Note: I made this again with other tinned tuna and I have to admit that the results are much better using the olive oil that the tuna has been canned in.

Provided by Good Looking Cooking

Categories     < 30 Mins

Time 20m

Yield 1 salad, 4 serving(s)

Number Of Ingredients 13

115 g green beans, halved
115 g mixed salad greens
1/2 lebanese cucumber, sliced
4 tomatoes, quartered
100 g yellow fin tuna, slices in olive oil with chili
50 g anchovies, halved lengthways
4 hard-boiled eggs, then cut into quarters
1/2 bunch small radish (optional)
1/2 cup black olives
salt & ground black pepper
olive oil drained from can tuna
2 garlic cloves, crushed or 1 teaspoon garlic powder
1 tablespoon white wine vinegar

Steps:

  • Whisk all ingredients for the dressing together and season to taste.
  • Cook the beans in boiling water for 2 minutes, so they are just tender.
  • Combine the salad leaves, sliced cucumber,tomatoes and beans in a bowl.
  • Sprinkle the tuna slices, anchovies, eggs,radishes and olives over the salad.
  • Pour over the dressing and toss to combine.

Nutrition Facts : Calories 198.9, Fat 9.9, SaturatedFat 2.5, Cholesterol 232.1, Sodium 685.8, Carbohydrate 10.6, Fiber 3.3, Sugar 4.9, Protein 17.9

GRILLED TUNA SALADE NIçOISE



Grilled Tuna Salade Niçoise image

Grilled Tuna Salade Niçoise

Categories     Salad     Fish     Leafy Green     Potato     Picnic     Lunch     Salad Dressing     Tuna     Summer     Capers     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 6 servings

Number Of Ingredients 20

For dressing
1/4 cup red-wine vinegar
2 1/2 tablespoons minced shallot
2 teaspoons Dijon mustard
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
Rounded 1/2 teaspoon anchovy paste
1 cup extra-virgin olive oil
1 1/2 teaspoons minced fresh thyme
1 1/2 tablespoons finely chopped fresh basil
For salad
3/4 lb green beans (preferably haricots verts), trimmed
1 1/2 lb small (1- to 2-inch) potatoes (preferably Yukon Gold)
1 1/2 lb (1-inch-thick) tuna steaks
Vegetable oil for brushing
1/4 cup drained bottled capers (1 1/2 oz)
3/4 lb Boston lettuce (2 heads), leaves separated and large ones torn into pieces
1 pt cherry or grape tomatoes
2/3 cup Niçoise or other small brine-cured black olives
4 hard-boiled large eggs, quartered
3 tablespoons finely chopped fresh parsley and/or basil

Steps:

  • Make dressing:
  • Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.
  • Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.
  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
  • Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.
  • Transfer potatoes to platter with tuna, reserving bowl. Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter. Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.
  • Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.

NICOISE SALAD WITH GRILLED TUNA



Nicoise Salad With Grilled Tuna image

This is our family's favorite Nicoise salad. You can substitute canned tuna or grilled chicken for the grilled tuna. Change out the vegetables to suit your taste. The dressing is the best part - flavorful enough to stand up to the potatoes and tuna, without overwhelming the greens. I like to use a mix of lettuces in this salad - for flavor and appearance. Serving size is a generous plateful.

Provided by dianegrapegrower

Categories     Tuna

Time 45m

Yield 2 serving(s)

Number Of Ingredients 20

8 -10 ounces tuna
olive oil
lemon juice, and
pepper
4 cups lettuce, your choice
4 green onions, chopped
8 ounces small red potatoes, quartered
4 ounces green beans, cut in 2 lengths
2 hardboiled egg, sliced
1 cup cherry tomatoes, quartered
1 avocado, sliced
1/4 cup olive, halved or left whole (optional)
1/3-1/2 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon finely chopped herbs, your choice. Parsley and chives are good
1/2 tablespoon seasoning salt
1 teaspoon seasoned pepper
1 teaspoon garlic powder
2 tablespoons grated parmesan cheese
2 tablespoons water

Steps:

  • Brush tuna with lemon, olive oil, and pepper. Grill to desired degree of doneness. Set aside.
  • Thoroughly combine dressing ingredients. Set aside. (We usually have a little dressing leftover).
  • Heat water to boiling. Cook potatoes until tender, cool in iced water until room temperature. Remove, and pat dry. Cook green beans until crisp-tender, cool in iced water. Remove and pat dry.
  • Toss salad greens and onion together. Drizzle with dressing, toss, and divide between two plates. Divide tuna between plates, and center on lettuce.
  • Toss potatoes with 1-1/2 T. dressing, divide between the plates. Toss green beans with 1/2 T. dressing, and divide between the plates. Divide remaining vegetables and eggs between the plates, arranging attractively. Drizzle with dressing and serve.

GRILLED SEAFOOD SALAD NIçOISE



Grilled Seafood Salad Niçoise image

Categories     Salad     Leafy Green     Olive     Backyard BBQ     Lunch     Tuna     Scallop     Shrimp     Grill     Grill/Barbecue     Gourmet

Yield Serves 6

Number Of Ingredients 16

For the dressing
3 tablespoons red-wine vinegar
1 tablespoon Dijon-styled mustard
1 teaspoon anchovy paste
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon sugar
1/3 cup olive oil
1 pound 1-inch-thick tuna steak, cut into 6 pieces
1 large yellow squash, cut into 1/4-inch-thick slices
9 jumbo shrimp, shelled and halved lengthwise
12 large sea scallops
1 pound green or wax beans or a combination, trimmed and cut into 2-inch lengths
red-leaf lettuce for lining the plates
1 red bell pepper, roasted and cut into 2-inch pieces
1 pint red or yellow cherry tomatoes or a combination, quartered
1 cup drained Niçoise olives (available at specialty foods shops and some supermarkets)

Steps:

  • Make the dressing:
  • In a small bowl whisk together the vinegar, the mustard, the anchovy paste, the thyme, the sugar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
  • Reserve 2 tablespoons of the dressing in another small bowl, arrange the tuna pieces and the squash slices on a baking sheet, and brush them lightly with the reserved dressing. In a bowl toss the shrimp and the scallops with 2 tablespoons of the remaining dressing. Let the mixture stand for 15 minutes. In a kettle of boiling water cook the beans for 5 minutes, or until they are crisp-tender, drain them in a colander, and refresh them under cold water. In another bowl toss the beans with 3 tablespoons of the remaining dressing.
  • On a rack set 4 to 6 inches over glowing coals grill the tuna for 2 1/2 minutes on each side, the shrimp for 4 minutes on each side, and the scallops and the squash for 6 minutes on each side, transferring the seafood and the squash as it is cooked to a platter. Line 6 plates with the lettuce, on each plate arrange 2 scallops, halved horizontally, 3 shrimp halves, and 1 piece of tuna, sliced diagonally, and divide the squash, beans, roasted pepper, tomatoes, and olives among the plates. Drizzle the remaining dressing over the salads or serve it separately.

NICOISE SALAD WITH GRILLED, OLIVE-OIL- MARINATED TUNA



Nicoise Salad With Grilled, Olive-Oil- Marinated Tuna image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

1 12-ounce tuna steak, about 1 inches thick
Kosher salt and freshly ground black pepper to taste
3/4 cup olive oil
4 cloves garlic, thinly sliced
1 pound small Yukon Gold potatoes, scrubbed
1/2 pound green beans or wax beans, ends trimmed
1 tablespoon lemon juice
1 clove minced garlic
1 large tomato, seeded and chopped
1/2 cup chopped parsley
1/3 cup nicoise or other black olives, pitted and sliced

Steps:

  • Prepare a charcoal grill or preheat a broiler. Season the tuna generously with salt and pepper and grill or broil very close to the heat source until it is seared on the outside but still rosy in the center, 3 to 4 minutes per side. Transfer the tuna to a small bowl and add the olive oil and sliced garlic. Cover and refrigerate for at least 6 hours or overnight.
  • Place the potatoes in a large saucepan and cover with cold, salted water. Bring to a boil, lower the heat and simmer, covered, until tender, about 20 minutes. Drain, cool and slice the potatoes. Set aside.
  • Bring another large saucepan filled 2/3 full of salted water to a boil and add the beans. Cook until the beans just begin to become tender, about 3 minutes. Drain the beans and immediately plunge them into a large bowl of cold water. When cooled, drain the beans and chop them in half if they are large. Set aside.
  • Drain the tuna, reserving 5 tablespoons of the olive oil and discarding the rest. Place the reserved oil in a large bowl and whisk in the lemon juice, minced garlic, 1/2 teaspoon of kosher salt and 1/4 teaspoon pepper. Add the potatoes, beans, tomato, parsley and olives. Toss well and season to taste with more salt and pepper. Using a sharp knife, slice the tuna on the bias into thin slices. Lay the slices carefully over the vegetables and serve.

Nutrition Facts : @context http, Calories 586, UnsaturatedFat 35 grams, Carbohydrate 29 grams, Fat 42 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 837 milligrams, Sugar 4 grams, TransFat 0 grams

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From naturesweet.com


GRIDDLED TUNA STEAK NIçOISE SALAD RECIPE - FOOD NEWS
Season the tuna with herbes de Provence, sea salt and pepper. Drizzle the pan with the remaining 1 tbsp. EVOO. Add the lemons, cut side down, and cook until browned, 3 to 5 minutes.
From foodnewsnews.com


FRESH TUNA STEAK NICOISE SALAD - OTTO WILDE GRILLERS
In the end, it’s the marinated grilled tuna fillet that should stand out. Drizzle the Nicoise salad dressing over the salad just before you grill the tuna steak. This way, the salad stays fresh and crisp. GRILLING. Grilling Tuna Steaks on the Otto Grill. Preheat the Otto Grill to 1500°F and set the Meat-O-Meter to level 3. Put the fresh tuna ...
From ottogrills.com


STEAK NIçOISE SALAD RECIPE | RACHAEL RAY IN SEASON
Ingredient Checklist. 2 boneless sirloin steaks. 4 large eggs. Cooking spray, preferably nonaerosol. Kosher salt and coarse black pepper. 12 oz. haricots verts (skinny green beans) or trimmed green beans. 1 lb. baby potatoes. 8 cups chopped greens. 1 cup pitted Niçoise olives.
From rachaelraymag.com


GRILLED STEAK SALAD NICOISE | DELICIOUS RECIPES
One 1 1/2-pound flank steak. 1 pound red skinned potatoes (5 to 6 medium), sliced 1/4-inch thick. 8 ounces green beans, trimmed. 3 tablespoons red wine vinegar. 1 tablespoon whole grain or Dijon mustard. 1 tablespoon finely chopped shallot (about 1 small) 1 teaspoon honey. One 5-ounce bag baby spinach. 1/3 cup pitted and halved kalamata olives
From recipesandhealth.wordpress.com


GRILLED STEAK SALAD NICOISE – RECIPES NETWORK
Preheat the grill over medium heat. In a medium bowl, whisk the vinegar with the mustard, shallots, honey, 1/2 teaspoon salt and pepper to taste until smooth. Whisk in the remaining 1/4 cup olive oil.
From recipenet.org


GRILLED SALAD NICOISE — THREE MANY COOKS
32 black olives, Nicoise or kalamata Whisk shallots, lemon juice, mustard, vinegar, and 1/4 teaspoon each: salt and pepper in a small bowl or 2-cup liquid measuring cup. Slowly whisk in 1 cup of the oil, first in droplets then in a steady stream to make thick vinaigrette.
From threemanycooks.com


GRILLED STEAK SALAD NICOISE
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From pinterest.ca


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