Best 4 Garlicky Steak With Carrot Walnut And Dill Salad Recipes

Are you looking for a flavorful and succulent steak recipe with a refreshing carrot, walnut, and dill salad? Look no further! This article will guide you through the steps of creating a mouthwatering garlicky steak accompanied by a vibrant and nutritious salad. The combination of garlic-infused steak and the crunchy, nutty salad will tantalize your taste buds and leave you craving more. With easy-to-follow instructions and a list of readily available ingredients, this recipe is perfect for both novice and experienced cooks seeking an unforgettable culinary experience. Get ready to indulge in a delightful meal that strikes the perfect balance between savory and refreshing flavors.

Check out the recipes below so you can choose the best recipe for yourself!

GARLICKY STEAK WITH CARROT, WALNUT AND DILL SALAD

Garlicky Steak With Carrot, Walnut and Dill Salad image

Any steak benefits from a quick marinade, but especially a flank steak. Fairly tender on its own, it becomes its best self when bathed in oil laced with lemon, garlic and coriander. The trick here is to set aside a teaspoon of this potent marinade to stir into yogurt, to dollop or serve alongside. This marinade and the garlic yogurt also work well on chicken or pork, tossed with almost any grilled vegetable or even drizzled over toast. The salad, made from long strips of carrots, is a light, sophisticated side that's as at home on your Tuesday night table as it is at weekend brunch.

Provided by Sarah Copeland

Categories dinner, quick, weekday, weeknight, steaks and chops, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 lemon
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
4 garlic cloves, pressed or minced
1 teaspoon ground coriander
1/2 cup full-fat plain Greek yogurt
1/3 cup olive oil
1 1/4 pounds flank steak
4 large carrots
1/3 cup walnuts, toasted
1/4 cup roughly chopped dill

Steps:

Zest the lemon and combine zest in a bowl with 1 teaspoon salt, the pepper, garlic and coriander, and rub with your fingers to make an even paste. Stir 1 teaspoon mixture into yogurt, and set aside. Pour 3 tablespoons olive oil over the remaining mixture. Rub on both sides of the steak; place the steak in a bowl or a large resealable bag and set aside for 30 minutes, or refrigerate up to overnight.
Meanwhile, make the salad: Juice the lemon into a large bowl, and whisk together with the remaining 2 tablespoons olive oil and 1/2 teaspoon salt. Shave the carrots into the bowl with a vegetable peeler or a mandoline, making long, thin shavings (like ribbons). Toss together with the dressing and walnuts and set aside while you grill the steak.
Light the grill or heat the broiler. Remove the steak from the marinade and brush off any excess. (A dry steak yields a better, crisper sear.) Grill the meat over direct heat until char lines appear and meat is done to taste, 5 minutes per side for medium-rare, or broil until charred, 3 to 5 minutes per side.
Let the meat rest for 5 minutes before slicing against the grain. Toss the dill with the carrot salad. Spread a thin layer or a dollop of lemon-garlic yogurt on each plate, and top with the steak and salad.

Nutrition Facts : @context http, Calories 480, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 34 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 9 grams, Sodium 672 milligrams, Sugar 5 grams

DILLED CARROT SALAD

Dilled Carrot Salad image

Categories Salad Food Processor Mustard No-Cook Vegetarian Quick & Easy High Fiber Carrot Summer Dill Gourmet

Yield Serves 2

Number Of Ingredients 6

Ingredients

1 tablespoon vegetable oil
1 tablespoon white-wine vinegar
2 teaspoons Dijon mustard
1 tablespoon chopped fresh dill sprigs
1 teaspoon sugar
1 bunch carrots (about 3/4 pound)

Steps:

In a bowl whisk together all ingredients except carrots and season with salt and pepper. In a food processor fitted with fine-shredding disk or using large holes of a hand grater grate carrots and stir into vinaigrette.

DILL GARDEN SALAD

Dill Garden Salad image

I love to cut up whatever fresh vegetables I have on hand and toss them with this delicious dressing and fresh dill. This salad shows up on our table regularly during the summer. -Bethany Martin, Lewisburg, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

3 cups chopped English cucumbers
1 large tomato, seeded and cut into 1/2-inch pieces
1 small sweet red pepper, chopped
2 tablespoons chopped sweet onion
3 tablespoons reduced-fat mayonnaise
4 teaspoons olive oil
2 teaspoons sugar
2 teaspoons rice vinegar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2-1/2 teaspoons snipped fresh dill

Steps:

In a large bowl, combine cucumbers, tomato, red pepper and onion. In a small bowl, whisk mayonnaise, oil, sugar, vinegar, salt, garlic powder and pepper until blended. Stir in dill. Spoon dressing over salad; toss to coat.

Nutrition Facts : Calories 75 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 260mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

APPLE WALNUT DILL SALAD

Apple Walnut Dill Salad image

Make and share this Apple Walnut Dill Salad recipe from Food.com.

Provided by LadeeChef

Categories Apple

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 13

Ingredients

4 cups apples, medium diced (Braeburn or Granny Smith)
2 cups chopped walnuts, toasted
1/4 cup fresh dill
3/4 cup celery, thinly sliced
1 cup green grape, halved
1/4 cup rice wine vinegar (or apple cider vinegar)
1/4 cup walnut oil
1/4 cup plain low-fat yogurt
2 teaspoons Grey Poupon mustard
1 1/2 tablespoons orange juice
1/2 orange, zest of
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

Chop walnuts and toast 350°F for 5-10 minutes. Let cool.
Combine ingredients for dressing.
Chop apples into a medium dice, approximately 1/2x1/2-inch.
Roughly chop dill.
Slice celery.
Halve grapes.
Toss apples, dill, celery, and grapes with dressing. Chill and serve.

Nutrition Facts : Calories 244.5, Fat 20.9, SaturatedFat 2, Cholesterol 0.4, Sodium 128.1, Carbohydrate 14, Fiber 3.1, Sugar 9, Protein 4.2

Tips:

Use high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for fresh, organic produce and high-quality cuts of meat.
Don't overcrowd the pan: When searing the steak, make sure to give it plenty of space in the pan so that it can cook evenly.
Don't flip the steak too often: Flipping the steak too often will prevent it from getting a good sear. Only flip it once, when it is cooked about halfway through.
Let the steak rest before slicing: After cooking, let the steak rest for a few minutes before slicing. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful steak.
Make sure the salad dressing is well-balanced: The salad dressing should be flavorful but not overpowering. Use a light hand with the vinegar and lemon juice, and add a bit of sweetness with honey or sugar.
Serve the salad immediately: The salad is best enjoyed fresh, so serve it immediately after making it.

Conclusion:

This garlicky steak with carrot, walnut, and dill salad is a delicious and satisfying meal that is perfect for a weeknight dinner or a special occasion. The steak is cooked to perfection and the salad is light and refreshing. This dish is sure to please everyone at your table.