Best 3 Mandarin Steak Salad Recipes

MANDARIN STEAK SALAD

Steps:

• In a small bowl, whisk the first 8 ingredients; set aside. Divide romaine among 4 plates; top with steak, strawberries, onion, oranges, pecans and cheese. Serve with vinaigrette.

MANDARIN STEAK SALAD

Steps:

• Preparation Time: Approximately 20 minutes Cook Time: Approximately 20 minutes Preparation: Mix 1/4 cup dressing, 1 teaspoon sesame oil, orange juice and red pepper flakes in a big, sealable food storage bag. Drop in flank steak, seal and refrigerate for 4 hours or overnight. Fire up your grill to medium-high heat or preheat the broiler. Debag the steak and grill with the lid down or broil 4 inches from the heat for 6 to 8 minutes per side for medium-rare (145ºF on an instant-read thermometer). Let rest on a cutting board for 10 minutes then slice crosswise against the grain into thin slices. Toss coleslaw mix, water chestnuts, remaining 1/4 cup dressing and 1 teaspoon sesame oil in a bowl. Boil the remaining marinade over medium-high heat for 5 minutes, pouring in any juices from the steak. Put the slaw on a big plate or platter and arrange the steak slices over top. Drizzle with the sauce and scatter the oranges around the steak. Extra Credit: Scatter some sliced almonds over the top. Nutritional Information Per Serving: (without almonds): Calories 290; Total fat 11g; Saturated fat 2.5g; Cholesterol 35g; Sodium 390mg; Carbohydrate 23g; Fiber 4g; Protein 26g; Vitamin A 90%DV*; Vitamin C 80%DV; Calcium 8%DV; Iron 15%DV *Daily Value

MANDARIN STEAK SALAD

Steps:

• Prepare the mandarin vinaigrette: In a saucepan, combine all of the ingredients except the olive oil, and reduce over low heat to 1/2 cup. Remove from the heat and let cool. Stir in the olive oil and reserve.
• Prepare the ginger vinaigrette: In a bowl, mix together all of the ingredients and correct the seasonings, as necessary. Reserve
• Preheat a grill. Brush the steaks with some of the mandarin marinade and season them with salt and pepper. Brush the whole shiitake caps with some of the marinade and season with salt and pepper. Grill the steaks to medium-rare and set aside in warm spot. Grill the mushrooms until they are soft and set aside.
• Toss the salad greens with the reserved ginger vinaigrette, adding any collected meat juices to the dressing, and set aside.
• In a large saute pan, heat the butter until it is foamy. Add the shallot and the sliced shiitakes and saute for several minutes, or until the shallot is translucent and the mushrooms have given up most of their liquid. Season with salt and pepper, to taste.
• Mound the salad greens in the center of 4 dinner plates. Slice the steak thinly on the diagonal and fan the slices around 1 side of the greens with the grilled mushroom caps. Arrange the mushrooms decoratively on the opposite side. Serve immediately.