Best 3 Pan Fried Steak And Parsnip Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you ready to embark on a culinary journey that will tantalize your taste buds and awaken your senses? Pan-fried steak and parsnip salad is a symphony of flavors and textures that will leave you craving more. With its juicy, tender steak and the sweet, earthy notes of parsnip, this dish is a delightful balance of flavors. The crispy exterior of the steak pairs perfectly with the tender, caramelized parsnips, while the addition of a tangy dressing adds a refreshing touch. Get ready to indulge in a meal that will satisfy your hunger and leave you feeling truly satisfied.

Let's cook with our recipes!

COUNTRY FRIED STEAK SALAD WITH BLUE CHEESE DRESSING



Country Fried Steak Salad With Blue Cheese Dressing image

We've given this comfort food classic a refreshing spin by serving it over snappy Little Gem lettuce. A double coating of batter helps keep the steak crispy, and a blue cheese-buttermilk dressing offers just enough tang. Add a batch of flaky, peppery biscuits and a restorative glass of iced tea and you've got a meal any Southerner would happily dig into.

Provided by Katherine Sacks

Categories     Steak     Salad     Fry     Blue Cheese     Green Bean     Potato     Lettuce     Dinner     Flaming Hot Summer     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 20

12 ounces top round steak, cut into 2 pieces
1/2 cup cornstarch
Kosher salt
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon garlic powder
1 cup all-purpose flour, plus more for pan
2 teaspoons finely grated lemon zest, divided
3 large eggs
1/2 pound small golden new potatoes
1/2 pound green beans, trimmed
6 tablespoons sour cream
1/4 cup buttermilk
2 teaspoons fresh lemon juice
1/4 teaspoon honey
2 tablespoons chopped chives, divided
1/4 cup crumbled blue cheese
Canola oil (for frying)
2 heads of Little Gem lettuce or baby romaine hearts, torn into bite-size pieces (about 6 cups)
Special Equipment
A deep-fry thermometer

Steps:

  • Pound steaks between 2 sheets of plastic to 1/8" thick. Pat dry with paper towels.
  • Combine cornstarch, 1/4 tsp. salt, and 1/4 tsp. pepper in a wide shallow bowl or dish. Combine garlic powder, 1 cup flour, 1 tsp. lemon zest, 1 1/2 tsp. salt, and 1/4 tsp. pepper in another wide shallow bowl or dish. Lightly beat eggs in another wide shallow bowl.
  • Dip steak in seasoned cornstarch, then in eggs, letting excess drip back into bowl. Coat in flour mixture, shaking off excess. Dip in eggs and flour mixture again for a second coating. Transfer steak to a lightly floured baking sheet; chill 1-3 hours.
  • Meanwhile, place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12-15 minutes; add green beans during the last 3 minutes of cooking and cook until crisp-tender. Drain potatoes and beans and transfer to a large bowl of ice water; chill until cold, about 3 minutes. Transfer to a clean dish towel or paper towels and pat dry.
  • Whisk sour cream, buttermilk, lemon juice, honey, 1 Tbsp. chives, 1/4 tsp. salt, and remaining 1 tsp. lemon zest and 1/4 tsp. pepper in a small bowl. Gently stir in cheese.
  • Pour oil into a large heavy skillet to come halfway up the sides; fit with thermometer. Heat over high until thermometer registers 325°F. Working in batches, fry steaks until deep golden brown, about 3 minutes per side. Transfer to paper towels, season with salt, then thinly slice into strips.
  • Toss lettuce, potatoes, beans, and dressing in a large bowl. Arrange on a platter. Top with steak and remaining 1 Tbsp. chives.

PARSNIP SALAD



Parsnip Salad image

Make and share this Parsnip Salad recipe from Food.com.

Provided by Stacy B

Categories     Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

1 1/2 cups parsnips, grated
1/2 cup celery, chopped
1/4 cup green pepper, chopped
1/2 teaspoon parsley flakes
1/3 cup mayonnaise
1 tablespoon salad oil
1 tablespoon vinegar
1 teaspoon lemon juice
1/2 teaspoon salt

Steps:

  • Combine parsnip, celery, green pepper and parsley in bowl.
  • Mix mayonnaise, salad oil, vinegar, lemon juice and salt together in measuring cup or bowl. Pour over parsnip mixture. Toss lightly. Serve.

Nutrition Facts : Calories 297.1, Fat 20.2, SaturatedFat 2.9, Cholesterol 10.2, Sodium 891.2, Carbohydrate 29.1, Fiber 5.7, Sugar 8.3, Protein 1.9

RAW PARSNIP SALAD



Raw Parsnip Salad image

Make and share this Raw Parsnip Salad recipe from Food.com.

Provided by CJAY8248

Categories     Low Protein

Time 10m

Yield 1 salad, 4 serving(s)

Number Of Ingredients 6

2 -4 raw parsnips, finely grated
1/3 cup crushed pineapple, drained, reserve juice
1/2 cup marshmallows (mini)
1/3 cup salad dressing
1 tablespoon sugar
1/3 cup pineapple juice

Steps:

  • Mix parsnips, pineapple, and marshmallows. Mix salad dressing, sugar and pineapple juice. Pour dressing over parsnip mixture; blend. Chill.

Nutrition Facts : Calories 126.4, Fat 2.2, SaturatedFat 0.7, Cholesterol 12.1, Sodium 166.4, Carbohydrate 26.3, Fiber 2.7, Sugar 16.1, Protein 1.8

Tips:

- Use high-quality ingredients for the best possible flavor. - Don't overcrowd the pan when cooking the steak. - Cook the steak over medium-high heat for a nice sear. - Let the steak rest for a few minutes before slicing it. - Serve the steak with your favorite sides, such as parsnip salad, roasted vegetables, or mashed potatoes. - When making the parsnip salad, be sure to use fresh, crisp parsnips. - Dress the parsnip salad with a simple vinaigrette made with olive oil, vinegar, salt, and pepper. - Add some chopped fresh herbs, such as parsley, cilantro, or chives, to the parsnip salad for extra flavor.

Conclusion:

Pan-fried steak and parsnip salad is a delicious and easy-to-make meal that is perfect for any occasion. The steak is tender and flavorful, and the parsnip salad is light and refreshing. This dish is sure to please everyone at your table.

Related Topics