Unleash your culinary prowess with this delightful Skewered Steak and Vegetable salad recipe. Perfectly balanced between hearty and refreshing, this dish marries tender steak, sautéed mushrooms and vibrant vegetables with a tangy balsamic and caper vinaigrette into a meal that's sure to impress. Whether it's for a casual dinner at home or a special occasion, this versatile recipe is a winner.
Photos of Skewered Steak and Vegetable Salad Recipe
This recipe calls for tamari-ginger sauce, a flavorful condiment that might not be a staple in your pantry. It's typically found in the international or Asian food aisle of your local supermarket. The recipe also uses Dole® Leafy Romaine, which is a high-quality, pre-washed lettuce available in the produce section. If you can't find it, any fresh romaine lettuce will work.
Skewered Steak and Vegetable Salad Ingredients
Beef top loin steak: This cut of meat is lean and tender, perfect for grilling on skewers.
Tamari-ginger sauce: Adds a rich, umami flavor to the steak.
Small mushrooms: Sautéed to perfection, they complement the steak beautifully.
Garlic powder: Enhances the flavors of the other ingredients.
Olive oil: Used for both grilling the steak and sautéing the mushrooms.
Dole® Leafy Romaine: The base of the salad, it's fresh and crunchy.
Carrots: Adds color, crunch, and a slight sweetness to the salad.
Broccoli florets: A great source of vitamins, they add a nice bite to the salad.
Lite balsamic and caper vinaigrette: A tangy dressing that ties all the flavors together.
One reader, Con Jacobo says:
This skewered steak and vegetable salad recipe is a game-changer! The steak was perfectly tender and flavorful, and the veggies were fresh and crisp. The combination of tamari-ginger sauce and lite balsamic and caper vinaigrette was a delightful surprise. It's a must-try for anyone who loves a healthy and delicious meal!
Techniques for Making Skewered Steak and Vegetable Salad
How to grill or broil steak kabobs: This technique involves cooking the steak kabobs over direct heat on a grill or under the broiler in the oven until they reach the desired level of doneness.
How to sauté mushrooms: Sautéing mushrooms involves cooking them in a small amount of oil over medium-high heat until they are lightly browned and tender.
How to toss salad with vinaigrette: Tossing the salad with vinaigrette involves combining the salad ingredients in a bowl and drizzling the desired amount of vinaigrette over the top. Then, gently toss the salad to evenly coat the ingredients with the vinaigrette.
How To Make Skewered Steak and Vegetable Salad
Fill your belly up with a serving of this steak tossed in balsamic vinaigrette and served over a bed of crunchy vegetable salad, for a fuller meal!
Serves:
Ingredients
- 8ozbeef top loin steak,boneless
- 2tbsptamari-ginger sauce,or soy sauce, prepared, or more to taste
- 1cupsmall mushrooms,sliced
- ¼tspgarlic powder
- 1tbspolive oil
- 4cupsDOLE® Leafy Romaine
- ½cupcarrots,julienne cut
- ½cupbroccoli florets,cooked, cooled
- Lite Balsamic and Caper Vinaigrette
Instructions
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Cut the steak into eight 1-inch cubes. Thread 2 cubes of steak on four 6-inch skewers.
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Brush with sauce, then refrigerate for 15 to 20 minutes. Discard the remaining sauce.
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Grill or broil steak kabobs to the desired doneness.
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Season the mushrooms with garlic powder, then sauté in oil in a small nonstick skillet over medium-high heat for 4 to 5 minutes or until lightly browned.
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Combine the romaine, carrots, and broccoli in a large bowl. Toss with Lite Balsamic and Caper Vinaigrette to taste.
To Assemble:
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Divide salad on 2 large plates. Arrange the mushrooms and steak kabobs on top of each.
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Serve and enjoy!
Recipe Notes
Refrigerate leftovers.
Nutrition
- Calories: 379.74kcal
- Fat: 26.67g
- Saturated Fat: 8.84g
- Monounsaturated Fat: 13.35g
- Polyunsaturated Fat: 1.67g
- Carbohydrates: 9.08g
- Fiber: 3.27g
- Sugar: 3.40g
- Protein: 26.64g
- Cholesterol: 92.99mg
- Sodium: 1101.75mg
- Calcium: 61.17mg
- Potassium: 856.26mg
- Iron: 3.60mg
- Vitamin A: 691.14µg
- Vitamin C: 22.66mg
Helpful Technique for Preparing Skewered Steak and Vegetable Salad
When grilling or broiling your steak kabobs, it's important to remember not to overcook them. Overcooking can make the steak tough and less flavorful. To ensure the perfect doneness, use a meat thermometer. For medium-rare, aim for an internal temperature of 135°F, and for medium, aim for 145°F. Remember, the steak will continue to cook a bit more once it's off the heat, so it's best to remove it a few degrees before it hits your desired temperature.
Time-Saving Tips for Preparing This Recipe
Prep ahead: Marinate the steak and prepare the vegetables the night before to save time on the day of cooking.
Multitask: While the steak is marinating, you can prepare the vinaigrette and chop the vegetables to streamline the process.
Invest in quality tools: Using sharp knives and efficient kitchen tools can significantly reduce prep time and make the cooking process more enjoyable.
Organize your workspace: Keep all the ingredients and tools you need within reach to avoid wasting time searching for items while cooking.
Follow the recipe: Stick to the recipe to ensure that you're using your time efficiently and not making unnecessary steps.
Substitute Ingredients For Skewered Steak and Vegetable Salad Recipe
beef top loin steak - Substitute with pork tenderloin: Pork tenderloin is a lean and tender cut of meat that can be grilled to perfection, providing a delicious alternative to beef.
tamari-ginger sauce - Substitute with teriyaki sauce: Teriyaki sauce offers a similar sweet and savory flavor profile with a hint of ginger, making it a suitable replacement for tamari-ginger sauce.
small mushrooms - Substitute with zucchini slices: Zucchini slices can provide a similar texture and mild flavor, making them a great alternative to mushrooms on skewers.
garlic powder - Substitute with onion powder: Onion powder can add a savory depth of flavor similar to garlic powder, enhancing the overall taste of the dish.
olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and high smoke point, making it a great substitute for olive oil in grilling and dressing applications.
dole® leafy romaine - Substitute with mixed baby greens: Mixed baby greens offer a variety of textures and flavors, providing a refreshing alternative to romaine in the salad.
carrots - Substitute with bell peppers: Bell peppers can add a pop of color and crunch, similar to carrots, while offering a slightly sweet and vibrant flavor to the salad.
broccoli florets - Substitute with cauliflower florets: Cauliflower florets can provide a similar texture and absorb flavors well, making them a versatile substitute for broccoli in the salad.
lite balsamic and caper vinaigrette - Substitute with lemon-tahini dressing: Lemon-tahini dressing offers a creamy and tangy flavor profile, complementing the steak and vegetables in the salad.
Presentation Tips for Skewered Steak and Vegetable Salad
Elevate the steak kabobs: Present the steak kabobs on a sleek, rectangular slate plate to showcase the beautiful grill marks and the vibrant colors of the vegetables. Arrange the skewers in a crisscross pattern for an elegant touch.
Artful salad arrangement: Create a visually stunning salad by arranging the romaine, carrots, and broccoli in a circular motion on a large, white porcelain platter. This will create a striking contrast against the vibrant greens and orange hues of the vegetables.
Garnish with microgreens: Sprinkle a handful of delicate microgreens over the salad for a pop of color and a touch of sophistication. The microgreens will add a fresh, earthy flavor and a visually appealing element to the dish.
Drizzle with vinaigrette: Using a squeezy bottle, carefully drizzle the lite balsamic and caper vinaigrette in a zigzag pattern over the salad. This technique adds a professional touch and ensures an even distribution of the dressing.
Plate with precision: Use tweezers to carefully place the sautéed mushrooms on the salad, ensuring each piece is strategically positioned for a balanced and visually appealing presentation.
Incorporate edible flowers: Introduce a touch of elegance by adding a few edible orchid petals to the plate. The vibrant colors and delicate nature of the petals will elevate the overall presentation.
Enhance with herb sprigs: Place a few sprigs of fresh herbs such as thyme or rosemary strategically around the dish to add a burst of fragrance and a touch of natural beauty.
Use a minimalist approach: Embrace a minimalist plating style, allowing the vibrant colors and textures of the dish to take center stage. This approach will highlight the quality and freshness of the ingredients.
Essential Tools for Making This Recipe
- Grill or broiler: You can use a grill or broiler to cook the steak kabobs to the desired doneness. The grill will impart a smoky flavor, while the broiler will cook the steak kabobs evenly under high heat.
- Skewers: Skewers are used to thread the steak cubes for grilling or broiling. They help in cooking the meat evenly and can be made of metal or bamboo.
- Small nonstick skillet: A small nonstick skillet is used to sauté the mushrooms with garlic powder. The nonstick surface prevents the mushrooms from sticking and allows for easy cleanup.
- Large bowl: A large bowl is used to toss the romaine, carrots, and broccoli with the lite balsamic and caper vinaigrette. It allows for thorough mixing of the salad ingredients.
- Tongs: Tongs are helpful for turning and handling the steak kabobs while grilling or broiling. They provide a good grip and prevent the meat from falling off the skewers.
- Brush: A brush is used to apply the tamari-ginger sauce onto the steak kabobs before grilling or broiling. It helps to evenly coat the meat with the sauce.
Storing and Freezing Instructions for This Recipe
- To store leftover skewered steak and vegetable salad, place it in an airtight container in the refrigerator. It will keep for up to 3 days.
- If you want to store the components separately, remove the steak from the skewers and place it in a separate airtight container. Store the mushrooms and salad in their own containers as well.
- When ready to eat, reheat the steak and mushrooms in the microwave or in a skillet over medium heat until warmed through. Assemble the salad with the reheated components.
- To freeze the steak, remove it from the skewers and place it in a freezer-safe bag or container. It will keep in the freezer for up to 2 months.
- Thaw the frozen steak in the refrigerator overnight before reheating and assembling the salad.
- It's not recommended to freeze the mushrooms or salad components, as they may become soggy and lose their texture upon thawing.
- If you have leftover tamari-ginger sauce, store it in an airtight container in the refrigerator for up to 1 week. Use it as a marinade or stir-fry sauce for other dishes.
How to Reheat Leftover Skewered Steak and Vegetable Salad
Preheat your oven to 350°F (175°C). Place the leftover steak kabobs on a baking sheet lined with foil or parchment paper. Brush them lightly with a bit of olive oil to prevent drying out. Bake for 10-15 minutes, or until heated through. This method helps to retain the moisture and flavor of the steak.
For a quicker option, you can use the microwave. Place the steak kabobs on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through. Be careful not to overcook, as this can make the steak tough and rubbery.
If you have a bit more time, consider reheating the steak kabobs on a stovetop grill pan or outdoor grill. Preheat the grill to medium-high heat and lightly brush the kabobs with olive oil. Grill for 2-3 minutes per side, or until heated through and slightly charred. This method will give your steak a nice smoky flavor and crispy exterior.
For the vegetable salad, it's best to store the dressing separately to prevent the greens from getting soggy. When ready to serve, toss the salad with the dressing and enjoy it cold or at room temperature. If the vegetables have lost some of their crispness, you can refresh them by soaking them in ice-cold water for a few minutes before tossing with the dressing.
If you want to reheat the entire salad, you can do so in a large skillet over medium heat. Add a bit of olive oil to the pan and toss the salad until it's warmed through. Be careful not to overcook the vegetables, as they can quickly become mushy. Serve the warm salad topped with the reheated steak kabobs for a delicious and easy meal.
Interesting Fact About Skewered Steak and Vegetable Salad
Beef top loin steak is also known as strip steak or New York strip steak. It comes from the short loin of the cow and is a tender, flavorful cut of meat. It's a popular choice for grilling and is often used in recipes that call for a high-quality steak.
Is Making This Recipe at Home Cost-Effective?
This skewered steak and vegetable salad recipe is quite cost-effective for a household. The main ingredients, such as beef top loin steak and vegetables, are reasonably priced and can be found in most grocery stores. The use of simple seasonings and a homemade vinaigrette also keeps the cost down. The approximate cost for a household of 4 people would be around $20-$25, making it an affordable and satisfying meal option. Overall Verdict: 9/10.
Is This Steak and Vegetable Salad Healthy?
This recipe for skewered steak and vegetable salad is a relatively healthy option, offering a balance of protein, vegetables, and healthy fats. The lean beef top loin steak provides high-quality protein, while the mushrooms, romaine, carrots, and broccoli contribute essential vitamins, minerals, and fiber. The use of olive oil and a lite balsamic and caper vinaigrette adds healthy fats and flavor without excessive calories.
However, there are a few areas where the recipe could be improved to enhance its nutritional value:
- Increase the portion of vegetables to create a more balanced meal and provide additional fiber, vitamins, and minerals
- Opt for low-sodium tamari sauce to reduce the overall sodium content of the dish
- Consider using a leaner cut of beef, such as sirloin or tenderloin, to further reduce the fat content
- Incorporate whole grains, such as quinoa or brown rice, to provide complex carbohydrates and additional fiber
To make this recipe even healthier, you could:
- Add a variety of colorful vegetables, such as bell peppers, zucchini, and cherry tomatoes, to increase the nutrient density and antioxidant content
- Marinate the steak in a mixture of herbs, spices, and citrus juice instead of the tamari-ginger sauce to reduce sodium and add natural flavor
- Use a homemade vinaigrette made with extra virgin olive oil, balsamic vinegar, Dijon mustard, and fresh herbs to control the ingredients and avoid any added sugars or preservatives
- Serve the salad with a side of whole grain bread or crackers to provide additional fiber and complex carbohydrates
Editor's Opinion on This Steak and Vegetable Salad
The skewered steak and vegetable salad recipe is a delightful combination of flavors and textures. The tender beef, marinated in tamari-ginger sauce, pairs beautifully with the earthy mushrooms and crisp, fresh vegetables. The lite balsamic and caper vinaigrette adds a tangy and savory note to the salad, tying all the elements together. This dish is not only visually appealing but also a well-balanced and satisfying meal. It's a perfect choice for a light and flavorful lunch or dinner option.
Enhance Your Skewered Steak and Vegetable Salad Recipe with These Unique Side Dishes:
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Why trust this Skewered Steak and Vegetable Salad Recipe:
This recipe guarantees a flavorful experience with beef top loin steak marinated in tamari-ginger sauce for a burst of umami. The addition of sautéed mushrooms seasoned with garlic powder brings depth to the dish. The vibrant leafy romaine and crunchy carrots and broccoli florets create a refreshing salad base. Tossed in a light balsamic and caper vinaigrette, this dish promises a harmonious blend of textures and flavors. Trust in the quality of the ingredients and the thoughtful combination of elements to elevate your dining experience.
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