June 11, 2010 at 3:51 pm (7 ingredients or less, balsamic vinaigrette dressing, garlic, grill, Main Dish, oregano, rib eye steak, steak sauce)
Serves 4.
1/2 C steak sauce (I use A1 Original)
1/2 c balsamic vinaigrette dressing
2 small cloves garlic, minced
1 t dried oregano
2 beef rib-eye steaks (1 lb total)
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Mix all ingredients except steaks; reserve 1/4 cup. Pour remaining steak sauce mixture over steaks in baking dish; turn to evenly coat both sides of steak with sauce. Refrigerate 30 minutes to marinate.
Heat grill to medium-high. Remove steaks from marinade; discard marinade.
Grill steaks 4 to 5 minutes on each side or until medium doneness (160 degrees). Cut steaks in half; serve topped with reserved sauce.
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October 11, 2009 at 2:44 pm (7 ingredients or less, baby spinach, bacon, balsamic vinaigrette dressing, closed contact grill, Quick Dishes, red bell peppers, Salad, Summer, summer squash, turkey tenderloin)
Prep Time: 25 minutes
Total Time: 25 minutes
Makes: 2 servings
2 slices bacon
1 medium yellow summer squash, cut into 1/2-inch-thick slices
1 small red bell pepper, cut into thin bite-size strips
1/2 cup balsamic vinaigrette dressing
1 turkey tenderloin (1/2 to 3/4 lb), cut crosswise into 1/2-inch-thick slices
4 cups fresh baby spinach leaves
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1. Heat closed contact grill 5 minutes. When grill is heated, place bacon on bottom grill surface. Close grill; cook 4 to 6 minutes turning once, until crisp. Drain on paper towels. Coarsely chop bacon.
2. In medium bowl, mix squash, bell pepper and 1/4 cup of the vinaigrette dressing to coat. With slotted spoon, place vegetables on bottom grill surface; reserve dressing. Close grill; cook 3 to 5 minutes or until crisp-tender. Remove vegetables from grill.
3. Add turkey to reserved dressing in bowl; toss to coat. Place turkey on bottom grill surface; discard dressing. Close grill; cook 3 to 5 minutes or until turkey is no longer pink in center.
4. Arrange spinach on individual serving plates; top each with vegetables and turkey. Drizzle with remaining 1/4 cup vinaigrette dressing; sprinkle with bacon.
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July 17, 2009 at 3:07 pm (7 ingredients or less, balsamic vinaigrette dressing, boneless beef sirloin steak, european-style salad mix (mescalun), fresh tomatoes, grill, Quick Dishes, red onion, Salad, salad greens, Summer, yellow bell pepper)
Prep Time: 15 min
Total Time: 25 min
Makes: 4 servings
1/2 cup balsamic vinaigrette dressing, divided
1 boneless beef sirloin steak (3/4 lb.), 1/2 to 3/4 inch thick
2 large yellow peppers, cut lengthwise in half
8 cups spring greens or torn mixed salad greens
2 large tomatoes, cut into wedges
1/2 cup thinly sliced red onions
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Preheat grill to medium-high heat. Reserve 1/3 cup of the dressing. Brush remaining dressing lightly onto one side of the steak and onto cut sides of peppers.
Place steak and peppers on grill, dressing-sides down. Grill steak 5 min. on each side or until medium doneness (160°F) and grill peppers 10 min. (Peppers do not need turning.) Meanwhile, cover four serving plates with greens; top with tomatoes and onions.
Cut steak across the grain into thin slices; cut peppers into strips. Arrange steak and peppers over salads. Drizzle with the reserved 1/3 cup dressing.
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May 23, 2009 at 1:11 pm (7 ingredients or less, balsamic vinaigrette dressing, dijon mustard, garlic, grill, Main Dish, red onion, rib eye steak, worcestershire sauce)
Prep Time: 5 minutes
Total Time: 25 minutes (plus 30 minutes marinating)
Serves 4.
1/3 C balsamic vinaigrette dressing
2 t grainy Dijon mustard
2 t Worcestershire sauce
2 t minced garlic
2 boneless rib eye steaks, 1″ thick (about 12 oz each)
1 medium red onion, cut in 1/2″-thick slices
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1. Mix vinaigrette, mustard, Worcestershire and garlic in a gallon-size ziptop bag. Remove and reserve 2 T. Add steaks, seal bag and turn to coat steaks. Marinate 30 minutes at room temperature.
2. Heat outdoor grill. Place onion slices on grill and cook, turning once, 10 minutes, or until slightly charred and tender. Grill steak, turning once, 6 to 8 minutes until an instant-read thermometer inserted from side to middle registers 135 to 145 degrees (for medium rare). Remove from grill and let rest 3 to 5 minutes. Drizzle onion with reserved 2 T marinade. Serve with the steak.
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March 29, 2009 at 3:09 pm (7 ingredients or less, balsamic vinaigrette dressing, beef tenderloin, Main Dish, onion, oven, stovetop)
2 large onions, halved, sliced
1 beef tenderloin (about 1-1/2 lbs.), trimmed
3/4 cup balsamic vinaigrette dressing
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1. Preheat oven 400°.
2. In large roasting pan, arrange onions, then top with tenderloin. Brush tenderloin with 1/4 cup dressing. Bake 55 minutes, basting every 10 minutes with 1/4 cup Dressing, until thermometer inserted in center reaches 140°. Remove tenderloin from pan, let stand 10 minutes.
3. Meanwhile, add remaining 1/4 cup Dressing to roasting pan and cook over medium-high heat, scraping up brown bits from bottom of pan, 3 minutes or until heated through. Serve sauce with tenderloin.
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January 17, 2009 at 5:36 pm (7 ingredients or less, baby spinach, balsamic vinaigrette dressing, cubed cooked chicken, feta, mayonnaise, no-cook, Quick Dishes, red bell peppers, refrigerator, Salad, scallions)
Balsamic Chicken Salad
Prep time: 10 minutes
Makes 4 servings
1/4 cup mayonnaise
1/4 cup balsamic vinaigrette dressing
2 1/2 cups chopped cooked chicken breast
1 cup chopped red pepper
4 green onions, chopped
4 cups baby spinach leaves
1/4 cup crumbled feta cheese
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Combine mayo and dressing in medium bowl.
Add chicken, peppers and onions; mix lightly.
Spoon over spinach-covered serving plate; top with the cheese.
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