3 Amazing Summery Halal Steak Salads!
Try out these fresh tasting halal steak salads for those long summer evenings! They're great as a side, or a main meal.
Beet, Tangerine and Halal Steak Salad
What you need:
2 x 8oz Halalnivore sirloin steaks
Halalnivore Jalapeno and Lime coarse sea salt
Black pepper
2 tangerines or 4 clementines, plus 2 tbsp. juice
1 tbsp. white wine vinegar
1 tbsp. olive oil
1/2 small red onion, thinly sliced
1 pack baby rocket
6 cooked beetroots drained and cut into wedges
How to make it:
Season each steak with 1/4 teaspoon each lime and jalapeño salt and pepper and grill on a pan to your desired doneness, 3 to 4 minutes per side for medium-rare. After cooking place on a cutting board and let rest for at least 5 minutes before cutting into thin ribbons.
Mix together the tangerine/clementine juice, vinegar, olive oil and a pinch each of lime and jalapeño sea salt and pepper. Add the sliced onions and mix thoroughly till they are completely coated.
Peel the tangerines/clementines and remove the white pith also and cut into rounds.
Gently mix the rocket with the tangerines, beets, steak. Drizzle the vinaigrette over the salad once mixed.
Mediterranean Steak Salad
What you need:
2 x 8oz Halalnivore rump steaks
1 tsp. ground oregano
1 tsp. garlic powder
1 tsp. salt
¼ tsp. ground cinnamon
¼ tsp. Pepper
1/3 cup bottled Classic Balsamic Vinaigrette with Extra-Virgin Olive Oil
1 large red pepper
2 bags mixed salad greens
1 large tomato
1 can sliced black olives
¼ cup hot cherry peppers
How to make it:
Heat your outdoor grill or skillet pan if cooking on stove top.
Make a spice rub by mixing oregano, garlic, salt, pepper and ground cinnamon in a small bowl.
Make steak: Press remaining spice rub on both sides of steak. Coat both sides of steak and red pepper with nonstick spray.
Grill pepper 7 minutes. Add steak to grill; cook 4 to 5 minutes on each side for rare. Remove steak and pepper to a cutting board. Cut pepper in strips; let steak rest about 5 minutes.
Meanwhile, add salad greens and remaining ingredients to bowl with dressing. Thinly slice steak across the grain. Add to salad, along with any steak juices, if desired.
Pour dressing into a clear measuring cup; add water to equal 1⁄2 cup. Pour into a large serving bowl; whisk in 1 tsp Spice Rub until blended. Toss to mix and coat.
Steak with Lentil and Grapefruit Salad
What you need:
2 x 8oz Halalnivore Sirloin Steak
kosher salt
Pepper
2 tbsp. olive oil
1 tbsp. fresh lemon juice
1 tsp. Dijon mustard
½ tsp. honey
¼ medium Red Onion
1 can lentils
¼ small red cabbage
½ cups roughly chopped fresh flat-leaf parsley
2 red grapefruits
4 cups rockets
How to make it:
Line a oven-proof tray with foil. Place the steak on the prepared tray and season with 1/4 teaspoon each salt and pepper and olive oil. Cook in the oven for about 20 minutes on low heat (120degrees). Once cooked in the oven, heat your frying pan with a little oil till it's smoking and sear your steaks - 4 to 5 minutes per side for medium-rare.
Transfer to a cutting board and let rest for at least 5 minutes before cutting into 1-inch pieces.
Meanwhile, in a large bowl, whisk together the olive oil, lemon juice, mustard, honey, and 1/4 teaspoon each salt and pepper; stir in the onion. Add the lentils, cabbage, and parsley and toss to combine.
Cut away the peel and white pith from the grapefruits; halve and thinly slice. Fold the grapefruit, rocket, and steak into the salad.
Ready to try out the salads? Check out all of Halalnivore's gourmet cut halal meat. We delivery every Thursday, Nationwide! Order today...