Steak Salad Baskets Recipe
Steak Salad Baskets Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Our Test Kitchen created crunchy homemade cheese baskets to hold a satisfying salad packed with tender steak, crunchy cucumbers and flavorful olives.—Taste of Home Test Kitchen
MAKES:
20 servings
TOTAL TIME:
Prep: 1 hour Cook: 5 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 1 hour Cook: 5 min.

Ingredients

  • 2-1/2 cups shredded Asiago cheese
  • 3/4 pound beef ribeye steak, thinly sliced
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 cups julienned peeled cucumbers
  • 1 cup shredded carrots
  • 1/3 cup pitted Greek olives, halved
  • 2 tablespoons olive oil
  • 4 teaspoons red wine vinegar
  • 1 tablespoon minced fresh oregano

Directions

Heat a small nonstick skillet over medium-high heat. Sprinkle 2 tablespoons cheese over the bottom of the skillet. Cook for 1-2 minutes or until edges are golden brown and cheese is bubbly. Remove from the heat and let stand for 30 seconds.
Using a spatula, carefully remove cheese mixture and immediately drape over an inverted shot glass or miniature muffin cup; cool completely. Repeat with remaining cheese, forming 20 baskets.
Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook steak over medium-high heat until no longer pink. Cool and drain, discarding pan juices; place in a large bowl. Add the cucumbers, carrots and olives.
Combine the oil, vinegar, oregano, and remaining salt and pepper; add to steak mixture and toss to coat. Place about 3 tablespoons salad in each basket. Serve immediately. Yield: 20 appetizers.
Originally published as Steak Salad Baskets in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p177

Nutritional Facts

1 each: 111 calories, 8g fat (4g saturated fat), 22mg cholesterol, 143mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 7g protein.

  • 2-1/2 cups shredded Asiago cheese
  • 3/4 pound beef ribeye steak, thinly sliced
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 cups julienned peeled cucumbers
  • 1 cup shredded carrots
  • 1/3 cup pitted Greek olives, halved
  • 2 tablespoons olive oil
  • 4 teaspoons red wine vinegar
  • 1 tablespoon minced fresh oregano
  1. Heat a small nonstick skillet over medium-high heat. Sprinkle 2 tablespoons cheese over the bottom of the skillet. Cook for 1-2 minutes or until edges are golden brown and cheese is bubbly. Remove from the heat and let stand for 30 seconds.
  2. Using a spatula, carefully remove cheese mixture and immediately drape over an inverted shot glass or miniature muffin cup; cool completely. Repeat with remaining cheese, forming 20 baskets.
  3. Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook steak over medium-high heat until no longer pink. Cool and drain, discarding pan juices; place in a large bowl. Add the cucumbers, carrots and olives.
  4. Combine the oil, vinegar, oregano, and remaining salt and pepper; add to steak mixture and toss to coat. Place about 3 tablespoons salad in each basket. Serve immediately. Yield: 20 appetizers.
Originally published as Steak Salad Baskets in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p177

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