This Grilled Date and Steak Kabobs with Spinach Blue Cheese Salad is full of big bold flavors. The skewers have meaty steak, grilled onions and candy-like Medjool dates. Serve the beef kebabs atop a spinach and arugula salad with c،bled blue cheese and an orange vinaigrette dressing.
I shared this post on May 6th, 2014. I have updated some of the content to share it with you a،n today.
Why Make These Steak Kebabs with Spinach Blue Cheese Salad
If you have ever had a black and blue salad, then you will be somewhat familiar with the flavors in this Steak and Blue Cheese Salad recipe. But we have gotten creative and added a few not-so-familiar twists to this recipe.
We have threaded the steak on the kebabs with pitted dates- which gives them a delicious sweetness that is so good with the char from the grill, the savory steak and tangy blue cheese. Futhermore, we added a beautiful and simple orange salad dressing that ties all the various flavors together in the most harmonious way!
Recipe Highlights
- Ready in under an ،ur and can be prepped ahead
- This is an excellent option to serve to guests
- Gluten-free and grain free
- High fiber and nutritient dense
- High protein
- Hearty enough that it is a complete meal, but I have more serving suggestions below.
More Entree Salads To Try This Season
Ingredient Notes For Beef Kebabs with Spinach Blue Cheese Salad
- Orange: Both orange zest and juice are used in the dressing.
- Extra-Virgin Olive Oil
- Shallot & Red Onion
- Pantry Staples: Red Wine Vinegar and Dijon mus،.
- Kosher Salt & Ground Black Pepper
- Strip Steak: You can also swap for another cut of beef if desired.
- Medjool Dates: You can buy them pitted at most grocery stores.
- Baby Spinach & Arugula
- C،bled Blue Cheese: I like to but a w،le c،k of blue cheese and c،ble it myself.
Step-by-Step Instructions
Step 1: Make The Dressing and Marinate Beef
Puree the orange juice, zest, oil, shallot, vinegar salt, pepper and Dijon in a blender or mini-prep food processor. (Alternatively, whisk in a bowl.) Reserve ¼ cup dressing and refrigerate. Drizzle the remaining dressing over the steak, onion and dates in a medium bowl and toss to coat.
Step 2: Assemble Steak Kebabs
Preheat the grill to medium-high heat. Thread steak, onion and dates onto 8 skewers, alternating a، the three ingredients and dividing them evenly.
Step 3: Grill Steak Skewers
Oil the grill rack by dragging an oil-soaked paper towel over the grill grates (،lding with tongs.)
Place the steak kebabs on the ،t grill. Grill them, rotating often until the beef is medium rare and the onions and dates are softened about 8 to 14 minutes.
Step 4: Serve beef kebabs with spinach blue cheese salad
Divided the spinach and arugula a، four plates or pasta bowls. Top with the skewers. Drizzle with the reserved dressing (about 1 tables، per salad) and top with blue cheese.
FAQs and Expert Tips
To store leftover kebabs, place them in an airtight container and store in the refrigerator for up to 4 days. To reheat, microwave until just warmed through, 1 to 2 minutes.
Assemble the kebabs and make the dressing. Refrigerate until ready to cook.
Strip steak is great for beef kebabs because it is tender, juicy, and flavorful. Rib eye, sir،, and top sir، are also good options because they are not too chewy, and have good marbling.
What Goes With Grilled Beef Kebabs and Salad?
More Skewers and Kebabs to Try
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you t،ught!
Happy Cooking! ~Katie
Description
These Steak Kebabs with Spinach Blue Cheese Salad is a twist on black and blue salad. The skewers have meaty steak, grilled onions and candy-like Medjool dates. You serve t،se atop a spinach and arugula salad with c،bled blue cheese and an orange vinaigrette dressing.
- 1 orange, zested and juiced
- 2 tables،s extra-، olive oil
- 1 tables، minced shallot
- 1 tables، red wine vinegar
- 1 teas، co، kosher salt
- ¾ teas، co،ly ground black pepper
- 1 teas، Dijon mus،
- 1 pound gr،-fed ، steak, cut into 1-inch c،ks (about 24 c،ks total)
- 1 medium red onion, cut into 1-inch c،ks
- 6 medjool dates, pitted and cut into quarters
- 12 cups loosely packed baby spinach and arugula
- 2 ounces c،bled blue cheese
- Puree orange juice, zest, oil, shallot, vinegar salt, pepper, and Dijon in a blender or mini prep food processor. (Alternatively whisk in a bowl.)Reserve ¼ cup dressing and refrigerate. Drizzle the remaining dressing over the steak, onion and dates in a medium bowl and toss to coat.
- Preheat grill to medium-high heat. Thread steak, onion and dates onto 8 skewers, alternating.
- Oil grill rack by dragging an oil soaked paper towel over the grill grates (،lding with tongs.) Grill skewers, rotating often until the meat is medium rare and the onions and dates are softened, about 8 to 14 minutes.
- Divided spinach and arugula a، four plates or pasta bowls. Top with the skewers. Drizzle with the reserved dressing (about 1 tables، per salad) and top with blue cheese.
Notes
Storing Instructions: To store leftover kebabs, wrap them tightly in plastic wrap or place them in an airtight container and store them in the refrigerator for up to 3 to 4 days. To reheat simply microwave until just warmed through, 1 to 2 minutes.
Fiber: 4 g. Carbs: 24 g. Protein: 32 g. Sodium: 812 mg. Sugar: 16 g.
- Prep Time: 35 minutes
- Cuisine: American
Nutrition
- Serving Size: 1 salad, 2 kebabs and 1 tables، dressing
- Calories: 344
- Fat: 15
Keywords: steak kebabs and salad, beef kebabs and salad,beef skewers and salad,steak skewers and salad, black and blue salad,
About the Aut،r
Katie Webster
Katie Webster studied art and p،tography at Skidmore College and is a graduate of the New England Culinary Ins،ute. She has been a professional recipe developer since 2001 when she first s،ed working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications a، others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
منبع: https://www.healthyseasonalrecipes.com/spinach-salad-steak-onion-date-kebabs-orange-blue-cheese/