Best 6 Sliced Steak Salad With Bloody Mary Vinaigrette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Sliced steak salad with a bloody mary vinaigrette dressing is a vibrant and flavorful dish that brings a unique twist to the classic steak salad. The thinly sliced steak is seared and combined with crisp greens, roasted vegetables, and a tangy, savory vinaigrette made with tomato juice, vodka, and Worcestershire sauce. This salad is perfect for a light and refreshing lunch or dinner that is sure to impress your family and friends.

Let's cook with our recipes!

SLICED STEAK SALAD WITH BLOODY MARY VINAIGRETTE



Sliced Steak Salad With Bloody Mary Vinaigrette image

Make and share this Sliced Steak Salad With Bloody Mary Vinaigrette recipe from Food.com.

Provided by threeovens

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons tomato paste
2 tablespoons fresh lemon juice (from 1 small lemon)
1 tablespoon prepared horseradish
1 1/2 teaspoons Worcestershire sauce
1/2 cup extra virgin olive oil
1 tablespoon fresh parsley, chopped
kosher salt & freshly ground black pepper (optional)
1/2 teaspoon hot sauce, more to taste (optional)
1 romaine lettuce hearts, chopped
1 endive, chopped
4 celery ribs, sliced thin on the bias (angle)
1 1/2 lbs flank steaks (about 1 inch thick) or 1 1/2 lbs flat iron steaks (about 1 inch thick)
kosher salt & freshly ground black pepper
caperberries or green olives, sliced for garnish

Steps:

  • Preheat a grill pan or griddle to medium high.
  • Meanwhile, combine tomato paste, lemon juice, horseradish, and worcestershire in a bowl; whisk in the oil.
  • Stir in parsley, and season with salt and pepper.
  • In a large serving bowl, combine lettuces and celery.
  • Season steak with salt and pepper, then grill or pan fry until medium rare (pink in center) about 12 to 15 minutes.
  • Remove, cover loosely with aluminum foil, and let sit 10 minutes.
  • Remove foil, slice steak across the grain.
  • Toss half the vinaigrette with the salad, arrange steak on top, drizzle with remaining vinaigrette, and sprinkle with caperberries or sliced olives.

BLOODY MARY STEAK



Bloody Mary Steak image

Provided by Claire Robinson

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons avocado oil (you can use any other high smoke point oil such as grapeseed or canola)
1 scallion, sliced, reserving darkest green tips for garnish
1 large clove garlic, minced (use rasp grater for speed)
Juice of 1/2 lemon
1 cup bloody mary mix or tomato juice
4 to 6 dashes Worcestershire sauce
1 1/4 pounds (roughly) flank steak (tip: if a larger piece is purchased, it can be cut in half lengthwise against the grain to make 2 long pieces; good for quicker cooking and less waste)
Kosher salt and fresh coarsely ground black pepper (heavier on pepper to mimic Bloody Mary)
1 tablespoon chopped fresh parsley, plus additional whole leaves for garnish
1 tablespoon sliced pickled jalapenos
1 tablespoon unsalted butter, cold
1 cup grape tomatoes, halved

Steps:

  • In a medium skillet, heat 1 tablespoon oil. Add the whites and light greens of the scallions and garlic and cook over medium-high heat until wilted, about 1 minute. Deglaze with the lemon juice, then add the bloody mary mix and Worcestershire sauce. Bring to a boil and reduce by half, 1 to 2 minutes.
  • Meanwhile, sprinkle both sides of the steak with salt and pepper. In a cast-iron grill pan over high heat, add the remaining tablespoon oil. Place the steak in the pan and cook without touching, about 2 minutes. Flip and cook to the desired temperature, about another minute for medium. Remove from the pan to a cutting board and allow to rest for 10 to 15 minutes. Slice the meat against the grain and set aside.
  • To finish the sauce, stir in the parsley and pickled peppers. Remove from the heat and whisk in the cold butter.
  • Add the sauce to the bottom of a warm plate and top with the sliced steak, halved grape tomatoes, whole fresh parsley leaves and reserved scallion greens.

TIKTOK GRINDER SALAD SANDWICH



TikTok Grinder Salad Sandwich image

For the ultimate Italian-inspired sub sandwich, you've got to try this hot, melty masterpiece. With 5 types of meat, 3 types of cheese, and a fresh, crisp salad stacked between slices of crusty ciabatta, this sandwich delivers the perfect contrast of textures and flavors. The scratch-made dressing went viral on TikTok for its creamy, zesty flavors. Don't be afraid to make extra - you'll want to drizzle this dressing on everything.

Provided by Annie Campbell

Categories     Sandwiches

Time 20m

Yield 4

Number Of Ingredients 20

1 loaf ciabatta bread, split in half horizontally
6 slices provolone cheese
6 slices mozzarella cheese
18 slices thinly sliced ham
8 slices thinly sliced salami
8 thin slices coppa ham
2 slices prosciutto
10 slices pepperoni
2 tablespoons mayonnaise
1 clove garlic, minced
1 tablespoon red wine vinegar
½ teaspoon dried oregano
½ teaspoon red pepper flakes
1 tablespoon sliced pepperoncini peppers
salt and ground black pepper to taste
½ head lettuce, shredded
¼ red onion, thinly sliced
1 tablespoon sliced black olives
½ tomato
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place ciabatta cut side-up on a baking sheet and layer one piece of the bread with slices of provolone and the other with mozzarella.
  • Bake on the top rack of the preheated oven until the cheese melts, 3 to 4 minutes. Remove from the oven and increase the temperature to broil.
  • Layer both sides of the sandwich with folded slices of ham, then alternate between the two sides with a layer of salami, coppa ham, prosciutto, and pepperoni. Broil in the oven until the meats crisp up, 2 to 3 minutes.
  • Stir mayonnaise, minced garlic, red wine vinegar, oregano, red pepper flakes, pepperoncini peppers, salt, and pepper together in a large bowl. Add the lettuce, red onion, and black olives, and toss to combine.
  • Thinly slice the tomato and salt on each side.
  • On one side of the sandwich, layer the tomato slices. Pile a large portion of the lettuce salad on top, then top with grated Parmesan cheese. Carefully fold the two bread slices together to form the sandwich. Cut into 4 triangular portions and serve immediately.

Nutrition Facts : Calories 1231.9 calories, Carbohydrate 70.6 g, Cholesterol 223.3 mg, Fat 68.7 g, Fiber 6.1 g, Protein 78.6 g, SaturatedFat 28.1 g, Sodium 5026.3 mg

SLICED STEAK SALAD



Sliced Steak Salad image

Provided by Bryan Miller

Categories     salads and dressings

Time 25m

Yield Serves 4

Number Of Ingredients 8

3 yellow bell peppers
1 pound beef fillet (see note)
1/2 bunch green leaf lettuce, washed and torn into bite-size pieces
1 small head radicchio lettuce, washed and torn into bite-size pieces
6 scallions, chopped
2 tablespoons olive oil (approximately)
1/4 cup sherry vinegar
Salt and pepper to taste

Steps:

  • Place peppers on roasting sheet and broil them, turning occasionally, until skins darken and blister all over. Remove and place in paper bag for 10 minutes. Peel and seed peppers and slice into narrow strips. Set aside in warm place.
  • While peppers are broiling, place lettuce in middle of 4 individual serving plates.
  • In hot skillet coated with oil, saute steak until rare (or to taste). Set aside in warm place. Deglaze pan with vinegar, scraping up any particles that cling to bottom. Add oil to taste.
  • Arrange peppers on serving plates. Slice steak thin and lay over lettuce. Strain warm vinaigrette and pour it over salad. Grind fresh pepper over it and salt to taste. Serve immediately.

Nutrition Facts : @context http, Calories 393, UnsaturatedFat 15 grams, Carbohydrate 12 grams, Fat 27 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 9 grams, Sodium 767 milligrams, Sugar 1 gram

SLICED STEAK SALAD WITH ROCKET



Sliced Steak Salad With Rocket image

Make and share this Sliced Steak Salad With Rocket recipe from Food.com.

Provided by Wendys Kitchen

Categories     Meat

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

5 ounces baby arugula
1/3 cup extra-virgin olive oil
2 large garlic cloves, smashed
1 large sprigs fresh rosemary
1 lb boneless top loin steak (1 inch thick) or 1 lb sirloin (1 inch thick)
1 teaspoon salt
3/4 teaspoon black pepper
1 large shallot, thinly sliced crosswise
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons red wine vinegar
fresh ground black pepper

Steps:

  • Mound arugula on a large platter.
  • Heat oil with garlic and rosemary in a 12-inch heavy skillet over high heat, turning garlic once or twice, until garlic is golden, about 4 minutes. Discard garlic and rosemary.
  • Meanwhile, cut steak crosswise into 1/8-inch-thick slices and toss with 3/4 teaspoon salt and 1/2 teaspoon pepper. Add meat to skillet all at once and sauté over high heat, tossing with tongs to color evenly, about 1 minute for medium-rare. Arrange steak over arugula using tongs, then add shallot to oil in skillet along with vinegars and remaining 1/4 teaspoon each of salt and pepper and boil 2 minutes. Pour dressing over steak and serve immediately.

Nutrition Facts : Calories 181.5, Fat 18.2, SaturatedFat 2.5, Sodium 594.1, Carbohydrate 4, Fiber 0.7, Sugar 1.6, Protein 1.2

FLANK STEAK WITH BLOODY MARY TOMATO SALAD



Flank Steak with Bloody Mary Tomato Salad image

Provided by Sara Dickerman

Categories     Beef     Tomato     Fourth of July     Picnic     Graduation     Father's Day     Backyard BBQ     Dinner     Steak     Family Reunion     Grill     Grill/Barbecue     Healthy     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 20

Steak:
2 1 1/2 pounds flank steaks
Kosher salt
2 teaspoons (packed) light brown sugar
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
Vegetable oil (for brushing)
Salad:
1 cup finely chopped red onion
3 tablespoons Sherry vinegar, divided
2 pound cherry or grape tomatoes, halved
1 cup chopped celery hearts (inner stalks and leaves; from 1 bunch)
1/2 cup chopped brined green olives plus 2 tablespoons olive brine
2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1/2 teaspoon celery seeds
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • For steak:
  • Place steaks on a large rimmed baking sheet; season with salt. Mix sugar and next 3 ingredients in a small bowl; rub all over steaks. Cover; refrigerate 1-3 hours.
  • Let steaks stand at room temperature for 1 hour. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grates with oil. Grill to desired doneness, about 5-7 minutes per side for medium-rare. Let rest for 10 minutes. DO AHEAD: Can be made 1 day ahead. Let cool; cover and chill. Bring to room temperature before slicing.
  • For salad:
  • Mix onion and 1 tablespoon vinegar in a large bowl. Let macerate 10 minutes, tossing often. Add tomatoes, celery, and olives.
  • Whisk remaining 2 tablespoon vinegar, olive brine, horseradish, and next 3 ingredients in a medium bowl. Slowly whisk in oil. Add to bowl with tomato mixture; toss to coat. Season with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Cover; chill.
  • Cut steak crosswise into 1/4"-thick slices. Serve salad with steak.

Tips:

  • For the best flavor, use skirt steak or flank steak. These cuts are more flavorful and tender than other cuts of beef.
  • Slice the steak against the grain to make it more tender.
  • Marinate the steak for at least 30 minutes before cooking. This will help to tenderize the steak and add flavor.
  • Cook the steak over high heat for a short amount of time to get a nice sear. This will help to lock in the flavor and juices.
  • Let the steak rest for a few minutes before slicing it. This will help to keep the juices in the steak.
  • Serve the steak salad immediately with the bloody mary vinaigrette.

Conclusion:

Sliced steak salad with bloody mary vinaigrette is a delicious and easy-to-make meal that is perfect for a summer cookout. The steak is juicy and flavorful, and the vinaigrette is tangy and refreshing. This salad is sure to be a hit with your family and friends.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #very-low-carbs     #salads     #beef     #vegetables     #dietary     #low-sodium     #low-calorie     #low-carb     #low-in-something     #meat     #steak     #greens     #lettuces

Related Topics