Bloody Mary Steak Salad Recipes

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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 TOMATO SALAD



Bloody-Mary Tomato Salad image

Heirloom tomatoes are sliced and drizzled with toppings that hit the notes of a Bloody Mary in this game-changing salad. Lemon juice and Worcestershire are whisked with oil for the dressing, and celery seeds and fresh horseradish get sprinkled on before serving. A dash of aquavit, a spiced Norwegian liquor, or vodka gives the salad more complexity, but it's just as delicious virgin.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Vegetables

Time 15m

Number Of Ingredients 10

2 pounds heirloom tomatoes, cored and cut into 1/2-inch-thick rounds
Kosher salt and freshly ground pepper
2 tablespoons aquavit (optional)
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
3 tablespoons extra-virgin olive oil
1/2 teaspoon celery seeds
1/2 teaspoon caraway seeds
1 tablespoon freshly grated horseradish
2 tablespoons chopped fresh chives (optional)

Steps:

  • Arrange tomatoes on a platter in an overlapping single layer; season with salt and pepper. In a bowl, whisk together aquavit, lemon juice, Worcestershire, and oil; drizzle evenly over tomatoes. Sprinkle with celery and caraway seeds, horseradish, and chives; serve.

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