Steakhouse Tomato Salad Recipes

STEAKHOUSE TOMATO SALAD

Steps:

• Slice the onion in half, then thinly slice the halves (either direction is fine, just different looks).
• Core the tomatoes and cut them into 1-inch pieces.
• In a large bowl, toss the onions and tomatoes with the vinaigrette. Serve at toom temperature.

BEEFSTEAK TOMATO SALAD

Steps:

• In a small bowl, whisk together red-wine vinegar and olive oil; stir in shallot and capers.
• Core tomatoes; cut each into 8 wedges and place in a serving bowl. Drizzle with dressing, and season with salt and pepper. Serve immediately.

STEAKHOUSE TOMATO SALAD WITH BLUE CHEESE

Steps:

• In a large bowl, toss together the tomatoes and blue cheese crumbles with the olive oil and a pinch of salt and pepper.
• Top the salad with the chives and serve.
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STEAKHOUSE TOMATO SALAD

Steps:

• In a jar with a tight-fitting lid, combine olive oil, cider vinegar, ketchup, sugar, paprika, and Worcestershire sauce; season with coarse salt. Shake well to combine.
• Arrange tomatoes and onion on a serving platter, alternating tomato and onion slices. Drizzle with some of the dressing; serve immediately with remaining dressing on the side.

STEAK SALAD WITH TOMATO VINAIGRETTE

Steps:

• Make the steak: Preheat a grill or grill pan to medium. Mix the chili powder, brown sugar, cumin and smoked paprika in a small bowl. Season the steaks with salt and pepper and rub with the spice mixture; set aside.
• Make the vinaigrette: Puree the cherry tomatoes, lime juice, adobo sauce and honey in a blender until smooth. With the machine running, add the olive oil and puree until smooth. Season with salt and pepper.
• Brush the steaks with olive oil and grill 4 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes. Meanwhile, brush the red onion slices with olive oil; season with salt and pepper. Grill the onion, turning occasionally, until softened and charred in spots, about 8 minutes. Thinly slice the steak against the grain. Roughly chop the onion.
• Assemble the salad: Divide the lettuce among plates. Top with the onion, steak, avocado, heirloom tomatoes, jicama and queso fresco. Drizzle with about half of the vinaigrette and sprinkle with the cilantro. Serve with the remaining vinaigrette.

SUMMERTIME TOMATO SALAD

Steps:

• Whisk together the vegetable oil, vinegar, sugar, pepper, mustard, and seasoned salt in a bowl; add the tomato and onion to the bowl and toss to coat; cover and refrigerate overnight.

TOMATO AND VIDALIA ONION SALAD WITH STEAK SAUCE DRESSING

Steps:

• In a small saucepan over moderate heat combine vinegar, sugar, Worcestershire and pepper. Allow sugar to dissolve in vinegar and liquids to come to a bubble. Remove sauce from heat and whisk in tomato sauce, then extra-virgin olive oil. Let dressing stand.
• Arrange sliced tomatoes and onions on a serving platter. Season tomatoes and onions with salt, to taste Pour dressing over the tomatoes and onions and garnish with chopped parsley.

OUTBACK STEAKHOUSE TANGY TOMATO SALAD DRESSING

Steps:

• Combine all ingredients in a small non-reactive saucepan over medium heat, stirring, until boiling. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Set aside to cool. Pour into a clean covered jar and refrigerate.
• Makes 1 1/4 cups or 10 (2-tablespoon) servings.

STEAKHOUSE POTATO SALAD

Steps:

• Place potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 min. or just until potatoes are tender; drain. Place in large bowl.
• Refrigerate 1 hour or until completely cooled.
• Mix dressings until blended. Add to potatoes along with remaining ingredients; mix lightly.

MORTON'S THE STEAKHOUSE CHOPPED SALAD

Steps:

• To prepare vinaigrette: In a medium mixing bowl, combine the vinegar and 1/3 cup cup of water.
• Whisk the mustard and salad dressing mix until well mixed.
• Add the olive oil and whisk until the dressing is emulsified.
• Let the dressing rest for a few minutes before using so that the flavors can blend. Refrigerate in a tightly-lidded glass or rigid plastic container for up to 7 days and whisk before using.
• Note: If you use Good Seasons brand mix, two packets work well.
• To prepare salad: Cut the iceberg and romaine lettuces into ½-inch squares. Transfer to a large mixing bowl.
• Cut the artichoke hearts into eighths and the hearts of palm into 1/4-inch-long pieces and add to the lettuce.
• Peel the avocado and remove the pit. Cut the avocado into ½-inch cubes and add to the lettuce.
• Crumble the blue cheese over the salad. Sprinkle the bacon bits, chopped egg, onion, and tomato over the salad.
• Add the vinaigrette, toss well, and serve.
• Note: To hard-cook eggs, put them in a saucepan with cold water to cover. Bring to a boil over medium-high heat. Cover, remove from the heat, and set aside for 15 minutes, during which time the eggs will harden. This is a better method than cooking the eggs in boiling water. There is less chance of the eggs cracking.

GRILLED STEAK SALAD WITH TOMATOES & AVOCADO

Steps:

• Rub both sides of steak with oil; sprinkle with Creole seasoning. Grill, covered, over medium heat or broil 4 in. from heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes., In a large bowl, combine tomatoes, beans, green onions, cilantro, lemon zest, lemon juice and salt; gently stir in avocado. Cut steak into slices; serve with bean mixture.