STEAKHOUSE TOMATO SALAD WITH BLUE CHEESE
Add a pop of color and flavor to your table with a refreshing recipe for Steakhouse Tomato Salad with blue cheese crumbles and fresh chives.
Provided by Kelly Senyei
Time 10m
Number Of Ingredients 4
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.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 221 kcal, Carbohydrate 10 g, Protein 9 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 25 mg, Sodium 496 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
STEAKHOUSE TOMATO SALAD
Juicy tomatoes and onions in a tangy vinaigrette are the perfect accompaniment to Grilled Pepper-Crusted Sirloin.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 9
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.
GRILLED STEAK SALAD WITH TOMATOES & AVOCADO
My family loves a good steak dinner, but with busy schedules, I'm often thinking about ways to put new and simple twists on things. This salad is flavored with the freshness of lemon and cilantro and is one of my husband's favorite weeknight dishes. -Lyndsay Wells, Ladysmith, British Columbia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 328 calories, Fat 11g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 710mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 8g fiber), Protein 31g protein. Diabetic Exchanges
BARBECUED BAVETTE STEAK & TOMATO SALAD
Barbecue bavette steak and drape over Tom's simple tomato, red onion and feta salad. It makes a lovely lunch or light supper in summertime
Provided by Tom Kerridge
Categories Dinner, Lunch, Supper
Time 35m
Yield Serves 6-8
Number Of Ingredients 11
Steps:
- Make the dressing by whisking the vinegar, oil, onion seeds and spring onions together, then set aside. Slice the tomatoes, then arrange over a large serving platter and lightly season with salt. Drizzle over most of the oil and set aside.
- Heat a barbecue or griddle pan to high and season the steak well. Cook for 2-3 mins on each side until charred but rare in the middle, then transfer to a warm plate to rest. Drizzle the remaining oil over the onions and grill until charred. Separate into rings and set aside.
- Slice the steak and arrange the tomatoes over it. Drizzle with any resting juices. Scatter over the artichokes and charred onions, then the feta and chives. To serve, drizzle over the dressing.
Nutrition Facts : Calories 253 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.2 milligram of sodium
STEAK WITH AVOCADO SAUCE AND TOMATO SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Slice the roast crosswise into 3 even steaks. Heat a cast-iron skillet over medium-high heat. Brush the steaks all over with 1 tablespoon olive oil, season with the chili powder and add salt to taste. Cook until a thermometer inserted into the side registers 125 degrees for medium-rare, 4 to 5 minutes per side. Let rest for 5 minutes.
- Meanwhile, toss the tomatoes and hearts of palm in a bowl with the remaining 1 tablespoon olive oil, 1 tablespoon lime juice, and salt and pepper to taste.
- Halve and pit the avocado; scoop the flesh into a blender or food processor. Add the cilantro, garlic, the remaining 1 tablespoon lime juice and 1/2 cup water; puree. Season with salt.
- Thinly slice the steaks. Serve with the avocado sauce, tomato salad and tortillas for wrapping, if desired. Garnish with lime wedges.
- Per serving: Calories 325; Fat 17 g (Sat. 3.3 g; Mono. 10.2 g; Poly. 1.8 g); Cholesterol 58 mg; Sodium 337 mg; Carbohydrate 9 g; Fiber 5 g; Protein 35 g
- Photography by Antonis Achilleos
Nutrition Facts : Calories 325 calorie, Fat 17 grams, SaturatedFat 3.3 grams, Cholesterol 58 milligrams, Sodium 337 milligrams, Carbohydrate 9 grams, Fiber 5 grams, Protein 35 grams
TOMATO AND VIDALIA ONION SALAD WITH STEAK SAUCE DRESSING
At Peter Luger's Steak House you can order the sliced beef steak tomatoes and thick cut vidalia onions. There, you can pour Luger Sauce all over everything, including this salad. This is a quick salad dressing that tastes like tangy steak sauce. Try it on this salad or your next steak!
Provided by Rachael Ray : Food Network
Time 13m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 162 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 510 milligrams, Carbohydrate 22 grams, Fiber 3.5 grams, Protein 3 grams, Sugar 14 grams
STEAK SALAD WITH TOMATO VINAIGRETTE
Provided by Food Network Kitchen
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 20
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.
BEEFSTEAK TOMATO SALAD
While the rest of the meal is on the grill, toss together this cool steakhouse salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 123 g, Fat 11 g, Fiber 1 g, Protein 1 g
FLANK STEAK WITH BLOODY MARY TOMATO SALAD
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
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.
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- Season steak with 1 tsp. salt and pepper; set aside. Grate cut sides of tomato on coarse holes of a box grater into a medium bowl down to the skin; discard skin. Add shallot and vinegar; whisk in 1/4 cup oil. Season to taste with salt and pepper. Set aside. DO AHEAD: Tomato vinaigrette can be made 1 day ahead.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Toss spring onions in a medium bowl with 1 tsp. oil and season with salt and pepper. Grill onions until just tender, 2–3 minutes per side. Transfer to a cutting board and cut into 2-inch pieces.
- Grill steak until seared and cooked to desired doneness, 3–5 minutes per side for medium-rare, depending on steak's thickness. Transfer to a cutting board. Let rest, about 10 minutes.
- Meanwhile, make croutons: Brush both sides of bread slices with remaining 4 tsp. oil and season with salt and pepper. Grill bread until dark golden brown and nicely charred in spots, about 2 minutes per side. Set toast aside until cool enough to handle, then break toast into roughly 1-inch pieces.
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