Steakhouse Tomato Salad Recipes

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

Tomato and Vidalia Onion Salad with Steak Sauce Dressing image

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

Ingredients

1/4 red wine vinegar
3 rounded tablespoons brown sugar
1 tablespoon Worcestershire sauce, eyeball it
1 teaspoon coarse black pepper, eyeball it
1 cup canned tomato sauce
2 tablespoons extra virgin olive oil, eyeball it
3 beefsteak tomatoes, sliced 1/2-inch thick
1 large Vidalia onion, peeled and sliced into 1/2-inch thick slices
Salt
2 tablespoons chopped parsley leaves, to garnish

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

Beefsteak Tomato Salad image

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

Ingredients

3 tablespoons red-wine vinegar
3 tablespoons olive oil
1 shallot, minced
2 teaspoons capers, rinsed and coarsely chopped
3 ripe beefsteak tomatoes
Coarse salt and ground pepper

STEAK SALAD WITH TOMATO VINAIGRETTE

Provided by Food Network Kitchen

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 20

Steak Salad with Tomato Vinaigrette image

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.

Ingredients

2 teaspoons chili powder
2 teaspoons packed light brown sugar
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 boneless New York strip steaks (about 1 inch thick; 1 1/4 pounds total)
Kosher salt and freshly ground pepper
Extra-virgin olive oil, for brushing
1 red onion, sliced into 1/2-inch rounds
1/2 cup cherry tomatoes
Juice of 3 limes
2 teaspoons adobo sauce (from a can of chipotle chile peppers)
1 teaspoon honey
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 small heads Boston lettuce, leaves torn
1 avocado, diced
1 1/2 pounds assorted heirloom tomatoes, cut into chunks
1/2 small jicama, peeled and julienned
1 cup crumbled queso fresco cheese
1/2 cup fresh cilantro