Best Bloody Mary Steak Salad Recipes

Flank Steak with Bloody Mary Tomato Salad image

Provided by Sara Dickerman

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.

Sliced Steak Salad With Bloody Mary Vinaigrette image

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 Salad image

Number Of Ingredients 13

1 1/2 pounds skirt or hanger steak
1 tablespoon sherry vinegar
1 tablespoon balsamic vinegar
2 tablespoons lemon juice
2 tablespoons horseradish
1 tablespoon worcestershire sauce
1 1/2 teaspoons hot sauce
1/2 red onion, sliced
1/2 cup celery, chopped
2 tablespoons pickled jalapenos, chopped
1 pint cherry tomatoes, halved
1/4 cup blue cheese
1/2 cup parsley leaves

Steps:

In a pan over high heat or on the grill, sear the unseasoned steak until browned well on both sides and cooked to medium-rare or desired temperature, about 3 to 4 minutes on each side. Allow the steak to rest while you prepare the other ingredients.
In a large bowl, combine the vinegars, lemon juice, horseradish, Worcestershire sauce, hot sauce, and olive brine. Then add the red onion, celery, jalapeños, olives, and tomatoes. Grind a good amount of black pepper over top and stir to combine.
Slice the meat into 1/2-inch slices across the grain and add to the salad. Mix again and allow to marinate for at least 30 minutes for the flavors to meld.
When you're ready to eat, add the blue cheese, parsley, and celery leaves if you remembered to hold onto them.