Sliced Steak Salad With Bloody Mary Vinaigrette

Name: Sliced Steak Salad With Bloody Mary Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vinaigrette; 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); Salad; 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

Servings: persons

Vinaigrette
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)
Salad
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

1
Preheat a grill pan or griddle to medium high.
2
Meanwhile, combine tomato paste, lemon juice, horseradish, and worcestershire in a bowl; whisk in the oil.
3
Stir in parsley, and season with salt and pepper.
4
In a large serving bowl, combine lettuces and celery.
5
Season steak with salt and pepper, then grill or pan fry until medium rare (pink in center) about 12 to 15 minutes.
6
Remove, cover loosely with aluminum foil, and let sit 10 minutes.
7
Remove foil, slice steak across the grain.
8
Toss half the vinaigrette with the salad, arrange steak on top, drizzle with remaining vinaigrette, and sprinkle with caperberries or sliced olives.

752

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Vinaigrette, 2 tablespoons tomato paste, 2 tablespoons fresh lemon juice (from 1 small lemon), 1 tablespoon prepared horseradish, and more.

Yes, Sliced Steak Salad With Bloody Mary Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!