Steak Salad with a Bloody Mary Vinaigrette
I am trying to eat more salads. I remembered an old 1966 Weight Watchers salad dressing that my Mother used to make with a V8 base. I have updated it to be a Bloody Mary Vinaigrette and paired it up with a Steak Salad.
For the Bloody Mary Vinaigrette, the one ingredient that we have always used are green bell pepper flakes, dried. If you can’t find them at your grocers, Amazon has them.
To make the vinaigrette, add all the ingredients to a large square ziploc container. Cover ensuring the seal is tight. Shake thoroughly. Let chill in the refrigerator for at least 2 hours. I make it the night before serving. When ready to serve, take the container from the refrigerator. Shake to mix thoroughly. Remove the cover. Pour into a salad dressing bottle using a wide funnel if needed. Shake the salad dressing bottle (lid held down tight) before serving.
For the salad, marinate the flank steak in Burgundy or a red wine for at least 4 hours. Grill the steak to your desired doneness. You can also cook the steak in a pan if you don’t have a grill. Once grilled, let the steak sit for a few minutes. Slice against the grain to use on top of the salad.
For the salad, you can use butter lettuce or mixed lettuce leaves. Sliced the cooked flank steak and set aside. Add some sliced avocados and red onions. Add any other toppings you desire. Add the grilled sliced flank steak on top. Shake the salad dressing bottle (lid held down tight). Pour the Bloody Mary Vinaigrette over the salad.
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Steak Salad
Ingredients
- Burgundy or red wine
- Flank Steak
- Freshly ground black pepper
- Kosher salt
- garlic powder
- Montreal Steak Seasoning
- Lettuce, mixed
- Avocado, sliced
- Red Onion, thinly sliced
Optional Toppings: - tomatoes, sliced
- cucumbers,sliced
- Green olives with pimentos
- Croutons
Directions
- Step 1 Marinate the flank steak in a Burgundy or red wine for at least 4 hours. Use enough wine to cover the steak on both sides.
- Step 2 Grill the flank steak that has been seasoned with freshly ground black pepper, Kosher salt, garlic powder and Montreal Steak seasoning.
- Step 3 Remove the steak from the grill and let sit for up to 10 minutes. Slice against the grain to use on top of the salad.
- Step 4 Salad: Butter or Mixed Lettuce. Add some sliced avocados and red onions. Add any other toppings you desire. Add the grilled sliced flank steak on top. Shake and pour the Bloody Mary Vinaigrette over the salad.
Bloody Mary Vinaigrette
Ingredients
- 2 1/2 cups low-sodium V8 juice
- 1/4 cup olive oil
- 4 tablespoons rice wine vinegar
- 3 tablespoons lemon juice
- 2 tablespoons cocktail sauce
- 1 tablespoon Worcestershire sauce
- 2 teaspoons onion flakes
- 2 teaspoons dried green pepper flakes
- 1 teaspoon horseradish
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon celery salt
- 1 package Sweet'N Low
- 2-3 dashes Tabasco sauce
Directions
- Step 1 Add all the ingredients to a large square ziploc container. Cover ensuring the seal is tight. Shake thoroughly.
- Step 2 Let chill in the refrigerator for at least 2 hours. I make it the night before serving.
- Step 3 When ready to serve, take the container from the refrigerator. Shake to mix thoroughly. Remove the cover. Pour into a salad dressing bottle using a wide funnel if needed. Shake the salad dressing bottle (lid held down tight) before serving.
