Best 4 Spice Rubbed Steak Salad With Creamy Red Wine Vinaigrette Recipes

Indulge in a culinary journey with our spice-rubbed steak salad, a harmonious blend of flavors and textures. Savor the juicy and tender steak, marinated in a symphony of spices, perfectly grilled to your liking. Atop a bed of crisp greens, the steak takes center stage, complemented by a medley of roasted vegetables, tangy goat cheese, and crunchy nuts. Drizzle the creamy red wine vinaigrette over the salad, creating a luscious and flavorful dressing that ties all the elements together. This main course salad is not only visually stunning but also a flavor explosion in every bite. Accompanying this main attraction, we present three additional enticing recipes: roasted vegetable skewers, red wine vinaigrette, and the ultimate steak marinade. These recipes are culinary gems in their own right, offering versatility and convenience for your cooking adventures.

Here are our top 4 tried and tested recipes!

CREAMY VINAIGRETTE

Creamy Vinaigrette image

Provided by Ina Garten

Categories condiment

Time 5m

Yield 2 servings

Number Of Ingredients 8

Ingredients

1/2 cup good olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon honey
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced shallot
4 ounces (5 cups) mesclun mix

Steps:

In a small bowl, whisk together the oil, vinegar, mustard, honey, salt, pepper and shallots until the vinaigrette is emulsified.
Toss the greens with enough dressing to moisten and serve immediately.

SHREDDED RED LEAF SALAD WITH CREAMY RED WINE VINAIGRETTE

Shredded Red Leaf Salad with Creamy Red Wine Vinaigrette image

Provided by Dave Lieberman

Categories appetizer

Time 8m

Yield about 4 servings

Number Of Ingredients 7

Ingredients

1/2 large shallot, minced
1/2 cup mayonnaise
1/4 cup red wine vinegar
25 grinds freshly ground black pepper
1 to 2 tablespoons olive oil
Salt
1 head red leaf lettuce, washed, dried, and cut into large chiffonade

Steps:

Whisk together shallot, mayonnaise, vinegar, and pepper in a large bowl. Slowly whisk in olive oil until homogenous. Season with salt, to taste. Add lettuce to bowl and toss to coat with dressing.

RED WINE VINAIGRETTE

Red Wine Vinaigrette image

Provided by Giada De Laurentiis

Categories condiment

Time 10m

Yield 1 2/3 cups

Number Of Ingredients 6

Ingredients

1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

Steps:

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

CHILI-RUBBED STEAK & BREAD SALAD

Chili-Rubbed Steak & Bread Salad image

We love skirt steak in our house. To make it a meal, I created a ranch-inspired bread salad with the best flavor combinations - creamy, tangy, sweet and fresh. - Devon Delaney, Westport, Connecticut

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

2 teaspoons chili powder
2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 beef top sirloin steak (1 inch thick and 1-1/4 pounds)
2 cups cubed multigrain bread
2 tablespoons olive oil
1 cup ranch salad dressing
2 tablespoons finely grated horseradish
1 tablespoon prepared mustard
3 large tomatoes, cut into 1-inch pieces
1 medium cucumber, cut into 1-inch pieces
1 small red onion, halved and thinly sliced

Steps:

Mix chili powder, brown sugar, salt and pepper; rub over steak. Let stand 15 minutes., Meanwhile, toss bread cubes with oil. In a large skillet, toast bread over medium heat 8-10 minutes or until crisp and lightly browned, stirring frequently. In a small bowl, whisk salad dressing, horseradish and mustard., Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 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, cucumber, onion and toasted bread. Add 1/2 cup dressing mixture; toss to coat. Slice steak; serve with salad and remaining dressing.

Nutrition Facts : Calories 434 calories, Fat 30g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 682mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 3g fiber), Protein 23g protein.

Tips:

Use a good quality steak for the best results. Look for a steak that is well-marbled and at least 1 inch thick.
The spice rub can be made ahead of time and stored in an airtight container for up to 2 weeks. This makes it easy to have on hand for a quick and easy meal.
If you don't have a grill, you can also cook the steak in a grill pan or on a stovetop griddle.
Be sure to let the steak rest for a few minutes before slicing it. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful steak.
The creamy red wine vinaigrette is the perfect complement to the spice-rubbed steak. It is tangy, creamy, and flavorful.
The salad is a great way to add some freshness and crunch to the meal. Use your favorite salad greens and vegetables.

Conclusion:

Spice-rubbed steak salad with creamy red wine vinaigrette is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a special occasion. The steak is flavorful and tender, the salad is fresh and crunchy, and the vinaigrette is tangy and creamy. This dish is sure to please everyone at the table.