Best 8 Steak Salad Vinaigrette Recipes

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Welcome to the world of flavors, where the Steak Salad Vinaigrette reigns supreme. This delectable dish is a symphony of textures and tastes, featuring tender and juicy steak, crisp and refreshing greens, tangy and aromatic vinaigrette, and a delightful array of optional toppings.

Our curated collection of recipes offers a versatile culinary experience, catering to diverse preferences and dietary needs. From the classic Steak Salad with Vinaigrette Dressing, bursting with bold flavors, to the lighter and healthier Grilled Steak Salad with Lemon Vinaigrette, each recipe promises a unique journey of culinary delight.

For those seeking a touch of indulgence, the Blue Cheese Steak Salad with Vinaigrette Dressing offers a rich and creamy twist, while the Steak Salad with Balsamic Vinaigrette adds a touch of sweetness and acidity. And for a vegetarian alternative, the Roasted Vegetable and Chickpea Salad with Vinaigrette Dressing provides a vibrant and flavorful meatless option.

As you explore these recipes, discover the art of crafting the perfect vinaigrette, the key to unlocking the full potential of this dish. Learn how to balance the acidity of vinegar, the richness of oil, and the harmony of herbs and spices to create a dressing that elevates the entire salad experience.

With each bite, the Steak Salad Vinaigrette promises a burst of flavors and textures, leaving you craving more. Whether you're a meat lover, a health enthusiast, or simply a food connoisseur, this collection of recipes has something to satisfy your palate. So, embark on this culinary adventure and experience the magic of the Steak Salad Vinaigrette.

Check out the recipes below so you can choose the best recipe for yourself!

ARUGULA SALAD WITH STEAK, SHAVED PARMESAN AND LEMON VINAIGRETTE



Arugula Salad with Steak, Shaved Parmesan and Lemon Vinaigrette image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

6 cups arugula
4 (4-ounce) cooked steaks, sliced
1/3 cup thinly sliced red onion
1 green bell pepper, seeded and thinly sliced
1/4 cup fresh lemon juice
3 tablespoons olive oil
1 tablespoon honey mustard
1 teaspoon finely grated lemon zest
Salt and ground black pepper
1/2 cup shaved Parmesan (use a vegetable peeler to shave a block of cheese)

Steps:

  • Arrange arugula on a serving platter. Top with steak slices, red onion and bell pepper.
  • Combine lemon juice, olive oil, honey mustard, and lemon zest. Season, to taste, with salt and black pepper. Toss with salad greens. Top with shaved Parmesan just before serving.

GRILLED STEAK PANZANELLA SALAD WITH TOMATO VINAIGRETTE



Grilled Steak Panzanella Salad with Tomato Vinaigrette image

Ripe, juicy tomatoes provide the salad dressing as well as a key ingredient in this hanger steak salad. With balsamic, garlic, and plenty of fresh basil, it will transport you to the sunny Italian countryside.

Provided by Anna Stockwell

Categories     Steak     Grill     Tomato     Summer     Salad     Bread     Basil     Kale     Zucchini     Flaming Hot Summer     Dinner

Yield 4 servings

Number Of Ingredients 14

3 tablespoons balsamic vinegar
1/4 cup plus 3 tablespoons olive oil, divided, plus more for brushing
2 1/4 teaspoons kosher salt, divided
1 1/8 teaspoons freshly ground black pepper, divided
3 garlic cloves, divided
1 (1-1 1/2-pound) hanger steak, center membrane removed, cut into 4 pieces
1 1/2 pounds ripe beefsteak or heirloom tomatoes, cut into bite-size pieces
2 medium zucchini, cut in half lengthwise
4 thick slices country-style bread
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1 bunch Tuscan kale, ribs and stems removed, thinly sliced (about 3 1/2 cups)
1 cup basil leaves, torn if large
Flaky sea salt

Steps:

  • Whisk balsamic vinegar, 3 Tbsp. oil, 1 tsp. kosher salt, and 1/2 tsp. pepper in a small bowl. Finely grate 2 garlic cloves and whisk into marinade. Place steak in a resealable plastic bag. Pour marinade over steak, toss to coat, then let rest at room temperature at least 1 hour.
  • Meanwhile, toss tomatoes and 1 tsp. kosher salt in a colander set over a large bowl; let rest 1 hour.
  • Prepare a grill for medium-high heat or heat grill pan over medium-high; lightly oil grate or pan. Remove steaks from marinade and pat dry. Grill steaks, turning occasionally, until lightly charred on all sides and an instant-read thermometer inserted into the center registers 125°F, 8-10 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
  • Brush zucchini with oil; season with 1/4 tsp. kosher salt and 1/8 tsp. pepper. Grill, turning occasionally, until zucchini is charred and tender, about 10 minutes. Meanwhile, grill bread alongside zucchini, turning occasionally, until lightly charred and crisp, about 5 minutes. Transfer zucchini and bread to cutting board. Let cool slightly. Slice zucchini into 1/4"-thick half moons. Crush remaining garlic clove and rub all over bread. Cut bread into 1" cubes.
  • Shake colander to thoroughly drain tomatoes, reserving liquid in bowl. Add mustard, white wine vinegar, and remaining 1/4 cup oil and 1/2 tsp. pepper to bowl with tomato liquid and whisk to combine. Add kale and zucchini and toss to coat. Add tomatoes, bread, and basil and toss just to combine. Top with steak and sprinkle with sea salt.
  • Do Ahead
  • Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking.

GRILLED STEAK AND ASPARAGUS SALAD WITH HOISIN VINAIGRETTE



Grilled Steak and Asparagus Salad with Hoisin Vinaigrette image

Categories     Salad     Steak     Asparagus     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 17

For vinaigrette
1/4 cup hoisin sauce
1/4 cup white wine vinegar
1/4 cup canned low-salt chicken broth
2 tablespoons olive oil
4 teaspoons minced peeled fresh ginger
1 tablespoon soy sauce
2 teaspoons hot Chinese-style mustard or Dijon mustard
For salad
1 tablespoon black peppercorns
2 teaspoons coriander seeds
2 teaspoons fennel seeds
1 1-pound top sirloin steak (about 1 inch thick)
Nonstick olive oil spray
1 1/4 pounds thin asparagus spears, trimmed
3 thin red onion slices
Orange slices

Steps:

  • Make vinaigrette:
  • Blend all ingredients in blender until smooth. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate.)
  • Make salad:
  • Grind peppercorns, coriander seeds and fennel seeds to fine powder. Lightly spray steak with nonstick spray; sprinkle each side with salt, pepper and 1 1/2 teaspoons spice mix. Let stand 30 minutes.
  • Prepare barbecue (medium-high heat). Grill steak until cooked to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steak to cutting board. Tent with foil to keep warm. Let rest 10 minutes.
  • Meanwhile, spray asparagus and onion slices with nonstick spray; sprinkle with salt and pepper. Grill asparagus until crisp-tender and slightly charred, turning often, about 5 minutes. Transfer asparagus to plate. Keeping slices intact, grill onion until slightly charred and almost tender, about 4 minutes per side; transfer to plate with asparagus.
  • Cut steak crosswise into thin slices. Arrange steak and asparagus on 6 plates. Drizzle with vinaigrette. Garnish salads with some onion rings and orange slices.

PEPPER STEAK SALAD WITH MANGO, AVOCADO AND JALAPENO VINAIGRETTE (NEW DYNAMIC BEEF DISHES)



Pepper Steak Salad with Mango, Avocado and Jalapeno Vinaigrette (New Dynamic Beef Dishes) image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 to 3 jalapeno peppers
1 to 2 teaspoons ground black pepper
2 boneless beef top loin (strip) steaks, cut 3/4-inch thick (about 8 ounces each)
2 tablespoons fresh lime juice
1 tablespoon coarsely chopped fresh cilantro leaves
1 tablespoon water
1/4 teaspoon salt
3 tablespoons extra-virgin olive oil
8 cups mixed salad greens
1 mango, cut into 1/4-inch slices
1/2 small avocado, cut lengthwise into 8 slices
Salt
1 shallot, very thinly sliced and separated into rings
2 tablespoons shaved firm Cotija cheese or Parmesan

Steps:

  • Preheat charcoal grill to medium heat.
  • Place the jalapeno peppers on grill over medium, ash-covered coals. Grill uncovered, for about 11 to 13 minutes or until evenly blistered and blackened. Place in a food-safe plastic bag; close bag. Let stand 10 to 15 minutes until skins are loosened.
  • Press black pepper evenly onto beef steaks. Place steaks on grill over medium, ash-covered coals. Grill, uncovered, 10 to 12 minutes for medium rare to medium doneness, turning occasionally. Remove from grill and let stand while preparing vinaigrette.
  • Meanwhile prepare Jalapeno Vinaigrette:
  • Remove and discard skins, seeds and membranes from jalapeno peppers. Place peppers, lime juice, cilantro, water and salt in food processor container. Cover and pulse on and off until combined. With motor running, slowly add oil through opening in cover, processing until well blended.
  • Arrange salad greens on serving platter. Fan the mango and avocado slices over greens.
  • Carve steaks into slices and season with salt, to taste. Arrange over salad. Top with shallots and drizzle with vinaigrette. Sprinkle with cheese.

SLICED STEAK SALAD WITH BLOODY MARY VINAIGRETTE



Sliced Steak Salad With Bloody Mary Vinaigrette image

Make and share this Sliced Steak Salad With Bloody Mary Vinaigrette recipe from Food.com.

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.

SPICE-RUBBED STEAK SALAD WITH CREAMY RED WINE VINAIGRETTE



Spice-Rubbed Steak Salad with Creamy Red Wine Vinaigrette image

Provided by Kardea Brown

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

One 1 1/2- to 2-pound skirt steak
4 teaspoons kosher salt
4 teaspoons sugar
2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
1 tablespoon vegetable oil
1/2 Vidalia or sweet onion, cut crosswise into 1/2-inch rings
3 tablespoons red wine vinegar
2 tablespoons mayonnaise
1 tablespoon honey
1/4 teaspoon red pepper flakes
2 cloves garlic, minced or pressed
3 tablespoons olive oil
1/4 teaspoon kosher salt, plus more if needed
1/4 teaspoon freshly ground black pepper
2 heads iceberg lettuce, cut into bite-size pieces
2 ounces blue cheese, crumbled into chunks
1 cup grape tomatoes, halved

Steps:

  • For the steak: Place the steak on a large plate. Mix together the salt, sugar, pepper and cayenne in a small bowl. Rub the spice mix all over the steak.
  • Heat a grill or grill pan to medium-high heat. Brush with the vegetable oil.
  • Add the steak and onions to the grill and cook, without disturbing, 2 to 3 minutes; flip and cook the other side for another 2 to 3 minutes. Remove the steak to a cutting board to rest before carving, 6 to 8 minutes. Transfer the onions to a cutting board and roughly chop.
  • For the creamy red wine vinaigrette: Whisk together the vinegar, mayonnaise, honey, red pepper flakes and garlic in a large bowl. Slowly whisk in the olive oil until combined and smooth. Season with salt and pepper.
  • For the salad: Add the lettuce, cheese, tomatoes and grilled onions to the bowl with the dressing and toss to coat. Serve with the sliced steak.

STEAK SALAD WITH SHALLOT VINAIGRETTE



Steak Salad with Shallot Vinaigrette image

Our go-to I'm-feeling-fancy dinner is a perfectly medium-rare steak and a pile of vegetables. And the more cherry tomatoes, corn, and cucumbers you throw into the mix, the more it'll feel like summer.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Steak     Salad     Shallot     Summer     Quick & Easy     Quick and Healthy     Beef     Soy Free     Dairy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free     Lettuce     Tomato     Cucumber

Yield 4 servings

Number Of Ingredients 13

1 (1 1/2 inch-thick) boneless New York strip steak (about 1 lb.)
Kosher salt
Freshly ground black pepper
1 small shallot, finely chopped
1 Tbsp. Dijon mustard
1 Tbsp. (or more) red wine vinegar
6 Tbsp. extra-virgin olive oil, divided
2 cups corn kernels (from about 2 ears corn)
2 sprigs thyme
1 Tbsp. unsalted butter
1 head of butter lettuce, leaves separated
2 Persian cucumbers, thinly sliced
1 pint cherry tomatoes, halved

Steps:

  • Pat steak dry with paper towels; season generously with salt and pepper. Let sit at room temperature while you make the dressing or up to 1 hour.
  • Meanwhile, whisk shallot, mustard, and vinegar in a medium bowl. Whisking constantly, gradually stream in 5 Tbsp. oil. Whisk until dressing is thick and emulsified, then whisk in 1 Tbsp. water; season with salt. Taste and add a splash of vinegar if needed.
  • Heat a dry cast-iron skillet over medium-high. Pat steak dry again. Rub with remaining 1 Tbsp. oil. Cook until golden brown, about 3 minutes per side. Using tongs, turn steak onto fat cap and cook until browned, about 3 minutes. Turn steak back onto a flat side and cook, turning every minute or so, until medium-rare (an instant-read thermometer inserted into the thickest part should register 125°), about 4 minutes longer. Transfer to a cutting board; let rest 10 minutes.
  • Wipe out skillet and let cool 2 minutes. Set skillet over medium-high; cook corn, thyme, and butter, stirring occasionally, until corn is browned in spots, 5-7 minutes.
  • Arrange lettuce on a platter; season with salt and pepper. Whisk dressing to reincorporate and drizzle half over lettuce. Toss cucumbers and tomatoes in a medium bowl; season with salt and pepper. Drizzle in 2 Tbsp. dressing; toss again. Spoon over lettuce. Thinly slice steak crosswise; arrange on top. Drizzle remaining dressing over and top with corn.

MUSHROOM STEAK SALAD WITH WALNUT VINAIGRETTE



Mushroom Steak Salad with Walnut Vinaigrette image

When I want to serve a romantic dinner for my husband and me, I fix this elegant yet easy salad. I just add crusty French bread and a glass of wine. -Candace McMenamin, Lexington, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

8 ounces boneless beef sirloin steak (3/4 inch thick)
3 tablespoons olive oil, divided
1 cup each sliced fresh baby portobello, shiitake and button mushrooms
2 tablespoons balsamic vinegar
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 tablespoons walnut oil
2 tablespoons finely chopped walnuts
3 cups torn mixed salad greens
1 shallot, sliced
2 tablespoons crumbled goat cheese

Steps:

  • In a large skillet over medium heat, cook steak in 1 tablespoon olive oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Remove from the skillet; let stand for 5 minutes before slicing., Meanwhile, in the same skillet, saute mushrooms until tender. In a small bowl, combine vinegar and thyme. Whisk in walnut oil and remaining olive oil. Stir in walnuts. , Divide salad greens and shallot between 2 serving bowls. Cut steak into slices. Top salads with steak and mushrooms. Drizzle with dressing; sprinkle with cheese.

Nutrition Facts : Calories 602 calories, Fat 48g fat (9g saturated fat), Cholesterol 75mg cholesterol, Sodium 151mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 4g fiber), Protein 31g protein.

Tips:

  • Select high-quality ingredients: Use fresh, tender steak, and crisp, vibrant salad greens. Opt for a flavorful vinaigrette dressing made with good-quality olive oil and balsamic vinegar.
  • Cook the steak to your desired doneness: Whether you prefer a rare, medium-rare, or well-done steak, cook it to your liking. If you're using a grill, sear the steak over high heat to create a nice crust, then reduce the heat and continue cooking to your desired doneness.
  • Let the steak rest before slicing: Once the steak is cooked, let it rest for a few minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
  • Use a variety of salad greens: Arugula, spinach, romaine lettuce, and mixed greens are all great options for a steak salad. You can also add other vegetables, such as cherry tomatoes, cucumber, or avocado, for extra flavor and texture.
  • Make a flavorful vinaigrette dressing: Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, and salt and pepper to taste. You can also add herbs, such as basil or thyme, for extra flavor.
  • Assemble the salad: Place the steak slices on a bed of salad greens and drizzle with vinaigrette dressing. Top with crumbled blue cheese or goat cheese, if desired.

Conclusion:

With its tender steak, crisp salad greens, and flavorful vinaigrette dressing, this steak salad is a delicious and satisfying meal. It's perfect for a summer cookout or a quick and easy weeknight dinner. So next time you're looking for a flavorful and healthy meal, give this steak salad a try!

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