BEEFSTEAK TOMATO SALAD
While the rest of the meal is on the grill, toss together this cool steakhouse salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together red-wine vinegar and olive oil; stir in shallot and capers.
- Core tomatoes; cut each into 8 wedges and place in a serving bowl. Drizzle with dressing, and season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 123 g, Fat 11 g, Fiber 1 g, Protein 1 g
STEAKHOUSE TOMATO SALAD
Juicy tomatoes and onions in a tangy vinaigrette are the perfect accompaniment to Grilled Pepper-Crusted Sirloin.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 9
Steps:
- In a jar with a tight-fitting lid, combine olive oil, cider vinegar, ketchup, sugar, paprika, and Worcestershire sauce; season with coarse salt. Shake well to combine.
- Arrange tomatoes and onion on a serving platter, alternating tomato and onion slices. Drizzle with some of the dressing; serve immediately with remaining dressing on the side.
BEEFSTEAK TOMATO SALAD
This recipe is from Season 5 Top Chef contestant Ariane Duarte. It combines juicy summer-ripe tomatoes, sweet watermelon and tangy feta cheese for a refreshing dish. It is different but delicious.
Provided by CookingONTheSide
Categories Melons
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To prepare Basil Oil: blanch 2 cups basil leaves in boiling water, then immediately place in ice water; drain well.
- Transfer drained basil to blender; add 1 cup olive oil and salt to taste; process 1 minute or until pureed.
- Pass through a fine mesh strainer.
- To prepare the salad, divide tomato slices among four salad plates.
- Top each with three sticks watermelon and two sticks feta cheese; drizzle with olive oil, balsamic vinegar and some Basil Oil.
- Garnish with basil leaves; serve salt separately.
Nutrition Facts : Calories 619, Fat 67.8, SaturatedFat 9.4, Sodium 6.8, Carbohydrate 4.5, Fiber 1.9, Sugar 2.5, Protein 1.4
TOMATO STEAK WITH BAKED GOAT CHEESE AND HERB SALAD
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 27m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small, shallow bowl, mix the bread crumbs with salt and pepper, to taste. In another small, shallow bowl, beat the egg just until blended. Dip each goat cheese round in the egg, and then in bread crumbs, patting the crumbs in place. Cover and refrigerate the coated cheese rounds for about 15 minutes.
- Center the tomato slices on 4 salad plates and season with salt and pepper.
- Heat a large nonstick skillet over moderately high heat and pour in 2 tablespoons olive oil. When the oil is almost smoking, add the cheese rounds. Cook until lightly browned, about 45 seconds. Turn them over and cook on the other side until the cheese just feels quivery, about 45 seconds longer, depending on the thickness of the rounds. Place a cheese round on each tomato slice.
- In a bowl, toss the herbs with a light drizzle of olive oil, a splash of red wine vinegar, and salt and pepper, to taste. Mound the herbs on top of the cheese, dividing them evenly. Serve immediately.
- Michael's Notes: This salad looks best when the tomato slice and the goat cheese slice are about the same size. So if you can only find goat cheese in small logs, you may want to serve 2 goat cheese rounds to each diner and perch them on slices of smaller tomatoes.
- Be sure you take all the stems off the herbs carefully so your guests can enjoy just the soft leaves.
JOHN VILLA'S BEEFSTEAK TOMATO SALAD
Provided by Food Network
Time 10m
Number Of Ingredients 8
Steps:
- Place the leaves of basil on top of one another and roll up tightly. Then, using a sharp knife, slice basil very thin and reserve. Rinse tomatoes and wipe dry. Then slice into 1/4 inch to 1/2 inch slices and arrange in a circular motion on the plate. With the back of a heavy saucepan, crush the coriander seeds 3 or 4 times and sprinkle on top of tomato; sprinkle some salt and a few turns of the pepper. Then add the cheese and drizzle the olive oil over the dish, sprinkle with basil.
TOMATO STEAK SANDWICHES
My husband and I came up with these open-faced sandwiches when we didn't have much in the refrigerator. They've been a favorite ever since, particularly when we need a quick dinner. You can easily double the recipe when company drops by. -Tessa Edwards, Provo, Utah
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat broiler. In a large skillet, heat oil over medium heat. Add beef; cook and stir 3-5 minutes or until browned; drain. Stir in salt and pepper., Spread cut sides of bagels with cream cheese. Transfer to an ungreased baking sheet; spoon beef over bagels. Top with tomato and mozzarella cheese. Broil 4-6 in. from heat 3-5 minutes or until cheese is melted and lightly browned.
Nutrition Facts : Calories 381 calories, Fat 15g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 544mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 1g fiber), Protein 30g protein.
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