Steak Salad Martini

by Anne Papina on July 19, 2006

Image: martini salad(ARA) – Once considered a summertime treat, grilling has become a year-round way to cook. It’s easy, and brings family and friends together for meals. Add a little panache and this basic cooking method turns a meal into a reason to celebrate.

This stylish yet simple Steak Salad Martini is a great example of how a little creativity and an unusual presentation makes even a weeknight meal special. It starts with flank steak that is marinated ahead of time. The robust beef flavor is balanced with the light, fresh flavors of baby greens and Roma tomatoes. Blue cheese, bacon and Citrus Vodka Dressing add extra flavor highlights. Serve it in martini glasses for a chic presentation.

Once misunderstood, the flank steak’s image has been transformed. It is now appreciated as a relatively lean cut with full flavor. After marinating, grill it whole and allow it to rest before cutting. Then slice it across the natural grain. For this recipe, the slices are cut into small cubes. One flank steak will make four to six servings, depending on the recipe.

Steak Salad Martini
Prep time
Cook time
Total time
Contributed with permission by the Certified Angus Beef Board and ARA Content.
Recipe type: Salad
Serves: 6
  • 1 pound Certified Angus Beef flank steak
  • 1 recipe Parisian Pizzazz Marinade (recipe below)
  • 1 recipe Citrus Vodka Dressing (recipe below)
  • 6 ounces micro greens or baby lettuce mix
  • 6 ounces blue cheese, crumbled
  • 1 pound bacon, cooked and crumbled
  • ¾ cup toasted almond slivers
  • ⅓ cup finely chopped red onions
  • 3 Roma tomatoes, finely chopped
Parisian Pizzazz Marinade
  • ⅓ cup dry white wine
  • ½ cup Dijon-style mustard
  • 2 tablespoons vegetable oil
  • 2 tablespoons lemon juice
  • 1 teaspoon chopped fresh basil
Citrus Vodka Dressing
  • 1 tablespoon minced shallot
  • 6 tablespoons citrus flavored vodka
  • ½ cup olive oil
  • Salt and pepper to taste
  1. Place beef and marinade in shallow, glass dish and marinate 6 hours in refrigerator. Remove flank steak from marinade and discard marinade. Grill steak to 130 degrees F for medium rare and rest 10 minutes while covered. Cut into small cubes; set aside.
  2. To assemble, place 1 ounce greens in each glass. Top with steak, blue cheese, bacon, almonds, onion and tomatoes. Drizzle with dressing.
If desired, fresh citrus juice can be substituted for the vodka.
Nutrition Information
Calories: 299.2 Fat: 22.6 g Saturated fat: 3.9 g Carbohydrates: .7 g Protein: 13.3 g Cholesterol: 43 mg


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