Cooking
Beefsteak Tomato and Onion Salad Is the Ultimate Complement to Grilled Steak
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Peter Luger’s signature sauce is a grocery store staple because it squares off solidly with everything you slather it on. But it’s an absolute champion when amped up with extra garlic and Worcestershire and draped over the steakhouse’s iconic tomato and onion salad.
Inspired by the same salad served at Peter Luger Steak House that features crisp, sweet onions and meaty, juicy beefsteak tomatoes, Food & Wine Test Kitchen manager and recipe developer Anna Theoktisto takes the two already splendid ingredients a notch higher with a dressing that enhances the restaurant’s horseradish- and tomato-forward steak sauce with a hit of Worcestershire, fresh garlic, a touch of red wine vinegar, and olive oil for a tangy, sweet-and-savory sauce to coat the vegetables. Breaking the onion slices into individual rings makes for easier eating and ensures every part of the onion gets coated with the sweet, tomato-forward dressing. This salad brilliantly complements any steak but is also delicious served on its own.
Note from the Food & Wine Test Kitchen
If you make the cocktail sauce dressing variation ahead of time, it will separate, but easily emulsifies back together with a quick whisk or vigorous stir.
Make ahead
The dressing can be stored in an airtight container in the refrigerator for up to three days. Whisk or vigorously stir it to re-emulsify before serving.
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