Best Bbq Rainbow Beef Salad Recipes

Italian Barbecued Beef Sandwiches with Hot and Sweet Caprese Salad image

Provided by Rachael Ray : Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 18

1 cup ketchup
2 large cloves garlic, finely chopped
2 tablespoons dark brown sugar
2 tablespoons dark amber maple syrup
2 tablespoons Worcestershire sauce
3 tablespoons aged balsamic vinegar
1 teaspoon smoked sweet paprika
1/3 palmful coarsely ground black pepper
1 cup beef or chicken stock-in-a-box
1 1/2 to 2 pounds sliced Italian roast beef (substitute thick-sliced deli beef when leftovers are not available)
4 crusty Italian sub rolls or chunks of ciabatta bread
1 cup giardiniera Italian hot pickled vegetables, drained and chopped
2 cups arugula or watercress leaves, chopped
4 balls bocconcini, quartered
16 cherry tomatoes, halved
1/2 cup basil leaves, torn or chopped
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper

Steps:

Combine all of the ingredients for the barbecue sauce in small pot and bring it to a boil over medium heat. Reduce the heat to low and cook until thickened, about 30 minutes. Cool completely and store in the refrigerator for a make-ahead meal.
Reheat the sauce over medium-low heat to warm.
Heat the stock in a skillet over medium heat until boiling. Reduce the heat to low, add the roast beef and simmer until the meat is warmed through but not dried out. When the liquids have just about evaporated, pour the barbecue sauce over the meat and stir gently to combine.
Lightly toast or warm the bread. Pile the barbecue meat into the sub rolls and top with pickled chopped vegetables.
Add the arugula, the cheese, tomatoes and basil to medium salad bowl. Douse with extra-virgin olive oil and season with salt and pepper, to taste. Toss to combine and serve with the beef sandwiches.

Barbecue Chopped Salad image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 20

1/2 head iceberg lettuce, sliced into 1/2 inch strips
1/2 head romaine lettuce, sliced into 1/2 inch strips
4 thinly sliced green onions
1 European cucumber, sliced
2 pounds ripe tomatoes, quartered
1 can corn kernels, drained
2 cups shredded Monterey jack cheese
1/4 cup Barbeque Sauce (recommended: Neelys' Barbeque Sauce, recipe follows)
1 pound pulled pork
Ranch dressing, to taste
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Steps:

Arrange the lettuce, green onions, cucumber, tomatoes, and corn in a large bowl. Sprinkle the jack cheese over the top. Pour on the Barbeque Sauce and ranch dressing. Top with pulled pork and toss before serving.
In a large saucepan, combine all ingredients and mix well. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently every 15 minutes, for 1 hour and 15 minutes.

Grilled Beef Salad image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 21

One 2-pound top round London broil
2 tablespoons extra-virgin olive oil
1 tablespoon whole-grain mustard
4 cloves garlic, crushed
2 sprigs fresh thyme
1 tablespoon kosher salt
2 teaspoons lemon pepper
1/4 cup extra-virgin olive oil
1 tablespoon whole-grain mustard
1 teaspoon fresh thyme leaves
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1 to 2 tablespoons heavy cream
One 5-ounce container blue cheese crumbles
4 cups spinach leaves
2 cups torn romaine leaves
2 cups torn salad greens
1 pint cherry tomatoes, halved
2 scallions, sliced
1 red bell pepper, very thinly sliced
1 small red onion, very thinly sliced

Steps:

For the beef: Put the beef in a resealable plastic bag. Mix together the olive oil, mustard, garlic and thyme in a small bowl. Pour over the beef, seal the bag and refrigerate for anywhere from 20 minutes to overnight. Take the meat out of the refrigerator about 30 minutes before you are ready to cook.
To cook, heat a grill pan over medium-high heat. Wipe the meat dry and season well with the salt and lemon pepper. Grill the meat for about 4 minutes per side, depending on how you like your beef cooked. Cover and set aside to rest for 15 to 20 minutes before serving.
For the salad: In a jar, shake together the olive oil, mustard, thyme leaves, lemon juice and a pinch each salt and pepper. Add 1 or 2 tablespoons of heavy cream and shake again. Add 2 tablespoons of the blue cheese crumbles and shake once more. Set aside while you assemble the salad and slice the meat.
Put the spinach, romaine and salad greens in a large bowl. Add the tomatoes, scallions, red pepper and red onion. Season lightly with salt and pepper. Toss with a little of the dressing. Add the remaining blue cheese crumbles (about 2/3 cup) and toss again.
To serve: Slice the beef thinly against the grain. Place a pile of the salad on 1 big platter and drape the meat over the salad. Serve extra dressing on the side.