May 21, 2013

Cooking: Grilled Steak Salad with Tomato Vinaigrette

by Shelly

It’s no secret that I LOVE summer!  My little girl and I share a July birthday and combined with all the beach days, bicycle rides, bbqs, ice cream cones and outdoor concerts…well it pretty much encompasses all the things I love in life.

As far as our dinners around here, I have definitely been switching things up and making my menus a bit more light and grill friendly.  This yummy recipe was an older one I stumbled across in my recipe folder filled with lots of handwritten recipes and torn out pages from magazines.  You will NOT be disappointed!  The hubby and I SCARFED up our food, it was that good.

To make it a little kid friendly I just sliced up the steak, made her a simple salad of lettuce, carrots and garbanzo beans on the side and added a slice of the DELICIOUS grilled ciabatta . She was happy!

So get all the ingredients before this weekend and make sure you don’t forget a nice bottle of wine to go with! This is perfect for a relaxing dinner on the patio.

Makes 4-6 Servings

40 minutes

Ingredients:

1 pound hanger, skirt, or flank steak

1 teaspoon kosher salt plus more

Freshly ground black pepper

1 medium tomato (about 6 ounces) halved

1 tablespoon minced shallot

1 tablespoon red wine vinegar

1/4 cup plus 5 teaspoons of olive oil, divided

4 spring onions or 6 scallions, bulbs halved, dark-green parts discarded

5 1/2- inch thick slices ciabatta

8 cups mixed summer lettuces (such as mizuna, baby mustard greens, and tatsoi) *I just used baby herb greens and it was great!*

3/4 cup fresh basil leaves, torn into 1/2 inch strips

Preparation:

Season steaks with 1 teaspoon salt and pepper; set aside.  Grate cut sides of tomato on coarse holes of a box grater into a medium bowl down to the skin; discard skin. Add shallot and vinegar; whisk in 1/4 cup oil. Season to taste with salt and pepper.  Set aside. Vinaigrette can be made 1 day ahead.

Heat a gas grill to high.  Toss spring onions in a medium bowl with 1 teaspoon oil and season with salt and pepper.  Grill onions until just tender, 2-3 minutes per side.  Transfer to a cutting board and cut into 2″ pieces.

Grill steak until seared and cooked to desired doneness, 3-5 minutes per side for medium rare, depending on steak’s thickness.  Transfer to a cutting board. Let rest, about 10 minutes.

Meanwhile, make croutons.  Brush both sides of bread slices with remaining 4 teaspoons (or more) oil and season with salt and pepper. Grill bread until dark golden brown and nicely charred in spots, about 2 minutes per side.  Set toast aside until cool enough to handle, then break into roughly 1″ pieces.

Thinly slice steak against the grain.  Toss lettuces, basil, spring onions, croutons, and some of the vinaigrette in a large bowl. Season to taste with salt and pepper.  Add steak and toss gently to coat.  Serve with remaining vinaigrette along side.

Enjoy!!

 

 

 

 

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