Grilled Steak Salad with Tomato Vinaigrette |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A great summer salad requires three things: fresh greens, a tart, seasonal dressing (made here with grated tomato), and a light hand to toss the ingredients together so the lettuces stay perky. 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 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) |
3/4 cup fresh basil leaves, torn into 1/2-inch-strips |
Directions:
1. Season steak 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. DO AHEAD: Tomato vinaigrette can be made 1 day ahead.
2. Build a medium-hot fire in a charcoal grill, or 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.
3. 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.
4. Meanwhile, make croutons: Brush both sides of bread slices with remaining 4 teaspoons 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 toast into roughly 1 pieces.
5. 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 alongside.
6. Per serving: 390 calories, 22g fat, 4g fiber Nutritional analysis provided by Bon Appétit
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