Steak and Tomato Salad ~ this is steak salad like you’ve never had it before, with gorgeous chunks of ripe tomatoes and a killer steak sauce dressing, there’s only one word for it ~ wow!
End of season tomatoes are THE BEST, so here’s a little inspiration for those last few weeks of summer when maybe the afternoon light has a slight slant to it, the sky is a little deeper blue, there’s a hint of a chill in the air, but you’ve still got the spirit of summer in you. It ain’t over ’til the fat lady sings, and that would be September 22nd ~ so indulge!
While everybody else is starting to think about pumpkins and Halloween candy, the smart ones like you and me are grabbing fabulous ripe tomatoes :)
This gutsy salad is pretty enough for the ladies who lunch, but definitely hearty enough to please a carnivore at dinnertime. I go for roughly equal parts steak to tomatoes, and remember that the tomatoes can’t live up to their full potential without the peppery bite of the fresh basil leaves, so don’t leave them out, and don’t skimp!
I like top sirloin steak for salads, it cooks up in minutes, and is easy to slice. One pound can stretch to feed four tomato crazed salad eaters. Grill it for just about 2 minutes on each side, then let it rest while you slice up your tomatoes. No need to fire up the outdoor grill, just use a grill pan on the stove. Save any meat juices, I add them to the vinaigrette. (Leftover steak is fine here, just slice it up nice and thin.)
Are you ready for the best part?…it’s my super easy A.1. steak sauce vinaigrette. I whisk together equal parts A1 and extra virgin olive oil and drizzle it all over the salad just before digging in. It packs a punch.
A.1. sauce is originally from Britain and it dates all the way back to 1831. I’ve always loved the exotic combination of ingredients like raisin paste, orange puree, molasses, and spices. When you whisk it together with olive oil it makes a thick rich dressing that I would suggest trying on other things as well.
Adding a bit of protein in the form of steak, chicken, or fish to a fresh salad is such a wonderful way to reset your eating habits, I try to go this route at least once a week, and there’s lots of inspiration on the blog ~
BEEF BULGOGI SALAD ~ this Korean inspired salad is topped with mouthwatering marinated skewered beef.
GRILLED CHICKEN GREEK SALAD ~ a classic Mediterranean salad made so much heartier with herb crusted grilled chicken breast.
THAI BEEF SALAD ~ the flavors of this salad really pop, and the paper thin slices of barely cooked steak are sooooo good!
NIÇOISE SALAD ~ simple canned tuna is transformed into a stunning meal.
CHINESE CHICKEN SALAD ~ this might just be my favorite way to do chicken salad :) the variety of texture is amazing.
GRILLED SALMON SALAD ~ even the lettuce gets grilled in this salad, and you can do it on the stove top all year long.
CHOPPED SALAD ~ this is the classic loaded chopped salad, as gorgeous as it is delicious.
- 1 1/2 pounds good ripe tomatoes
- 1 pound top sirloin steak
- olive oil for brushing
- fresh basil leaves
- fresh thyme leaves
- 1/2 small red onion, very thinly sliced
- salt and fresh cracked black pepper to taste
- 6 Tbsp A1 steak sauce
- 6 Tbsp extra virgin olive oil
- Brush the steak lightly will olive oil and season with salt on both sides. Preheat a stove top grill pan until really hot, then grill the steak for about 2 minutes per side, or until done to your liking. The exact time will depend on the heat of your grill pan and the thickness of your steak. Let rest under foil while you prep the tomatoes.
- Cut the tomatoes in chunks, or small wedges. If you have cherry tomatoes, cut them in half.
- Thinly slice the steak on the bias.
- Arrange the tomatoes, steak, onions, and herbs in one large salad bowl, or in individual bowls. Season with salt and pepper to taste.
- Whisk together the vinaigrette and drizzle over the salad just before serving.
Make it your own~
- Some fresh steamed corn scraped off the cob would be a wonderful addition.
- If you’re the type that just has to put cheese on everything, try some chunky shavings of Parm, or maybe even a few little balls of fresh mozzarella.
- If I’m in the mood I love to top this steak and tomato salad with FRIED ONION STRINGS.