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Active Time
30 minutes
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Total Time
40 minutes
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
Makes 4 to 6 Servings
Step 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.
Step 2
建立一个中部热带火灾木炭烧烤,或者他at 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.
Step 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.
Step 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.
Step 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.
Nutrition Per Serving
How would you rate Grilled Steak Salad with Tomato Vinaigrette?
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Reviews (12)
Back to TopI found the steak and salad both a little bland. I think it would have been better had the steak had a dry rub on it.
jamiek22
11/4/2014
Great light presentation for beef. We used a T-bone and puréed cherry tomatoes in the blender since that is all we had.
murielcart
Dallas, TX
10/10/2014
The vinaigrette is delicious and fresh
EmilieG
9/5/2014
I made this salad with leftover steak from a prior dinner and was looking for a salad dressing that would do justice to the meat. The tomato vinaigrette was perfect! Loved the idea of grating the tomatoes.
SophieLaff
Glendale, CA
9/3/2014
This salad was well liked by everyone and we didn't have any leftovers. I especially enjoyed the dressing in this recipe, which I doubled. I did stray from the recipe a bit by adding gorgonzola.
nmkramer12
California
2/16/2013
I stumbled across this recipe while looking for ways to use tatsoi, which was in my CSA box this week. the salad dressing was amazing. I think that the flank steak needs to be marinaded first though. But definitely a great weekday supper.
Anonymous
San Diego
2/15/2013
Great recipe! I made a few minor adjustments since I don't have a grill. I cooked both the steak and scallions under the broiler. For the bread, I went ahead and cubed that and threw it into a skillet with a the olive oil and a little chopped fresh rosemary. It was a great summery salad and the only improvement I think could be made is me not spilling half the dressing on the counter! haha
Anonymous
Fairfax, VA
8/26/2012
This recipe is fantastic ! I doubled the vinegerette, which is the star of this recipe. The ciabatta, I rubbed with garlic first and then continued directions. I marinated the flank in the " grilled flank " recipe. White wine vinegerette, garlic, olive oil, s/p... 3 hours marinated - grilled- hmmmm... Like butta... A keeper
Luju
Napa ca
8/9/2012
Very, very good! I made it more or less as written.. easily the best steak salad I have tried. It is beautifully simple, and a very nice balance of flavours, each complimenting the others perfectly. I've had quite a few different steak salads involving far more complicated flavours and ingredients, such as berries and radishes, and they were excellent, but I think I prefer the subtle marriage of tastes and textures here. btw, if you don't have a functioning BBQ for the steak, this method is an excellent substitute: http://www.thekitchn.com/how-to-cook-a-steak-in-the-ove-108490
Anonymous
7/21/2012
Made this tonight. Quick, easy, AND delicious! I also added a dollop of herbed, garlic goat cheese I had in the fridge and it was perfect! Also loved the idea of grating tomotoes and I will definitely utilize this technique again. Thanks BA - a winner I will be making many times over!
mwk7m
Washington, DC
7/9/2012
My son also wanted this after flipping thru the BA magazine - must be a good photo! He cooked it and we thought the salad was very good although it seemed like I had had something similiar before. It's pretty basic so adding whatever you like should add interest and work out great.
Anonymous
Panama City, Fl
7/2/2012
My boyfriend asked me to make this for him after he saw it while flipping through BA magazine. It turned out great! Easy and delicious. I added crumbled blue cheese and chopped avocado to the salad. I used arugula because that's what I had on hand. Definitely a keeper.
Anonymous
Baltimore
6/27/2012
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