Steak Salad with Tomato Vinaigrette

Nuvita Biscuits

This salad is a great way to use up leftover steak, and a great reason to grill a couple extra.


For the steaks:

2 (8- to 10-ounce) top sirloin steaks
1 tablespoon olive oil
Freshly ground black pepper

For the salad:

1 pound tiny red new potatoes, washed but not peeled
1 tablespoon olive oil
Freshly ground black pepper
1 medium bell pepper, medium dice
1 tablespoon finely chopped fresh Italian parsley
1/2 cup celery leaves
1/4 cup thinly sliced scallions
1/3 cup Sherry-Tomato Vinaigrette (recipe below)

For the steaks:

  1. Heat the grill to medium high (about 375°F to 425°F). Meanwhile, rub the steaks on all sides with the oil, generously season with salt and pepper, and let come to room temperature while the grill is heating.
  2. Grill the steaks uncovered for 5 minutes per side for medium. Remove from the grill and let rest for 10 minutes. Cut into large dice and set aside.

For the salad:

  1. Heat the oven to 350°F. In a medium mixing bowl, toss the potatoes with the olive oil and season with salt and pepper. Place on a baking sheet and bake until the potatoes are knife tender, about 18 to 20 minutes. Remove from the oven and let cool to room temperature.
  2. Place the reserved steak, bell pepper, parsley, celery leaves, and scallions in a large, nonreactive mixing bowl. Halve the baked potatoes and add to the bowl. Toss with the vinaigrette and season with salt and pepper as needed.

Sherry-Tomato Vinaigrette

1/2 cup plus 1 tablespoon grapeseed oil
1 cup cherry or pear-shaped tomatoes
1 medium garlic clove, coarsely chopped
1 medium shallot, coarsely chopped
2 tablespoons sherry vinegar
1/4 cup extra-virgin olive oil
1 tablespoon finely chopped fresh parsley or chives
  1. Heat 1 tablespoon of the grapeseed oil in a medium frying pan over medium-high heat until shimmering. Add tomatoes and sear, stirring occasionally, until the skins pucker and begin to color, about 2 minutes. (Be careful: When the tomatoes get hot, some might burst.) Stir in garlic and shallot and cook until slightly softened, about 1 minute more.
  2. Transfer tomato mixture to a small, deep mixing bowl, add vinegar, and purée with an immersion blender. (You may also blend the tomato mixture in a blender, but use extreme caution when blending hot items, as trapped steam can blow off the lid.)
  3. Slowly add the remaining 1/2 cup grapeseed oil and the olive oil in a thin, steady stream, blending constantly with the immersion blender, until well incorporated. Season with salt and freshly ground black pepper, mix in herbs, taste, and adjust seasoning as desired.



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