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Recipes
July 2012

Grilled Steak Salad with Tomato Vinaigrette

By Bon Appétit Test KitchenPhotography by Romulo Yanes
Image may contain Plant Food Produce Seasoning Vegetable and Arugula

Recipe information

  • Total Time

    40 minutes

  • Yield

    4 to 6 Servings

Ingredients

1

pound hanger, skirt, or flank steak

1

teaspoon kosher salt plus more t

Freshly ground black pepper

1

medium tomato (about 6 ounces), halved

1

tablespoon minced shallot

1

teaspoon red wine vinegar

1

/4 cup plus 5 tsp. 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) t

3

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

Need to make a substitution?

Preparation

  1. Step 1

    Season steak with 1 tsp. 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

    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 tsp. 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-inch 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 tsp. 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-inch 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

5 servings
1 serving contains: Calories (kcal) 390 Fat (g) 22 Saturated Fat (g) 4 Cholesterol (mg) 30 Carbohydrates (g) 25 Dietary Fiber (g) 4 Total Sugars (g) 3 Protein (g) 24 Sodium (mg) 700
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