Skirt Steak and Roasted Tomato Salad

This Steak and Pan Roasted Tomato Salad is ridiculously easy to make! Cured golden beets and shallots highlight the steak and the blistered tomatoes add sweetness to the whole thing. It’s perfect for summer, grilling, or a weeknight dinner.

I made this recipe for my latest class at Fairchild Botanical Garden this week to cover Entree Salads, and how you can have a wholesome meal without fattening ingredients.  The most important focus on this dish pairing the steak with bold textures and flavors- cue golden beets and blistered tomatoes!

The Cured Components

You can eat the beets raw, and while red beets have a strong earthy flavor, golden beets are sweeter, crunchy, and vibrant! Visually, they brighten up whatever you put them in.

Preparing the beets is simple, slice them thin with a mandoline (affiliate link) and let the sit in a mixture of honey and white wine vinegar (or lemon juice), that will soften them slightly, and bring out their natural sweetness.

Same for the Shallots!

The Hot Components

To contrast the sweet acid notes of the beets and shallots, we put Everglades tomatoes in a cast iron skillet to blister them. Blistering chars the skin, releases their juices and concentrates them by evaporating the water in them. It creates these little bursts of smoky sweet flavors in the process

A note on the tomatoes:

these are Everglades Tomatoes they seem to grow wild and hardy in Florida and require very little supervision to thrive. So it’s perfect for balcony gardens in pots. My friend Mary taught me how to plant them and I’m expecting sprouts soon, pictures following!

Tips on the steak:

Season your steak well, use Kosher salt, and add a liberal amount of it. Get your cast iron skillet  (affiliate link) rocking hot, and add a little bit of oil and butter. Add your steak and don’t move it!  Let it form a crust. Flip after 2 minutes and repeat. Finally let it rest about 4 minutes- this will allow the juices to concentrate in the center and keep it juicy.

You’ll end up with a vibrant, light, and wonderful salad!

If you’ve tried this Steak and Pan Roasted Tomato Salad recipe or any other recipe on the blog then don’t forget to rate it and let me know how it was in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

Steak and Pan Roasted Tomato Salad

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• Author: Maury
• Prep Time: 15
• Cook Time: 5
• Total Time: 20
• Yield: 4 1x

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Description

This Steak and Pan Roasted Tomato Salad Recipe is ridiculously easy to make! Cured golden beets and shallots highlight the steak and the blistered tomatoes add sweetness to the whole thing. It’s perfect for summer, grilling, or a weeknight dinner.

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Ingredients

For the Salad

• 2 Pounds Skirt Steak
• Salt To taste
• 1 Tablespoon olive oil
• 4 Cups Arugula
• 2 golden Beets: sliced thin
• 1/2 cup Everglades Tomatoes Sliced in half any tomatoes work fine)
• 1 shallot sliced very thin
• 8 oz crumbled feta (optional)
• Juice of 1 lemon

For the Vinaigrette

• 1/4 Cup olive oil
• 1/4 Cup Red Wine Vinegar
• 1/2 Teaspoon salt
• 1/4 Teaspoon Pepper
• 1/4 cup honey (or to taste

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Instructions

For the Steak

Season the steak with salt & pepper and cook on the grill or pan until the desired doneness is achieved. Let them rest 5 minutes and slice thin against the grain.

For the Salad

In the same pan, add olive oil and the tomatoes. The pan should be very hot to blister the tomatoes and char the skin. Remove from the heat.

Peel and slice Beets, and shallots thin and set them aside in lemon juice. Toss together the tomatoes, arugula, beets, and shallots. Add the steak and top with the vinaigrette.

For the Vinaigrette

Blend together red wine vinegar, mustard, honey, and olive oil in a blender or mixing bowl. Serve over the steak.

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Notes

You can use grape tomatoes instead of Everglades tomatoes if those are available . Feta or Blue cheese work well with the flavors of the salad

This salad also goes fantastic with Grilled Romaine lettuce. Cut the whole romaine in half lengthwise, brush with olive oil and set on the grill for 10-20 seconds on either side. It will have grill marks and a smoky flavor and the edges slightly wilted.

• Category: Salads
• Method: Pan Roast
• Cuisine: American

Keywords: Steak, Tomato, Salad, Arugula Salad, Entree Salad, Salad for dinner

Maury

A little about me

I’m a chef and a former psychologist. I spent years studying how we experience food to make the best eating experiences possible- and I show you how to eat well on this site. I host secret popups in Miami, FL teaching people how to approach good food that’s never been done before.

Did you make a recipe? Tag @CasaLagoTastingRoom on Instagram! I wanna see it!