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.
Scale
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
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.
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