Goin'S Grilled Steak With Tomato Bread Salad

Name: Goin'S Grilled Steak With Tomato Bread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 garlic cloves, mashed; 1/4 cup plus 3 tablespoons extra-virgin olive oil; 1 teaspoon coarsely cracked black pepper; 2 skirt steaks (about 14 ounces each), halved crosswise with the grain; 8 thyme sprigs; 2 tablespoons crumbled Roquefort cheese, at room temperature; 2 tablespoons unsalted butter, softened; 2 tablespoons balsamic vinegar; 1 teaspoon fresh lemon juice; Sea salt and freshly ground pepper; 2 cups crustless torn sourdough bread pieces (about 1 inch); 1 pound heirloom tomatoes, some sliced and some cut into wedges; 2 cups mixed cherry tomatoes; 1/2 cup thinly sliced red onion; 1/4 cup Nicoise olives, pitted; 1 bunch arugula, stemmed; 1/4 cup tiny green and purple basil leaves

Servings: persons

6 garlic cloves, mashed
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 teaspoon coarsely cracked black pepper
2 skirt steaks (about 14 ounces each), halved crosswise with the grain
8 thyme sprigs
2 tablespoons crumbled Roquefort cheese, at room temperature
2 tablespoons unsalted butter, softened
2 tablespoons balsamic vinegar
1 teaspoon fresh lemon juice
Sea salt and freshly ground pepper
2 cups crustless torn sourdough bread pieces (about 1 inch)
1 pound heirloom tomatoes, some sliced and some cut into wedges
2 cups mixed cherry tomatoes
1/2 cup thinly sliced red onion
1/4 cup Nicoise olives, pitted
1 bunch arugula, stemmed
1/4 cup tiny green and purple basil leaves

1
In a bowl, combine the garlic with 1 tablespoon of the olive oil and the cracked pepper. Spread the paste on the steaks, top with the thyme and stack the steaks on top of each other. Transfer to a plate and refrigerate overnight. Bring to room temperature before grilling.
2
In a small bowl, mash the Roquefort with the butter until smooth.
3
In another small bowl, combine the vinegar, lemon juice and 1/4 teaspoon sea salt and let stand until the salt is dissolved. Whisk in 1/4 cup of the olive oil and season with ground pepper.
4
Preheat the oven to 350u00b0. Toss the bread pieces with the remaining 2 tablespoons of olive oil, arrange on a baking sheet and toast for about 15 minutes, or until golden and just crisp. Let cool.
5
Light a grill or heat a grill pan. Scrape the marinade off the meat and season with sea salt. Grill the steaks over moderately high heat until seared and crusty, about 3 minutes per side for medium rare. Transfer the steaks to a cutting board and let rest for 5 minutes.
6
In a bowl, toss the bread with the heirloom and cherry tomatoes, the onion, olives and the vinaigrette. Gently toss in the arugula and basil, season with sea salt and transfer to large plates.
7
Thinly slice the meat across the grain and arrange over the salads. Dot the steaks with the Roquefort butter and serve immediately.

833

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 garlic cloves, mashed, 1/4 cup plus 3 tablespoons extra-virgin olive oil, 1 teaspoon coarsely cracked black pepper, 2 skirt steaks (about 14 ounces each), halved crosswise with the grain, and more.

Yes, Goin'S Grilled Steak With Tomato Bread Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!