Grilled Steak Salad With Tomato Vinaigrette Recipe

Name: Grilled Steak Salad With Tomato Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound hanger, skirt, or flank steak; 1 teaspoon kosher salt plus more; Freshly ground black pepper; 1 medium tomato (about 6 ounces), halved; 1 tablespoon minced shallot; 1 tablespoon red wine vinegar; 1/4 cup plus 5 teaspoons 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); 3/4 cup fresh basil leaves, torn into 1/2-inch-strips

Servings: persons

1 pound hanger, skirt, or flank steak
1 teaspoon kosher salt plus more
Freshly ground black pepper
1 medium tomato (about 6 ounces), halved
1 tablespoon minced shallot
1 tablespoon red wine vinegar
1/4 cup plus 5 teaspoons 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)
3/4 cup fresh basil leaves, torn into 1/2-inch-strips

1
["Season steak with 1 teaspoon 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:", "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 teaspoon 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"" pieces.", "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.", "Meanwhile, make croutons: Brush both sides of bread slices with remaining 4 teaspoons 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"" pieces.", "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."]

505

kcal

Calories

Fat

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 11 ingredients. The key ingredients include: 1 pound hanger, skirt, or flank steak, 1 teaspoon kosher salt plus more, Freshly ground black pepper, 1 medium tomato (about 6 ounces), halved, and more.

Yes, Grilled Steak Salad With Tomato Vinaigrette 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!

Grilled Steak Salad With Tomato Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions