Steak Salad with Tomato-Sherry Vinaigrette

Steak Salad with Tomato-Sherry Vinaigrette

Adapted from CHOW

Steak Salad with Tomato-Sherry Vinaigrette | http://saltandwind.com It’s a summer of salads around here — most of the time we keep our salads healthy, but, let’s be clear, that doesn’t mean every ...
Skill
Course
Cuisine
Ingredients
13
Hands-On Time
30 minutes
Total Time
45 minutes
Yield
-
Servings
3 to 4
Season
Steak Salad with Tomato-Sherry Vinaigrette | http://saltandwind.com
Skill
Intermediate
Course
Dinner, Lunch, Main, Salad, Side
Cuisine
American
Ingredients
13
Hands-On Time
30 minutes
Total Time
45 minutes
Yield
-
Servings
3 to 4
Steak Salad with Tomato-Sherry Vinaigrette | http://saltandwind.com

It’s a summer of salads around here — most of the time we keep our salads healthy, but, let’s be clear, that doesn’t mean every salad is 100% so. Sometimes we need the steak and potatoes version of a salad, which, well is when we do exactly that and make a salad of steak and potatoes like this Steak Salad with Tomato-Sherry Vinaigrette.

The clincher here is the Sherry-Tomato Vinaigrette, which, if we’re being honest, we may have the habit of licking off the spoon when no one is watching. It’s that perfect balance of sweet, tart, and tomato-ey and is the perfect way to use up those past-their-prime tomatoes that are lingering around from when you bought a gaggle at the farmers market. (Okay, we don’t know what a bunch of tomatoes is called but we do know it’s not a gaggle.) So, even if you aren’t a steak and potatoes salad type, you could still spoon it over grilled veggies or on top of your favorite rendition of Taco Salad. Because it’s the summer of salads so let’s make it happen!

Ingredients

  • 1/2 cup extra-virgin olive oil

    divided plus more for steak

  • 1 cup whole cherry or grape tomatoes

    plus more for salad

  • 1 medium shallot

    roughly chopped

  • 1 medium garlic clove

    roughly chopped

  • 2 tablespoons balsamic or sherry vinegar
  • 1 pinch unrefined cane sugar
  • kosher salt and Freshly ground black pepper
  • 2 (8 ounce) New York Strip Steaks or Top Sirloin Steaks
  • 1 pound marble potatoes or other tiny potatoes
  • 1 medium bell pepper

    large dice

  • 1/3 cup thinly sliced celery

    plus a few celery leaves for garnish

  • 1/4 cup thinly sliced green onions (aka scallions)
  • 2 tablespoons finely chopped fresh parsley, chives, or dill

    divided for vinaigrette and garnish (optional)

Instructions

For the vinaigrette: Heat 1 tablespoon of the oil in a medium frying pan over medium-high heat until shimmering. Add tomatoes and sear, stirring occasionally, until the skins pucker and begin to color, about 2 minutes. Stir in garlic and shallot and cook until slightly softened, about 1 minute more.

Tip

Be careful: When the tomatoes get hot, some might burst.

Transfer tomato mixture to a small, deep mixing bowl, add vinegar, and purée with an immersion blender. Keep blending constantly with the immersion blender and slowly pour in the remaining oil, until well incorporated. Stir in 1 tablespoon of the herbs (if using) then season with salt and freshly ground black pepper, taste, and adjust seasoning as desired.

Tip

You may also blend the tomato mixture in a blender, but use extreme caution when blending hot items, as trapped steam can blow off the lid. Vinaigrette can be made up to 4 days in advance -- store refrigerated in an airtight container and let warm up slightly so it's pourable before using.

For the salad: Place potatoes in a medium saucepan and cover with water. Bring to a boil over high heat then reduce to a simmer. Cook until potatoes are knife tender, about 15 minutes. Drain let cool slightly then halve.

Meanwhile, heat the grill to medium high (about 400°F). Meanwhile, drizzle the steaks on all sides with a little oil, generously season with salt and pepper, and let come to room temperature while the grill is heating. Grill the steaks uncovered for 5 minutes per side for medium. Remove from the grill and let rest for 5 to 10 minutes. Cut into large dice and set aside.

Tip

Potatoes can be cooked and halved up to two days ahead of time.

Combine the reserved steak, bell pepper, tomato, remaining 1 tablespoon of herbs (if using), celery, celery leaves, and scallions in a large, nonreactive mixing bowl. Halve the potatoes and add to the bowl. Toss with about 1/4 cup of the vinaigrette and season with salt and pepper as needed. Taste and add more salt, pepper, or vinaigrette, as desired. Serve immediately.

Footnotes

Food styling and photography by Aida Mollenkamp

http://saltandwind.com/recipes/200-steak-salad-with-tomato-sherry-vinaigrette-recipe

Comments