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 ...
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!
divided plus more for steak
plus more for salad
roughly chopped
roughly chopped
large dice
plus a few celery leaves for garnish
divided for vinaigrette and garnish (optional)
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.
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.
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.
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.
Food styling and photography by Aida Mollenkamp
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