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–+ servings

Steak Salad with Tomato-Sherry Vinaigrette Recipe

It’s a summer of salads around here and at the top of the list is this Steak Salad with Tomato-Sherry Vinaigrette Recipe.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 50 minutes
Course Dinner, Lunch, Main, Salad, Sauces, Side
Cuisine American
Diet Gluten Free
Servings 4 portions
Calories 358 kcal

Equipment

  • Medium Nonstick Frying Pan
  • Immersion Blender
  • Medium Saucepan
  • Slicing knife
  • Stainless Steel Tongs
  • Stainless Steel Mixing Bowls

Ingredients
  

For The Tomato Vinaigrette:

  • 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

For The Boiled Potatoes:

  • 1 pound marble potatoes or other tiny potatoes

For The Steak Salad:

  • 2 (8 ounce) New York Strip Steaks or Top Sirloin Steaks
  • 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
 

  • Make The Tomato 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.
  • 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.
  • Cook The Potatoes: 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.
  • Grill The Steaks: 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.
  • Finish The Steak Salad: 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.

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Nutrition

Serving: 1portionCalories: 358kcalCarbohydrates: 27gProtein: 3gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gCholesterol: 1mgSodium: 21mgPotassium: 704mgFiber: 4gSugar: 5gVitamin A: 1360IUVitamin C: 68mgCalcium: 34mgIron: 2mg
Keyword grilled steak recipe, protein salad, steak salad