Tuesday, March 9, 2010

Grilled Steak & Greens with Tomato Vinaigrette

This is a fun and delicious meal for a weeknight.  It's like a preview of summer dining.  I know it's not officially tomato season yet, but I got these amazing greenhouse-grown tomatoes in my CSA bag and decided to take full advantage.  You can, of course, bookmark this one for when tomatoes are properly in season!

Thanks to a grill pan, you can grill any time of year.  And there's no need to stop with just the meat - veggies can go on the grill too.  Even lettuce!  This is a fun twist on a steak salad - it's served warm (though of course the leftovers would be great cold, too) and topped with a delicious cross between vinaigrette and pico de gallo.  It's different, it's yummy, it's what's for dinner tonight.  And it's a great use of my once-a-month beef.

Grilled Steak & Greens with Tomato Vinaigrette
adapted from Eating Well in Season
serves 2


2 medium vine-ripened tomatoes, diced
1 tablespoon extra virgin olive oil, divided
1 tablespoon grated parmesan cheese
1/2 tablespoon balsamic vinegar
1 tablespoon chopped fresh parsley
salt and freshly ground pepper
1 small clove garlic, minced or pressed
1 small head of escarole or romaine, outermost leaves removed
1/2 to 3/4 pound sirloin steak, trimmed; about 1 inch thick


1.  Preheat grill pan over medium-high heat. 

2.  Combine tomatoes, 1/2 tablespoon oil, parmesan, balsamic, parsley, and a pinch of salt and pepper in a small bowl.  Stir to combine; set aside.

3.  Combine remaining 1/2 tablespoon oil with the garlic in a small bowl.  Cut the lettuce in half length-wise (keeping the root intact) and brush the cut side with the oil-garlic mixture.  Place on the grill pan and cook, turning occasionally, until char marks form and the inner leaves are softened, about 3-4 minutes.  Set aside to cool; then chop into bite-sized pieces.

4.  Oil the pan lightly if necessary.  Season the steak lightly with salt and pepper and place on the grill pan.  Cook, turning once, until desired doneness; about 10 minutes total for medium.  Remove from pan and let rest a few minutes before slicing.

5.  Serve the sliced steak over chopped lettuce, and top with the tomato vinaigrette.


1 comment:

  1. Fantastic! Thanks to previous recipes you posted I DO own a grill pan and will try this one.