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
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.