This week’s recipe comes to you from the almost empty shelves of my fridge, from between a series of afternoon naps, and from a hankering for fresh greens. This is the first summer that I have been entirely in control of the food I eat, and as a result, my love for fresh vegetables has multiplied. I have been gobbling up the summer’s offerings like they are going out of style, or should I say, season. For this recipe, I prefer a mixture of bibb lettuce, arugula, and spinach. This salad is also a perfect opportunity to use up the last of your berries sitting in your fridge; strawberries, blackberries, and raspberries would be a welcome addition.
- 7-8 cherry or 3-4 campari tomatoes
- 1 tsp. balsamic vinegar
- 3 tbsp. olive oil
- 1 1/2 tbsp. honey
- 1 tsp. Dijon mustard
- 2 tsp. minced garlic
- 4-6 oz. flank steak per serving, seasoned with salt and pepper
- mixed greens
- Parmesan cheese
- salt and pepper
Cook Time: 30 minutes
- After washing and trimming tomatoes, crush in a bowl to extract juices. Remove meat and skin of tomato and set aside.
- Add vinegar and mustard to the tomato juice. Slowly whisk in olive oil until emulsified.
- Add garlic and honey, mix well.
- Subtle additions of basil and other herbs are welcome! Set aside vinaigrette until assembly.
- Wash and dry greens thoroughly.
- Roughly chop the remaining tomato meat and skins. Toss with greens.
- After allowing steak to come to room temperature for about 10-15 minutes, sear steak with just a smidgen of olive oil in a (preferably) cast iron skillet for 1 1/2 minutes on each side. (More detailed instructions on how to properly cook a steak.)
- Allow steak to rest for 7-10 minutes.
- Assemble greens and tomatoes in large serving bowl.
- Slice steak thinly, place on bed of greens and top with slices of Parmesan.
- Drizzle vinaigrette over salad immediately before serving.
- Flank, sirloin, and skirt are all suitable cuts for this recipe. But of course, use what you have!
- Due to my preference, the above instructions are for a medium to medium rare steak. The included link will give more information about cook times.
- Honey may be substituted with agave nectar or maple syrup.
- If you are feeling fancy, substitute bacon fat for a tablespoon or two of the olive oil.