Love fresh tomatoes like the exquisite heirloom tomato? Well instead of slicing a tomato and adding it to your basic green salad, why not make a nice “Tomato Vinaigrette”. Now add a few slices of toasted ciabatta bread for your crouton. Then fire up the grill and cook yourself a nice flank steak to a juicy medium rare, slice against the grain and toss well your tomato vinaigrette dressing and your week night dinner just went from average to off the radar with layers of flavors.
1 pound hanger, skirt, or flank steak
1 teaspoon kosher salt plus more
Freshly ground black pepper
1 medium tomato (about 6 ounces), halved
1 tablespoon minced shallot
1 teaspoon red wine vinegar
1/4 cup plus 5 tsp. olive oil, divided
5 1/2-inch-thick slices ciabatta
8 cups mixed summer lettuces (such as mizuna, baby mustard greens, and
3/4 cup fresh basil leaves, torn into 1/2-inch strips
Season steak with 1 tsp. salt and pepper; set aside. Grate cut sides of
tomato on coarse holes of a box grater into a medium bowl down to the
skin; discard skin. Add shallot and vinegar; whisk in 1/4 cup oil.
Season to taste with salt and pepper. Set aside. DO AHEAD: Tomato
vinaigrette can be made 1 day ahead.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to
high. Toss spring onions in a medium bowl with 1 tsp. oil and season
with salt and pepper. Grill onions until just tender, 2–3 minutes per
side. Transfer to a cutting board and cut into 2-inch pieces.
Grill steak until seared and cooked to desired doneness, 3–5 minutes
per side for medium-rare, depending on steak’s thickness. Transfer to a
cutting board. Let rest, about 10 minutes.
Meanwhile, make croutons: Brush both sides of bread slices with
remaining 4 tsp. oil and season with salt and pepper. Grill bread until
dark golden brown and nicely charred in spots, about 2 minutes per
side. Set toast aside until cool enough to handle, then break toast
into roughly 1-inch pieces.
Thinly slice steak against the grain. Toss lettuces, basil, spring
onions, croutons, and some of the vinaigrette in a large bowl. Season
to taste with salt and pepper. Add steak and toss gently to coat. Serve
with remaining vinaigrette alongside.