There's just something about grilled steak and the ripest heirloom tomatoes. The contrast of colors and flavors with fresh herbs that mold together perfectly.
Any steak can be used for this salad, but I would recommend a strip steak (like New York) or a flank steak. These are both great for grilling and serving sliced on salads. Just make the vinaigrette and slice up those tomatoes while the steak is grilling, and you will be eating in no time.
Tips for Cooking the Steak
- A few hours before grilling, season the steak with plenty of kosher salt and some fresh thyme. The extra time will allow the seasoning to be absorbed into the meat for tons of flavor and moisture. Season again right before grilling.
- Bring the steak to room temperature (i.e., temper the steak) before cooking.
- Avoid guessing on the doneness by using an instant-read thermometer (affiliate link). 125 degrees is perfect medium-rare.
- Let it rest on a cutting board for 5 to 10 before slicing against the grain.
While we might most often think of balsamic vinegar when it comes to a tomato salad, sherry vinegar is going to give a fresh twist that you will be craving again and again.
Sherry vinegar is bright, has complex flavors, and one of the nice advantages of sherry vinegar over balsamic is the cost. A quality bottle of sherry vinegar can be less than $10. Good-quality balsamic is much more than that. Definitely pick up a bottle and try making this vinaigrette and use it to make some amazing quick pan sauces, since it's nicely versatile.
Special Equipment and Ingredients
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- 2 tablespoons sherry vinegar
- 1 tablespoon chopped shallot
- 1 tablespoon honey (or sugar)
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground pepper
- 4 tablespoons extra-virgin olive oil
For the salad
- 2 New York strip steaks
- 1 pound ripe heirloom tomatoes, cut into bite-size pieces
- Chopped fresh herbs such as chives and thyme
- Shaved Parmesan cheese
- Maldon sea salt
- Season the steaks a few hours ahead of time with kosher salt a drizzle of olive oil and a few sprigs of fresh thyme on each side. Refrigerate until about 30 minutes before grilling to bring it to room temperature. Season again with kosher salt and freshly ground pepper just before grilling.
- Heat the grill on medium-high and grill the steaks to the desired temperature. Rest for 5 to 10 minutes on a cutting board before slicing.
To Make the Vinaigrette
- In a medium bowl, whisk together the vinegar, shallot, honey, Dijon, a pinch of kosher salt and freshly ground pepper to combine. Let it sit for 10 minutes.
- Slowly pour in the olive oil while whisking at the same to emulsify the vinaigrette.
- Taste the vinaigrette and add more honey or olive oil to adjust to your taste.
- Layer the heirloom tomatoes and sliced steak on a serving platter or individual plates. Drizzle on the vinaigrette and top with fresh herbs, shaved Parmesan and a sprinkle of course sea salt.
- Any leftover vinaigrette can be stored in an airtight container for up to a week.