A quick and super satisfying salad of grilled New York strip steak, ripe heirloom tomatoes and a bright sherry vinaigrette will satisfy your end-of-summer salad cravings.
1poundripe heirloom tomatoes,cut into bite-size pieces
Chopped fresh herbs such as chives and thyme
Shaved Parmesan cheese
Maldon sea salt
Instructions
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.
To Serve
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.
Notes
Any leftover vinaigrette can be stored in an airtight container for up to a week.