Active Time
30 minutes
Total Time
40 minutes
A great summer salad requires three things: fresh greens, a tart, seasonal dressing (made here with grated tomato), and a light hand to toss the ingredients together so the lettuces stay perky.
Ingredients
Makes 4 to 6 Servings
Preparation
Step 1
Season steak with 1 teaspoon 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.
Step 2
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 teaspoon 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" pieces.
Step 3
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.
Step 4
Meanwhile, make croutons: Brush both sides of bread slices with remaining 4 teaspoons 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" pieces.
Step 5
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.
Nutrition Per Serving
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Reviews (12)
Back to TopI found the steak and salad both a little bland. I think it would have been better had the steak had a dry rub on it.
jamiek22
11/4/2014
Great light presentation for beef. We used a T-bone and puréed cherry tomatoes in the blender since that is all we had.
murielcart
Dallas, TX
10/10/2014
The vinaigrette is delicious and fresh
EmilieG
9/5/2014
I made this salad with leftover steak from a prior dinner and was looking for a salad dressing that would do justice to the meat. The tomato vinaigrette was perfect! Loved the idea of grating the tomatoes.
SophieLaff
Glendale, CA
9/3/2014
This salad was well liked by everyone and we didn't have any leftovers. I especially enjoyed the dressing in this recipe, which I doubled. I did stray from the recipe a bit by adding gorgonzola.
nmkramer12
California
2/16/2013
I stumbled across this recipe while looking for ways to use tatsoi, which was in my CSA box this week. the salad dressing was amazing. I think that the flank steak needs to be marinaded first though. But definitely a great weekday supper.
Anonymous
San Diego
2/15/2013
Great recipe! I made a few minor adjustments since I don't have a grill. I cooked both the steak and scallions under the broiler. For the bread, I went ahead and cubed that and threw it into a skillet with a the olive oil and a little chopped fresh rosemary. It was a great summery salad and the only improvement I think could be made is me not spilling half the dressing on the counter! haha
Anonymous
Fairfax, VA
8/26/2012
This recipe is fantastic ! I doubled the vinegerette, which is the star of this recipe. The ciabatta, I rubbed with garlic first and then continued directions. I marinated the flank in the " grilled flank " recipe. White wine vinegerette, garlic, olive oil, s/p... 3 hours marinated - grilled- hmmmm... Like butta... A keeper
Luju
Napa ca
8/9/2012
Very, very good! I made it more or less as written.. easily the best steak salad I have tried. It is beautifully simple, and a very nice balance of flavours, each complimenting the others perfectly. I've had quite a few different steak salads involving far more complicated flavours and ingredients, such as berries and radishes, and they were excellent, but I think I prefer the subtle marriage of tastes and textures here. btw, if you don't have a functioning BBQ for the steak, this method is an excellent substitute: http://www.thekitchn.com/how-to-cook-a-steak-in-the-ove-108490
Anonymous
7/21/2012
Made this tonight. Quick, easy, AND delicious! I also added a dollop of herbed, garlic goat cheese I had in the fridge and it was perfect! Also loved the idea of grating tomotoes and I will definitely utilize this technique again. Thanks BA - a winner I will be making many times over!
mwk7m
Washington, DC
7/9/2012
My son also wanted this after flipping thru the BA magazine - must be a good photo! He cooked it and we thought the salad was very good although it seemed like I had had something similiar before. It's pretty basic so adding whatever you like should add interest and work out great.
Anonymous
Panama City, Fl
7/2/2012
My boyfriend asked me to make this for him after he saw it while flipping through BA magazine. It turned out great! Easy and delicious. I added crumbled blue cheese and chopped avocado to the salad. I used arugula because that's what I had on hand. Definitely a keeper.
Anonymous
Baltimore
6/27/2012
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