Grilled Steak Salad with Green Tomato Vinaigrette

Photo: Caitlin Bensel; Prop Styling: Claire Spollen; Food Styling: Anna Hampton
Active Time:
35 Mins
Total Time:
50 Mins
Yield:
Serves 4
By Adam Dolge

You can swap out your favorite garden tomatoes for the heirlooms in this tomato-centric salad, but don’t replace the green tomato. Some tomato selections (like Green Zebra) ripen to a lovely shade of green, but this dressing calls for a not-yet-ripened red tomato. Its tart flavor is key to the vinaigrette, which tastes great with any grilled meat or vegetable.

Ingredients

  • 1 1/2 pounds flank steak
  • 1 1/2 teaspoons kosher salt, divided
  • 1 1/2 teaspoons black pepper, divided
  • 5 tablespoons olive oil, divided
  • 1 medium-size green tomato, halved and cored (about 4 oz.)
  • 2 tablespoons rice vinegar
  • 1 1/2 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 5 ounces mixed greens (about 3 cups packed)
  • 3 ounces arugula (about 2 cups packed)
  • 2 large heirloom tomatoes, cut into 1-inch-thick wedges (8 oz.)
  • 1 pint heirloom cherry tomatoes, sliced (about 4 cups)
  • 3/4 cup thinly sliced red onion (from 1⁄2 red onion)

How to Make It

Step 1

Preheat grill to high (450°F to 500°F). Sprinkle flank steak with 1 teaspoon each of the salt and pepper. Let stand at room temperature 30 minutes.

Step 2

Meanwhile, spread 1 tablespoon of the oil over cut sides of green tomato halves, and sprinkle with remaining 1⁄2 teaspoon each of salt and pepper. Grill tomato halves, covered and turning halfway through, until charred on both sides and slightly tender, 12 to 14 minutes. Remove from grill; place in a large bowl. Cover with plastic wrap, and let stand until cool enough to handle, about 5 minutes.

Step 3

Peel and discard skin from charred tomato halves; place tomato halves, vinegar, and honey in a blender or food processor. Process until tomato is finely chopped but not smooth. Pour into a medium bowl, and whisk in mustard. Add remaining 4 tablespoons oil in a slow, steady stream, whisking constantly until smooth. Set vinaigrette aside.

Step 4

Grill steak, covered and turning once, until charred on both sides and a meat thermometer inserted into thickest portion of steak registers 120°F or to desired degree of doneness, about 4 minutes per side. Let steak rest 10 minutes. Cut diagonally across the grain into thin strips.

Step 5

Arrange mixed greens, arugula, heirloom tomato wedges, cherry tomato slices, and red onion on a large serving platter. Top with sliced steak, and drizzle with desired amount of vinaigrette.

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