Summer Steak Salad

Source: Sara Allison

Snapshot Review

My Rating: 5 out of 5 stars

My Husband’s Rating: 5 out of 5 stars

Will I make again?: All the time!

Recipe Difficulty:  Easy

Time Involved: Quick

Occasion: Great for anytime: weeknight, special occasion or entertaining.


About this recipe

This Steak Salad recipe is probably our favorite summer meal. We have been known to make it once a week, we like it so much. The majority of this salad consists of tomatoes and basil, which blend nicely with the bacon crumbles and steak. Occasionally, I will serve this with some fresh foccacia bread, but most of the time the salad is on its own.

Recommendations

If you are making this salad when tomatoes are not in season, use sweet, cherry tomatoes. If you are making it in the summer, I prefer a mixture of heirloom tomatoes in varying colors (the more, the better). For two people, I would probably use about two pints of cherry tomatoes or 6-8 heirlooms.

I usually just buy a bushel of Living Basil, (sweet basil) and I use the whole thing for the salad. If I’m making it for four, I get two.

It’s really important to use great, fruity olive oil and balsamic vinegar in this recipe. I prefer the Williams Sonoma House Olive Oil and the Williams Sonoma Balsamic Vinegar.

Final thoughts

This is one of our favorite dinner recipes, and it is also great for entertaining. Next time you have some tomatoes in their prime, make sure to give this one a try.

Summer Steak Salad

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course, Salad
Cuisine: American
Keyword: Salad, Steak
Servings: 2
Calories: 813kcal
Author: Sara Allison

Ingredients

  • 4 cups tomatoes, heirloom or cherry seeded if large, halved if cherry
  • 2 cups fresh basil roughly chopped
  • 1/2 small red onion sliced into 1″ slices
  • 1 lime, juiced
  • 2 tablespoons very good, Extra Virgin olive oil I use Williams Sonoma House
  • 2 tablespoons very good balsamic vinegar I use Williams Sonoma
  • kosher salt, lots
  • freshly ground pepper to taste
  • 3 cups arugula
  • 6 strips Applewood Bacon, cooked and crumbled loosely
  • 2 6 oz filet mignon cooked to your liking

Instructions

  • Chop all of the tomatoes into large chunks and combine with basil and onion. Salt generously and add pepper to taste. Squeeze lime juice over the mixture and add the olive oil and balsamic vinegar. Let sit for 30 minutes in the refrigerator.
  • Cook the steaks according to your liking.
  • After the steaks are finished and resting, add the arugula to the tomatoes and toss.
  • Plate by placing the salad on the bottom, then bacon crumbles on top of the salad, and then the steak on the very top.

 

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