Bon Appetit has really come through for me this issue! Here's another amazing summer salad that is tasty and satisfying.
1 lb flank, skirt or hanger steak (I used a grassfed flank steak)
salt & pepper
2 medium tomatoes, halved
2 tbs minced shallots
2 tbs red or white wine vinegar
1 tbs tomato paste
1/4 cup olive oil
1 red onion sliced
Greens - whatever you can find! I used baby kale, spinach, collards and red leaf lettuce + some fresh herbs (I tore up some basil and tarragon)
Sliced almonds
Sprinkle both sides of steak with salt and pepper, let come to room temp.
Make the dressing: Grate cut sides of tomato, discard skins. Whisk the tomato pulp with shallots, vinegar, tomato paste and olive oil. Salt & pepper to taste.
Start your grill and put the onions slices down with a little olive oil brushed on top. As soon as they begin to sfoten and char a bit take them off and let them cool a bit. Then grill up that steak - for my grassfed steak that my husband likes medium rare it doesn't take long! Figure about 3-5 minutes each side for med-rare. Put it on a cutting board and let it rest about 10 minutes then slice thinly against the grain.
Put out a bed of greens, top with onions and steak. Drizzle with vinaigrette and throw some sliced almonds on there.
Having trouble finding some good grassfed meats in your local stores? Try US Wellness Meats and order online!
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