Steak and Tomato Salad
- Gluten free
- Lactose free
- Peanut free
- Low calorie
Alberta
Alberta is justly famous for its superb beef, celebrated here in a tasty summer tomato salad.
Alberta is justly famous for its superb beef, celebrated here in a tasty summer tomato salad.
Ingredients
- 1 lb (500 g) ripe tomatoes
- 3/4 tsp (4 mL) salt
- 1 lb (500 g) beef strip loin or tenderloin grilling steaks
- 1-1/2 tsp (7 mL) black pepper
- 1/2 tsp (2 mL) ground cumin
- Herb Oil:
- 1/4 cup (60 mL) packed basil leaves
- 1/4 cup (60 mL) loosely packed flat leaf parsley
- 1 clove garlic
- 1/2 tsp (2 mL) salt
- 1/4 cup (60 mL) extra-virgin olive oil
- 1 tsp (5 mL) wine vinegar
Preparation
With mandoline or sharp knife, slice tomatoes as thinly as possible. Arrange slices, overlapping in thin layer, to cover serving plate; sprinkle with 1/2 tsp/2 mL of the salt. Let sit for 45 minutes. Pour off liquid; pat tomatoes dry with paper towels.
Herb Oil: Meanwhile, on cutting board, mince basil, parsley, garlic and salt until almost paste; scrape into bowl. Whisk in oil and vinegar.
Sprinkle steaks all over with pepper, cumin and remaining salt. Grill over high heat until seared on outside and blue or rare on inside. Remove from heat; let sit 10 minutes. Slice thinly. Lay steak over tomatoes; drizzle with Herb Oil.
Makes 6 to 8 servings.
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