Steak Salad with Tomato-Sherry Vinaigrette Recipe — Salt & Wind Travel (2024)

For The Tomato Vinaigrette:

• 1/2 cup extra-virgin olive oil divided plus more for steak
• 1 cup whole cherry or grape tomatoes plus more for salad
• 1 medium shallot roughly chopped
• 1 medium garlic clove roughly chopped
• 2 tablespoons balsamic or sherry vinegar
• 1 pinch unrefined cane sugar
• kosher salt and Freshly ground black pepper

For The Boiled Potatoes:

• 1 pound marble potatoes or other tiny potatoes

For The Steak Salad:

• 2 (8 ounce) New York Strip Steaks or Top Sirloin Steaks
• 1 medium bell pepper large dice
• 1/3 cup thinly sliced celery plus a few celery leaves for garnish
• 1/4 cup thinly sliced green onions (aka scallions)
• 2 tablespoons finely chopped fresh parsley, chives, or dill divided for vinaigrette and garnish (optional)

• Make The Tomato Vinaigrette: Heat 1 tablespoon of the oil in a medium frying pan over medium-high heat until shimmering. Add tomatoes and sear, stirring occasionally, until the skins pucker and begin to color, about 2 minutes. Stir in garlic and shallot and cook until slightly softened, about 1 minute more.

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• Transfer tomato mixture to a small, deep mixing bowl, add vinegar, and purée with an immersion blender. Keep blending constantly with the immersion blender and slowly pour in the remaining oil, until well incorporated. Stir in 1 tablespoon of the herbs (if using) then season with salt and freshly ground black pepper, taste, and adjust seasoning as desired.

• Cook The Potatoes: Place potatoes in a medium saucepan and cover with water. Bring to a boil over high heat then reduce to a simmer. Cook until potatoes are knife tender, about 15 minutes. Drain let cool slightly then halve.

• Grill The Steaks:Meanwhile, heat the grill to medium high (about 400°F). Meanwhile, drizzle the steaks on all sides with a little oil, generously season with salt and pepper, and let come to room temperature while the grill is heating. Grill the steaks uncovered for 5 minutes per side for medium. Remove from the grill and let rest for 5 to 10 minutes. Cut into large dice and set aside.

• Finish The Steak Salad: Combine the reserved steak, bell pepper, tomato, remaining 1 tablespoon of herbs (if using), celery, celery leaves, and scallions in a large, nonreactive mixing bowl. Halve the potatoes and add to the bowl. Toss with about 1/4 cup of the vinaigrette and season with salt and pepper as needed. Taste and add more salt, pepper, or vinaigrette, as desired. Serve immediately.

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