This is the meal of the summer.
I always have a meal that I can’t get enough of during each season and I wear it out. It is just that good and features fresh ingredients and I just want it all the time. I can’t help it.
With tomatoes being at their peak right now, this is the perfect way to enjoy them. They are tossed in a delicious vinaigrette along with the steak, avocado, and herbs. It is the PERFECT mixture, really.
This salad is super adaptable. You can substitute the herbs for what you have on hand and you could easily use leftover chilled steak for this recipe and just toss it all together.
- Salt & Pepper
- 2 New York Strip Steaks, ~1.5 inches thick
- 1 tablespoon of Olive Oil
- 2 Large Tomatoes, sliced into wedges
- 1 pint of Cherry Tomatoes, ~ 1 cup
- 2 Avocados, diced
- ½ cup of Chives or Green Onions
- ⅓ cup of Basil, chiffonaded
- ¼ cup of White Balsamic Vinegar or Champagne Vinegar
- ⅓ cup of Olive Oil
- 1 tablespoon of Dijon Mustard
- Liberally season the steaks with salt and pepper on both sides. Let the steaks sit on the counter for about 30 minutes to come to room temperature.
- Place the tablespoon of oil in an iron skillet over medium heat. When hot, but not smoking, place the steaks in the pan, cook for 4 minutes, without moving, on each side for medium rare, add an extra minute per side for medium. Remove to a cutting board and let rest for 10 minutes.
- In a large bowl, whisk together the vinegar, olive oil, dijon mustard, and ¼ teaspoon of salt and pepper each.
- Place the tomatoes, avocados, and herbs, into the vinaigrette bowl and combine with a spatula. Taste and season with salt and pepper.
- Slice the steak into strips, and then in half. Add to the bowl and toss.
- Divide into 4 plates and finish each with a sprinkle of salt and pepper
Happy Cooking, The Barbee Housewife