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Steak and Tomato Salad



  • ½ Cup Extra-Virgin Olive Oil
  • ¼ Cup Balsamic Vinegar
  • 1 Teaspoon Finely Chopped Fresh Oregano
  • Kosher Salt
  • Freshly Ground Black Pepper


  • 1 Flank Steak, 1 ½ to 2 lbs. and ¾ Inch Thick
  • >6 Plum Tomatoes, Cut in Half and Seeds Removed
  • 4 Tablespoons Extra-Virgin Olive Oil
  • 1 Teaspoon Kosher Salt
  • ½ Teaspoon Freshly Ground Black Pepper
  • 2 Cans (14 oz. Each) Hearts of Palm, Rinsed and Drained
  • 3 Heads Romaine Lettuce Hearts, Cut or Torn Into Bite-Sized Pieces (About 8 Cups)
  • 2 Tablespoons Capers, Drained
  • 2 Tablespoons Chopped Fresh Chives
  • 1 Tablespoon Finely Sliced Fresh Basil


The dressing: In a small bowl whisk together the dressing ingredients, including salt and pepper to taste.

The steak: Trim the flank steak of surface fat. Place on a platter and pour a little bit of the dressing over both sides. Allow to marinate at room temperature for 20-30 minutes.

Grill the steak over direct medium heat until the internal temperature reaches 145 degrees Fahrenheit for medium rare, about 8-10 minutes, turning once halfway through grilling time. Transfer to a cutting board, loosely cover with aluminum foil, and allow to cool for about 20 minutes. Cut across the grain into thin slices, then cut each slice into two or three bite-sized pieces. Drizzle with a little more of the dressing.

The salad: Lightly brush or spray the tomato halves with olive oil and season with salt and pepper. Grill over direct medium heat until lightly charred, about 6 to 8 minutes, again turning once halfway through grilling time. Remove from the grill and cut each tomato half into sixths.

Cut the hearts of palm into ¼ inch pieces. In a large shallow bowl combine the lettuce with the hearts of palm and capers. Add the remaining dressing. Toss to combine. Arrange the tomatoes and steak pieces over the lettuce, sprinkle on chives and basil, and serve.


Makes 6 servings.

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