Steak & Tomato Salad

Ingredients:

• 1 lb steak (sirloin, flank, or your preferred cut)

• 1 1/2 lbs mixed tomatoes (cherry, heirloom, or a combination), halved or chopped

• 1/2 a small red onion, thinly sliced

• 1/2 cup fresh basil leaves, chopped or torn

• 1/4 cup extra-virgin olive oil

• 2 tablespoons balsamic vinegar (or red wine vinegar)

• 1 teaspoon Dijon mustard

• Salt and freshly ground black pepper to taste

Directions:

Season the steak generously on both sides with salt and pepper. Heat a grill or a heavy skillet over medium-high heat. Cook the steak to your desired doneness (for medium-rare, this is typically 3-5 minutes per side). Transfer the steak to a cutting board and let it rest for at least 5 minutes before slicing it thinly against the grain.

In a large bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until well combined.

Assemble the salad: Add the chopped tomatoes, thinly sliced red onion, and fresh basil leaves to the bowl with the dressing. Gently toss to coat all the ingredients.

Arrange the tomato salad on plates or a large platter. Top with the sliced steak and any accumulated juices from the cutting board. Serve immediately.