Steak with Heirloom Tomato Salad

Make sure the tomatoes taste as good as the steak

This requires ripe yellow, red and green tomatoes. A really good cut of steak is also a good idea.

Steak with Heirloom Sliced Tomato Salad

  • 1/2 lb steak per person
  • Assortment of heirloom tomatoes sliced 1/4″ thick
  • 6-12 basil leaves
  • 1 tsp coriander seeds
  • 1 tsp anise seed
  • 1/2 tsp cumin seed
  • 1/4 cup plus much more olive oil
  • Sweet vermouth
  • 1 tbsp dijon mustard
  • 2-3 tbsp rice wine vinegar
  • 1 shallot minced

Rub steaks with salt pepper and olive oil. Marinade in sweet vermouth mixed with beef stock for 4-8 hours. Layer tomatoes with salt, pepper, olive oil and torn basil leaves. Marinade salad for 2 hours before serving. Toast seeds in a dry frying pan until they begin to brown. Remove from heat and grind roughly in a mortar. Mix spice, mustard, shallot and 1/4 cup oil together. Thin with enough vinegar to create a vinaigrette. Let stand 1 hour before serving. Grill steaks to medium rare at most and serve over sliced tomatoes drizzled with vinaigrette.

 

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Beef, Dinner, Food, Garden, Grilling/Smoking, Italian, Recipes and tagged , , . Bookmark the permalink.

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