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.


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.

2 Responses to Steak with Heirloom Tomato Salad

  1. Mr. Militant Negro says:

    Reblogged this on The Militant Negro™.

  2. I Like This Sooo Muchhhh , Thanku Admin For share this

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