Steak and Heirloom Tomato Salad
Recipe GLPR5a52dbb0c53a6f
A vibrant salad featuring tender sliced beef steak served over peppery arugula and colorful heirloom tomatoes, finished with a rich balsamic reduction and shaved Parmesan cheese. This elegant dish balances fresh greens and juicy tomatoes with savory, perfectly cooked beef for a memorable main course.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 cup balsamic vinegar
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 1/2 tablespoons extra-virgin olive oil
1 1/2 teaspoons fresh thyme, minced
1 1/2 teaspoons garlic, minced
2 beef ranch steaks, 3/4 inch thick (about 8 ounces each)
4 cups fresh arugula leaves, torn into bite-sized pieces
6 small heirloom tomatoes (2 each red, green, and yellow), sliced
1/4 cup Parmesan cheese shavings
Directions
Pour the balsamic vinegar into a medium saucepan and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for approximately 20 minutes, stirring occasionally, until the vinegar reduces to about 1/3 cup with a syrupy consistency.
Remove the reduced vinegar from heat and allow it to cool to room temperature. Season the balsamic reduction with 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
Whisk the extra-virgin olive oil into the cooled balsamic reduction until well combined. Set the balsamic syrup aside.
Pat the beef steaks dry with paper towels. In a small bowl, combine the minced thyme and minced garlic. Press this herb-garlic mixture evenly onto both sides of each steak.
Heat a large nonstick skillet over medium heat and lightly coat with cooking spray. Once the skillet is hot, carefully place the steaks in the pan.
Cook the steaks for 8 to 11 minutes total, turning twice halfway through, until they reach an internal temperature of 145°F when measured with a meat thermometer in the thickest part. This creates a medium-rare to medium doneness. Transfer the steaks to a cutting board and let rest for 3 minutes.
Slice the rested steaks against the grain into thin strips.
Arrange the torn arugula leaves and sliced heirloom tomatoes on a large serving platter or individual plates. Drizzle generously with the balsamic syrup.
Top the salad with the sliced steak strips. Sprinkle with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Finish by scattering the Parmesan cheese shavings over the top and serve immediately.
