steak and tomato salad

Enjoy the steak without the heaviness. This recipe for a juicy steak and tomato salad replaces the traditional potatoes with a lighter spring tomato salad. The robust flavor and depth of the steak profile pairs perfectly with the light acidity and crisp taste of the tomatoes. This recipe from Food & Wine makes about six servings and takes about 30 minutes to prepare.


  • 1/4 cup very finely chopped red onion

  • 1/4 cup Champagne vinegar

  • 1/3 cup extra-virgin olive oil

  • 1 tablespoon Dijon mustard
  • Kosher salt
  • Pepper
  • 1 1/2 pounds cherry and medium-size heirloom tomatoes—cherry tomatoes halved, heirloom tomatoes cut into chunks

  • One pound leftover Grilled 
and Chilled Beef 
or other chilled steak, 
cut into strips

  • Two medium avocados—peeled, pitted and cut into 1 1/2-inch pieces

  • 1/2 cup snipped dill

  • 1/3 cup tarragon leaves


  • In a large bowl, whisk the red onion with the Champagne vinegar and let stand for 10 minutes.
  • Whisk in the olive oil and Dijon mustard and season with salt and pepper.
  • Add the tomatoes, beef and avocados and toss to coat.
  • Season with salt and pepper and toss again.
  • Fold in the dill and tarragon and serve right away.
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