- 4
- 30 mins
- 40 mins
Ingredients
- 1 pound hanger, skirt, or flank steak
- 1 teaspoon kosher salt plus more
- Freshly ground black pepper
- 1 medium tomato (about 6 ounces), halved
- 1 tablespoon minced shallot
- 1 tablespoon red wine vinegar
- 1/4 cup plus 5 teaspoons olive oil, divided
- 4 spring onions or 6 scallions, bulbs halved, dark-green parts discarded
- 5 1/2-inch-thick slices ciabatta
- 8 cups mixed summer lettuces (such as mizuna, baby mustard greens, and tatsoi)
- 3/4 cup fresh basil leaves, torn into 1/2-inch-strips
Preparation
Step 1
Season steak with 1 teaspoon salt and pepper;
set aside. Grate cut sides of tomato on
coarse holes of a box grater into a medium
bowl down to the skin; discard skin. Add
shallot and vinegar; whisk in 1/4 cup oil.
Season to taste with salt and pepper. Set
aside. DO AHEAD: Tomato vinaigrette can
be made 1 day ahead.
Build a medium-hot fire in a charcoal grill,
or heat a gas grill to high. Toss spring onions
in a medium bowl with 1 teaspoon oil and season
with salt and pepper. Grill onions until just
tender, 2-3 minutes per side. Transfer
to a cutting board and cut into 2" pieces.
Grill steak until seared and cooked to
desired doneness, 3-5 minutes per side
for medium-rare, depending on steak's
thickness. Transfer to a cutting board.
Let rest, about 10 minutes.
Meanwhile, make croutons: Brush both
sides of bread slices with remaining 4 teaspoons
oil and season with salt and pepper. Grill
bread until dark golden brown and nicely
charred in spots, about 2 minutes per side.
Set toast aside until cool enough to handle,
then break toast into roughly 1" pieces.
Thinly slice steak against the grain. Toss
lettuces, basil, spring onions, croutons,
and some of the vinaigrette in a large bowl.
Season to taste with salt and pepper.
Add steak and toss gently to coat. Serve
with remaining vinaigrette alongside.