| Level: | Easy |
| Total: | 45 min |
| Active: | 35 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 45 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- Deselect All
- 2 pints grape or small cherry tomatoes, halved
- Kosher salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- Two 8-ounce boneless New York strip steaks
- One 11.25-ounce box frozen Texas toast (about 8 slices)
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 10 large fresh basil leaves
Instructions
- Place the tomatoes in a medium bowl. Sprinkle 1 teaspoon salt over the tomatoes and stir until coated. Set aside for 1 hour.
- Preheat a grill for cooking over medium-high heat. Brush the grill grates with the vegetable oil. Sprinkle the steaks generously with salt and pepper on all sides. Place the steaks on the grill and cook, flipping only once, about 4 minutes per side or until desired degree of doneness is reached. Set aside to rest for 10 minutes.
- Prepare the Texas toast on the grill, grilling about 2 minutes more per side than the package instructions call for to make the bread extra-crispy. Cut the toast into bite-sized pieces and set aside.
- Pour off any juice that has collected from the tomatoes into a large bowl for the vinaigrette. Whisk in the vinegar and mustard. While continuously whisking, slowly pour in the olive oil until the mixture is throughly combined and emulsified. Add the tomatoes to the vinaigrette.
- Cut the steaks into 1-inch cubes, discarding any large pieces of fat. Add the cubes of steak and toast to the tomatoes and vinaigrette and tear 5 basil leaves into the bowl. Toss gently to combine.
- Pour the salad onto a serving platter and tear the remaining basil leaves over the top. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 521 |
| Total Fat | 30 g |
| Saturated Fat | 9 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 28 g |
| Cholesterol | 84 mg |
| Sodium | 839 mg |
| Serving Size | 1 of 4 servings |
| Calories | 521 |
| Total Fat | 30 g |
| Saturated Fat | 9 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 28 g |
| Cholesterol | 84 mg |
| Sodium | 839 mg |
Reviews
This was a big hit. The richness of the steak and the Texas toast (which by the way is a great store bought short cut), along with the fresh veggies and the acidity of the dressing. Will definitely make again.
This is now one our regular recipes. So easy and super tasty! Thank you
So easy, so flavorful, so “gone” in minutes!!! Will keep this close in my Recipe Collection!!!
So so excellent and easy! Use garlic Texas toast!
I love this recipe! I add red onions for a nice little kick…My family loves it!
I just made this salad after watching the kitchen and it is out of this world!!!!
Fantastic! I had asparagus I needed to cook so I grilled them too. This salad will be in our rotation. For sure. Thank you so much Sunny. Easy and spectacular!
So good and so easy. We put it on a bed of romaine and sprinkled on some blue cheese crumbles. Have made it twice since we saw it on the kitchen. Can’t wait to make it again.
Good, but lacking flavor
Not sure what some people are eating but this was extremely boring! Waste of a good steak. Better off grilling the steaks and having a good salad and garlic break on the side! Jeff and GZ should have pointed out Katie’s shortcomings on this one to her before the network posted this “recipe”.