Christina Holmes
Let the steaks rest on top of the tomatoes. Their juices will commingle and make the dressing that much better.
Recipe information
Total Time
20 minutes
Yield
4 Servings
Ingredients
1
½ pounds flatiron or skirt steak, cut into 4 pieces
1
tablespoon olive oil
Kosher salt, freshly ground pepper
4
beefsteak or heirloom tomatoes, sliced ½" thick
Preparation
Step 1
Prepare grill for medium-high heat. Rub steak with oil; season with salt and pepper. Grill about 4 minutes per side for medium rare. Let cool 5 minutes before slicing against the grain.
Step 2
Serve steak on top of tomatoes with vinaigrette spooned over.
Nutrition Per Serving
Calories (kcal) 540 Fat (g) 35 Saturated Fat (g) 9 Cholesterol (mg) 100 Carbohydrates (g) 8 Dietary Fiber (g) 3 Total Sugars (g) 5 Protein (g) 47 Sodium (mg) 290