Steak and Tomato Salad


With temperatures soaring into 3 digits over much of the country, who wants to heat up the kitchen by turning on the oven?  Not me, that’s for sure! It’s time to fire up the grill, and throw on a hunk of meat!  We have some wonderful grass-fed beef in our freezer (thank you, Becky!), and the other night, I was craving a good steak.  I had the pleasure of enjoying this salad years ago at Morton’s Steakhouse and thought the presentation was just beautiful.  Use the best tomatoes you can find for this showstopper “main meal” salad! It’s a great way to use leftover steak as well!  DELISH!

Steak and Tomato Salad

Steak and Tomato Salad

Steak and Tomato Salad

Steak and Tomato Salad


  • steak, grilled to your liking
  • onion (I use red), thickly sliced and grilled alongside the steak
  • tomato, thickly sliced
  • lettuce leaves
  • blue cheese, crumbled
  • dressing, your choice


Place two large lettuce leaves on a plate, stack the sliced onion, steak and tomato. Sprinkle cheese around the plate and dress with your choice of dressing.

Liz’s Tidbits:

  • I prefer a light red wine vinaigrette to dress this salad.  Whisk together ¼ cup red wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon sugar and salt & pepper to taste.  Slowly whisk in the oil in a steady stream until thickened.

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