Photo: Randy Mayor; Styling: Cindy Barr
Yield
4 servings (serving size: 1 steak and 1 cup salad)

If the weather isn't conducive to grilling outdoors, use a grill pan for the beef in this main dish salad. Open a bottle of pinot noir to accompany this dish.

How to Make It

Step 1

Prepare grill.

Step 2

Preheat oven to 350°.

Step 3

To prepare vinaigrette, combine first 7 ingredients in a small bowl; stir with a whisk.

Step 4

To prepare salad, arrange bread cubes in a single layer on a baking sheet. Lightly coat bread cubes with cooking spray. Bake at 350° for 18 minutes or until toasted. Combine bread, tomato, onion, basil, pecorino Romano cheese, and 1/4 teaspoon pepper in a large bowl. Drizzle vinaigrette over bread cube mixture; toss gently to coat. Sprinkle beef with 1/4 teaspoon salt. Place beef on grill rack coated with cooking spray; grill 3 minutes on each side or until beef is medium-rare or desired degree of doneness. Serve beef over salad.

Commander's Palace, New Orleans, Louisiana

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