Try saying that three times fast! Admittedly traditional Steak and Potatoes is a tempting dish, but it might be better suited for a time when sweaters are needed, In these days of short sleeves and bathing suits, we have a better way to serve up that summer steak. Kate Heddings with Food and Wine Magazine stopped by Tonia's Kitchen to talk about Chef Pete Evans and his Grilled Steak and Tomato Salad with Green Olive Dressing. Most of the ingredients are pretty standard, except one, Chef Pete adds sparking mineral water. And that really makes it hum! Kate says to chop the tomatoes and infuse them with the mineral water, the place on the grill. It's a magnificent taste that makes for an amazing steak, and salad!
- 2-3 lbs. flank steak
- 2 tsp. paprika
- 1/2 tsp. cayenne pepper
- Avocado oil for brushing
- Salt and pepper to taste
Tomato Salad Ingredients
- 2 lbs. cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/2 cup green olives, sliced
- 1 cup celery hearts, chopped
- 3 tbsp. rice wine vinegar
- 2 tbsp. horseradish
- 1/2 tsp. celery seeds
- 1/4 cup olive oil
- Salt and pepper to taste
- Allow steak to come to room temperature prior to cooking.
- In a small bowl combine paprika, cayenne pepper, salt and pepper.
- Rub the spice mixture all over the steak and marinate for 20 minutes.
- Bring the grill to medium heat. Using the avocado oil, brush the grill rack to prevent meat from sticking.
- Place steak on the grill and allow it to cook for about 5 minutes each side, depending on thickness and desired doneness.
- Let rest for 10 minutes before slicing across the grain.
- For tomato salad: In a large bowl combine tomatoes, onion, olives and celery.
- In a separate bowl combine the vinegar, horseradish, celery seeds and olive oil. Mix well and season to taste.
- Pour the dressing over vegetables and mix until everything is well coated.
- Chill salad until ready to serve.
