Steak Salad with Roasted Cherry Tomato Vinaigrette
Celebrate cherry tomatoes in this recipe for Steak Salad with Roasted Cherry Tomato Vinaigrette. Seasonal cherry tomatoes are roasted with olive oil, balsamic vinegar and garlic before being pureed into a delicious salad dressing. This vinaigrette is sweet and savoury—you will be making this recipe just to enjoy the vinaigrette!
Ingredients
For the Vinaigrette:
- 1 pint cherry tomatoes ~2 cups
- 1/4 cup + 1 tablespoon olive oil
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 tablespoons balsamic vinegar
- 1 clove garlic wrapper still on
- 1/2 teaspoon dried red chili flakes
- 6 large basil leaves
For the Salad:
- 4 cups green leaf lettuce roughly chopped
- 6 oz striploin steak grilled and sliced 1 cm thick
- 1/2 pint cherry tomatoes ~1 cup, halved
- 8 to 10 small basil leaves for garnish
Instructions
- Preheat the oven to 400 degrees F.
- Place the cherry tomatoes in a baking dish. Add 1 tablespoon of olive oil, along with the salt, black pepper, balsamic vinegar, and garlic clove and toss to fully coat. Bake in the oven for 15 to 20 minutes, until the skins have blistered, and the tomatoes have begun to burst. One the tomatoes are cooked, set them aside to cool slightly.
- To make the vinaigrette, add the roasted cherry tomatoes to a food processor. Peel the garlic clove and add it to the food processor. Discard the paper wrapper. Add the remaining ¼ cup of olive oil, chili flakes, and basil leaves, and puree until smooth. Transfer to a jar and set aside.
- To assemble the salad, add the lettuce to a large serving place ant top with the sliced steak, the halved cherry tomatoes, basil leaves. Drizzle the vinaigrette on top and serve immediately. Enjoy!
Nutrition
Calories: 271kcalCarbohydrates: 20gProtein: 22gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 52mgSodium: 697mgPotassium: 1190mgFiber: 4gSugar: 12gVitamin A: 7379IUVitamin C: 89mgCalcium: 87mgIron: 5mg
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