Grilled Steak And Tomato Salad With Rum Vinaigrette
This grilled steak salad is a celebration of fresh flavors and juicy cuts of meat. Perfectly charred flank steak, juicy cherry tomatoes, and crisp lettuce are combined with a delicious rum-infused vinaigrette dressing. The grill adds a smoky depth to the dish, making it a delightful summertime meal option.
— Constant Cookbook
Ingredients
- For the steak:
- 1 pound flank steak (or steak of your choice)
- 2 teaspoons olive oil
- Salt and freshly ground pepper
- For the tomatoes:
- 1 pound cherry tomatoes (or tomatoes of your choice)
- 2 teaspoons olive oil
- For the salad:
- 1 shot (3 tablespoons) good-quality rum
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons olive oil
- Salt and pepper
- 1 head lettuce
Instructions
- Preheat the grill to high heat. Lightly coat the steak with oil and grill 5 to 7 minutes on each side for medium-rare. Season the steaks immediately with salt and pepper. Let the steak rest while you prepare the salad.
- Lightly coat tomatoes with oil and grill 3 to 4 minutes.
- To make the dressing, whisk together rum, apple cider vinegar, mustard and olive oil and then season with salt and pepper.
- If you're using flank or skirt steak, slice the steak across the grain. Serve steak and grilled tomatoes on top of lettuce and toss with rum vinaigrette.
Cook Time
10M
Prep Time
PT5M
Yield
serves 4
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