Steak Salad With Warm Tomato Vinaigrette

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A quintessentially summertime dish to satisfy all palates. This steak salad – or as Martha calls it, a steakhouse wedge – is a quick meal for a weeknight or dinner party and manages to give the traditional cold salad a makeover.


  • 4 hanger steaks (6 ounces each), room temperature
  • Coarse salt and freshly ground pepper
  • 6 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 3 ounces creamy blue cheese, sliced into 4 pieces – omit this if following Bob’s beginning nutritional plan
  • 1 large sweet onion, 1/2 coarsely chopped, 1/2 thinly sliced
  • 3 cloves garlic, minced (1 tablespoon)
  • 3 tablespoons sherry vinegar
  • 4 beefsteak or heirloom tomatoes, 2 coarsely chopped, 2 sliced
  • 2 teaspoons whole-grain Dijon mustard
  • 2 teaspoons chopped fresh oregano, plus leaves for serving
  • 1 small head iceberg lettuce, quartered lengthwise


  1. Season steaks with salt and pepper and let stand for 10 minutes. Heat a large skillet over medium-high; swirl in 2 teaspoons oil. Cook steaks, turning a few times, until browned all over, 8 to 10 minutes for medium-rare. Transfer to a plate; top each with a cheese slice (if following Bob’s beginning nutritional plan – skip the cheese).

  2. Lower heat to medium. Add 2 tablespoons oil, chopped onion, and garlic to skillet; cook 1 minute. Add vinegar; bring to a simmer, scraping up browned bits. Stir in chopped tomatoes; simmer until they release their juices, about 5 minutes.

  3. Stir in remaining 1/4 cup oil and juices from steak plate; strain through a sieve. Whisk in mustard and oregano; season with salt and pepper.

  4. Season lettuce and tomato and onion slices with salt and pepper, drizzle with vinaigrette, and top with oregano leaves; serve, with steaks.

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