Speaking of vinaigrette...
While the grilled steak is a key element, and so are the tomatoes and the croutons, in mu humble opinion, the hero ingredient is a very simple vinaigrette I have been making for over 25 years. But I can't claim the recipe as my own. My high school bestie's mother was a legendary model and also, a queen in the kitchen. She used to make an incredibly simple yet flavour packed salad of cold iceberg lettuce leaves, finely chopped red onion and a beautiful vinaigrette. It consists of olive oil and dijon mustard. And that's it. Crazy I know, but back then I feeling constantly in awe of her because in my parents fridge at home, we only had Paul Newmans Classic Dressing. It's amazing how memories are linked to moments we have with food and still to this day, I make the same salad dressing, and I still make that salad. It's the perfect side salad for warm pastas, pizzas and lots more.
I really hope you like my take on midweek steak and salad. Scroll down a little bit further and you'll find my Recipe Card below where I show you how to make this simple yet quick and delicious Grilled Steak with Tomato Salad and Toasted Breadcrumbs. I promise you'll it! And if you do (fingers crossed), I would love you to leave a 5 star rating below. You can also stay in touch with me, see what I am cooking in the kitchen next, and which home DIY project I am diving into by following along on Instagram and Pinterest.
800g beef tenderloin, or rump, or sirloin
Flaky sea salt and cracked pepper
4 slices of sourdough bread, chopped into large chunks/cubes
1/4 cup garlic oil
200g cherry tomatoes, sliced in half
4 heirloom tomatoes, sliced into quarters
5 radishes, finely sliced
1 shallot, finely sliced
Micro herbs, for garnishing. You can also use fresh basil leaves if you don't have micro herbs.
2 tbsp olive oil
1 tbsp dijon mustard
Season the beef all over with salt and pepper, and set aside. Preheat the BBQ grilled to high or heat a pan over the stovetop on medium high.
Preheat the oven to 200C. Lightly brush the sourdough cubes with the garlic olive oil, then toast in the oven until golden brown. Transfer to a wire rack and season with salt and pepper.
Place the tomatoes, croutons, radishes, shallots and croutons onto a large serving plate and toss the ingredients together using your hands.
If you are gilling on a BBQ, grill the steak to your liking. If you are cooking the steak in a pan, lightly grease the pan with a tablespoon of olive oil, and grill the steak to your liking. When ready, set the steak aside to rest for at least 5 minutes.
Slice the steak (approximately 2m thick) and place on top of the salad. Garnish with extra salt and pepper, and sprinkle micro herbs on top.
If you like, mix the olive oil and dijon mustard in a small bowl with a fork and finish with a splash of vinaigrette.