Seared Beef Tomato Salad Recipes

BEEFSTEAK TOMATO SALAD

Steps:

• In a small bowl, whisk together red-wine vinegar and olive oil; stir in shallot and capers.
• Core tomatoes; cut each into 8 wedges and place in a serving bowl. Drizzle with dressing, and season with salt and pepper. Serve immediately.

SEARED BEEF SALAD WITH CAPERS & MINT

Steps:

• Cook the potatoes in a pan of simmering water for 5 mins. Add the beans and cook 5 mins more, then tip in the peas and cook for 2 mins until all the vegetables are just tender. Drain.
• Meanwhile, measure all the dressing ingredients in a large bowl and season with black pepper. Stir and crush the herbs and capers with the back of a spoon to intensify their flavours.
• Brush a little oil over the steak and grind over some black pepper. Heat a non-stick frying pan over a high heat and cook the steak for 4 mins on one side and 2-3 mins on the other, depending on the thickness and how rare you like it. Transfer to a plate to rest while you carry on with the rest of the salad.
• Mix the warm vegetables into the dressing until well coated, then add the lettuce and toss again. Pile onto plates. Slice the steak and turn in any dressing left in the bowl, add to the salad and serve while still warm.

FRESH TOMATO SALAD

Steps:

• In a large bowl, combine the tomato, onion, cucumber, bell pepper, basil, parsley, garlic and vinegar. Toss and add salt and pepper to taste. Chill and serve.

SEARED TUNA STEAK WITH WHITE BEAN AND TOMATO SALAD

Steps:

• To make the steaks: Combine lemon zest, oil, salt, and pepper and marinate the steaks for 10 to 30 minutes (but no longer than 30 minutes or the fish will start to break down.)
• Preheat the oven to 350 degrees F.
• In a hot but not smoking pan, sear on each side for 2 minutes. Transfer the steaks to an ovenproof dish and finish in the oven for 5 minutes.
• To make the salad: In a medium skillet, cook the shallots in 2 tablespoons of oil for 5 minutes. Add the beans, stock, rosemary, and pepper and gently cook for 7 to 8 minutes on low.
• Remove the pan from the heat and very gently fold the cherry tomatoes into the bean mixture, taking care not to break them.
• To serve, thinly slice the heirloom or plum tomato and place 4 slices on each plate. Mound the salad in the middle and sprinkle with the remaining oil.

JOHN VILLA'S BEEFSTEAK TOMATO SALAD

Steps:

• Place the leaves of basil on top of one another and roll up tightly. Then, using a sharp knife, slice basil very thin and reserve. Rinse tomatoes and wipe dry. Then slice into 1/4 inch to 1/2 inch slices and arrange in a circular motion on the plate. With the back of a heavy saucepan, crush the coriander seeds 3 or 4 times and sprinkle on top of tomato; sprinkle some salt and a few turns of the pepper. Then add the cheese and drizzle the olive oil over the dish, sprinkle with basil.

SEARED STEAKS WITH TOMATO SALAD AND CREAMY SPINACH

Steps:

• In a small bowl, whisk together vinegar and 2 tablespoons oil; season with salt and pepper. Place tomato and onion slices on a platter, and drizzle with vinaigrette. Set aside.
• In a medium saucepan, heat remaining tablespoon oil over medium. Add chopped onion. Cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
• Add flour to pan; cook, stirring, 30 seconds. Gradually whisk in milk. Stir in spinach and nutmeg; season with salt and pepper. Cook, stirring occasionally, until spinach is tender and sauce has thickened, 3 to 5 minutes. Cover, and set aside.
• Heat a large skillet over medium-high. Season steaks with salt and pepper. Cook until browned and medium-rare, 3 to 4 minutes per side. Serve steaks with tomato salad and creamy spinach.

SEARED BEEF WITH TOMATO-AVOCADO SALSA

Steps:

• To make the salsa, combine the tomatoes, onion, avocado, 1 tablespoon of the lime juice, cilantro, and 1/4 teaspoon of the salt in a serving bowl. Set aside.
• Cut the beef tenderloin lengthwise (with the grain) into 4 thick slices. Place each slice between 2 sheets of plastic wrap and pound with a meat mallet to 1/4 inch thicknes. Rub the beef with the remaining lime juice and 1/2 teaspoon salt.
• Heat the oil in a large nonstick skillet set over medium-high heat. Add the beef and cook until browned and cooked to your liking, about 3-4 minutes on each side. Transfer the beef to a plate, cover with tin foil to keep warm. Add the pablano pepper, if using, to the skillet and cook, stirring occasionally, until softened, 2-3 minutes. Place each piece of beef on a plate and top with one-fourth of the poblano pepper. Serve topped with the salsa.

BEEFSTEAK TOMATO SALAD

Steps:

• To prepare Basil Oil: blanch 2 cups basil leaves in boiling water, then immediately place in ice water; drain well.
• Transfer drained basil to blender; add 1 cup olive oil and salt to taste; process 1 minute or until pureed.
• Pass through a fine mesh strainer.
• To prepare the salad, divide tomato slices among four salad plates.
• Top each with three sticks watermelon and two sticks feta cheese; drizzle with olive oil, balsamic vinegar and some Basil Oil.
• Garnish with basil leaves; serve salt separately.

SEARED BEEF, TOMATO SALAD

Steps:

• Roll the fillet of beef in a little olive oil, then dust with the Japanese seasoning. Warm a couple of tablespoons of olive oil in a shallow pan and, once it starts to sizzle, brown the beef on all sides. Set aside to cool, then refrigerate for two hours.
• Slice the tomatoes thinly and lay them on a serving plate. Make the dressing by mixing the olive oil, red wine vinegar, and a good pinch of sugar together, then stirring in the cilantro. Spoon the dressing over the tomatoes.
• Remove the beef from the fridge and slice very, very thinly. It should be as thin as you can get it. Lay the slices on plates and serve with the tomato salad.