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Steve Schimoler: Heirloom Tomato Salad 7/16/12

11:18 AM, Jul 16, 2012   |    comments
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                                             Crop 
                      Steak and Tomatoes
                                                                Serves 4

Various types of Tomatoes Diced                                       4 cups
Red onion shaved                                                                 ½ cup
Fresh Basil julienned                                                            ¼ cup
Olive Oil                                                                                 1/2 cup
Sherry Vinegar                                                                      3 TBSP
Dijon Mustard                                                                       1 TBSP
Salt and pepper

Prep all the ingredients and combine in a bowl and toss well, let sit at room temperature for 2 hours.

Grill the steaks of choice to medium rare, let rest for 3-5 minutes. Slice thinly and serve with the tomato salad. Drizzle some of the liquid over the dish and add crumbled Blue Cheese if desired.

 

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