Name: Tomato Salad with Steak Tips
Total time: PLACEHOLDER
Ingredients: 1½ pounds sirloin steak tips , trimmed and cut into 3-inch pieces; 1 teaspoon table salt , divided; ½ teaspoon pepper , divided; ¼ cup extra-virgin olive oil , divided, plus extra for serving; 1½ pounds mixed ripe tomatoes , cored and sliced ¼ inch thick; 1 tablespoon minced shallot; 1 teaspoon lemon juice; 5 ounces (5 cups) little gem lettuce or mesclun; 1 cup torn fresh basil , parsley, and/or oregano; 2 ounces feta cheese , crumbled (½ cup); ½ cup recipes , or spiced pepitas or sunflower seeds

Why This Recipe Works

This salad speaks for itself. Meaty sirloin steak tips cooked medium–rare are served with ripe tomatoes, gem lettuce, and feta. All you need now is a nice glass of fruity red wine. Pea greens or microgreens make a nice addition to the herb mixture if you've got them. Sirloin steak tips, also known as flap meat, can be sold as whole steaks, cubes, and strips. To ensure uniform pieces, we prefer to purchase whole steaks and cut them ourselves.

Before You Begin

For optimal tenderness, make sure to slice the cooked steak against the grain (perpendicular to the fibers).

Instructions

Pat steak tips dry with paper towels and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steak tips and cook until well browned all over and meat registers 120 to 125 degrees (for medium-rare), 8 to 10 minutes. Transfer to cutting board, tent with aluminum foil, and let rest for 5 minutes. Slice steak against grain ¼ inch thick.

Arrange tomatoes on large, shallow platter; drizzle with extra oil; and season with salt and pepper to taste. Whisk shallot, lemon juice, remaining 3 tablespoons oil, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper together in large bowl. Add lettuce and herbs and toss to combine, then arrange over tomatoes on platter. Top with steak, sprinkle with feta and chickpeas, season with salt and pepper to taste, and serve.