Tuscan Steak Salad with Broiled Parmesan Tomatoes

Some may view salads as “girly” or as “rabbit food.”

They just haven’t been eating the right salads.

Because salads aren’t just for girls.

Salads can be hearty and filling.

Salads can be topped with steak.

The steak is rubbed with a mixture of garlic, olive oil, rosemary, lemon zest and pepper.  Once the steak is seasoned, allow it to rest for about 15 minutes to really let the flavors soak into the meat.  Rosemary and lemon smell amazing together, by the way.

While the steak was resting, I prepped the tomatoes.  Ripe tomatoes were halved and then sprinkled with a cheesy topping of Parmesan, garlic, pepper, salt and rosemary.

The salad greens were tossed with a simple dressing of EVVO, balsamic vinegar and mustard.

Then I grilled the steak to medium-rare and allowed it to rest while the tomatoes broiled.

Slice the steak, assemble the salad and you’re ready to eat.

Typically I chop up a tomato and throw it into the salad but I loved the contrast of the cold greens with the warm steak and hot tomatoes.

The flavors were incredible – lemon zest on steak may be my new favorite.

But then again, lemon anything is my favorite at the moment.

No wimpy salads around here.

 

 

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