Steak with Tomato Red Onion and Watercress Vinaigrette

Name: Steak with Tomato Red Onion and Watercress Vinaigrette
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 6
Ingredients: 4 vine ripe tomatoes; 2 lbs of sirloin steak, trimmed of all fat; 2 bunches of watercress, leaves picked; 1/4 cup basil leaves; red onion thinly sliced into rings; kosher salt and fresh ground pepper to taste; 1/4 cup balsamic vinegar; 1 cup extra virgin olive oil

Ingredients

4 vine ripe tomatoes
2 lbs of sirloin steak, trimmed of all fat
2 bunches of watercress, leaves picked
1/4 cup basil leaves
red onion thinly sliced into rings
kosher salt and fresh ground pepper to taste
1/4 cup balsamic vinegar
1 cup extra virgin olive oil

With summer coming on before we know. Ripe farm fresh tomatoes will be abundant. Here is a recipe that you can whip up in a flash. This recipe comes from Executive Chef Joseph Gillard.

Cook steaks on a stove top grill or over hot charcoal. Cook to an internal temperature of 160 degrees for medium rare. Season with salt and pepper.
After cooking let steak rest for 10 minutes then cut into 1 and 1/2 inch cubes
Slice tomatoes, season each slice.
Slice red onions in to solid rings about 1/8 inch thick, season each slice lightly with salt.
Place the water cress on a platter. Place the tomatoes and some of the red onion atop the watercress. Season with salt and pepper.
Combine balsamic vinegar with olive oil and stir to incorporate.
Drizzle salad with vinaigrette.
Place the steak cubes atop the salad and garnish with some of the sliced red onions.