Ingredients
Dressing
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or agave nectar
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1/3 cup extra-virgin olive oil
- Salt and pepper to taste
Salad
- 3 large tomatoes, cored and cut into 1-inch chunks
- 2 medium sweet peppers, cored and cut into 1-inch chunks
- 1 small seedless cucumber, cut into 1/4-inch slices
- 1 small red onion, thinly sliced
- 1/2 cup firmly-packed torn basil leaves
- 2 tablespoons extra-virgin olive oil, divided
- 1 lb top sirloin steak, fat trimmed
- Kosher salt and pepper to taste
- 1/2 French baguette, cut in half widthwise and then in half lengthwise
Instructions
- Prepare the dressing: In a small bowl, whisk together the Dijon mustard, honey (or agave nectar), dried basil, and garlic powder. Slowly drizzle in the 1/3 cup of extra-virgin olive oil while whisking continuously until the dressing is smooth and emulsified. Season with salt and pepper to taste. Refrigerate the dressing until ready to use.
- Combine the salad vegetables: In a large mixing bowl, combine the tomatoes, sweet peppers, cucumber slices, red onion, and torn basil leaves. Set this mixture aside momentarily.
- Season the steak: Rub 1 tablespoon of olive oil evenly over the top sirloin steak. Season generously with kosher salt and freshly ground black pepper on all sides.
- Grill the steak: Preheat your grill to 400°F (or lightly grease a cast iron grill pan for stovetop cooking). Place the steak onto the hot grill or into the pan and cook for about 4 to 6 minutes on each side, until the internal temperature reaches 130-135°F for medium-rare doneness. Adjust timing if you prefer a different level of doneness. Keep the grill heated for the next step.
- Rest the steak: Transfer the cooked steak to a cutting board and lightly tent it with foil. Let it rest for 10 minutes to allow the juices to redistribute for optimal tenderness.
- Grill the bread: Brush the cut sides of the French baguette with the remaining 1 tablespoon of olive oil. Place the bread cut side down on the hot grill and cook for 2-3 minutes on each side until it is slightly charred and crispy.
- Slice and cube: Thinly slice the rested steak against the grain into strips. Cut the grilled French bread into roughly 1-inch cubes.
- Toss and serve: Add the steak strips and bread cubes to the bowl with the vegetable mixture. Drizzle the prepared dressing over the salad and toss gently to combine. Taste and season with additional salt and pepper if needed. Serve immediately for the best flavor and texture.
Notes
- Use a meat thermometer for precise steak doneness.
- If a grill is unavailable, a cast iron pan works well for cooking steak and bread.
- The salad is best served fresh to keep the bread crunchy.
- Feel free to substitute the sirloin with ribeye or flank steak for different flavor.
- For additional flavor, add a splash of balsamic vinegar to the dressing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Italian
