This is certainly one of our more conceptual recipes, but a delightfully simple salad for hot days. The idea is three iterations of the name "beefsteak". First is quite literal: a steak. Second is a beefsteak tomato. Third is shiso leaves, from the plant that is sometimes called Japanese mint, or Beefsteak plant. Layer these three unlikely homographs together as you might a Caprese salad and indulge.
Ingredients
- 6-8 oz beef steak cut 1-1½ inch thick, we used an Eye of Round Steak, but you could easily use a NY Strip, Boneless Ribeye, Tenderloin Filet, or other steak of your choosing
- spice rub of choice, we used our Grilling Spice Blend
- 1 large tomato
- shiso leaves
- salt, to taste
- finishing olive oil
Preparation
- Sprinkle a plate with your spice rub and salt (if your blend doesn't include salt). Drain the juices from the steak and then place it on the plate, turning it over and rubbing in the spices evenly on each side.
- If grilling, heat your grill to high heat. If cooking on a stove top, heat a well-seasoned cast iron pan to high heat. Add a little olive oil to your cooking surface to prevent sticking. Cook the steak on each side for 4-5 minutes. Remove from the heat and let cool before cutting into it.
- Once the steak is no longer hot to the touch, slice into thin ¼ inch strips.
- Slice your tomato into ¼ in slices.
- On a serving plate, layer, offset a bit with each, a tomato slice, shiso leaf, and steak slice. Repeat this pattern until all the steak has been used.
- Sprinkle a little salt and drizzle a bit of olive oil over the salad.
