New York Strip Steak and Beefsteak Tomato Salad

This towering salad straddles the line between a salad and a sandwich, albeit a breadless one! We love it for its marriage of glorious summer flavors as well as for its impressive presentation—which looks far more complicated than it is. Serves 4

¼ cup red wine vinegar
1½ teaspoons sugar
2 teaspoons crushed dried oregano
¾ cup vegetable oil

In a mixing bowl, whisk together the vinegar, sugar, and oregano until the sugar dissolves. Slowly add the oil, whisking constantly, until fully incorporated. Set aside. Store in a lidded container at room temperature for up to 5 days.


Twelve 4-ounce pieces New York strip steak ends
Seasoned salt
4 tomatoes
4 leaves romaine lettuce
Twelve 1⁄8-inch-thick slices red onion
8 ounces crumbled blue cheese

Preheat the broiler.

Season the steak on both sides with seasoned salt. Lay the steak in a broiling pan and broil for 1 to 1½ minutes, turning once, or until medium rare. Set aside, covered, to keep warm.

Core the tomatoes and then cut into ¾-inch-thick slices.

Lay a lettuce leaf on each of 4 serving plates. Arrange alternating slices of tomato, onion, and beef on top of the lettuce. Drizzle each salad with about 1½ tablespoons of dressing and top with blue cheese. Serve immediately.


The steak, tomato, and cheese in this dish transport you directly to Florence, Italy, and the wine should be from that part of the world. Sangiovese will stand up to the beef and soothe the acid in the tomatoes, while offering earth tones and tannins to balance the cheese. Try Ruffino Gold Label, and Chianti Classico Riserva.


Cookbook available at Morton’s The Steakhouse