Grilled Hanger Steak Summer Tomato Salad with Basil Vinaigrette
Nathan Michael & Julia Flowers
4
20 minutes
15 minutes
421
American
Healthy & Light
This is summer on a platter. Juicy SRF Wagyu Hanger Steak is grilled over high heat, sliced, and layered over peppery greens, heirloom tomatoes, sweet cherry tomatoes, and creamy burrata. A fresh basil vinaigrette ties everything together with bright acidity and a touch of sweetness, creating a dish that feels generous and elegant without being complicated. It’s part steak dinner, part summer salad—and exactly what you want when tomatoes are at their best.
Ingredients
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1 SRF Wagyu Hanger Steak
SRF x Jacobson Salt Co. Cherrywood Smoked Salt, Pepper, Garlic blend
3 – 4 cups arugula or mixed greens
2 medium heirloom tomatoes, sliced into 1-inch segments
1 pint cherry tomatoes, sliced in half
2 – 3 burrata cheese balls, torn in half
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2 cups fresh basil, stems removed
1 small shallot, chopped
2 cloves garlic
2 tablespoons red wine vinegar
1 tablespoon honey
½ cup olive oil
1 teaspoon kosher salt
Directions
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Add the basil leaves, chopped shallot, garlic, red wine vinegar, honey, olive oil, and salt to a blender or food processor. Process until smooth. Set aside.
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Heat your grill over medium-high heat. Generously season the hanger steak with the SRF x Jacobson Salt Co. Cherrywood Smoked Salt, Pepper, Garlic blend.
Grill the steak to your desired doneness, then allow it to rest before slicing.
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Arrange the arugula or mixed greens on a large serving platter. Layer with the heirloom tomatoes, cherry tomatoes, and torn burrata.
Drizzle some of the basil vinaigrette over the salad.
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Slice the rested hanger steak and arrange it over the salad. Drizzle with additional basil vinaigrette and serve the remaining vinaigrette on the side.