Grilled Steak With Toasted Spice Vinaigrette
Adapted from Bon Appetit Magazine
1.5 lbs skirt or flatiron steak, cut into 4 pieces
1 tbsp olive oil
Kosher salt and pepper
1/2 – 1 lb heirloom tomatoes, sliced 1/2″ thick
For the Toasted Spice Vinaigrette:
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1/4 cup olive oil
2 tbsp white wine vinegar
1 tsp dijon mustard
Salt and pepper
Prepare grill for medium heat, or heat up a grill pan or heavy skillet. Rub steak with oil and season with salt and pepper. Grill about 4 minutes per side for medium rare. Let cool five minutes before slicing against the grain. Serve steak on top of tomatoes with vinaigrette spooned over.
To make the vinaigrette:
Toast coriander, cumin, and fennel seeds in a dry small skillet over medium heat, tossing, until fragrant, about 3 minutes. Let cool, then chop. Whisk with oil, vinegar, and mustard in a small bowl; season with salt and pepper.
Not Included in Your Boxes: Olive Oil, Salt & Pepper, Coriander Seeds, Cumin Seeds, Fennel Seeds, Dijon Mustard (try the Dijon from last week’s box)!