Recipes
Tomato Bocconcini Salad with Steak
From Foodland Ontario
DATE: Friday, September 25th, 2009
Ingredients
- 4 Ontario Tomatoes, sliced
- 8 Ontario Bocconcini Cheese, about 200g
- 1/4 cup (50 mL) vegetable or olive oil
- 1 Tbsp (15 mL) balsamic vinegar
- 1/4 cup (50 mL) fresh Ontario Basil, thinly sliced
- 3 Ontario Boneless Rib Eye Grilling Steaks, about 4 oz (125 g)
- Coarse salt and freshly ground pepper
- 4 cups (1 L) Ontario Baby Arugula Leaves
Preparation
Steaks:
- Season steaks with salt and pepper to taste.
- In large skillet, heat remaining oil until sizzling.
- cook steaks until medium-rare, about 5 minutes per side.
- Remove to a cutting board; tent with foil and let stand for 5 minutes before thinly slicing.
Salad
- Arrange tomatoes and cheese on large platter.
- Whisk 3 tbsp (45 mL) oil with vinegar; pour evenly over top.
- Scatter with half of the basil.
- Divide arugula among 4 plates.
- arrange sliced tomatoes and 2 cheese balls beside arugula.
- Top arugula with beef slices.
- Sprinkle with remaining basil.
