Grilled Steak Salad with Tomato Vinaigrette

Ingredients

• 6 servings pepper black freshly ground
• 1 pound flank steak 
• 0.8 cup basil fresh
• 1 teaspoon kosher salt plus more
• 0.3 cup olive oil divided
• 1 tablespoon red wine vinegar 
• 1 tablespoon shallots minced
• 4  spring onion halved
• 8 cups mustard greens mixed (such as mizuna, baby mustard greens, and tatsoi)
• 6 ounces tomatoes halved

Equipment

• bowl
• whisk
• grill
• cutting board
• box grater

Directions

1. Season steak with 1 teaspoon salt and pepper;set aside. Grate cut sides of tomato oncoarse holes of a box grater into a mediumbowl down to the skin; discard skin.
2. Addshallot and vinegar; whisk in 1/4 cup oil.Season to taste with salt and pepper. Setaside. DO AHEAD: Tomato vinaigrette canbe made 1 day ahead.
3. Build a medium-hot fire in a charcoal grill,or heat a gas grill to high. Toss spring onionsin a medium bowl with 1 teaspoon oil and seasonwith salt and pepper. Grill onions until justtender, 2-3 minutes per side.
4. Transferto a cutting board and cut into 2" pieces.
5. Grill steak until seared and cooked todesired doneness, 3-5 minutes per sidefor medium-rare, depending on steak'sthickness.
6. Transfer to a cutting board.
7. Let rest, about 10 minutes.
8. Brush bothsides of bread slices with remaining 4 teaspoonsoil and season with salt and pepper. Grillbread until dark golden brown and nicelycharred in spots, about 2 minutes per side.Set toast aside until cool enough to handle,then break toast into roughly 1" pieces.
9. Thinly slice steak against the grain. Tosslettuces, basil, spring onions, croutons,and some of the vinaigrette in a large bowl.Season to taste with salt and pepper.
10. Add steak and toss gently to coat.
11. Servewith remaining vinaigrette alongside.
12. Per serving: 390 calories, 22g fat, 4g fiber
13. Bon Appétit