Beefsteak Tomato and Vidalia Onion Salad with Steak Sauce Dressing
Peter Luger Steak House may be more famous for this simple salad than it is for its steaks—it is all about the Steak House Old-Fashioned Sauce. If you live near New York City, you can buy the sauce at most grocery stores; if not, look for it on Amazon. However, I have made my version of the sauce based on taste memory. Be sure to make it at least a day ahead of serving to let all the flavors meld.
Serves 4 to 6
For the Dressing
¼ cup extra-virgin olive oil
¼ cup minced onion
3 cloves garlic, peeled and grated
¹/³ cup red wine vinegar
¼ cup (packed) dark brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon coarsely ground black pepper
1 cup canned crushed tomatoes
For the Salad
3 ripe beefsteak tomatoes, sliced ½ inch thick
1 large Vidalia onion, peeled and sliced ½ inch thick
Fine sea salt
2 tablespoons chopped fresh herbs, such as basil, tarragon, and/or parsley, for garnish (optional)
Make the dressing: Heat 2 tablespoons of the oil in a small saucepan over medium heat. Add the minced onion and garlic and sauté until translucent, about
10 minutes.
Stir in the vinegar, brown sugar, Worcestershire sauce, and pepper. Allow the sugar to dissolve in the vinegar and the liquids to come to a low boil. Add
the crushed tomatoes and bring to a boil. Remove the sauce from the heat and whisk in the remaining oil. Purée with an immersion blender, if desired. Let the dressing cool. When cold, pour it into a glass jar, cover, and refrigerate. It’s best served the next day when the flavors have even more of a chance to blend together.
Assemble the salad: Arrange the sliced tomatoes and Vidalia onion on a serving platter. Season both lightly with salt.
Shake the cold dressing and pour it over the tomatoes and onion. Garnish with chopped fresh herbs, if desired.
Recipes adapted from Elizabeth Karmel's "Steak and Cake," © 2019 Workman Publishing Company,