Serves: 6
Total Calories: 450

FOR THE DRESSING:
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1 teaspoon finely chopped fresh oregano
kosher salt
freshly ground black pepper

1 1/2 to 2 pounds beef flank steaks and 3/4 inch thick

6 Italian plum tomatoes cut in half and seeds removed
4 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

2 (14-ounce) cans hearts of palm, rinsed and drained
3 heads Romaine lettuce hearts, cut or torn in bite size pieces (about 8 cups)
3 tablespoons capers, drained
2 tablespoons chopped fresh chives
1 tablespoon finely sliced fresh basil

TO MAKE THE DRESSING: In a small bowl whisk together the dressing ingredients, including salt and pepper to taste.

Trim the flank steak of surface fat. Place on a platter and pour a little of the dressing over both sides. Allow to marinate at room temperature for 20 to 30 minutes.

Grill the steak over Direct Medium heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Transfer to a cutting board, loosely cover with aluminum foil, and allow to cool for about 20 minutes. Cut across the grain into thin diagonal slices, then cut each slice into two or three bite-sized pieces. Drizzle with a little more of the dressing.

Lightly brush or spray the tomato halves with the olive oil and season with the salt and pepper. Grill over Direct Medium heat until lightly charred, 6 to 8 minutes, turning once halfway through grilling time. Remove from the grill and cut each tomato half into sixths.

Cut the hearts of palm into 1/4 inch pieces. In a large shallow bowl combine the lettuce with the hearts of palm and capers. Add the remaining dressing. Toss to combine. Arrange the tomatoes and steak pieces over the lettuce, sprinkle on the chives and basil, and serve.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 450
Calories from Fat: 249

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Chilled Cantaloupe Salad With Raspberry Vinaigrette
Confetti Salad
Couscous-Stuffed Tomatoes
Cucumber Salad With Toasted Sesame Seeds
French Green Lentil Salad With Mustard Vinaigrette
Ginger-Banana Chutney
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Grilled Garlic Bread
Hail Caesar! Salad
Long Noodle And Bean Sprout Salad
Macaroni Salad With A Horseradish Kick
Mashed Sweet Potatoes With Grilled Onions
New Potato Salad
Old-Fashioned Creamy Coleslaw
Pineapple Chutney
Raisin-Pine Nut Couscous
Red And Green Cabbage Slaw
Sausage Salad With Arugula
Shrimp Salad
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Steak And Tomato Salad
Stuffed Zucchini
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Warm Beet And Onion Salad