The history of southern tomato pie is largely based on conjecture. Some accounts point to 19th century Shaker recipes for pies with ripe tomatoes, cream, and bacon. David Shields, a historian of southern food and the author of Southern Provisions: The Creation and Revival of a Cuisine, writes that savory tomato pies have roots in the south as far back as the 1830s when they included meat.
The version made today with mayonnaise and shredded cheese has origins in the 1950s. Nancie McDermott, the North Carolina-based author of Southern Pies: A Gracious Plenty of Recipes, From Lemon Chess to Chocolate, says she’d put the pie in the “modern-classic category,” surmising that it’s a product of 20th-century magazine editors, Junior League cookbooks and Southern Living magazine all coming up with tasty ways to make use of summer’s abundance.
And, here is my version:
Regular Crust
1 1/4 cups all-purpose flour, plus more for working with the dough
1/2 cup cold unsalted butter, cut into small pieces
1 tablespoon sugar
1/4 teaspoon salt
Low Carb/Gluten Free Crust
1 cup almond flour
1 tablespoon oat fiber (or coconut flour)
1 cup shredded parmesan cheese
1 egg
1/4 teaspoon salt
1 tablespoon bacon fat (or coconut oil, ghee or butter)
Filling
4 large fresh vine ripe tomatoes, sliced thin
1/2 cup regular mayonnaise
2 slices bacon, cooked, diced and fat reserved
1 cup shredded cheddar cheese, divided
1/4 cup finely minced red onion
Dried basil
Directions
For regular crust:
Pulse flour, butter, sugar, and salt in a processor until moist crumbs form.
Transfer mixture to a 9-inch pie pan and with floured fingers press the dough evenly into the bottom and up the side of the pan.
Freeze until firm, 10 to 15 minutes; prick all over with a fork. Bake at 350 degrees F.until golden, pressing with a spoon if it puffs up, about 25 to 30 minutes; cool for 10 minutes before filling.
For low carb crust:
In a 9-inch pie plate mix parmesan cheese, almond flour, oat fiber, egg, bacon fat, and salt with a fork. Press onto the bottom and sides of the pie plate. Bake for 12 minutes at 350 degrees F. Cool for 10 minutes before filling.
To finish the pie:
Place sliced tomatoes on a double thickness of paper towels for an hour to drain off some of their moisture.
Place ½ cup shredded cheese in the bottom of the crust.
Place sliced tomatoes over the cheese, overlapping slightly.
Sprinkle bacon and red onion over the tomato slices.
Mix mayonnaise and remaining shredded cheddar cheese together. Spread the mixture over the sliced tomatoes, spreading the topping to the edges of the crust.
Sprinkle dried basil over the top.
Raise the oven temperature to 375 degrees F and bake the pie for about 30 minutes until browned and bubbly. Let the pie rest for at least 10 minutes before serving. The pie is also good served at room temperature.
Here in the deep south, the beginning of August is just about the end of the growing season due to the high temperatures. Peaches, summer squash, peppers, eggplant, tomatoes, watermelon, basil, and okra are at their peak but will be difficult to get locally in the next few weeks. Here are some of my favorite recipes to make with August fruits and vegetables.
Fresh Tomato Sauce
Ingredients
5 pounds of fresh tomatoes, quartered and seeded retaining as much pulp as possible
1/4 cup olive oil
1 large sweet onion, finely diced
2 celery stalks, finely diced
1 carrot, finely diced
2 large cloves of fresh garlic, finely minced
1 teaspoon sea salt
1/2 teaspoon red pepper flakes (chili)
1-2 teaspoons honey, if needed
Fresh Herbs
Place the following herbs in a piece of cheesecloth and tie the cheesecloth closed.
1/3 cup fresh basil leaves
1 sprig of fresh thyme
1 sprig of fresh oregano
2 bay leaves
2 sprigs of parsley
Directions
Pour the olive oil into a large stockpot over medium heat.
Add the onions, celery, garlic, and carrots.
Saute for 5 minutes or until the vegetables are tender.
Add the tomatoes and sea salt.
Simmer on low heat, covered, for about an hour until the tomatoes cook down.
Remove the pot from the heat and using an immersion blender, process the mixture until smooth.
Return the pot to the heat and add the herb cheesecloth package.
Taste the sauce to see if the tomatoes were too bitter. Add the honey, if needed.
Bring the sauce to a simmer and cook until reduced and thick, an hour to an hour and a half more. Remove the cheesecloth package and discard.
Pour the sauce into a refrigerator container and store the sauce up to 1 week, or freeze in batches.
Summertime Corn Chowder
For the corn stock ingredients
12 corn cobs (corn kernels removed and set aside for the chowder)
2 chive stalks
2 stems fresh parsley
2 stems fresh thyme
1 bay leaf
Directions
Put corn cobs, chives, parsley, thyme, bay leaf and cold water to cover in a large pot and bring to a boil over high heat.
Reduce heat to low, cover the pot and simmer for 1 1⁄2 hours. Strain, discard the solids and measure the broth.
If you do not have 6 cups add water to make the 6 cups. Set aside the broth.
For the chowder ingredients
2 tablespoons butter
2 leeks, white and light green sections, chopped
3 celery stalks, cut into 1/2-inch dice
3 carrots, diced
1 bell pepper, stemmed, seeded and cut into 1/2-inch dice
1 jalapeno pepper, finely diced
1 lb potatoes, peeled and diced
6 cups fresh corn kernels, divided
1 sprig fresh thyme
1 teaspoon chili powder
1 cup half-and-half or evaporated milk
6 cups corn stock or vegetable broth if you don’t make the corn stock
Kosher salt and black pepper to taste
Grated cheddar cheese, chopped chives or crumbled bacon, for garnish
Directions
Heat the butter in a Dutch oven or large soup pot.
Add the leeks, celery, carrots, bell pepper, jalapeno, and potatoes to the pot and saute for ten minutes until soft.
Add 3 cups of the corn, the 6 cups corn stock, chili powder and the thyme.
Bring to a boil, lower the heat to a simmer, cover and cook for an hour. Remove the thyme branches.
Take the pot off the heat and puree the contents with an immersion blender.
Add the half and half, salt and pepper to taste and the remaining 3 cups of corn.
Return the pot to the heat and simmer the soup for about 30 minutes.
Peach Crisp
Filling
4 cups peaches, peeled and sliced (about 8 medium peaches)
2-3 tablespoons honey or agave nectar, depending on the sweetness of the peaches
Topping
½ cup all-purpose flour
½ cup oats
1/3 cup chopped pecans
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 cup vegetable oil
Directions
Preheat the oven to 350ºF.
In a large bowl, combine the fruit and honey. Spread the mixture evenly in an 8×8-inch baking pan.
In a medium-sized bowl, combine the flour, oats, pecans, brown sugar and cinnamon.
Stir the oil into the topping mix with a fork until you get a crumbly mixture forms.
Sprinkle this mixture evenly over the fruit in the baking dish.
Bake for 50 minutes, until the fruit is bubbling and the top is golden.
Quick Broiled Tomatoes
For each 2-person serving:
Ingredients
1 large beefsteak tomato
2 teaspoons prepared basil pesto
2 tablespoons dried Italian seasoned breadcrumbs
2 tablespoons grated Parmesan cheese
Olive oil
Directions
Heat the broiler to high.
Cut the tomato in half and place in a baking dish, cut sides up.
Spread 1 teaspoon of pesto over each tomato.
Sprinkle each with 1 tablespoon of breadcrumbs and then the grated cheese.
Drizzle each with a little olive oil.
Place under the broiler for 2-3 minutes until the topping is nicely browned.
Baba Ghanoush
Ingredients
2-3 medium eggplants (about 2 pounds total)
2 large cloves of garlic
1/2 cup lemon juice, more if desired
1/3 cup tahini (sesame paste)
1/3 cup extra-virgin olive oil, more for serving
1 teaspoon honey
1 teaspoon smoked paprika
1/4 cup chopped flat-leaf parsley leaves
Kosher salt
Directions
Preheat a gas or charcoal grill to medium heat and place the eggplants directly on the grill. Directions for an oven version below.
Cook, turning occasionally with tongs, until tender and charred on all sides, about 15-20 minutes.
The eggplants should be very tender.
Test the eggplants by sticking a skewer near the stem and bottom ends. If the skewer meets resistance, continue cooking.
When they are done, wrap the eggplants in foil and crimp the top to seal. Let the eggplants rest for 15 minutes.
Open the foil package, using a sharp knife slit open the eggplants and with a large spoon scoop out the soft flesh.
Transfer to a strainer set in a large bowl. Pick out any bits of skin and blackened flesh.
To roast in the oven:
Preheat the oven to 450 degrees F.
Pierce the eggplants with a fork in several places. Place on an oiled baking pan and roast until soft all over, about 20 minutes.
Follow directions as above.
Put the eggplant in a food processor, add the garlic, lemon juice and pulse until it is smooth and creamy.
Add the tahini and pulse again until it’s combined. With the processor turned on, slowly add the olive oil in a thin steady stream.
The mixture will be pale and creamy.
By hand, stir in the parsley, honey, smoked paprika and salt. Taste to see if you’d like additional salt or lemon juice.
Put the baba ghanoush into a serving bowl, drizzle with olive oil and serve with warm flatbread or vegetables.
Baba ghanoush can be stored in an airtight container in the refrigerator for up to four days.
Let the eggplant dip warm to room temperature before serving.
Roasted Okra
Ingredients
1 pound small okra
Salt to taste
2 tablespoons extra virgin olive oil
Fresh thyme leaves
Freshly ground pepper
Directions
Preheat the oven to 450 degrees F.
Rinse the okra, drain and dry on a kitchen towel. The okra should be dry.
Trim away the stem ends and the tips and place the okra in a large bowl. Toss the okra with the olive oil until coated. Generously salt the okra.
Place the okra on a rimmed baking pan in one layer. Roast in the oven for 15 minutes, shaking the pan every five minutes.
The okra should be lightly browned and tender. If you don’t want them too brown, roast at 400 degrees F.
Remove the pan from the oven, toss with fresh thyme leaves and freshly ground pepper. Transfer to a platter. Serve hot.
Dinner For Two:
Grilled Lamb Chops And Peppers
Make the marinade early in the day.
Marinade
1 whole lemon, washed, seeded, and chopped
2 large sprig of fresh rosemary, leaves removed
3 garlic cloves, peeled
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
Lamb & Peppers
4 loin lamb chops, trimmed of extra fat
1 lb mixed peppers
Salt & Pepper to taste
Extra-virgin olive oil
Directions
To make the marinade:
Place the chopped lemon, rosemary, garlic, salt, pepper, and olive oil in a food processor. A blender can also be used. If you have neither, finely chop all ingredients together.
Spread and massage the lemon paste evenly over the lamb chops. Place in a baking dish and cover, or use a large resealable plastic bag. Refrigerate for several hours before cooking.
Preheat an outdoor grill or a stovetop grill pan. Oil the grill grates.
To grill the peppers:
If using a grill pan for the lamb chops, place the peppers under a broiler and turn until charred on all sides.
Grill the peppers, turning occasionally, until charred all over, about 10 minutes. Transfer to a bowl, cover tightly with plastic wrap and let steam for 15 minutes. Peel and seed the peppers, then cut into thin strips and season with salt and pepper.
To grill the lamb chops
Remove the chops from the marinade and grill them over medium-high heat, turning once, until medium-rare, about 3 minutes on each side. Transfer the chops to one side of a serving platter and let rest for 5 minutes. Transfer the grilled peppers to the other side of the platter and drizzle with olive oil.
Old Fashioned Potato Salad
Serves 2. Double the ingredients for extra servings.
Ingredients
1 pound small Yukon gold potatoes, peeled and diced
Salt and ground black pepper to taste
1/4 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon Dijon mustard
2 tablespoons mixed chopped herbs, such as dill, parsley, basil, chives and thyme
1 tablespoon lemon juice
1 celery stalk, chopped
2 scallions (green onions), chopped
Directions
Put potatoes into a pot, cover with salted water and bring to a boil. Reduce heat and simmer 8 to 10 minutes. Be careful not to overcook. Test for doneness by inserting a fork into a potato chunk. It should slide in easily without breaking apart the potato. Immediately drain well and let cool 10 minutes.
Gently toss potatoes with sour cream, mayonnaise, mustard, herbs, lemon juice, celery, onion, salt, and pepper. Cover and chill before serving.
Summer Fresh Tomato Salad
2-3 servings
Ingredients
½ cup diced red onion
1 1/2 pounds ripe red tomatoes, cut into wedges
Shredded fresh basil leaves
½ teaspoon salt, divided
1 teaspoon Dijon mustard
¼ teaspoon freshly ground black pepper
1 tablespoon white wine vinegar
2 tablespoons extra-virgin olive oil
Directions
For the dressing, in a small bowl whisk together the mustard, vinegar, pepper, and 1/4 teaspoon salt. Gradually whisk in the olive oil.
Place the onion, tomatoes and remaining ¼ teaspoon salt in a salad serving bowl. Toss with the salad dressing. Cover and chill at least 30 minutes or up to 24 hours, stirring occasionally.
Cuban cuisine is a blend of Native American Taino food, Spanish, African, and Caribbean cuisines. Some Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. This results in a blend of the several different cultural influences, with strong similarities to the cuisine of the neighboring Dominican Republic and Puerto Rico. A small Chinese influence can also be accounted for in the Havana area. There is also some Italian influence. During colonial times, Cuba was an important port for trade, and many Spaniards who lived there brought their culinary traditions with them.
A majority of the dishes are sautéed or slow-cooked over a low flame. Most Cuban cooking relies on garlic, cumin, oregano, and bay laurel leaves and uses a sofrito as a base in main dishes. Sofrito consists of onion, green pepper, garlic, oregano, and ground pepper quick-fried in olive oil.
Meats and poultry are usually marinated in citrus juices, such as lime or sour orange juices, and then roasted over low heat until the meat is tender. Root vegetables such as yuca, malanga, and boniato are common in the cuisine. These vegetables are flavored with a marinade, called mojo, which includes olive oil, lemon juice, sliced raw onions, garlic, cumin, and a little water. The steak recipe below includes all those flavors.
Cuban Style Steak
Ingredients
Marinade
4 large garlic cloves, minced
1 tablespoon steak seasoning
¼ teaspoon cumin
1 teaspoon lime zest
3-4 fresh orange slices
1 teaspoon salt
1 flank steak, patted dry
Salsa
1 large jalapeño pepper, seeded and finely chopped
1 small red onion, finely chopped
2 tablespoons cilantro paste
½ teaspoon hot sauce
1 teaspoon lime zest
1/4 cup fresh lime juice
1/4 cup water
2 teaspoons olive oil
2 teaspoons honey
1/2 teaspoon salt
Directions
To make the marinade:
Combine the marinade ingredients together in a large ziplock bag.
Add the steak, close the bag and massage the marinade into the meat; set aside for 30 minutes or refrigerate for up to 12 hours.
To make the salsa:
Combine the jalapeno, onion, cilantro, lime juice, water, oil, honey, hot sauce, salt and lime zest in a serving bowl for a chunky salsa-like consistency.
To cook the steak:
Light a grill or grill pan and
oil the grate. Remove the steak from the marinade, letting the excess drip off. Grill over moderate heat, turning once, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 10 to 12 minutes.
Remove steak to a serving plate and cover loosely with aluminum foil; let rest for 10 minutes before thinly slicing against the grain.
Serve the steak with the salsa.
Bake the squash and tomatoes in the oven at the same time.
Oven Baked Spiralized Butternut Squash
Ingredients
1/2 of a butternut squash spiralized or 2 containers of spiralized butternut squash from the market
Olive oil
Salt & pepper to taste
Sauce
2 garlic cloves, minced
4 tablespoons of butter
2 tablespoons of fresh parsley
4 tablespoons of parmesan cheese
Directions
Preheat the oven to 400 degrees F.
Place the squash noodles on a large baking sheet, with sides, drizzle with olive oil, sprinkle with salt and pepper and toss the squash to coat it all.
Bake in the oven for 20 minutes, tossing the squash once or twice with tongs during the cooking process. Place the squash in a serving bowl.
Heat the butter, and garlic in a small microwave dish or small pan. Pour the butter sauce over the squash and toss. Add the parsley and cheese and toss again. Serve immediately.
Stuffed Tomatoes
Ingredients
2 medium ripe tomatoes
½ cup cooked spinach or swiss chard, drained
1 garlic clove, minced
¼ teaspoon red pepper flakes
½ cup shredded mozzarella cheese
1 tablespoon olive oil
2 tablespoons Parmesan Cheese
Directions
Preheat the oven to 400 degrees F.
Combine the spinach, mozzarella, garlic, olive oil & red pepper flakes in a small bowl – set aside.
Cut a thin slice off the top of the tomatoes and remove the seeds & juice. Season the insides of the tomatoes with salt and pepper. Using a spoon, fill each tomato with the spinach stuffing mixture. Place in a small, shallow baking dish. Sprinkle the top of each tomato with 1 tablespoon of Parmesan cheese. Bake 20 minutes and serve.
Chicken Scaloppine
Serves 2
Ingredients
1 boneless, skinless chicken breast (8-10 ounces), tenderloins removed and trimmed of excess fat and halved horizontally
Salt and ground black pepper
3 tablespoons all-purpose flour
2 tablespoons grated Parmesan cheese
1 large egg white
1 tablespoon minced fresh chives
1 tablespoon olive oil
1 tablespoon butter
Lemon wedges
Directions
Place chicken between sheets of plastic wrap and pound to even 1/4-inch thickness. Pat dry with paper towels and season both sides with salt and pepper.
Combine the flour and grated Parmesan cheese in pie plate. In a second pie plate, whisk together the egg white and chives.
Coat the chicken in the flour mixture, shaking off excess. Transfer chicken to egg-white mixture; coat evenly and let the excess run off. Coat the chicken a second time in the flour mixture.
Heat the oil and the butter in a large skillet over medium-high. Place the cutlets in the skillet and reduce the heat to medium. Cook until the chicken is pale golden brown, about 3 minutes. Carefully turn the cutlets with a wide spatula and continue to cook until the chicken is pale golden brown on the second side, about 3 minutes. Transfer the chicken to individual plates and serve with lemon wedges.
Caprese Salad
2 servings
Ingredients
2 medium tomatoes
6 ounces fresh mozzarella cheese
Fresh basil leaves
3 tablespoons extra-virgin olive oil
Black Italian olives
Salt and pepper to taste
Directions
Slice the tomatoes and mozzarella cheese into 1/4″ slices.
Assemble the salad by layering slices of tomato, mozzarella, and basil leaves on a serving plate.
Season with salt, pepper, and drizzle with the olive oil.
Scatter a few olives around the serving plate and serve.
Asparagus Wrapped in Prosciutto
2 servings
Ingredients
10 thin asparagus spears, woody ends removed
2 very thin slices Prosciutto di Parma
Olive oil
Coarse black pepper
Directions
Bundle asparagus together in small batches (5 in each) and wrap one slice of prosciutto around each bundle. Place the bundles in a small oiled baking dish. Sprinkle the bundles with olive oil and black pepper. Roast in a 425 degree F oven for 20-25 minutes.
Multiple varieties of peppers are abundant in my area at the Farmers’ Market and in my neighbors’ gardens. Take advantage of this great crop and make some delicious recipes. Peppers are easy to freeze. Remove the seeds and cut into sizes that you like to use. Place them in ziplock freezer bags to use in the future. That’s all it takes.
Tomatoes, corn, cucumbers, and squash are also plentiful.
Tuscan Flavored Redfish
I like to use Penzey’s Tuscan Sunset herb seasoning on fish. It is a salt-free combination of basil, oregano, red bell pepper, garlic, thyme, fennel, black pepper, and anise. However, you can use any dried Italian seasoning mix.
2 servings
Ingredients
Two thin redfish fillets, 4 oz each, or fish fillets of your choice
Penzey’s Tuscan Sunset seasoning or other dried Italian seasonings
3 small Italian frying peppers, seeded and sliced into rings
1 small red onion, sliced into rings
1 small fennel bulb, trimmed, cored and thinly sliced
1 garlic clove, minced
Salt to taste
2 tablespoons olive oil, divided
2 tablespoons freshly squeezed orange juice
A handful of finely chopped fennel fronds
Directions
Sprinkle the fish, on both sides, with the herb mix. Season with salt to taste. Set aside while the vegetables saute.
Heat 1 tablespoon of oil in a medium skillet and add the prepared peppers, onions, fennel, and garlic. Saute the vegetables until tender, about 10-12 minutes.
Push the vegetable to one side, add the remaining oil and, then, the fish. Cook the fish two minutes and carefully turn the fillets over. Cook for two minutes more. Sprinkle the fish with the orange juice and fennel fronds. Serve the fish alongside the sautéed vegetables.
Mexican Flavored Chicken Stuffed Peppers
Coleslaw is a great side for this dish.
2 servings
Ingredients
2 medium green bell peppers
1 large chicken breast, about 8 oz, cooked and shredded
1/2 cup medium spice salsa
1/2 cup shredded cheddar cheese
Directions
Cut the top off the peppers and reserve the top. Clean the peppers and remove the seeds. Stand the peppers up in a deep baking dish that is just large enough to hold the two peppers.
In a mixing bowl combine the shredded, cooked chicken with the salsa and cheese. Stuff the peppers with the mixture and place the tops back on the peppers.
Heat the oven to 350 degrees F.
Add about one inch of water to the baking dish and place the dish, uncovered, in the oven. Bake for 45 minutes. Remove the peppers to individual serving dishes, using a slotted spoon.
Summer Tomato Salad
Ingredients
1-pint grape tomatoes halved
1 celery stalk, finely chopped
1 small red onion, finely chopped
1/2 teaspoon dried Italian seasoning
1/4 cup Italian vinaigrette. recipe below
Salt & pepper to taste
Ingredients
Combine all the ingredients in a serving bowl. Let marinate at room temperature for several hours before serving.
Italian Vinaigrette
Ingredients
To make 1 cup of dressing:
Mix 1 tablespoon of dried Italian seasoning with 1 tablespoon of water in a mixing bowl and let stand 5 minutes. Add 1/3 cup red wine vinegar.
Whisk in 2/3 cup extra-virgin olive oil. Let stand several hours for the flavors to develop. Whisk again before adding to a salad.
French Basque Pipérade
My easy version of this dish is great to have in the refrigerator. It can be used as a side for grilled meat or fish and is especially good on top of an omelet. This recipe also makes a good pizza topping.
Ingredients
2 tablespoons olive oil
4 medium sweet onions, peeled, halved and cut into ½ inch thick slices
2 medium garlic cloves, minced
2 tablespoons fresh Italian parsley, coarsely chopped
1 tablespoon fresh thyme leaves, coarsely chopped
1 medium dried bay leaf
6 medium green bell peppers, cleaned and sliced lengthwise into 1/4-inch strips
Kosher salt
2 teaspoons piment d’Espelette
1 cup marinara sauce
Directions
In a large, deep skillet with a tight-fitting lid, add the olive oil. Heat over medium, Add the onion and garlic. Cook until soft and beginning to color, about 8 minutes. Stir in the herbs and pepper slices and season well with salt. Cover and cook until the peppers are slightly softened, about 10 minutes.
Stir in the marinara sauce, piment d’Espelette and season well with salt. Cook uncovered until the mixture melds and the juices thicken about 10 minutes. Remove the bay leaf and serve or store in a covered container to use during the week.
Grilled Steak Salad
4 servings
Ingredients
1 1/2 pound French-cut, bone-in ribeye steak, about 2 inches thick
Olive oil
Steak Rub
2 teaspoons smoked paprika
1 teaspoon sea salt
1 teaspoon dried Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
Salad
4 cups packed fresh lettuce leaves, washed, dried and torn into small pieces
1 cup cheddar cheese, cut into small cubes
Half a medium red onion, thinly sliced
Half a cucumber, peeled and sliced
2 tomatoes, cut in eighths
4 large radishes, sliced thin
1 medium green bell pepper, sliced
1 medium avocado, peeled, pitted and sliced
Vinaigrette:
1 tablespoon grated garlic
2 tablespoons very good balsamic vinegar
4 tablespoons extra-virgin olive oil
Salt to taste
Freshly ground black pepper
Directions
In a small mixing bowl, combine the rub ingredients. Brush the steak with olive oil. Sprinkle the seasoning over the entire steak and set aside.
To make the dressing:
Place the garlic and vinegar in a small mixing bowl and whisk to combine. Continue whisking and slowly add the olive oil. Season to taste with salt and pepper. Set aside.
For the grilled steak:
Heat an outdoor grill or stovetop grill pan. Oil the grill grates or pan. Prepare one side of the grill for indirect heat or turn the heat under a grill pan to very low. Place the steak on the indirect side of the grill.
Plan on grilling the steaks for 10-15 minutes on each side over indirect heat. When the internal temperature measures 80-85 degrees turn the steak over. If it’s higher, decrease the amount of cook time on the second side to 5-10 minutes. Once the internal temperature of the meat is about 120 degrees move the steak to the direct heat side of the grill for 2 minutes per side for searing. For a grill pan, turn the heat to high and sear the steak for the same amount of time. Remove the steak to a cutting board and let it rest for 10 minutes.
For the salad:
Toss the lettuce with half the vinaigrette. Place the lettuce on a serving platter. Top the lettuce with the cheese, tomatoes, bell pepper, cucumber, onion, radishes, and avocado. Line each topping in its own individual row.
Slice the steaks into strips and place them on the salad platter. Drizzle the remaining balsamic vinaigrette over the salad ingredients.
