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Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.

Monday, October 17, 2011

Grilled Steak and Tomato Salad with Rum Vinaigrette

My husband, Scott, has quite an extensive single-malt scotch collection, which normally is off-limits to me and my kitchen.

According to him, scotch is to be slowly sipped and savored, not poured or glugged into a sizzling pan as a base for a sauce. Our rum stash, on the other hand, is fine for me to experiment with. Scott likes fine rum but not quite at the same intensity as the scotch.

We experimented with creating boozy salad dressings for adults a couple of weeks ago. We thought, why not make salad a little more fun for us? It turns out that aged rum, which is made from sugarcane, has the perfect caramel sweetness for a vinaigrette. Whisk a shot with a bit of apple-cider vinegar, mustard and olive oil for a salad dressing that’s sweet, tangy and has a touch of heat from the rum.

We used Flor de Cana rum from Nicaragua, aged 18 years. Of course, the better the rum, the better the results: You’re only using a shot-glass full. Aged rum or dark rum is better than the gut-twisting cheap stuff.

Rum Vinaigrette

Here’s whatcha need:

Simple, right?! Basically, you whisk everything together. Feel free to add more rum than stated in the recipe (hiccup!)

The grilled steak and flame-licked tomatoes (fancy, eh!?) are cooked at the same time if you’re using an outdoor BBQ grill. Otherwise, you can roast the tomatoes in the oven while you pan-fry the steak.

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Grilled Steak and Tomato Salad with Rum Vinaigrette

Servings: serves 4 Prep Time: 5 minutes Cook Time: 10 minutes
Grilled Steak and Tomato Salad with Rum Vinaigrette Recipe

Ingredients:

For the steak:
1 pound flank steak (or steak of your choice)
2 teaspoons olive oil
Salt and freshly ground pepper
For the tomatoes:
1 pound cherry tomatoes (or tomatoes of your choice)
2 teaspoons olive oilFor the salad:
1 shot (3 tablespoons) good-quality rum
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
3 tablespoons olive oil
Salt and pepper
1 head lettuce

Directions:

1) Preheat the grill to high heat. Lightly coat the steak with oil and grill 5 to 7 minutes on each side for medium-rare. Season the steaks immediately with salt and pepper. Let the steak rest while you prepare the salad.
2) Lightly coat tomatoes with oil and grill 3 to 4 minutes.
3) To make the dressing, whisk together rum, apple cider vinegar, mustard and olive oil and then season with salt and pepper.
4) If you're using flank or skirt steak, slice the steak across the grain. Serve steak and grilled tomatoes on top of lettuce and toss with rum vinaigrette.



25 Responses to “Grilled Steak and Tomato Salad with Rum Vinaigrette”

  1. Kathryn — 10/17/11 @ 12:14 pm

    I love rum but would never have thought of using it in a salad dressing. This looks absolutely delicious!

  2. Rum salad dressing? I’m sold!! Sounds delicious!

  3. Bev Weidner — 10/17/11 @ 5:38 pm

    Omg, YES.

  4. rita — 10/18/11 @ 11:51 am

    no wonder you’re my hero. mwaaaaah!

  5. Kim in MD — 10/18/11 @ 8:39 pm

    You had me at steak…and rum! :-) This looks delicious, Jaden! I love your photo of your ingredients!

  6. The Teacher Cooks — 10/18/11 @ 10:02 pm

    This looks delicious! Will you come and make it for me?

  7. joey — 10/19/11 @ 7:04 am

    Rum is my drink of choice so oh yes please pass this over here! :) And thanks for the mention on your sidebar!!! So flattered :)

  8. Wow, this is definitely going to be a hit in my house!

  9. JulieD — 10/20/11 @ 7:18 pm

    This sounds great! I just started cooking with tequila so why not rum?

  10. wonderful recipe. look really delicious. ill try to make it now. hope the result will same. :D

  11. Chris — 10/23/11 @ 11:44 am

    Flank steak is one of my favorite beef cuts because it has it’s own flavor but can be paired with other bold flavors without losing it’s character. That rum vinaigrette sounds to die for!

  12. Flank steak is a great cut to use in a salad. This sounds great!

  13. sabrina — 10/24/11 @ 1:53 pm

    Gosh, rum in salad dressing. Now doesn’t that sound delicious! Beautiful photos, too, btw. :)

  14. Mary — 10/25/11 @ 11:43 am

    Sounds great but what would you use is you have people who do not drink and may not want the rum?

  15. Alex — 10/25/11 @ 7:37 pm

    Hallo Jaden and family,

    Super recipes, love it.

    I’m a Scot, and your auld bloke is right. Malt Scotch Whisky is pure heaven to be sipped, not chugged.

    Marsainn Leibh a drasda (By for now)

    Tapadh leibh (Thank you)

    Alex

  16. I love this recipe of rum in salad dressing. I’ve tried rum in desserts…but with veggies? Wow,I’m sure this is terrific. Can’t wait to try it. Thanks for sharing the recipe & great photos, Jaden!

  17. Cheryl FIsher — 10/26/11 @ 5:47 pm

    sounds great up until the mustard due to allergies might give it a try without.

  18. Kendra — 10/29/11 @ 3:21 pm

    Looks fantastic.

  19. Pingback: Grilled Steak and Tomato Salad with Rum Vinaigrette | Devonshire Park Kitchens Blog

  20. Kim Bee — 11/8/11 @ 11:07 pm

    Looks absolutely delicious.

  21. Dominic Lockyer — 1/14/12 @ 8:26 am

    Wow, this looks veruy good, I think I might have to have this for dinner tonight!

  22. denver seo — 6/9/12 @ 9:39 am

    I certainly learned about much of this, but never the less, I still assumed it had been helpful. Very good task!

  23. Sarah — 6/17/13 @ 11:45 pm

    Yummy! I can’t wait to make it a go.My dad’s a steak and salad lover,it’ll be a huge HIT in my family.Thanks ur super recipes,Jaden! I had featured u in the post of Top 7 Mother’s Favorite Grilled Beef on AllFreshRecipes.Looking forward to ur newly Eats!

  24. Paul — 6/25/14 @ 3:39 pm

    Everybody says “It looks great” Has no one tried this rum dressing or are we just going by looks.

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