I think I have mentioned before that I am a true lover of tomatoes and I could eat them every day. Well, for a tomato lover there is no better time in the year than in the summer when heirloom tomatoes are abundant at the local farmers markets. The flavor of fresh-off the vine tomatoes cannot be beat. I decided to make an heirloom salad to serve along side flat iron steaks that we were serving this past weekend. I combined the tomato mixture early in the day and added the toasted bread cubes about 1 hour prior to serving. The bread absorbed the wonderful juices from the mixture – it was a great combination and is easy to prepare and can be made ahead. My kind of entertaining!
To grill fantastic flat iron steaks, simply brush with olive oil, salt and pepper. Grill over medium high heat 5 minutes per side for medium rare. Remove from grill and let rest for 5 minutes prior to serving. After they rested, I topped the steaks with a combination of 2 cups of large chopped Italian parsley tossed with olive oil and lemon juice. I added salt and pepper and then shaved parmesan cheese over the top of the parsley combination – delicious.