STEAK AND TOMATO SALAD

Steps:

• 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.