Grilled Steak Salad with Blue Cheese Vinaigrette and Marinated Tomatoes
1 pint cherry tomatoes, halved
¼ cup red wine vinegar
2 tablespoons olive oil
½ teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
12-to-16-ounce prime ribeye steak
Kosher salt
Freshly ground pepper
¼ cup white wine vinegar
1 teaspoon minced shallot
5 ounces crumbled blue cheese
¼ cup olive oil
Kosher salt
Freshly ground pepper
2 cups chopped iceberg lettuce
4 cups arugula
Chopped flat-leaf parsley, for garnish
Place the tomatoes, red wine vinegar, olive oil, oregano, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl. Stir and let them sit at room temperature while you make the steak and salad.
Light a grill or heat a grill pan. Season the steak generously with salt and pepper. Grill over high heat, turning once, until it is browned and medium-rare, about 8 minutes. Transfer the steak to a cutting board and let it rest for 10 minutes.
Meanwhile, make the vinaigrette. In a small, lidded container, stir the white wine vinegar together with the shallot, and let that sit for 10 minutes. Add the blue cheese, olive oil, a pinch of salt, and a few grinds of black pepper. Seal the container and shake until the dressing is emulsified and the blue cheese breaks up a little.
To serve, toss the lettuce and arugula together on a large platter or bowl. Season with a few pinches of kosher salt and a few grinds of pepper. Pour the blue cheese vinaigrette over the lettuces. Slice the steak against the grain into slices that are about ¼ inch thick. Arrange the steak slices on top of the dressed salad, and spoon the marinated tomatoes around the edges of the salad. Sprinkle chopped flat-leaf parsley over it all.