Slow Roasted Tomato, Beef & Blue Cheese Salad
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Slow Roasted Tomato, Beef & Blue Cheese Salad

omatoes can be roasted ahead of time & stored in a sealed container in the fridge for 3 days.
Prep Time20 mins
Cook Time1 hr 30 mins
resting and cooling1 hr
Total Time2 hrs 50 mins
Course: Main Course
Cuisine: Australia
Servings: 3
Author: Lovoni


  • 20 oz grape or cherry tomatoes, halved (575g)
  • 1 lb New York strip beef steak
  • 1 tablespoon coarsely ground pepper
  • 1 teaspoon sea salt
  • 4 cups shredded romaine lettuce
  • 8 strips bacon, cooked according to package directions & chopped
  • 6 oz creamy blue cheese
  • 1/2 cup crispy fried onions
  • 1/3 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons hot honey mustard
  • 1 garlic clove, minced
  • pinch salt & pepper

To make the dressing:

  • Combine all ingredients in a jar & shake well to combine.
  • Preheat the oven to 325F (160C). Line a large baking sheet with parchment paper.
  • Place tomatoes, cut side up, on baking sheet. Sprinkle with a good pinch of salt & pepper. Roast for 1 1/2 hours until tomatoes are very wilted & partially dried out; cool.
  • Sprinkle steak with salt & pepper, pressing them into the steak. Cook the steak on a hot, greased grill, for 3 to 4 minutes per side depending on thickness, for medium rare, until good char marks appear & steak is perfectly cooked to your liking. Let stand on a plate or cutting board for 10 minutes before cutting it across the grain into thin strips.
  • Divide the lettuce between 3 bowls. Drizzle with a little dressing. Top with tomatoes, steak & bacon. Drizzle with more dressing. Top with blue cheese & fried onions.