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Beyond Steak & Tomato Salad with Sweet Onion Vinaigrette

Sometimes the simplest meals are the most memorable. This Beyond Steak & Tomato Salad proves that a handful of fresh ingredients and a few thoughtful cooking techniques can create a restaurant-worthy vegan meal. Perfectly seared Beyond Steak is sliced thin and layered over ripe tomatoes and crisp sweet onions before being finished with a bright homemade vinaigrette made from olive oil, vinegar, coconut sugar, and fresh parsley.
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Prep Time 10 minutes
Cook Time 5 minutes
Course Side Dish
Cuisine Italian, Mediterranean
Servings 2
Calories 360 kcal

Ingredients
  

Salad

  • 1 package Beyond Steak
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • 3 –4 large ripe tomatoes sliced
  • 1 small sweet onion very thinly sliced
  • ½ cup chopped fresh parsley

Sweet Onion Vinaigrette

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon coconut sugar
  • ½ teaspoon Dijon mustard optional, for emulsifying
  • Salt and freshly cracked black pepper

Garnish

  • Lemon wedges
  • Flaky sea salt
  • Extra parsley
  • Fresh cracked pepper

Instructions
 

Step 1: Season the Beyond Steak

  • Pat the Beyond Steak dry and season with smoked paprika, garlic powder, onion powder, and black pepper.
  • Kitchen Technique: Seasoning just before cooking helps develop a flavorful crust without drawing out moisture.

Step 2: Sear the Steak

  • Heat olive oil in a cast-iron skillet over medium-high heat. Add the Beyond Steak in a single layer and cook undisturbed for 2–3 minutes before turning. Continue cooking until well browned.
  • Transfer to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.
  • Kitchen Technique: Resting allows the juices to redistribute, helping the steak stay moist and flavorful.

Step 3: Make the Vinaigrette

  • Whisk together the olive oil, red wine vinegar, coconut sugar, Dijon mustard (if using), salt, and pepper until emulsified.
  • Kitchen Tip: A small amount of Dijon helps the dressing stay smooth and evenly blended.

Step 4: Assemble the Salad

  • Arrange the sliced tomatoes on a large serving platter. Scatter the thinly sliced onions and chopped parsley over the top.
  • Drizzle with the vinaigrette and let the salad rest for 5–10 minutes so the tomatoes release their juices.
  • Arrange the sliced Beyond Steak over the tomatoes.

Step 5: Finish & Serve

  • Finish with flaky sea salt, extra parsley, cracked black pepper, a drizzle of olive oil, and fresh lemon juice.
  • Serve immediately with grilled sourdough, roasted potatoes, or crusty artisan bread.
Keyword heirloom tomatoes, Vegan Steak