• 4 large Beefsteak tomatoes, cut into thick slices
  • 1 red onion, thinly sliced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 3 tablespoons steak sauce
  • 1/4 cup EVOO - Extra Virgin Olive Oil
Serves: 4 servings



Layer every 2 slices of thick cut tomato with 1 slice thin cut red onion on a serving dish.



In a medium bowl, whisk together the Dijon, red wine vinegar and steak sauce then slowly whisk in the EVOO. Drizzle the dressing over the tomato red onion slices.