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Peppery Grilled Steak with Tomatoes
- Makes: 4 to 8 servings
More affordable steak cuts like top sirloin or flat iron taste great with this tangy tomato topper, too. For a perfect meal, pair the steak with Grilled Sweet Potato Wedges.
beef top loin steaks (New York strip) or ribeye steaks, cut 1 inch thick (about 2 pounds)
clove garlic, halved
peppery steak seasoning
assorted cherry tomatoes and/or other small tomatoes, whole, halved or quartered
snipped fresh cilantro
purchased vinaigrette (such as Italian or balsamic)
Trim fat from steaks. Rub steaks with the garlic. Sprinkle both sides of steaks with the steak seasoning.
Grill steak on the rack of a covered charcoal or gas grill directly over medium heat. Allow 10 to 12 minutes for medium-rare (145 degrees F) or 12 to 15 minutes for medium doneness (160 degrees F).
Meanwhile, in a bowl, toss together the tomatoes, cilantro and vinaigrette. Serve over grilled steak.
(Peppery Grilled Steak with Tomatoes)
Servings Per Recipe 4, fiber (g) 1, Polyunsaturated fat (g) 1, Monounsaturated fat (g) 8, sat. fat (g) 7, Pyridoxine (Vit. B6) (mg) 1, Niacin (mg) 7, Cobalamin (Vit. B12) (µg) 6, Folate (µg) 32, sugar (g) 3, cal. (kcal) 451, vit. C (mg) 14, vit. A (IU) 875, Riboflavin (mg) 0, iron (mg) 4, Thiamin (mg) 0, calcium (mg) 50, chol. (mg) 98, Potassium (mg) 955, Fat, total (g) 20, sodium (mg) 520, carb. (g) 4, pro. (g) 39