Peppery Grilled Steak with Tomatoes | Midwest Living

Peppery Grilled Steak with Tomatoes

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Peppery Grilled Steak with Tomatoes

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  • Makes: 4 to 8 servings
  • Prep 15 mins
  • Grill 10 mins to 12 mins

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Fresh tomatoes are tossed with cilantro and a purchased vinaigrette to make a side dish for the grilled beef in this main-dish recipe.

Ingredients

  • 4 beef top loin steaks (New York strip) or rib eye steaks, cut 1-inch thick (about 2 pounds)
  • 1 clove garlic, halved
  • 2 -3 teaspoons peppery steak seasoning
  • 2 cups assorted cherry tomatoes and/or other small tomatoes, whole, halved or quartered
  • 2 tablespoons snipped fresh cilantro
  • 2 tablespoons purchased vinaigrette (such as Italian or balsamic)

Directions

  1. Trim fat from steaks. Rub steaks with the garlic. Sprinkle both sides of steaks with the steak seasoning.
  2. For charcoal or gas grill, grill steak on the rack of covered grill directly over medium heat. Allow 10 to 12 minutes for medium-rare (145 degrees F) or for 12 to 15 minutes for medium doneness (160 degrees F).
  3. Meanwhile, in a bowl, toss together the tomatoes, cilantro, and vinaigrette. Serve over grilled steak. Makes 4 to 8 servings.

Nutrition Facts

(Peppery Grilled Steak with Tomatoes)

Servings Per Recipe 4, fiber (g) 1, Polyunsaturated fat (g) 1, Monosaturated 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

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