Peppery Grilled Steak with Summer Tomatoes
Recipe from
Midwest Living
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
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4 1-inch-thickbeef top loin steaks (New York strip) or rib eye steaks (about 2 pounds)see savings
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1 clovegarlic, halvedsee savings
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2 to 3 tsp.peppery steak seasoningsee savings
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2 cupsassorted cherry tomatoes and/or other small tomatoes, whole, halved or quarteredsee savings
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2 Tbsp.snipped fresh cilantrosee savings
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2 Tbsp.purchased vinaigrette (such as Italian or balsamic)see savings
Directions
1.
Trim fat from steaks. Rub steaks with the garlic. Sprinkle both sides of steaks with the steak seasoning.
2.
For charcoal grill, grill steak on the rack of uncovered grill directly over medium coals for 10 to 12 minutes for medium-rare (145 degrees F) or for 12 to 15 minutes for medium doneness (160 degrees F). (For gas grill, preheat grill. Reduce heat to medium. Place steak in grill rack over heat. Cover and grill as above.)
3.
Meanwhile, in a bowl, toss together the tomatoes, cilantro, and vinaigrette. Serve over grilled steak. Makes 4 to 8 servings.
Nutrition information
Per serving: Calories 451, Total Fat 20 g, Saturated Fat 7 g, Monounsaturated Fat 8 g, Polyunsaturated Fat 1 g, Cholesterol 98 mg, Sodium 520 mg, Carbohydrate 4 g, Total Sugar 3 g, Fiber 1 g, Protein 39 g. Daily Values: Vitamin A 0%, Vitamin C 24%, Calcium 5%, Iron 23%. Percent Daily Values are based on a 2,000 calorie diet.
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