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Epicurious

Grilled Steak with Tomatoes and Scallions

GOOD TO KNOW When only a grilled steak will do, choose a leaner cut like top blade over more marbled porterhouse or rib-eye. Blade steaks have a rich flavor and are very tender; tri tip, sirloin, and strip steaks also take well to grilling without marinating. If only larger steaks are available, purchase fewer and cut them into six-ounce servings, for portion control.

Recipe information

  • Yield

    serves 4

Ingredients

1 tablespoon olive oil, plus more for grill
4 flat iron steaks (about 6 ounces each)
Coarse salt and ground pepper
2 pints cherry tomatoes
2 bunches scallions, trimmed and cut into 2-inch lengths
2 tablespoons balsamic vinegar

Preparation

  1. Step 1

    Heat grill to high; clean and lightly oil grates. Pat dry steaks and season with salt and pepper. Cook about 4 minutes per side for medium-rare. Transfer steaks to a plate, tent with foil, and let rest 10 minutes.

    Step 2

    Meanwhile, place a double layer of foil on grill. Place tomatoes and scallions on foil; drizzle with the oil. Grill until tender and lightly charred, 6 to 8 minutes.

    Step 3

    Transfer vegetables to a bowl, toss with vinegar, and season with salt and pepper. To serve, top steaks with vegetables.

  2. Nutrition Information

    Step 4

    (Per Serving)

    Step 5

    Calories: 454

    Step 6

    Fat: 25.5g (9.2g Saturated Fat)

    Step 7

    Protein: 44.6g

    Step 8

    Carbohydrates: 10.3g

    Step 9

    Fiber: 3g

Everyday Food: Light
TagsSteakBeefMeatCherry TomatoTomatoVegetableScallionOnionRoot VegetableMainDinnerDairy FreeNut FreeGluten FreeKeto5 Ingredients or FewerQuickEasyWeeknight MealsGrillingMemorial DaySummerCookbooks
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