Italian Grilled Steaks with Bruschetta Tomatoes
Printable Version
Serves 4
12 Mediterranean Garlic Herb Seasoned Skewers
4 thick cut steaks, such as New York or tenderloin 1 to 1 1/4 pounds boneless beef steak,
32 cherry tomatoes (about 2 pints)
Salt and pepper to taste
3 tablespoons extra virgin olive oil
2 tablespoon balsamic vinegar
3 tablespoons fresh basil or 1 tablespoon basil pesto
Soak skewers in water for 15 minutes.
Skewer each steak through lengthwise with 2 of the skewers, leaving a good space between each skewer to permeate as much meat as possible with the flavor.
Thread the 4 remaining skewers with 8 cherry tomatoes on each one.
Let sit for 20 minutes at room temperature.
Lightly brush steaks and tomato skewers on each side with olive or vegetable oil and season liberally with salt and pepper.
First place steaks on a preheated medium-high grill and cook beef until desired doneness (about 4 minutes per side for medium-rare). When your steaks are turned-over, place the tomato skewers on the grill and cook on each side until nicely marked and tomato skin is just starting to pop (about 4 minutes total).
Remove steaks to plates or a platter and pull out sticks. Remove tomatoes from the skewers into a small bowl. Toss with olive oil, balsamic and basil or pesto and season to taste with salt and pepper. Scatter warm Bruschetta Tomatoes over steak and serve immediately.
Chef's Suggestions: Serve steak on thick slices of grilled rustic bread to soak up all the tasty juices and a fresh arugula salad.
Recipes have been created by Chef Kathy Casey
<< BACK
