Food & Photo
A toss-together topping of fresh tomatoes, garlic, scallions, and basil makes speedy steaks even more tempting.
- 2 tbsp dry steak seasoning
- 6 (8 oz.) boneless beef strip steaks
- 1 pint grape tomatoes, quartered
- 1/4 c sliced scallions
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/8 tsp pepper
- 2 tbsp chopped fresh basil
Sprinkle seasoning over both sides of each steak; let stand while preparing grill. Heat grill pan or grill to medium-high. In bowl, combine tomatoes, scallions, oil, vinegar, garlic, salt, and pepper; reserve.
Grill steaks, turning once, 3–4 min. per side for medium-rare. Let stand 5 min. Stir basil into tomato mixture; serve over steaks.
This recipe originally appeared in our print magazine.