steak and tomatoes is a simple grilled meal with a lot
of nutrition -- and a lot of flavor.
season for richly colored, naturally juicy and ripe tomatoes
Starís Grilled Steak and Tomatoes is a swan song to the
waning days of summer. Itís also a simple grilled meal
with a lot of nutrition. Tomatoes are loaded with the
antioxidant lycopene. Beef is packed with protein and high
in iron and vitamin B-12. Itís the perfect backdrop for
the succulence and slight acidity of tomatoes.
are a good way to marinate a steak before cooking. Marinades
typically include an oil base combined with an acid. We used
the acid of tomatoes as a base to tenderize the meat while
adding flavor without the fat.
tip: If desired, and for a more attractive presentation,
seed the tomatoes. To do so, cut the tomato in half, gently
scoop the seeds out, then cut each half into thirds.
tomatoes in a foil packet and youíve set yourself up for
STEAK AND TOMATOES
medium, ripe but firm tomatoes, divided
cloves garlic, halved
cup red wine vinegar
2 to 3
sprigs fresh thyme leaves
sprigs fresh parsley
pound beef flank steak, top round or sirloin steak
tablespoon olive oil
and pepper, to taste
tablespoon balsamic vinegar
tomato into 6 wedges and place in the work bowl of a food
processor. Add garlic and pulse to chop. Add vinegar, thyme
leaves and parsley and pulse until evenly blended.
steak in a zip-top bag and pour tomato mixture over steak.
Seal bag and refrigerate overnight or several hours. Massage
and turn bag over once or twice while marinating.
grill to medium high or allow coals to burn down to white
ash. Drain steak, discard marinade and pat dry. Grill steak
over direct heat 12 to 15 minutes, or until meat thermometer
inserted in the center registers 145 to 160 degrees for
medium-rare to medium doneness, turning midway through
cooking. Remove steak and place on a platter, cover with
aluminum foil and allow to rest 5 minutes.
cut each of the remaining 2 tomatoes into 6 wedges. Cut
green onions into 2-inch pieces. Place vegetables in a
zip-top bag. Drizzle with oil and season lightly with salt
and generously with pepper. Seal and massage to coat
vegetables evenly. Fold the edges of a sheet of heavy-duty
aluminum foil, about 12-inches square, up slightly to form a
flat, shallow bowl and place over direct heat. Pour the
vegetables into the foil bowl. Grill until vegetables are
heated through, about 4 to 5 minutes, stirring frequently.
Remove vegetables from heat and drizzle with balsamic
vinegar. Stir gently to coat evenly.
steak across the grain into thin strips. Spoon grilled
vegetables on top of steak.
serving: 242 calories (52 percent from fat), 14 g total fat
(5 g saturated), 57 mg cholesterol, 6 g carbohydrates, 23 g
protein, 78 mg sodium, 1 g dietary fiber.
developed for The Star by professional home economists
Kathryn Moore and Roxanne Wyss.