Grilled Balsamic Steak and Tomatoes
Vegetables love the grill as much as steaks do. Tomatoes and beef Shoulder Top Blade Steaks are grilled with a fruity and tart balsamic vinaigrette.
-
30
min -
4
SERVINGS -
290
Cal -
23 g
Protein
Ingredients & Cooking
Ingredients:
- 2 beef shoulder top blade steaks (flat iron) (about 8 ounces each)
- 1/2 cup prepared balsamic vinaigrette, divided
- 4 medium plum tomatoes, cut in half
- Salt
- 1/4 cup shredded Asiago cheese
- 1 teaspoon freshly grated lemon peel
Cooking:
- Place beef steaks and 1/3 cup vinaigrette in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
- Remove steaks from marinade; discard marinade. Place steaks in center of grid over medium, ash-covered coals; arrange tomatoes around steaks and brush tomatoes with some of the remaining vinaigrette. Grill steaks, covered, 10 to 14 minutes for medium rare (145°F)to medium (160°F)doneness, turning occasionally. Grill tomatoes 4 to 6 minutes (6 to 9 minutes on gas) or until softened, turning once and basting with remaining vinaigrette.
- Carve steaks into slices; season with salt, as desired. Sprinkle steak slices and tomatoes with cheese and lemon peel.
Safe Handling Tips
Nutrition Information
Butcher Counter
Flat Iron Steak Square-Cut Chuck Primal
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Grilled Balsamic Steak and Tomatoes |
Grilled Balsamic Steak and Tomatoes |
Vegetables love the grill as much as steaks do. Tomatoes and beef Shoulder Top Blade Steaks are grilled with a fruity and tart balsamic vinaigrette.
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