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
  • 4
  • 290
  • 23 g

Ingredients & Cooking


  • 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


  1. 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.
  2. 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.
  3. Carve steaks into slices; season with salt, as desired. Sprinkle steak slices and tomatoes with cheese and lemon peel.

Nutrition Information

Butcher Counter

Grilled Balsamic Steak and TomatoesFlat Iron Steak Chuck Primal

Extremely tender, well-marbled and flavorful and great for grilling. Cut from the Top Blade.
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