Thursday, February 16, 2012

Grilled Steak with Charred Tomato Salsa

The point of this meal really isn't the steak - made with Match beef - but rather the beautiful tomato preparation on the side.  I love finding ways to perk up winter-weary tomatoes, and grilling is a great method since the high heat will caramelize the sugars in the tomato, creating juicy, rich flavor.  Serve the tomato salsa alongside any other entree if you prefer.

  • 2 medium tomatoes (about 1 pound)
  • Cooking spray
  • 1/2 cup thinly sliced red onion
  • 1 tablespoon red wine vinegar
  • 1 teaspoon basil-flavored olive oil*
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 6 thinly sliced basil leaves
  • 12 ounces thawed Match beef
1. Cut the tomatoes in half horizontally; core and seed the tomatoes.  Place, cut sides down, on paper towels and let stand for 30 minutes.

2. Heat a grill pan coated with cooking spray over medium-high heat.  Place the tomatoes, cut sides down, in the pan and grill for 5 minutes.  Turn over and grill for about 1 to 3 more minutes - you want the skin on the bottom to char.  Remove from the grill pan and let stand for 5 minutes.

3. Cut the tomatoes into 1-inch pieces, and combine with the red onion, red wine vinegar, olive oil, 1/8 teaspoon salt, 1/8 teaspoon black pepper, and basil.

4.  Sprinkle the Match beef with the remaining 1/8 teaspoon salt and 1/8 teaspoon black pepper.  Add to the grill pan and grill for 6 minutes on each side.  Let stand for 5 minutes and then cut into slices to serve, with the tomato salsa on the side.

To round out the meal, I tossed together a mixed greens salad and roasted these simple potato wedges: cut 2 medium-sized baking potatoes into wedges and sprinkle with 2 teaspoons crushed rosemary, 1/2 teaspoon salt, and 1/8 teaspoon ground red pepper.  Arrange in a single layer on a baking sheet coated with cooking spray.  Bake at 450 degrees for 30 minutes.  

*I found basil-flavored olive oil at Whole Foods, but if you can't locate it, it's easy to make a batch at home.  Combine 1/4 cup chopped fresh basil and 1/4 cup regular olive oil in a saucepan.  Heat over low heat just until the oil sizzles.  Remove from heat and let stand for 1 hour.  Strain through a sieve and discard the basil.  Leftovers not used for this recipe will keep in the fridge for about 2 weeks.

Nutrition Info:
4 servings (3 ounces beef, 1/4 cup tomato salsa), Calories 206 

Tasting Notes:
Although I found the tomatoes to be a little mushy off the grill pan, the summer-y flavors of the dish were quite good here in February.  I would tweak the ratio of ingredients - less red onion, a little less vinegar, and more basil olive oil.  The Match beef was grilled to perfection, and a perfect foil for the bright flavors of the salsa.  Add in the potato wedges and a salad and this was an elegant little meal.


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