Steak With Baby Tomato Salad and Grilled Bread

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Photo by Gentl & Hyers
Steak With Baby Tomato Salad and Grilled Bread 3.7 3 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 486 calories
    • Fat 24 g
    • Sat Fat 5 g
    • Cholesterol 78 mg
    • Sodium 785 mg
    • Protein 40 g
    • Carbohydrate 27 g
    • Sugar 7 g
    • Fiber 4 g
    • Iron 4 mg
    • Calcium 94 mg

Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.

Combine the tomatoes, anchovies, parsley, garlic, 3 tablespoons of the oil, and ¼ teaspoon each salt and pepper in a medium bowl.

Season the steaks with ½ teaspoon each salt and pepper. Grill until an instant-read thermometer inserted into the center of each steak registers 130° F, 2 to 3 minutes per side for medium-rare. Let rest for 5 minutes before slicing.

Ingredients

  1. Check 1/4 cup olive oil, plus more for the grill
  2. Check 2 pints cherry or grape tomatoes, halved
  3. Check 4 anchovy fillets, chopped
  4. Check 1/4 cup chopped fresh flat-leaf parsley leaves
  5. Check 1 clove garlic, chopped
  6. Check kosher salt and black pepper
  7. Check 4 strip steaks (1/2 inch thick; about 1 1/2 pounds total)
  8. Check 4 slices country bread

Directions

  1. Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
  2. Combine the tomatoes, anchovies, parsley, garlic, 3 tablespoons of the oil, and ¼ teaspoon each salt and pepper in a medium bowl.
  3. Season the steaks with ½ teaspoon each salt and pepper. Grill until an instant-read thermometer inserted into the center of each steak registers 130° F, 2 to 3 minutes per side for medium-rare. Let rest for 5 minutes before slicing.
  4. Rub the bread with the remaining tablespoon of oil. Grill until golden brown, 1 to 2 minutes per side.
  5. Serve the steak and bread with the tomato salad.