Summer is here and it is time to dust off the grill…personally I love to grill year around. I will tromp out in the snow if I have to. This dish is one of my favorites and here are my reasons why: 1) Most importantly it tastes great. 2) It uses few ingredients. 3) It is fast. 4) It is really easy. 5) Least importantly it is healthy. The Veggies give the steak a lighter taste and the balsamic gives it the right kick! It also looks kind of fancy and is a different twist on a BBQ steak!
Here are some tips to grill a great steak. Make sure the grill is clean. If you don’t have a grill cleaning utensil try balled up foil. Heat up your grill ahead of time. When you are ready to put your meat on put some olive oil on a paper towel or old rag and use your tongs to brush it on the grill, this will prevent the meat from sticking. Also try not to turn the meat too often. Try to cook meat on a lower temp to avoid burning the outside and under cooking the inside. Another Helpful hint is to look up online how long you should cook the type of meat you have. One thing I should get is a meat thermometer because I always wonder if my meat is over cooked or not. When grilling the Veggies for this recipe I found it best to put a disposable foil pan on the grill because it is less messy. Enjoy and let me know what you think if you made this.
Grilled Steak with Tomatoes and Scallions
Ingredients
Serves 4
Cook time: 20 min.
1 tablespoon olive oil, plus more for grates
4 flat-iron steaks (about 6 ounces each)
Coarse salt and ground pepper
2 pints cherry tomatoes
2 bunches scallions, cut into 2-inch lengths
2 tablespoons balsamic vinegar
Directions
Heat grill to high. Clean and lightly oil hot grates. Season steaks with salt and pepper and cook 3 to 4 minutes per side for medium-rare. Transfer steaks to a plate, cover with foil, and let rest.
Meanwhile, place a double layer of foil or a reusable foil contgainer. Top with tomatoes and scallions; drizzle with oil. Grill until tender and lightly charred, 6 to 8 minutes. Transfer vegetables to a bowl, toss with vinegar, and season with salt and pepper. Top steaks with vegetables.
