GOOD TO KNOW When only a grilled steak will do, choose a leaner cut like top blade over more marbled porterhouse or rib-eye. Blade steaks have a rich flavor and are very tender; tri tip, sirloin, and strip steaks also take well to grilling without marinating. If only larger steaks are available, purchase fewer and cut them into six-ounce servings, for portion control.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Heat grill to high; clean and lightly oil grates. Pat dry steaks and season with salt and pepper. Cook about 4 minutes per side for medium-rare. Transfer steaks to a plate, tent with foil, and let rest 10 minutes.
Step 2
Meanwhile, place a double layer of foil on grill. Place tomatoes and scallions on foil; drizzle with the oil. Grill until tender and lightly charred, 6 to 8 minutes.
Step 3
Transfer vegetables to a bowl, toss with vinegar, and season with salt and pepper. To serve, top steaks with vegetables.
Nutrition Information
Step 4
(Per Serving)
Step 5
Calories: 454
Step 6
Fat: 25.5g (9.2g Saturated Fat)
Step 7
Protein: 44.6g
Step 8
Carbohydrates: 10.3g
Step 9
Fiber: 3g
