Recipes › Grilled › Grilled Steak with Cherry Tomatoes Recipe

Grilled Steak with Cherry Tomatoes Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired grilled steak features a perfectly seared beef steak paired with charred cherry tomatoes brightened by fresh basil and garlic. The simplicity of the dish highlights quality ingredients and proper grilling technique, delivering a rustic yet elegant main course that captures Mediterranean flavors. A drizzle of peppery olive oil and fresh lemon juice ties everything together beautifully.

Ingredients

• 500g (1 lb 2 oz) ribeye or strip steak, 4 cm (1.5 inches) thick
• 400g (14 oz) cherry tomatoes, halved
• 4 cloves garlic, minced
• 60ml (1/4 cup) extra virgin olive oil
• 15ml (1 tablespoon) balsamic vinegar
• 8-10 fresh basil leaves
• 2ml (1/2 teaspoon) sea salt
• 2ml (1/2 teaspoon) freshly ground black pepper
• 30ml (2 tablespoons) fresh lemon juice
• 5ml (1 teaspoon) dried oregano

Instructions

1. Pat the steak dry with paper towels and let it rest at room temperature for 10 minutes. Season generously on both sides with sea salt and black pepper.

2. Preheat a grill to high heat (200–230°C / 400–450°F). Lightly oil the grill grates to prevent sticking.

3. Place the steak on the hot grill and cook for 5–6 minutes without moving it, allowing a caramelized crust to form.

4. Flip the steak once and cook for another 4–5 minutes for medium-rare (internal temperature 55–60°C / 130–140°F). Transfer to a warm plate and tent loosely with foil.

5. In a small bowl, combine minced garlic, half the cherry tomatoes, 45ml (3 tablespoons) olive oil, balsamic vinegar, and oregano.

6. Place the remaining cherry tomatoes in a grill-safe skillet or cast-iron pan. Drizzle with 15ml (1 tablespoon) olive oil, season with a pinch of salt and pepper, and set on the cooler side of the grill for 5–7 minutes, stirring occasionally, until they begin to blister.

7. Tear fresh basil leaves and scatter over the warm steak along with the grilled tomatoes from the skillet.

8. Spoon the raw tomato and garlic mixture over the steak, and drizzle with fresh lemon juice before serving immediately.

Substitutions

• Replace ribeye with sirloin, porterhouse, or lamb steaks for variation
• Substitute cherry tomatoes with sun-dried tomatoes packed in oil mixed with a splash of fresh tomato juice
• Use fresh mint or oregano in place of basil for a different herbal profile
• Swap balsamic vinegar for red wine vinegar or sherry vinegar

Tips

• Allow the steak to rest for at least 5 minutes after grilling before slicing to retain its juices and maximize tenderness
• For a smokier flavor, add fresh rosemary sprigs or thyme directly to the grill grates just before cooking the steak
• Ensure the grill reaches proper temperature before cooking; a properly heated grill creates the desirable crust while keeping the interior tender

This dish reflects the Italian philosophy of simplicity and quality—a cornerstone of Mediterranean cooking. Grilled meats paired with fresh vegetables and herbs are foundational to Italian summer cuisine, particularly in regions like Tuscany and Umbria where bistecca alla fiorentina traditions emphasize letting premium ingredients shine without heavy sauces.

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