ChezCindy: Grilled Steak with Farm Tomatoes & Feta

 

This simple dish of grilled steak and tomatoes has been in my cooking rotation for many years.  Sometimes I forget to make our favorites as it had been years since I made this for dinner.  Last night was perfect timing as I had lots of gorgeous tomatoes from the farmer's market.  

The recipe is simple.  Basically, grill a strip steak as you prefer, medium rare for us.  The key to success is to have really good tomatoes from a farm stand, perfectly ripe and ready for use.  Make a vinaigrette and you are done.  I like to serve a few center-cut slices of the steak, pile on a good amount of tomatoes, drizzle all with vinaigrette and a sprinkle of crumbled feta.  A fabulous summer meal.  

Grilled Steak with Farm Tomatoes and Feta

2 strip steaks, 10-12 ounces for each steak

4-5 large heirloom tomatoes, any variety and color

Shallot vinaigrette

Feta cheese

Fresh basil for garnish

Serves 4

Light a grill or prepare an indoor grill pan as preferred.  Season the steaks with salt and pepper.  Grill to your preference in temperature.  Remove from the grill transferring to a plate to rest for 5 minutes.  

While the steaks are grilling, make the shallot vinaigrette and prepare the tomatoes.  

1 tablespoon finely chopped shallots

1 tablespoon Dijon mustard

1 tablespoon honey

1/2 teaspoon kosher salt

1/8 teaspoon cracked black pepper

2 tablespoons red wine vinegar

6 tablespoons olive oil

To make the vinaigrette:  Place the chopped shallots, Dijon mustard, honey, salt & pepper in a small bowl.  Whisk to combine.  Add the vinegar; whisk to combine.  Allow this mixture to marinate for 5 minutes.  This will mellow the flavor of the shallots.  Slowly drizzle in the oil, whisking vigorously while doing so.

Cut the tomatoes into 1-inch pieces.  Place the tomatoes into a separate medium size bowl.  Add 3-4 tablespoons of vinaigrette to the tomatoes, tossing gently to combine.  

Putting it all together:  After the steak has rested, cutting crosswise, cut each steak into 1/2-inch slices.  Place 3-4 slices in the center of each plate.  Place a heaping mound of the dressed tomatoes above the sliced steak.  Drizzle a tablespoon of dressing over the steak slices, crumble the feta over the steak and tomatoes. Garnish with fresh basil leaves.