Now that it's bbq season again, we thought we'd share one of our favourite ways to serve red meat. We aren't big meat eaters, if we could, we'd have fish and veggies almost every night but when we crave steak, this dish is where it's at.
As the mantra says, buy better quality but eat it less frequently. We couldn't agree more. In this recipe, we use New York Strip steaks which don't have a lot of fat but are still very tender. You can use whatever cut you prefer though.
The blistered tomato topping is what brings this dish to a whole new level. The tomatoes break down and create this sweet, jammy sauce that seeps into the cut steak. Trust us, even the cooked tomato haters in our family love this one.
Thanks to Eating Out Loud for the inspiration for this recipe.
2 thick cut New York Strip steaks
Sea salt and freshly ground pepper
2 tbsp olive oil
2 pints cherry tomatoes
3 garlic cloves, peeled and smashed with side of knive
1 tsp mustard seeds
2 tsp coriander seeds
2 tsp red wine vinegar
Remove steaks from fridge and let them come to room temperature.
Season steak liberally with olive oil and salt and pepper.
Heat bbq grill to high.
In a large skillet on med-low heat, add 1 tbsp olive oil, garlic, and both seeds until they start to pop and become fragrant. Add tomatoes and stir everything together until tomatoes soften. Add vinegar and cook until the tomatoes blister about 7 mins. Set aside.
Meanwhile, place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare.
Transfer steak to cutting board and let stand for about 5 mins before slicing into 1/2" strips.
Top sliced steak with tomatoes and serve.