Memorial Day was yesterday, which unofficially green-lights all things summer. One of the best perks of summer? Grilling! This recipe for Grilled Tomato Steaks is a delicious and nutritious way to ease back into summer grilling!
Typically I’m a purist when it comes to my steaks. I like them rubbed with a little olive oil, coarse salt and pepper, then grilled or seared to a medium-rare.
Yet I’ve been seeing a little research suggesting that marinating your proteins prior to grilling can reduce risk of carcinogens. My thought process is there’s always more research that can be done, but why not try it? Especially when it gets results as tasty as this!
The marinade for these Grilled Tomato Steaks is easy to throw together. All you need is:
- grape tomatoes
- red wine vinegar
- olive oil
- dried basil
- dried oregano
You then just blend all the ingredients in your blender, pour it over two New York Strip Steaks in a gallon-sized bag, and let it hang out a few hours in the fridge.
Now, if you don’t have a grill you could certainly use a grill pan, just be sure to let it get hot enough! If you have a grill, go dust it off. 😉 I promise, these steaks are worth it! The flavors are subtle, but the kind that you just want to keep going back for more!
While the grill is fired up, I highly recommend grilling some sides to go with your dinner. We kept it simple with corn on the cob (just leave it in its husk for 15-20 minutes, rotating occasionally), and veggie skewers with mushrooms, grape tomatoes, and zucchini. If you have space on your grill, do a little easy meal prep! Some of my favorite ways to meal prep while grilling include:
- doubling the veggie skewers for future veggie snacking or sides
- doubling the entree (in this case we already were going to have a whole steak leftover)
- add some chicken, turkey burgers, or other protein for easy meals throughout the week
One last note about grilling the steaks: cooking time will always vary. It will vary based on the thickness of your steak, it will vary based on the type of steak you use, and it will vary based on your preferred doneness. While you can certainly use this marinade for any type of steak (or any protein) the time instructions in the recipe are for New York Strip Steaks, like we used.
Let me know how you guys enjoy this steak! What are your favorite things to grill in the summer?
Grilled Tomato Steaks
- 2 New York Strip Steaks about 12 oz each, 1 1/4 to 1 1/2-inch thick
- 1 cup grape tomatoes
- 1/4 cup red wine vinegar
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
Place steaks in an airtight container or a gallon-sized ziplock bag.
Using a blender or food processor, blend marinade ingredients (tomatoes, red wine vinegar, olive oil, minced garlic, basil, oregano, salt).
Pour marinade over the steaks, seal the container or bag, and refrigerate for 3-4 hours (or longer).
Remove the steaks from the refrigerator twenty minutes prior to grilling. Leave them at room temperature in their closed container.
Heat grill to high. Cook until slightly charred and browned, about 5 minutes, then turn the steaks over. Cook for another 3-5 minutes for medium rare, 5-7 minutes for medium, or 8-10 minutes for medium well.
Pull steaks off the grill and allow to rest at least five minutes before slicing and serving.