File this recipe under "How to look like a grilling hero." It is so freaking easy, you will not believe how awesome the results are until you taste it for yourself. There are two keys here: 1) The best quality steaks you can get. 2) Ripe Summer Tomatoes. For Father's day or other special occasions, we suggest splurging for thick, well marbled NY Strips or Ribeyes. For everyday/ weeknight grilling, try this with skirt, flank, or sirloin steaks.
Total Time: 25 minutes
What you need
1 pint cherry or grape tomatoes
1/2 bunch scallions, sliced crosswise
3 tablespoons Tessemae’s French Vinaigrette
coarse salt and ground pepper
1 tablespoon chopped fresh tarragon
4 NY strip or Ribeye steaks, 1 ½ inch thick, room temperature (or any steak!)
2 tablespoons Slow Roasted Garlic
4, 6-ounce russet potatoes, baked (optional)
What to do
- Heat your grill to medium-high.
- Create a tray with aluminum foil for the tomatoes, or use a small cast iron skillet on top of the grill. In the foil, toss the tomatoes with the scallions and French, season with salt and pepper. Set your tomatoes on one side of a sheet pan.
- Line the other side of the sheet pan with foil and place the steaks on top. Season very generously with salt and pepper and rub with the Slow Roasted Garlic.
- Place the steaks and the pan of tomatoes on the grill. Cook the steaks to medium rare, 3-5 minutes per side (depending on thickness and cut of steak), rotating from top to bottom on each side. Cook the tomatoes until soft and burst, about 10 minutes, stirring occasionally. Let the steak rest at least 5 minutes before slicing.
- Stir the tarragon into the tomatoes and adjust seasoning with salt and pepper. Serve the steak topped with the tomatoes and the baked potatoes alongside.
Tip: Try cooking your potatoes on the girll! Drizzle with a little oil, wrap in a double layer of foil, and grill on medium about an hour, turning every 15 min. If you put them on when you pre-heat, they will be done by the time the steaks are rested.