Serious Eats: Recipes
Dinner Tonight: Grilled Steak with Tomatoes and Pesto
When it's time to grill, the one thing I crave most is a great big steak. I'm talking a massive 16-ounce, one-inch thick monster. Accept no substitutes. One of these guys can easily feed two, and I actually still had leftovers. Steak and charcoal are quite fond of each other so I didn't need to look hard for a recipe. I just used the instructions for cooking a steak in Bobby Flay's Grill It! which amounted to cooking it over high-heat for about five minutes per side. What hung me up was the pairing part.
I had a glut of tomatoes and basil, so those two had to be involved. I found this recipe in the Chicago Tribune, which tops grilled thick tomatoes with a spoonful of pesto. My plan was to serve the tomatoes and pesto next to the steak to create a fresh sauce—it worked beautifully.
The fresh pesto lightened up the meal and the tomatoes added a much needed acid. Sure a steak served alone is always a treat, but this is a great way to spruce up the simple meal with the summer bounty.