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Grilled Steak With Tomatoes, Basil and Cheddar
Updated Oct. 12, 2023
![Grilled Steak With Tomatoes, Basil and Cheddar](https://cdn.statically.io/img/static01.nyt.com/images/2023/09/06/multimedia/CR-grilled-steak-with-tomato-and-cheddar-kpcg/CR-grilled-steak-with-tomato-and-cheddar-kpcg-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- ¾pound flank, skirt or bavette steak, patted dry
- Salt and pepper
- 1small shallot
- 1½tablespoons red wine vinegar, plus more to taste
- 1cup cherry or grape tomatoes
- Canola oil, for grilling
- 2½ to 3ounces aged white Cheddar
- ⅓(lightly packed) cup fresh basil leaves
- 3tablespoons olive oil
- Red-pepper flakes, to taste
Preparation
- Step 1
Season steak all over with salt and pepper and set aside.
- Step 2
Slice the shallot into thin rings and toss with the vinegar and a big pinch of salt in a medium bowl. Slice the tomatoes in half, add to the bowl and set aside.
- Step 3
Heat a grill over high, making sure the grates are clean and oiled. Once grill grates are very hot, lay the steak on the grates and cook, covered, until well-browned with some charring, 3 to 4 minutes. Turn the steak over and grill the other side until cooked through, 2 to 3 minutes for medium-rare (125 degrees on an instant-read thermometer). Transfer to a cutting board to rest.
- Step 4
Thinly slice the Cheddar, tear any large basil leaves into pieces and add both to the tomatoes, along with the olive oil and red-pepper flakes. Toss gently to combine, taste and add more vinegar or salt, if desired.
- Step 5
Slice the steak thinly against the grain and transfer to serving plates. Spoon the tomato mixture on top and season with more pepper, if desired.
Private Notes
Cooking Notes
Bright and acidic dish. I added some arugula from my CSA box to the tomato mix to fill out the "salad." High-quality cheese is a must. Paired well with the recommended salt and vinegar potatoes.
The salad is almost like an antipasto. Delicious.
an absolute win — no complaints!
The essence of summer! Perfect.
Made this for a final dinner of a vacation weekend. Since it has so few ingredients, the quality of those ingredients really shine. So, if you have splurge somewhere…. Do so on the aged cheddar, it makes the dish!
Bright and acidic dish. I added some arugula from my CSA box to the tomato mix to fill out the "salad." High-quality cheese is a must. Paired well with the recommended salt and vinegar potatoes.
an absolute win — no complaints!
The salad is almost like an antipasto. Delicious.
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