Oh, how I love summer evenings! There’s just something magical about the air getting cooler, the sky turning those impossible shades of pink and orange, and the smell of something delicious sizzling on the grill. This Grilled Steak Tomatoes: What are some good recipes for grilling steak? is, hands down, my absolute go-to when I want to impress without spending hours in the kitchen. It’s like a juicy steak met a perfectly ripe, sun-warmed tomato and they fell madly in love. Honestly, it’s so vibrant and satisfying, it makes me feel like I’m on a fancy vacation without ever leaving my backyard. You know how some recipes just *work*? This is one of those. It’s got all the savory depth of a great steak but with this incredible burst of freshness from the tomatoes. It’s a little bit rustic, a little bit elegant, and a whole lot delicious. If you’ve ever made a classic Caprese salad, you’ll recognize some familiar flavors, but the grilled element takes it to a whole new level. It’s truly a game-changer for your summer menu!
What is a Grilled Steak Tomato?
What is this?Grilled Steak Tomatoes: What are some good recipes for grilling steak? wonder? Think of it as the ultimate summer appetizer or a light, yet incredibly satisfying, main course. It’s essentially a beautifully grilled, thick-cut steak that’s sliced and then layered or served alongside vibrant, grill-kissed tomatoes. We’re talking about juicy, ripe tomatoes that get a little char, a little sweetness, and an amazing smoky flavor from the grill. It’s usually finished with a drizzle of balsamic glaze and maybe some fresh herbs, like basil or a sprinkle of flaky sea salt. The “steak” part refers to the hearty protein that makes it feel substantial, while the “tomato” highlights the star produce of the season. It’s not just a steak dish, and it’s not just a tomato dish – it’s the perfect marriage of the two, made even better by the magic of the grill. It’s simple, yes, but the impact it has on your taste buds is anything but. It’s the kind of dish that makes people ask, “Wow, what IS this?!”
Why You’ll Love This Recipe
Honestly, there are so many reasons why this Grilled Steak Tomato recipe has earned a permanent spot in my recipe box. For starters, the flavor is just out of this world. You get that rich, savory goodness from a perfectly grilled steak – I’m talking a beautiful char on the outside and a juicy, tender interior. Then, you have these grilled tomatoes that are somehow sweeter and more intense than raw ones. They develop this wonderful smoky note from the grill that’s just addictive. When you combine that with a good balsamic glaze and some fresh basil… oh my goodness. It’s a flavor explosion in every bite!
And let’s talk about simplicity. I often whip this up on weeknights when I’m feeling a bit more ambitious than my usual pasta, but I still need it to be manageable. It looks super impressive, but it’s surprisingly straightforward. You grill the steak, grill the tomatoes, slice, and assemble. That’s it! No complicated sauces or techniques required. Plus, it’s incredibly cost-effective, especially when tomatoes are in season and you can grab a good cut of steak on sale. Think about it: a restaurant-quality dish that costs a fraction of the price.
What I *really* love, though, is its versatility. This isn’t just a one-trick pony. You can serve it as a stunning appetizer for a summer barbecue, a light and elegant lunch, or even as a hearty salad by adding some mixed greens and a light vinaigrette. It’s fantastic alongside some crusty bread for soaking up all those delicious juices. Compared to a basic steak dinner, this feels so much more special and summery. It’s the perfect way to celebrate fresh, seasonal ingredients and enjoy the best of what the warmer months have to offer. Trust me, once you try it, you’ll be making it all summer long!
How to Make Grilled Steak Tomato
Quick Overview
This Grilled Steak Tomato recipe is all about bringing out the best in simple, high-quality ingredients. We’re talking about seasoning a beautiful cut of steak, grilling it to your preferred doneness, and then giving ripe, juicy tomatoes a quick char on the grill. Once both are cooked, we slice the steak and arrange it with the grilled tomatoes, usually finished with a drizzle of rich balsamic glaze and a scattering of fresh herbs. It’s a straightforward process that yields incredibly impressive results, perfect for when you want something delicious and healthy without spending hours chained to the stove.
Ingredients
For the Steak:
1.5 to 2 pounds good quality steak (such as New York strip, ribeye, or sirloin) – Look for a steak that’s at least 1 to 1.5 inches thick for the best results. Thickness ensures you get a nice sear without overcooking the inside.
2 tablespoons Olive oil
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
For the Tomatoes:
2-3 large, ripe beefsteak or heirloom tomatoes – Choose tomatoes that are firm but yield slightly to the touch. The riper, the sweeter they’ll be!
1 tablespoon olive oil
Pinch of kosher salt
Pinch of freshly ground black pepper
For the Garnish & Finish:
2-3 tablespoons balsamic glaze (store-bought or homemade)
Fresh basil leaves, torn or thinly sliced
Flaky sea salt, for finishing (optional, but highly recommended!)
Step-by-Step Instructions
Step 1: Preheat & Prep Grill
First things first, get your grill ready! Preheat your grill to medium-high heat. You want it nice and hot so you can get a good sear on that steak. If you’re using a charcoal grill, aim for nice hot coals. For a gas grill, crank it up! While the grill heats up, let your steak sit at room temperature for about 20-30 minutes. This helps it cook more evenly. Pat the steak completely dry with paper towels – this is crucial for a good sear. Drizzle the steak with olive oil, then generously season both sides with kosher salt and freshly ground black pepper. Don’t be shy with the salt; it really brings out the flavor of the steak.
Step 2: Grill the Steak
Once your grill is hot, carefully place the seasoned steak on the grates. For a medium-rare steak, you’ll typically grill for about 4-5 minutes per side for a 1-inch thick steak. If your steak is thicker, you might need a bit longer. Use a meat thermometer if you’re unsure; 130-135°F (54-57°C) is perfect for medium-rare. For medium, aim for 135-140°F (57-60°C). Avoid moving the steak around too much once it’s on the grill; let it sear and develop those beautiful grill marks. Once it’s cooked to your liking, remove the steak from the grill and let it rest on a cutting board for at least 5-10 minutes. This resting period is super important! It allows the juices to redistribute throughout the meat, making it incredibly tender and flavorful. If you skip this, all those delicious juices will run out when you slice it.
Step 3: Prep and Grill the Tomatoes
While the steak is resting, it’s time for the tomatoes. Slice your large tomatoes into thick rounds, about 1/2 inch thick. You can leave the smaller heirloom tomatoes whole or halve them, depending on their size. Drizzle the tomato slices with a little olive oil, and season them lightly with salt and pepper. Place the seasoned tomato slices directly on the grill. You only need to grill them for about 1-2 minutes per side, just until they get those lovely char marks and soften slightly. You don’t want them to turn to mush; they should still hold their shape. Remove them from the grill and set them aside.
Step 4: Slice and Assemble
Now for the best part: assembly! Once your steak has rested, slice it against the grain into about 1/2-inch thick slices. This is key for tenderness. Arrange the sliced steak artfully on a platter or individual plates. Then, layer or arrange the grilled tomato slices alongside the steak. Drizzle generously with balsamic glaze. The glaze adds this wonderful sweet and tangy depth that ties everything together beautifully. Finally, scatter fresh basil leaves over the top. The fresh, aromatic basil is just the perfect counterpoint to the rich steak and smoky tomatoes. For an extra touch of elegance and flavor, sprinkle with a little flaky sea salt right before serving. That pop of salt makes all the flavors sing!
Step 5: Slice & Serve
This final step is all about presentation and enjoying your masterpiece. Once the steak has rested for its crucial 5-10 minutes, slice it against the grain. I usually aim for about 1/2-inch thick slices, but you can adjust this to your preference. Arranging the slices slightly fanned out on a platter or individual plates looks lovely. Then, carefully place the grilled tomato slices around or on top of the steak. Drizzle generously with your balsamic glaze – don’t be shy! The dark, syrupy glaze adds a beautiful visual appeal and a crucial sweet-tart element. Finally, finish with a generous scattering of fresh basil leaves. The vibrant green against the rich steak and deep red tomatoes is just stunning. If you have flaky sea salt, a little sprinkle right before serving adds a delightful textural crunch and enhances all the flavors. Serve immediately while everything is still warm and wonderful!
What to Serve It With
This Grilled Steak Tomato is so versatile, it can be the star of many meals! For a classic Breakfast, I love serving smaller portions alongside some perfectly scrambled eggs and a slice of toasted sourdough. The smoky char from the steak and tomatoes pairs surprisingly well with a strong, hot cup of coffee. It feels decadent but is still relatively light to start your day.
For a more elevated Brunch, think about plating it on a bed of lightly dressed arugula or mixed greens. You could add some crumbled Goat Cheese or feta for extra creaminess and tang. A crisp white wine like a Sauvignon Blanc or a dry Rosé would be a perfect beverage pairing here. It’s elegant enough for guests but still feels relaxed and summery.
As a stunning Dessert course, though it sounds unusual, a smaller portion can work! It’s for those who appreciate savory flavors even after a meal. Pair it with a tiny drizzle of honey instead of balsamic glaze, and a very light dusting of powdered sugar. It’s definitely an adventurous pairing but can be surprisingly delightful for adventurous palates, especially with a dessert wine or a port.
And for those Cozy Snacks or a light supper, this dish shines on its own. Serve it with a basket of warm, crusty baguette to sop up all the delicious juices. A side of roasted asparagus or grilled corn on the cob also makes this a complete and satisfying meal. My family often requests this on a warm evening when we just want something delicious and wholesome without a lot of fuss.
Top Tips for Perfecting Your Grilled Steak Tomato
I’ve made this Grilled Steak Tomato more times than I can count, and I’ve picked up a few tricks along the way to ensure it turns out perfectly every single time. First, about the steak: always, always let it come to room temperature before grilling. It’s a small step but it makes a huge difference in how evenly it cooks. Patting it dry is non-negotiable for that beautiful sear. And for goodness sake, don’t skip the resting period! It’s the secret to that melt-in-your-mouth tenderness. I learned this the hard way after a few steaks that seemed a bit tough because I was too impatient.
When it comes to the tomatoes, choose the ripest, juiciest ones you can find. Beefsteak or heirloom varieties are best because they have a great texture and aren’t too watery. You just want to give them enough time on the grill to get those gorgeous char marks and soften just a touch, but not so much that they fall apart. I usually slice them about half an inch thick.
The balsamic glaze is key! If you buy it, make sure it’s a good quality one. If you’re feeling ambitious, making your own is super easy: just simmer balsamic vinegar in a small saucepan until it reduces and thickens. It shouldn’t take more than 10-15 minutes. Be careful not to let it burn, or it can become bitter. I’ve experimented with adding a tiny bit of honey or maple syrup to the glaze for extra sweetness, which is lovely if you prefer a sweeter finish.
For the basil, fresh is best. Tear it or slice it thinly right before you add it to the plate. The aroma is incredible and it adds such a vibrant freshness. If you don’t have basil, fresh parsley or even a little chives can work in a pinch, but basil is truly the classic choice here. And that flaky sea salt? It’s the final touch that really elevates everything. It’s not just about adding saltiness, but also a wonderful textural contrast.
Don’t be afraid to customize! If you don’t have steak, flank steak or even thick-cut Pork Chops can be excellent substitutes. For the tomatoes, you could even grill some red onion wedges alongside them for an extra layer of flavor. I’ve also tried this with burrata cheese added to the plate, and it was pure decadence! The possibilities are endless, and that’s what makes this recipe so much fun to make and eat.
Storing and Reheating Tips
Leftover Grilled Steak Tomato is a rare treasure in my house, but when it happens, I have a few ways I like to store it to keep it as fresh as possible. If you have any leftovers, it’s best to store the components separately if you can. For the steak and tomatoes, wrap them tightly in plastic wrap or place them in an airtight container. They’ll generally keep well in the Refrigerator Storage for about 2-3 days. The quality is best within the first day, of course, but they’re still delicious the next day or two.
I rarely store the assembled dish, as the glaze and herbs can make it a bit soggy. It’s really best enjoyed fresh. If you *must* store it assembled, I’d say consume it within 24 hours for the best texture and flavor. The tomatoes will continue to soften, and the basil will wilt.
When it comes to Reheating Tips, I’m not a huge fan of reheating steak in a microwave, as it can make it tough. Instead, I prefer to gently warm the steak slices in a skillet over low heat with a tiny bit of olive oil or butter for just a minute or two. You can also briefly warm the tomatoes the same way. Then, reassemble the dish with fresh basil and a fresh drizzle of balsamic glaze. It brings it back to life beautifully.
For Freezer Instructions, I generally don’t recommend freezing this dish. The texture of the steak and especially the tomatoes doesn’t hold up well to freezing and thawing. It’s really a dish best enjoyed fresh, made with seasonal ingredients.
Regarding Glaze Timing Advice, if you plan to eat leftovers the next day, I recommend storing the steak and tomatoes separately and then adding a fresh drizzle of glaze and fresh herbs right before serving. This preserves the texture and visual appeal best. If you store it assembled and plan to reheat, the glaze will likely have already seeped into everything, so a fresh glaze application is still a good idea!
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite way to enjoy the bounty of summer with this incredible Grilled Steak Tomato. It’s simple, it’s flavorful, and it always feels like a special occasion. I love that it’s a dish that lets the ingredients truly shine, requiring minimal fuss for maximum impact. It’s the kind of meal that brings people together around the table, sparking conversation and happy sighs. If you’re looking for a way to elevate your grilling game or just want a stunning dish that tastes like sunshine and summer, this is it.
I really hope you give this recipe a try. It’s one of those dishes that I find myself making again and again, and every single time, it’s a hit. If you love this, you might also enjoy exploring other grilled seasonal recipes on my blog, like my Grilled Peach and Prosciutto Salad or my Honey-Glazed Grilled Salmon. They’re all about celebrating fresh flavors and easy, delicious cooking.
I can’t wait to hear how yours turns out! Let me know in the comments below if you try it, what you served it with, or if you have any brilliant variations of your own. Happy grilling!
Grilled Flank Steak With Tomatoes, Red Onion and Balsamic
Ingredients
Main Ingredients
- 2 lb Flank or London Broil Steak Pierce steak all over with a fork.
- 1.5 teaspoons Kosher Salt and Fresh Black Pepper To taste (Use 1 1/4 tsp salt initially)
- Garlic Powder Season generously
- 1 tablespoon Extra Virgin Olive Oil
- 2 tablespoons Balsamic Vinegar
- 0.333 cup Red Onion Chopped
- 3.5 cups Tomatoes Medium, chopped (about 3 1/2 cups)
- 1 tablespoon Fresh Herbs (Oregano, Basil or Parsley) Chopped
Instructions
Preparation Steps
- Pierce steak all over with a fork. Season generously with 1 1/4 teaspoons kosher salt, pepper and garlic powder and set aside about 10 minutes at room temperature.
- In a large bowl, combine onions, olive oil, balsamic, 0.25 teaspoon salt and pepper. Let onions sit a few minutes in the mixture to mellow a bit. Combine with tomatoes and fresh herbs and adjust salt, if needed.
- Heat grill or broiler on high heat. Cook steak about 7 minutes on each side for medium rare or longer to taste. Remove from grill and let it rest on a plate for about 5 minutes before slicing.
- Slice steak thin on the diagonal; top with tomatoes and serve.
