Grilled Garlic Steak With Tomato and Bread Topping |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Everyday with Rachel Ray, it's a bit unusual, but it's great, kind of like a knife and fork version of a steak sandwich This uses a skirt steak, but any steak would be good here - I used filet mignons seasoned with my favorite BBQ seasoning, and I used sourdough bread. I cut the recipe in half for two filets, had three smallish vine-ripe tomatoes, and three slices of sourdough bread, it worked out well. Serve with a green salad for a great summer dinner. Ingredients:
3 garlic cloves, smashed |
1/4 cup olive oil |
3/4 teaspoon garlic salt |
1/4 teaspoon black pepper |
1/4 teaspoon cayenne pepper |
3 tomatoes, cored |
2 lbs skirt steaks, seasoned if desired (or any type of steak) |
2 kaiser rolls, split |
1/2-1 teaspoon fresh rosemary, chopped |
Directions:
1. Preheat grill to medium high.
2. In a bowl, combine garlic, olive oil, salt, black pepper, and cayenne pepper.
3. Brush the tomatoes with the seasoned oil, and grill until lightly charred, turning once - about 12 minutes, and set them aside.
4. Brush the steak and the rolls with the seasoned oil, and grill the rolls for a couple of minutes, turning occasionally.
5. Grill the steak, turning once, to desired temperature.
6. Let the meat rest, then slice it thinly, and divide among 4 plates.
7. Coarsely chop the rolls and tomatoes, and toss in a bowl with the rosemary, any residual meat juices, and additional salt and pepper if desired.
8. Top each plate of steak with the bread salad.
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