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Steak with grilled tomatoes & spinach

It’s summer time (at least in most parts of the world) and that for me means BBQ season!  I pretty much grill anything I can get my hands on.  A boring salad turns into something amazing with some grilled fennel and asparagus.  Pork chops take on a smokey quality and chicken thighs are heavenly.  Even desserts…even pizza!

So for this recipe I’ve decided to add a little something different.  Grilled Tomatoes!  This is one of the easiest just need to make sure you’ve got your timing down.  The best part is that the only thing you need to cook at the last moment is the spinach.  Everything else can be made in stages.  I start with the grilled tomatoes and zucchini.  Once those are done you can cover them and leave them to marinate in their juices.

Steak – Serves 4

4 nice size top sirloins or rib eyes
salt & pepper
optional – fennel seeds whole

Veggies – Serves 4

4 medium sized tomatoes
2 yellow or green zucchinis
2 large bunches of spinach, cleaned and de-stemmed
1 garlic clove diced finely
4 tablespoons Balsamic vinegar
few tablespoons of olive oil
handful fresh basil
salt & pepper

1. Pat dry your steaks & season with lots of salt & pepper.  Set aside to come to room temperature.
2. Heat BBQ to med-high and place who tomatoes on grill.  Make sure to rotate once they start to blacken.
3. Cut zucchinis into 1/2 inch thick round slices. Season with salt & pepper & olive oil & half the garlic. Place on grill and cook until browned both sides.  Put into a bowl and mix in the chopped basil.  Cover with foil.  Don’t worry if they don’t cook all the way through.  They will continue to cook when you leave them to rest.
4. Cook Steaks according to how you like them.  General rule of thumb is 4 mins on both sides for medium rare.  A little more for well done and a little less for more rare!  Let rest for 5 mins after they are cooked.
5. Place the rest of the garlic, some olive oil, salt and spinach into a saute pan or large pot.  Cook until just wilted.
6. Place cooked steaks on plates. Top with spinach and then the tomatoes.  Top with a drizzle of balsamic vinegar.  Use 1 tablespoon of Balsamic vinegar per person.  Serve zucchinis on side.

Optional – you could serve this with shoestring potatoes, potato wedges, rice, or any other favourite starch you love.

Serve with a bold red wine like a Malbec from Argentina!

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