Grilled Steak with Charred Tomato Salsa

Grilled Steak with Charred Tomato Salsa Recipe
Randy Mayor; Jan Gautro
The high heat used in grilling quickly caramelizes the natural sugars, producing slightly charred, juicy tomatoes with rich flavor. To make your own basil oil, heat 1/4 cup chopped basil and 1/4 cup olive oil in a small saucepan over low heat just until the oil sizzles. Remove from heat, and let sit about an hour or until cool. Strain and discard the basil. The basil oil will keep in the refrigerator for up to two weeks.


4 servings (serving size: 3 ounces steak and about 1/4 cup tomato salsa)

Recipe from

Cooking Light

Nutritional Information

Calories 206
Caloriesfromfat 35 %
Fat 8 g
Satfat 2.8 g
Monofat 3.7 g
Polyfat 0.5 g
Protein 26.4 g
Carbohydrate 6.6 g
Fiber 1.6 g
Cholesterol 76 mg
Iron 3.4 mg
Sodium 213 mg
Calcium 20 mg


1 pound large tomatoes, cored, cut in half horizontally, and seeded (about 2 medium)
Cooking spray
1/2 cup thinly sliced red onion
1 tablespoon red wine vinegar
1 teaspoon basil-flavored olive oil
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
6 basil leaves, thinly sliced
1 (1-pound) boneless sirloin steak


Place tomato halves, cut sides down, on paper towels. Let stand 30 minutes.

Heat a grill pan coated with cooking spray over medium-high heat. Place tomato halves, cut sides down, in pan; grill 5 minutes. Turn tomato halves; grill 1 minute or until the skin is blackened. Remove from pan; cool 5 minutes. Cut tomato halves into 1-inch pieces. Combine tomato, onion, vinegar, oil, 1/8 teaspoon salt, 1/8 teaspoon pepper, and basil.

Sprinkle steak with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place steak in pan coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut the steak diagonally across grain into thin slices. Serve with the tomato salsa.

Joanne Weir,

Cooking Light

January 2002
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