Steak with Baby Tomato Salad and Grilled Bread Recipe



This is our end of summer series finale. I thought everyone would enjoy a nice steak recipe, for our end of summer meal. Stake grilling is an art, it’s like anything you grill. It takes a lot of practice using a grill.

When grilling, you need a clean grilling surface, this a long with a hot grill reduces the chance of your food sticking. I hope everyone had a very pleasant summer. It’s unfortunately coming to an end.

If you have any questions, are a comment please let me know. Let’s get started with our last recipe of the summer.


1/4 cup olive oil, plus more for the grill
2 pints cherry are grape tomatoes, halved
4 anchovy fillets, chopped
1/4 cup chopped fresh flat- leaf parsley leaves
1 clove garlic, chopped
kosher salt and black pepper
4 strip steaks (1/2 inch thick; about 1 1/2 pounds total)
4 slices country bread


  1. Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
  2. Combine the tomatoes, anchovies, parsley, garlic, 3 tablespoons of the oil, and 1/4 teaspoon each salt and pepper in a medium bowl.
  3. Season the steaks with 1/2 teaspoon each salt and pepper. Grill until an instant- read thermometer inserted into the center of each steak registers 130°F, 2 to 3 minutes per side for medium rare. Let rest for 5 minutes before slicing.
  4. Rub the bread with the remaining tablespoon of oil. Grill until golden brown, 1 to 2 minutes per side.
    Serve the steak and bread with the tomato salad

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