Grilled Steak with Marinated Heirloom Tomatoes

Grilled Steak with Marinated Heirloom Tomatoes
Serves 2 to 4

I wish I could give you a specific measurement for salt and olive oil in this recipe. I tried but feel free to season to your liking. There are just some ingredients where it’s impossible to over-season and absolutely need salt. Cue, steak and tomatoes. I like to get a healthy coat of salt on each side, particularly if you’ve got a thick cut steak. While the steak cooks, season the tomatoes, taste, and then season again if needed. During the peak of summer, they’ll need less. This dish goes seamlessly with our 2022 Estate Pinot Noir. Strip steak’s slight marbling but more straightforward steak taste is ideal with the acid in this wine and doesn’t demand anything more robust. 

1 lb. boneless strip steak, about 1-1 ½ inches thick
1 – 1 ½ teaspoons salt
Freshly cracked black pepper
2-3 tablespoons extra virgin olive oil
4-6 heirloom tomatoes

Preheat oven to 350º F. 

Heat 1 tablespoon of olive oil (or you can use a higher smoke point oil, such as canola) in a large cast iron skillet over medium high heat. If using a grill, preheat grill to medium high heat.

Pat dry your steak with a paper towel and season well with salt and pepper, using about ¾ - 1 teaspoon salt. Add a tablespoon of olive oil to the steak if grilling. 

Sear or grill for 4 minutes, or until a golden brown sear forms. If cooking in the cast iron, flip steak and place in the oven for 5 to 7 minutes, or until the internal thermometer reaches 130º F. If grilling, flip and cook for 7 to 9 minutes or until the internal thermometer reaches 130º F. 

While the steak is cooking, roughly chop tomatoes into bite-size pieces and place on a serving platter. Season with the remaining ½ - ¾ teaspoon salt and drizzle with the remaining 2 tablespoons olive oil. 

Remove steak from oven or grill and rest for 10 minutes. Slice and serve over tomatoes.