Grilled Steak With Tomatoes And Scallions Recipes

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GRILLED STEAK WITH TOMATOES AND SCALLIONS



Grilled Steak with Tomatoes and Scallions image

In just 20 minutes, prepare affordable, flavorful flat-iron steaks with a grilled topping of sweet tomatoes and savory scallions.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 20m

Number Of Ingredients 6

1 tablespoon olive oil, plus more for grates
4 flat-iron steaks (about 6 ounces each)
Coarse salt and ground pepper
2 pints cherry tomatoes
2 bunches scallions, cut into 2-inch lengths
2 tablespoons balsamic vinegar

Steps:

  • Heat grill to high. Clean and lightly oil hot grates. Season steaks with salt and pepper and cook 3 to 4 minutes per side for medium-rare. Transfer steaks to a plate, tent with foil, and let rest.
  • Meanwhile, place a double layer of foil or a grill topper on grill. Top with tomatoes and scallions; drizzle with oil. Grill until tender and lightly charred, 6 to 8 minutes. Transfer vegetables to a bowl, toss with vinegar, and season with salt and pepper. Top steaks with vegetables.

Nutrition Facts : Calories 454 g, Fat 26 g, Fiber 3 g, Protein 45 g

GRILLED TOMATOES WITH SCALLIONS, CHIVES AND RICOTTA



Grilled Tomatoes with Scallions, Chives and Ricotta image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 11

7 to 8 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1 large clove garlic, grated
Zest and juice from 1 small lime
Kosher salt and freshly ground black pepper
16 to 20 medium tomatoes, such as Roma and vine-ripened, halved
12 scallions, stems trimmed
3 sprigs fresh thyme
1 small bunch chives
1 cup (8 ounces) fresh ricotta
Pinch sugar

Steps:

  • Preheat the grill or a grill pan to medium-high heat.
  • In a large serving bowl, whisk together 3 tablespoons of the olive oil with the vinegar, garlic, lime zest and juice. Taste for seasoning.
  • Arrange the tomatoes, cut side-up, with the scallions and thyme in a single layer on a baking sheet. Drizzle the remaining 4 to 5 tablespoons olive oil over all and sprinkle with salt. Place the tomatoes, cut side-up, and the scallions and thyme on a hot part of the grill and cook for 2 minutes. Flip the scallions and thyme and gently flip the tomatoes onto the cut sides. Place the chives on the grill near the scallions. Cook until tender and lightly charred, an additional 2 to 3 minutes.
  • Remove the thyme sprigs from the grill. Remove the leaves from the stems and mix into the ricotta. Remove the tomatoes and scallions. Chop the scallions and chives into large (1/2-inch) pieces. Season the tomatoes with the sugar and some pepper. Spoon the ricotta into a serving platter or bowl and season with salt. Arrange the tomatoes, scallions and chives next to and on top of the ricotta. Spoon the dressing on top.

GRILLED SHELL STEAK WITH TOMATO-SCALLION RELISH



Grilled Shell Steak with Tomato-Scallion Relish image

Provided by Food Network Kitchen

Categories     main-dish

Time 32m

Number Of Ingredients 10

1/3 cup extra-virgin olive oil
1 flank steak (about 11/2 pounds)
1 tablespoon herbes de Provence
Kosher salt and freshly ground black pepper
3 ripe medium tomatoes
1 bunch scallions, trimmed
8 whole garlic cloves, unpeeled
1 tablespoon balsamic or red wine vinegar
1/4 teaspoon Worcestershire sauce
Grilled thick slices crusty bread, for serving

Steps:

  • 1. Prepare an outdoor grill with a high fire. Brush grill grate lightly with oil. Lightly rub steak with some olive oil and sprinkle with herbes de Provence and salt and pepper to taste. Place tomatoes, scallions, and garlic cloves in a large bowl, coat with 1 tablespoon of olive oil and season with salt and pepper to taste.
  • 2. Place steak on grill, arrange vegetables around it, and grill 3 to 5 minutes, turning once, until an instant-read thermometer inserted in the meat reads 120degreesF to 125degreesF for rare; 125degreesF to 130degreesF for medium-rare; or 130degreesF to 135degreesF for medium, and the vegetables are charred. Transfer steak and vegetables to a cutting board and let rest 5 minutes.
  • 3. Core tomatoes once cool enough to handle. Squeeze garlic cloves from their skins and chop with tomatoes and scallions until chunky. Transfer vegetable relish, including juice, to a bowl and stir in remaining olive oil, vinegar, and Worcestershire sauce. Season to taste with salt and pepper. Slice meat against grain and on an angle, and transfer to a plate or platter. Serve with relish and grilled bread.

Nutrition Facts : Calories 409, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 40 milligrams, Sodium 366 milligrams, Carbohydrate 24 grams, Fiber 2 grams, Protein 29 grams

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