Peppery Grilled Steak with Tomatoes | Midwest Living

Peppery Grilled Steak with Tomatoes

Peppery Grilled Steak with Tomatoes

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  • Makes: 4 to 8 servings
  • Prep 15 mins
  • Grill 10 mins

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More affordable steak cuts like top sirloin or flat iron taste great with this tangy tomato topper, too. For a perfect meal, pair the steak with Grilled Sweet Potato Wedges.


  • 4 beef top loin steaks (New York strip) or ribeye steaks, cut 1 inch thick (about 2 pounds)
  • 1 clove garlic, halved
  • 2 -3 teaspoons peppery steak seasoning
  • 2 cups assorted cherry tomatoes and/or other small tomatoes, whole, halved or quartered
  • 2 tablespoons snipped fresh cilantro
  • 2 tablespoons purchased vinaigrette (such as Italian or balsamic)


  1. Trim fat from steaks. Rub steaks with the garlic. Sprinkle both sides of steaks with the steak seasoning.
  2. Grill steak on the rack of a covered charcoal or gas grill directly over medium heat. Allow 10 to 12 minutes for medium-rare (145 degrees F) or 12 to 15 minutes for medium doneness (160 degrees F).
  3. Meanwhile, in a bowl, toss together the tomatoes, cilantro and vinaigrette. Serve over grilled steak.

Nutrition Facts

(Peppery Grilled Steak with Tomatoes)

Servings Per Recipe 4, cal. (kcal) 451, calcium (mg) 50, Potassium (mg) 955, sodium (mg) 520, Riboflavin (mg) 0, chol. (mg) 98, Thiamin (mg) 0, Fat, total (g) 20, vit. C (mg) 14, carb. (g) 4, vit. A (IU) 875, iron (mg) 4, pro. (g) 39, fiber (g) 1, Cobalamin (Vit. B12) (µg) 6, Polyunsaturated fat (g) 1, Folate (µg) 32, Monounsaturated fat (g) 8, Pyridoxine (Vit. B6) (mg) 1, sat. fat (g) 7, Niacin (mg) 7, sugar (g) 3

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