We *finally* got a grill. (Thanks for the housewarming gift, Mom and Dad!) After letting it sit on the deck for a couple of weeks looking pretty and brand new, Dr. O and I decided to get down and dirty with it (after lining the drip pan with heavy-duty foil, of course).
We never, ever, ever eat steak – probably because we never owned a real grill and I tend to torch steak in the grill pan – so I thought a perfect first project would be Grilled Steak with Tomatoes and Scallions from the June 2009 issue of Everyday Food. It’s a good first recipe because it calls for flatiron steak, which is a nice, inexpensive cut of meat.
First, we prepped the grill. (I say “we” because Dr. O wanted us to grill together, though we agreed that I was the “captain” and he was the “first mate” because I was the one with steak and a plan.) We heated the grill to high, oiled the grates, and waited for the temperature to get to about 450F. Meanwhile, I cut an 18-ounce piece of flatiron steak into three 6-ounce steaks and seasoned the steaks on both sides with salt and pepper. I also washed a pint of cherry tomatoes and one bunch of scallions; I used my kitchen shears to cut the scallions into 2-inch lengths.
When the grill was ready, we grilled the steaks for 4 minutes on each side (with the lid closed, of course). After they were cooked to our liking, we placed the steaks on a clean plate and tented them with foil to rest. During the resting time, we placed a double layer of foil over the grill grates and put the cherry tomatoes and scallions on top. We drizzled them with 1/2 tablespoon of olive oil, closed the lid, and grilled them until they were tender and lightly charred (about 7 minutes).
When the tomatoes and scallions were done, I placed them in a bowl, tossed them with 1 tablespoon of balsamic vinegar, and seasoned them with salt and pepper. I topped the steaks with the tomato-scallion mixture and served an orzo and zucchini salad on the side.
Drumroll, please… The steaks turned out! The two thicker steaks were perfectly medium, though the thinner steak ended up a bit overdone. All in all, I’d say it was a success. My cherry tomatoes didn’t burst (as they apparently did in the Everyday Food test kitchen, based on the recipe photos), but they were charred and warm. The scallions caramelized a bit too, which I *loved*. I feel like a champion griller! 🙂
TIPS: Check out the original recipe if you want to make this recipe for more than two people. I cut the tomato-scallion mixture in half and made three steaks instead of four since it was just Dr. O and me. And yes, he did eat two steaks.
Recipe link: Grilled Steak with Tomatoes and Scallions