A Squared: Grilled Steak with Balsamic Tomatoes

Thursday, November 3, 2016

Grilled Steak with Balsamic Tomatoes

Even though fall isn't necessarily considered to be prime grilling season, Alex and I still love making dinner on the grill as often as possible in these chillier weeks leading up to our first snow (eek!). In fact, I sometimes prefer grilling in the fall. It's a lot nicer to tend a hot grill when there's a chill in the air versus when it is 90 degrees outside! So if you're looking for a way to celebrate the great outdoors while you still can-- and a way to use some of those end of season tomatoes-- this grilling recipe is a great one! This easy tomato saute really brings out their flavor.


These flavorful sauteed tomatoes are an easy and elegant topping for a simple grilled steak. Cooking them down until they begin to burst releases their juices, which then gets combined with broth, Balsamic vinegar, and a touch of Worcestershire sauce. A little fresh garlic and rosemary adds a little savory depth to the flavor and once it all cooks together it thickens up and is perfect for spooning over the top of a steak.


I didn't specify what kind of steak to use here or even how to prepare it (beyond basic seasoning) because, to be honest, this is really all about the tomatoes. I prefer a filet, but get creative and use these on any cut that you like! And while this is delicious on steaks (especially with that touch of Worcestershire sauce), these tomatoes are versatile and could be served over grilled chicken breasts or a pork tenderloin too.


Ingredients:
 

  • 2 steaks, seasoned with salt and pepper and grilled to desired level of doneness
  • Salt and pepper, to taste
  • 1 Tbs. Olive oil
  • 1 Tbs. Butter
  • 1 garlic clove, minced
  • 1 cup cherry tomatoes
  • 1/2 tsp. Fresh rosemary, chopped
  • 1/4 cup white wine or vegetable broth
  • 1/4 tsp. Worcestershire sauce 
  • 1 1/2 Tbs. Balsamic vinegar

Heat a medium pan over medium-low heat and add olive oil and butter. Swirl to coat the pan and add in garlic. Saute for one minute, stirring frequently. Bring heat up to medium and add tomatoes.

Saute the tomatoes for 5 minutes, stirring frequently. Add in the rosemary and continue to saute for another 5 minutes. Pour the broth and the Worcestershire sauce into the pan and simmer until the liquid has reduced by about half and begins to thicken. Stir in the balsamic vinegar, cook for 2 minutes. and remove from heat.

Spoon over the cooked steaks and serve.



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