Grilled Steak With Tomatoes, Basil and Cheddar

By Christian Reynoso

Updated October 11, 2023

  • Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 1
Total Time
35 minutes
Prep Time
5 minutes
Cook Time
30 minutes
Rating
5(213)
Comments
Read comments

This sunny dinner for two forms a happy union between charred steak and salty, umami-rich aged white Cheddar, rounded out with sweet, juicy tomatoes and fresh basil. Somewhat like a salad, the steak is dressed with a punchy shallot vinaigrette that ties everything together. If you don’t have a grill, you can cook the steak in a grill pan or a skillet: Cut the steak into two or three portions and cook in batches to avoid overcrowding, which will help you get a deeper sear on the steak. To round this meal out, try it with grilled garlic bread or even salt and vinegar roasted potatoes.

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Ingredients

Yield:2 servings

  • ¾ pound flank, skirt or bavette steak, patted dry

  • Salt and pepper 

  • 1 small shallot 

  • 1 ½ tablespoons red wine vinegar, plus more to taste

  • 1 cup cherry or grape tomatoes 

  • Canola oil, for grilling

  • 2 ½ to 3 ounces aged white Cheddar

  • ⅓ (lightly packed) cup fresh basil leaves

  • 3 tablespoons olive oil 

  • Red-pepper flakes, to taste

Ingredient Substitution Guide

Preparation

  1. Step 1

    Season steak all over with salt and pepper and set aside.

  2. Step 2

    Slice the shallot into thin rings and toss with the vinegar and a big pinch of salt in a medium bowl. Slice the tomatoes in half, add to the bowl and set aside.

  3. Step 3

    Heat a grill over high, making sure the grates are clean and oiled. Once grill grates are very hot, lay the steak on the grates and cook, covered, until well-browned with some charring, 3 to 4 minutes. Turn the steak over and grill the other side until cooked through, 2 to 3 minutes for medium-rare (125 degrees on an instant-read thermometer). Transfer to a cutting board to rest.

  4. Step 4

    Thinly slice the Cheddar, tear any large basil leaves into pieces and add both to the tomatoes, along with the olive oil and red-pepper flakes. Toss gently to combine, taste and add more vinegar or salt, if desired.

  5. Step 5

    Slice the steak thinly against the grain and transfer to serving plates. Spoon the tomato mixture on top and season with more pepper, if desired.

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Ratings

5 out of 5
213 user ratings
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Comments

Kris H.

Bright and acidic dish. I added some arugula from my CSA box to the tomato mix to fill out the "salad." High-quality cheese is a must. Paired well with the recommended salt and vinegar potatoes.

Fog Lady

Made this for a final dinner of a vacation weekend. Since it has so few ingredients, the quality of those ingredients really shine. So, if you have splurge somewhere…. Do so on the aged cheddar, it makes the dish!

Alex

The salad is almost like an antipasto. Delicious.

Priscilla

This is outstanding! The combination was a bit surprising to me when I read the recipe but boy was it good! Definitely add the red pepper flakes to the mix. I used a small tritip steak and seared it on stovetop in cast iron pan then transferred to hot oven to finish to rare/medium rare. So simple but one of my favorite recent NYT recipes!

Great flexibility!

Any steak will work. Vary the amount of salad ingredients, I use less oil, and still comes out great. When tomatoes and basil are growing, this is a real people pleaser.

Ashleigh D.

Great end of summer meal! I added some arugula and avocado, and will add this to our rotation.

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