Grilled Steak With Tomato Tartare
Published Aug. 8, 2025
- Total Time
- 1 hour
- Prep Time
- 20 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons plus ½ teaspoon Worcestershire sauce
- 5tablespoons extra-virgin olive oil
- 1½pounds skirt, flank, flatiron or bavette steak, patted dry
- Salt and black pepper
- 1pound tomatoes, chopped into bite-size pieces
- 1large shallot, thinly sliced and rinsed under cold water
- 2tablespoons capers, chopped, plus 1 tablespoon brine
- ¼cup thinly sliced chives
Nutritional analysis per serving (4 servings)
584 calories; 44 grams fat; 14 grams saturated fat; 2 grams trans fat; 25 grams monounsaturated fat; 3 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 36 grams protein; 791 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the grill to high. In a container that fits the steak, stir together 2 tablespoons Worcestershire and 2 tablespoons oil. Season the steak lightly with salt and generously with pepper, then toss to coat in the marinade. Let sit while you make the tomatoes (or up to 24 hours in the refrigerator).
- Step 2
In a medium bowl, stir together the tomatoes, shallot, capers, brine, remaining ½ teaspoon Worcestershire and the remaining 3 tablespoons oil. Season to taste with salt and pepper. Set aside (up to 1 hour ahead).
- Step 3
Shake the marinade off the steak. Grill the steak, flipping every 3 minutes, until well-browned and 130 degrees in the thickest part for medium-rare, 6 to 15 minutes, depending on the thickness of the steak. (If using a gas grill, cover grill between flips.) Transfer to a cutting board to rest for at least 5 minutes.
- Step 4
Slice the steak and top with the tomatoes and all the juices in the bowl, followed by the chives.
Private Notes
Comments
Raise your hands -- how many of you have started to prep a recipe written like this and added all 5 T of oil to the 2 T plus 1/2 tsp of Worcestershire sauce before you realized you needed 2 different containers, and to split the oil and Worcestershire? My best friend laughed at me for writing out all my recipes by hand before cooking, but if I don't rewrite the ingredient list and instructions to break up steak marinade from tomato marinade, etc., there's a very good chance I'll mess it up!
All the time. For those who have the attention span of a gnat, it would be very helpful if the recipe said "2 1/2T oil, reserving 1/2T for the sauce" or whatever. Some do it, but many don't.
@Peggy Or simply, “divided.” Very old school.
The caper brine made the sauce to thin. Next time I'll skip the brine and give it another try.
Made with tofu and sungolds and put over lots of chopped lettuce and ate out of my biggest pyrex... delicious
This will go into the rotation. Followed instructions with the exception of steak cut; we used two very thinly sliced rib eyes. Wonderful dinner!