Serves 2
2 sirloin steaks (6 ounces each)
2 medium pear-shaped tomatoes, halved lengthwise
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 clove garlic, minced or pressed
1⁄4 cup chopped fresh basil or 2 tablespoons dry basil
Pinch salt
Pinch freshly ground black pepper
Basil sprigs (optional)
Place the steak on a lightly greased grill 4″–6″ above a solid bed of medium-hot coals. Cook,
turning as needed, until evenly browned on the outside and a thermometer inserted in the center
registers 145°F (for medium-rare). Cut to test for doneness (about 15 minutes).
Meanwhile, place the tomatoes on the grill, cut sides up, and brush them lightly with 1
tablespoon of the oil. When the tomatoes are browned on the bottom (about 3 minutes), turn
them over and continue to cook until soft when pressed (about 3 more minutes).
While the tomatoes are grilling, combine the remaining 1 tablespoon of oil, the onion, and garlic
in a medium frying pan with a heatproof handle. Set the pan over the coals (or set on the stove
over medium-high heat). Cook, stirring often, until the onion is limp and golden (about 10
minutes). Stir in the basil.
When the tomatoes are soft, stir them into the onion mixture, then set the pan aside on a cooler
area of the grill (or cover and keep warm on the stove).
When the steak is done, place it on a board with a well (or on a platter). Spoon the tomato relish
alongside the steak. Season with the salt and pepper and garnish with basil sprigs, if using.
To serve, cut the meat into thin slices. Combine the accumulated meat juices with the tomato
relish, if desired.
Nutritional Information:
366 calories
22 total fat (5 g sat)
85 mg cholesterol
11 g carbohydrate
31 g protein
3 g fiber
70 mg sodium