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Grilled Steak With Tomato-Basil Salsa

Grilled Steak With Tomato-Basil Salsa

These grilled steaks get a boost of flavor from a big spoonful of tomato and basil-filled salsa. Grilling a grill-friendly piece of meat is a quick and hassle-free way to cook up protein. There’s usual very little clean-up, and if you have an outdoor grill, it’s a great excuse to get outside for a bit.

Salsa is a versatile Paleo-friendly condiment that pairs well with everything: burgers, salads, grilled meat, or a dipping sauce. For the most flavorful salsa, use fresh tomatoes from your backyard, the farmer’s market, or a local grocery store that stocks fresh, local produce. Grilling or roasting tomatoes brings out a sweet, caramelized taste. Plum tomatoes have thicker skins and will be able to withstand the heat of the grill, unlike thin-skin tomatoes that can fall apart quickly.

Serve the tomato-basil salsa liberally over the steaks. If you have leftover salsa, store in the fridge and serve over a burger or chicken dish!

Grilled Steak With Tomato-Basil Salsa Recipe

Serves: 4Prep: 20 minCook: 15 min
Notice

Protein: 36g / %

Carbs: 6g / %

Fat: 26g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

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Ingredients

  • 2 to 4 steaks, t-bone, sirloin, top sirloin, etc.;
  • 4 plum tomatoes, halved lengthwise;
  • 4 tbsp. olive oil;
  • 1/4 cup fresh basil, minced;
  • 2 tbsp. fresh flat-leaf parsley leaves, minced;
  • 2 tbsp. balsamic vinegar;
  • 2 garlic cloves, minced;
  • 1/4 tsp. crushed red pepper;
  • Sea salt and freshly ground black pepper;

Tags

Fast Prep Fast Cook Cooking: Grill Egg-free Dairy-free Nut-free Shellfish-free

Grilled Steak preparation

Preparation

  1. Preheat grill to medium-high heat.
  2. Drizzle 2 tbsp. of olive oil over the sliced tomatoes and season to taste.
  3. Place sliced tomatoes on the grill and cook until charred and soft, 4 to 6 minutes per side.
  4. Remove tomatoes, and let cool.
  5. Season the steaks to taste, then grill 3 to 4 minutes per side and let rest about 4 minutes.
  6. Chop the tomatoes and place in a bowl. Add basil, parsley, vinegar, garlic, crushed red pepper, and remaining olive oil, then toss to combine.
  7. Serve the steak topped with the tomato-basil salsa.