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.
Grilled Steak With Tomato-Basil Salsa Recipe
Protein: 36g / %
Carbs: 6g / %
Fat: 26g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 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
- Preheat grill to medium-high heat.
- Drizzle 2 tbsp. of olive oil over the sliced tomatoes and season to taste.
- Place sliced tomatoes on the grill and cook until charred and soft, 4 to 6 minutes per side.
- Remove tomatoes, and let cool.
- Season the steaks to taste, then grill 3 to 4 minutes per side and let rest about 4 minutes.
- Chop the tomatoes and place in a bowl. Add basil, parsley, vinegar, garlic, crushed red pepper, and remaining olive oil, then toss to combine.
- Serve the steak topped with the tomato-basil salsa.