Juicy grilled steak served with blistered tomatoes marinated in an easy Balsamic marinade with Parmesan is the ultimate, easy and healthy summer meal.
Whether cooked on an outdoor grill or on a grill pan on the stove, steak is always a good idea. Not only does it take minutes to cook, steak is also a great carrier for other flavors. I love serving grilled steak with its charred edges with sweet, juicy blistered tomato (cooked on the grill with the steak), aged Parmesan cheese and peppery arugula (rocket) . It’s a delicious, easy and low carb recipe the whole family will love.
What is the best grilling steak?
- Beef fillet / Beef tenderloin (filet Mignon) – Very tender but not a ton of flavor in this cut.
- Sirloin – A soft, juicy cut of meat but not as flavorsome as rump.
- Rump – A slightly tougher cut with tons of flavor. Best marinated for a few hours and cooked to medium-rare to rare as it’s a thicker cut that needs a little time for the fat to render
- Rib-eye – A delicious, fatty cut of steak. Better when not cooked too rare as the fat needs time to render, resulting in a luscious piece of meat.
- T-bone – For many, this is the best of both worlds. A piece of tenderloin (fillet) on one side and a piece of sirloin (strip steak).
How to grill steak
It’s important to allow meat to come up to room temperature before cooking. Take the steak out of the fridge at least 30 minutes before grilling. This will allow the steak to cook evenly. If you choose to marinade the steak, mix together your marinade ingredients and allow the steak to marinate for at least 30 minutes but ideally up to 24 hours, covered in the fridge. An easy marinade of olive oil, lemon juice, salt and pepper is simple and delicious.
Pre-heat the grill then cook the steak until well-charred and cooked to your preference. Remove the steak from the heat, cover with foil and allow to rest for at least 5 minutes (depending on size, 10 minutes will probably be ideal). This allows the juices to redistribute back into the meat and not run out onto the cutting board or your plate.
How to grill medium rare steak
Cooking time really depends on thickness but a 2-3cm steak should be cooked approximately 2-3 minutes per side for rare, 3-4 minutes for medium-rare to medium and 5-6 minutes for well done.
How many times do you flip a steak on the grill?
Many people believe that only flipping once is the best way to prevent steak from drying out. However, Heston Blumenthal suggests turning your steak every minute or so. This allows the juice to stay in the steak whereas only turning once results in all the juice pooling on the surface of the steak and being lost when turned over.
What to serve with steak
- Twice-baked potatoes
- Easy side salad with lemon dressing
- Bacon and brie potato bake
- Easy oven baked fries
- Easy creamy mushroom sauce
Grilled steak recipes
- Steak salad with tomatoes and goat’s cheese
- Easy Portuguese prego rolls
- Mayonnaise grilled rosemary garlic steak
Grilled steak with blistered tomatoes
For the blistered tomatoes
- 500 g (1lb) vine tomatoes
- 1 tbsp olive oil
- 2 tbsp Balsamic vinegar
- 1 tsp salt
For the grilled steak
- 800 g (1½lbs ) steak of your choice (I used bone-in sirloin)
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2-3 tsp flaky sea salt
- black pepper to taste
- Parmesan cheese shaved
- fresh rocket / arugula
- lemon wedges
- Mix the olive oil, Balsamic vinegar and salt together and pour over the tomatoes.
- Drizzle the olive oil and lemon juice over the steak then season generously with salt and pepper. (This step can be done up to 24 hours ahead.)
- Pre-heat a grill or grill pan then add the steak and tomatoes (if your pan/grill isn't big enough, cook the steak first then grill the tomatoes while the steak is resting).
- Cook the steak until done to your preference then remove from the heat and allow to rest, covered with foil, for at least 5 minutes.
- Remove the tomatoes from the grill once they are blistered. Place in a bowl/dish so that none of their juices go to waste.
- Slice the rested steak then serve on rocket/arugula with the tomatoes and Parmesan shavings and pour over the resting juices of both the steak and the tomatoes.