Steak and potatoes is a classic pairing, and for good reason,
but a bright and piquant sauce makes this version unique.
Makes
4 servings
Total Time
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Ingredients
FOR THE SAUCE, WHISK:
FOR THE STEAKS, SEASON:
Test Kitchen Approved
Basil wilts and darkens quickly when heated, so add it to the sauce right before serving to preserve its bright green color.
Instructions
Preheat grill to medium-high. Brush grill grate with oil.
For the sauce, whisk together oil, tomato, lemon juice, basil, capers, and zest; season with salt and pepper.
For the steaks, season both sides with salt, pepper, and coriander. Grill steaks, covered, 1–2minutes. Rotate steaks a quarter turn and grill 1–2minutes more. Flip steaks and grill 1–2minutes more for medium-rare. Remove steaks from grill, tent with foil, and let rest 5 minutes. Serve steaks with sauce vierge.
Gently squeeze the tomato over a bowl to remove the seeds and to eliminate some of the excess liquid.
Pat the steaks dry so they sear well, then season them with salt, black pepper, and ground coriander.
For crosshatch marks, arrange the steaks at a 45-degree angle to the grate and grill 1 minute, then rotate.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 635
% Daily Value*
Total Fat 49g 75%
Saturated Fat 16g 80%
Cholesterol 129mg 43%
Sodium 204mg 8%
% Daily Value*
Carbs 2g 0%
Fiber 1g 4%
Protein 44g
*Percent Daily Values are based on a 2,000 calorie diet.
