Grilled Beef Steak
by Editorial Staff
Grilled steak served with vegetable sauce.
Servings: 4
Ingredients
- Beef steak on a T-shaped bone 3 cm thick (tenderloin from a thin edge) – 4 pcs. (250 g each)
- Salt to taste
- Ground black pepper – to taste
- Ground coriander – to taste
- Vegetable oil for grill lubrication
For the sauce: - Extra virgin olive oil – 0.25 cups
- Large tomato – 1 pc.
- Lemon juice – 1 tbsp
- Fresh basil (chopped) – 1 tbsp
- Capers – 1 tbsp
- Zest of one lemon
- Salt to taste
- Ground black pepper – to taste
Directions
- Turn on the grill to preheat to medium-high temperature. Grease the wire rack with vegetable oil.
- Prepare the sauce. Squeeze the juice out of the tomatoes and cut the pulp into small cubes. Place the tomato in a bowl, add olive oil, lemon juice, basil, capers, zest, salt, and pepper to taste, stir well. Set aside.
- Wash the steaks, dry with a paper towel. Sprinkle the meat on all sides with salt, pepper, and coriander.
- Place the steaks on the grill rack, fry with the lid closed for about 1-2 minutes, turn them 90 degrees, and cook for another 1-2 minutes. Flip the steaks over and cook for a couple of minutes or until cooked as desired.
- Transfer the steaks to a board, cover with foil, let rest for minutes 5. Serve the steaks with sauce.
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