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

  1. Turn on the grill to preheat to medium-high temperature. Grease the wire rack with vegetable oil.
  2. 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.
  3. Wash the steaks, dry with a paper towel. Sprinkle the meat on all sides with salt, pepper, and coriander.
  4. 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.
  5. Transfer the steaks to a board, cover with foil, let rest for minutes 5. Serve the steaks with sauce.

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