Grilled Grass-Fed Strip Steak & Summer Tomato Toast
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
Want to grab a Grass-Fed Beef Sampler Box for yourself? Click here!
- Recipe Card
Tip: There will be so much amazing tomato juice left over. Do not discard! Use this to drizzle over your toast, and of course to dunk any extra bread in.
Recipe Card
ingredients
- 1 (12 ounce) Silver Fern Farms Angus New Zealand Grass-Fed Strip Steak
- Kosher salt, as needed
- Black pepper, freshly ground, as needed
- Olive oil, as needed
- 1 1/2 pounds cherry tomatoes, or grape tomatoes
- 3 large cloves garlic, crushed
- 1/2 lemon, zested
- 1/4 cup fresh basil, chopped
- Flakey sea salt, as needed
- 4 slices of ciabatta bread, or other crusty bread, sliced 1/2" thick
Method
Step 1
Pat your New Zealand Grass-Fed strip steak dry and season generously with kosher salt and fresh cracked pepper. Set aside for 15 minutes. Preheat your grill to high and oil your grill grate. Reserve a clean space on your grill for the tomatoes. Once hot, grill steak for 4 minutes, flip and cook until your desired level of doneness. About 4 more minutes for rare.
Step 2
Meanwhile, in a large bowl toss your tomatoes, crushed garlic, and olive oil together. Season with a little salt and pepper and wrap in an aluminum foil pouch. Place the pouch of tomatoes on the grill, and let cook for 20 minutes.
Step 3
Once your steak is done, remove from the grill, tent, and let rest for 5 minutes before thinly slicing. When your tomatoes are done, remove them from the grill, and when cool enough to handle, open the pouch.
Step 4
Now, it’s time for assembly! Take your 4 slices of ciabatta bread and top each slice with your grilled tomatoes. Zest a little lemon over the tomatoes on each slice of bread. Now place 3-4 slices of your New Zealand Grass-Fed Strip Steak on top of your tomatoes. Top each slice with some chopped basil and flakey sea salt. Grab a knife and fork and dig in!