Grills just wanna have fun! Who isn’t looking for an excuse to fire up the grill? Let’s Unite around the grill w/ steak this summer by making our Jake Cohen’s Filet Mignon & Heirloom Tomato Crostini. Grilled sourdough is topped w/ a quick basil-garlic mayo & juicy heirloom tomatoes before getting crowned w/ tender slices of filet mignon. Our friend @cookdrankeat will be sharing his grilling tips & making Grilled Strip Steak with Chimichurri, too! There are endless ways to enjoy grilled steak; from Strip Steaks to Skirt Steaks, to Ribeyes & Ground Beef.
- 3 (8-ounce) Filet Mignon Steaks
- 1/ 3 cup mayonnaise
- 1/ 4 cup fresh basil, minced, plus more for garnish
- 1 clove garlic, finely grated
- Kosher salt, as needed
- 3 tablespoons olive oil, divided
- Black pepper, freshly cracked, as needed
- 6 slices sourdough bread, halved
- 3 heirloom tomatoes, thinly sliced
- Flaky salt, for garnish
Light a grill to medium heat.
In a small bowl, stir together the mayonnaise, basil, and garlic. Season with salt and set aside.
Pat the steaks dry with paper towels. Place on a plate and rub with 1 tablespoon of the olive oil, then season with salt and pepper liberally.
Grill, turning once, until golden and an internal temperature of 145°F is reached, about 6 minutes per side. Transfer to a cutting board to rest for 5-10 minutes, then slice.
Meanwhile, brush the bread with the remaining 2 tablespoons olive oil. Grill the bread until golden and crisp, about 1 minute per side. Transfer to a platter.
Spread some of the basil-garlic mayo over each piece of grilled bread. Top each with 2 slices of heirloom tomatoes, and steak. Garnish with flaky salt and basil leaves, then serve immediately.