Grilled Steak with Tomatoes on the Vine
A grilled steak makes a quick and satisfying weeknight meal, but sometimes it’s not convenient to fire up the outdoor grill. That’s when the Philips Smoke-Less Infrared Grill comes in handy, as it gets hot enough to beautifully sear a steak without creating smoke in your kitchen. And since it’s easy to clean, too, it makes weeknight dinner prep and cleanup a breeze.
Ingredients:
- 1 boneless rib eye steak, about 1 lb. (500 g) and 1 1/2 inches (4 cm) thick
- Kosher salt and freshly ground pepper
- 1/2 tsp. ground fennel seeds
- 2 fresh rosemary sprigs
- 2 bunches cherry tomatoes on the vine
- Flaky sea salt for sprinkling
Directions:
Let the steak stand at room temperature for 30 minutes. Season generously with salt and pepper and sprinkle both sides with the fennel seeds.
Prepare a hot fire in a grill or preheat an indoor electric grill to high according to the manufacturer’s instructions. Lightly oil the grill rack.
Place the steak on the grill and arrange the rosemary sprigs on top. Cook, turning once and moving the rosemary to the other side, until nicely grill marked and done to your liking, 6 to 7 minutes per side for medium-rare.
Transfer the steaks to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. While the steak rests, grill the tomatoes, turning once, until lightly charred and slightly softened, about 4 minutes.
Cut the steaks into slices and divide the steak and tomatoes between 2 plates. Sprinkle with flaky sea salt and serve immediately. Serves 2.
Williams Sonoma Test Kitchen
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