Steak with tomato salsa and chèvre
Chatelaine
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If your signature summer dish is grilled steak, you'll love our new take, with tangy tomato salsa and melted rounds of goat cheese.
Ingredients
-
4
steaks
, about 180 g each
-
4
tomatoes
, preferably different colours
-
1/2
small red
onion
-
1/2 cup
shredded fresh
basil
, or chopped parsley
-
1 tbsp
olive
oil
-
1 tbsp
red-wine
vinegar
-
Pinch
granulated sugar
-
1/2 130-g log
goat cheese
Instructions
- Bring steaks to room temperature. Oil grill and heat barbecue to medium-high. Lightly rub steaks with oil and place on grill. Barbecue, uncovered, for 4 to 6 min per side for medium-rare if the steaks are 1 in. (2.5 cm) thick.
- Meanwhile, slice tomatoes into thin wedges or rounds. Slice onion into very thin rounds, then separate into rings. Shred basil. Combine all in a medium bowl. Drizzle with oil and vinegar, then sprinkle with pinches of sugar, salt and pepper. Stir to coat. Taste and add more vinegar if needed.
- Remove steaks to plates. Sprinkle both sides with salt and pepper. Let stand 5 min, then top each with a round of goat cheese. Spoon the tomato salsa alongside.
Easiest way to halve cherry tomatoes
Nutrition (per serving)
- Calories
- 312,
- Protein
- 38 g,
- Carbohydrates
- 7 g,
- Fat
- 14 g,
- Fibre
- 2 g,
