Charred, Juicy Grilled Steak with Zesty Tomato Tartare

It’s mid-September, and while folks up north are starting to feel that first crisp air, they’re probably also making sure to sneak in a little more grilling before it gets too cold. Down here in Florida, it’s still hot during the day, but the mornings are easing up and the evenings finally cool off enough to make standing by the grill enjoyable. That’s the sweet spot of fall for us — when the smoke and sizzle fit the rhythm of the day.

Late summer tomatoes are still shining at their peak. Cherry and grape tomatoes especially—juicy, sweet, and full of flavor. They make this tomato tartare taste fresh and bright, especially spooned over a perfectly grilled steak. Steak and tomatoes together? That’s hard to beat.

This grilled steak with tomato tartare recipe takes a nod from classic steak tartare but keeps it simple. The steak is charred on the outside, medium-rare within, and topped with a chunky mix of tomatoes, shallots, capers, and chives. Bigger pieces mean bigger flavor. The steak juices and tomato juices mingle into a sauce that begs for grilled bread—or a quick drizzle over peppery greens.

I used grape tomatoes from the farmer’s market, and I’ll say it plain—peak summer tomatoes are key. You can serve this steak and tomato tartare over arugula like a salad, but today I went hearty with Crispy Salt and Vinegar Potatoes (recipe coming), as seen in the photo. Both ways hit the spot. For olive oil, I kept regular oil for the marinade since it burns off on the grill and saved the good extra-virgin for the tomato tartare.

Recipe adapted from Ali Slagle, NYT Cooking contributor and author.

Ingredients for Grilled Steak with Tomato Tartare

• Steak (ribeye, skirt, flank, flatiron, or bavette)
• Worcestershire sauce
• Olive oil (regular and extra-virgin)
• Salt and black pepper
• Tomatoes (cherry, grape, or any ripe summer tomatoes)
• Shallot
• Capers with brine
• Chives
• Parsley (for garnish)

Quick Steps for Juicy Grilled Steak & Tomato Tartare

1. Marinate steak with Worcestershire, oil, salt, and pepper. Heat the grill.
2. Stir tomatoes with shallot, capers, brine, extra-virgin olive oil, and chives.
3. Grill steak until charred outside and medium-rare inside.
4. Rest, slice against the grain, and top with the tomato tartare.

Helpful Tools for Grilling Steak

• Grill or grill pan
• Tongs
• Instant-read thermometer
• Sharp knife and cutting board

Tips for the Best Grilled Steak with Tomato Tartare

• Season steak in advance, overnight if you can.
• Bring steak to room temp before cooking.
• Watch the grill—flare-ups can ruin flavor fast.
• Don’t cook steak directly over flames.
• For ribeyes: grill 4 minutes per side for medium-rare, 5 for medium.
• Pull steak at 135°F for medium-rare, 145°F for medium, 155°F for well-done.
• Rest steak at least 5 to 10 minutes before slicing.
• Always slice against the grain.

Peak tomatoes, juicy steak, crunchy potatoes—it felt like a late-summer feast.

Do you have a special way you prepare steak?

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