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Robin Ward

Charred, Juicy Grilled Steak with Zesty Tomato Tartare

Charred grilled steak topped with juicy tomato tartare—steak and tomato juices mingle into a zippy, briny sauce, served over grilled bread, a bed of greens, or alongside crispy potatoes.”
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Prep Time 20 minutes
Cook Time 8 minutes
Servings: 4
Course: dinner, grilling, Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 Tbsp plus ½ tsp Worcestershire sauce
  • 5 Tbsp extra-virgin olive oil
  • 1½ lbs. ribeye, skirt, flank, flatiron or bavette steak, patted dry
  • salt and black pepper
  • 1 lb. tomatoes, chopped into bite-size pieces
  • 1 large shallot, thinly sliced and rinsed under cold water
  • 2 Tbsp capers, chopped, plus 1 Tbsp brine
  • ¼ cup thinly sliced chives
  • parsley for garnish (optional)

Equipment

  • grill or grill pan

Method
 

For the best flavor, marinate the steak for at least 1 hour and up to 24 hours before cooking.
  1. In a container that fits the steak, stir together 2 tablespoons Worcestershire and 2 tablespoons oil. Season the steak lightly with salt and generously with pepper, then toss to coat in the marinade. Let sit while you make the tomatoes (or up to 24 hours in the refrigerator).
  2. In a medium bowl, stir together the tomatoes, shallot, capers, brine, chives, remaining ½ teaspoon Worcestershire and the remaining 3 tablespoons oil. Season to taste with salt and pepper. Set aside (up to 1 hour ahead).
  3. Heat the grill to high. Shake the marinade off the steak. Grill the steak, flipping every 3 minutes, until well-browned and 130 degrees in the thickest part for medium-rare, 6 to 15 minutes, depending on the thickness of the steak. (If using a gas grill, cover grill between flips.) Transfer to a cutting board to rest for at least 5 to 10 minutes. (See grilling tips above in blog post.)
  4. Transfer the steak from the grill to a plate to rest. Then move it to a cutting board for slicing. Slice against the grain, and top with the tomato tartare, adding all the juices collected on the resting plate and cutting board to the tomato mix. Finish with a sprinkle of parsley.