Grilled Flatiron Steak with Toasted Spice Vinaigrette
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Let the steaks rest on top of the tomatoes. Their juices will commingle and make the dressing that much better.
- 1 ½ pounds flatiron or skirt steak, cut into 4 pieces
- Kosher salt, freshly ground pepper
- 4 beefsteak or heirloom tomatoes, sliced ½" thick
Prepare grill for medium-high heat. Rub steak with oil; season with salt and pepper. Grill about 4 minutes per side for medium rare. Let cool 5 minutes before slicing against the grain.
Serve steak on top of tomatoes with vinaigrette spooned over.