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Grilled Garlic Steak With Tomato and Bread Topping

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“From Everyday with Rachel Ray, it's a bit unusual, but it's great, kind of like a knife and fork version of a steak sandwich This uses a skirt steak, but any steak would be good here - I used filet mignons seasoned with my favorite BBQ seasoning, and I used sourdough bread. I cut the recipe in half for two filets, had three smallish vine-ripe tomatoes, and three slices of sourdough bread, it worked out well. Serve with a green salad for a great summer dinner.”
READY IN:
30mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat grill to medium high.
  2. In a bowl, combine garlic, olive oil, salt, black pepper, and cayenne pepper.
  3. Brush the tomatoes with the seasoned oil, and grill until lightly charred, turning once - about 12 minutes, and set them aside.
  4. Brush the steak and the rolls with the seasoned oil, and grill the rolls for a couple of minutes, turning occasionally.
  5. Grill the steak, turning once, to desired temperature.
  6. Let the meat rest, then slice it thinly, and divide among 4 plates.
  7. Coarsely chop the rolls and tomatoes, and toss in a bowl with the rosemary, any residual meat juices, and additional salt and pepper if desired.
  8. Top each plate of steak with the bread salad.

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