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The flavors of Italy combined with the beef of Texas. A grilled T-bone steak can be dazzled up simply with a drizzle of olive oil and served with a basil, tomato, and mozzarella relish. It's great when you get the cool relish with the warm steak in one bite. If the T-bone is too much for you substitute it with any thick cut streak like a Porterhouse or NY Strip.
Thirty minutes before you plan to grill the steaks, prepare the tomato relish. In a small bowl combine tomatoes, mozzarella, oil, vinegar, basil, and salt. Cover and refrigerate the mixture.
Generously sprinkle the steaks with salt and pepper and let them sit covered at room temperature for 30 to 45 minuets. Preheat grill to high.
Grill the steaks uncovered over high heat for 2 to 3 minutes per side. Turn the heat down to medium and continue grilling covered for 5 to 6 minutes per side for medium-rare doneness. Turning steaks once midway.
Transfer steaks to plates and drizzle about 1/2 Tablespoon of oil over the top of each steak. Accompany with the tomato relish.
Ingredients
Directions
Thirty minutes before you plan to grill the steaks, prepare the tomato relish. In a small bowl combine tomatoes, mozzarella, oil, vinegar, basil, and salt. Cover and refrigerate the mixture.
Generously sprinkle the steaks with salt and pepper and let them sit covered at room temperature for 30 to 45 minuets. Preheat grill to high.
Grill the steaks uncovered over high heat for 2 to 3 minutes per side. Turn the heat down to medium and continue grilling covered for 5 to 6 minutes per side for medium-rare doneness. Turning steaks once midway.
Transfer steaks to plates and drizzle about 1/2 Tablespoon of oil over the top of each steak. Accompany with the tomato relish.