Even with the chilly days upon us, I still reach for the grill when I see the sun shining. I decided on cooking our favorite steak and of course, added some veggies to the mix. I came up with Grilled Steak Pizzaiola. Grilled skirt steaks topped with slow-roasted tomatoes were a match made in heaven. This dish is traditionally served by quick-cooking the vegetables, but my slow roasting method concentrated the flavor and was meltingly delicious. Easy and delicious, this is my kind of meal.
Ingredients for Grilled Steak Pizzaiola:
Steak:
2 pounds skirt steak
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon paprika
1/8 teaspoon dried rosemary
kosher salt
pepper
Tomatoes:
2 pints grape tomatoes
2 tablespoons olive oil
fresh rosemary
3 cloves garlic, coarsely chopped
kosher salt
pepper
Time-Saving Tip: Prepare the tomatoes up to an hour before grilling the meat.
Let's see what we need.
We're ready to cook.
Before preparing the vegetables, preheat the oven to 325 degrees. Remove stems from the tomatoes and cut tomatoes in half crosswise and transfer to a glass baking dish. Add the oil, garlic, a few sprigs of fresh rosemary, and season with salt and pepper. Roast about 30-40 minutes until tomatoes start to break down; stir halfway thru roasting.
Preheat the grill to medium-high. Place the steaks in a glass baking dish and sprinkle with the seasonings. Toss the meat and rub the seasoning all over; add olive oil. Once it is well seasoned, and the grill is hot, place the meat on the grill. Flip the meat after about 3 minutes, when the meat has beautiful grill marks. Cook another 3 minutes until the desired doneness. Once ready, top with the cooked tomatoes and serve.
It's ready! Grilled Steak Pizzaiola is delicious and perfect for feeding a crowd since the recipe is easily multiplied. All you need to do is serve with great bread, and a salad and dinner is ready.
Enjoy!
Grilled Steak Pizzaiola:
main dish
Steak:
2 pounds skirt steak
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon paprika
1/8 teaspoon dried rosemary
kosher salt
pepper
Tomatoes:
2 pints grape tomatoes
2 tablespoons olive oil
fresh rosemary
3 cloves garlic, coarsely chopped
kosher salt
pepper
Before preparing the vegetables, preheat the oven to 325 degrees. Remove stems from the tomatoes and cut tomatoes in half crosswise and transfer to a glass baking dish. Add the oil, garlic, a few sprigs of fresh rosemary, and season with salt and pepper. Roast about 30-40 minutes until tomatoes start to break down; stir halfway thru roasting.
Preheat the grill to medium-high. Place the steaks in a glass baking dish and sprinkle with the seasonings. Toss the meat and rub the seasoning all over; add olive oil. Once it is well seasoned, and the grill is the hot, place the meat on the grill. Flip the meat after about 3 minutes, when the meat has beautiful grill marks. Cook another 3 minutes until the desired doneness. Once ready, top with the cooked tomatoes and serve.
Time-Saving Tip: Prepare the tomatoes up to an hour before grilling the meat.
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