Serve with: Grilled pattypan squash and crusty French bread.
Recipe information
Yield
Makes 2 servings
Ingredients
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh tarragon
1 cup diced seeded beefsteak tomatoes
1 shallot, chopped
Coarse kosher salt
1 1 1/2-inch-thick porterhouse steak (about 1 1/2 pounds)
Preparation
Step 1
Prepare barbecue (medium-high heat). Whisk olive oil, vinegar, and tarragon in small bowl to blend. Mix in tomatoes and shallot. Season salad to taste with coarse salt and pepper. Let stand 15 minutes.
Step 2
Sprinkle steak generously on both sides with coarse salt and pepper. Grill to desired doneness, about 6 minutes per side for medium-rare. Transfer to platter. Let stand 10 minutes.
Step 3
Spoon salad over steak and serve.
