Dinner Tonight: Grilled Steak With Tomatoes And Pesto Recipe

• 1 16-ounce strip steak (about 1-inch thick)
• 2 large Brandywine tomatoes
• Salt and black pepper
• 2 tablespoons pine nuts
• 2 cloves garlic, chopped
• 1 1/2 cups packed fresh basil leaves
• 6 tablespoons extra-virgin olive oil
• 2 tablespoons Parmesan cheese, grated

1. Bring a charcoal grill, gas grill, or grill pan to high heat. Meanwhile, make the pesto. Place the pine nuts in a non-stick skillet set over medium high heat. When they are fragrant and slightly browned transfer them to a food processor. Add the basil and garlic. Process until it becomes a paste. With the motor running, drizzle in 4 tablespoons of the olive oil. Season with salt and pepper. Fold in the Parmesan.
2. Sprinkle the steak with salt and pepper, and coat in 1 tablespoon of oil. Set on the hot grill. Cook for about 4 to 5 minutes a side for medium-rare. Cooking times will go way down if you are using a thinner steak. Adjust accordingly. Set aside.
3. Coat the tomatoes in the remaining tablespoon of oil and season with salt and pepper. Cook for 2 minutes on one side, flip, and cook for another minute on the other side.
4. Slice up the steak, or leave it whole. Serve with the tomato slices. Spoon some of the pesto sauce on top of the tomatoes. Serve.

brandywine tomatoes, salt, nuts, garlic, basil, extravirgin olive oil, parmesan cheese

Taken from www.seriouseats.com/recipes/2009/09/grilled-steak-with-tomatoes-and-pesto-recipe.html (may not work)