- 2 sirloin steaks ( 6 ounces each)
- 2 medium pear-shaped tomatoes, halved lengthwise
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced or pressed
- 1/4 cup chopped fresh basil or 2 tablespoons dry basil
- Pinch salt
- Pinch freshly ground black pepper
- Basil sprigs (optional)
- Place the steak on a lightly greased grill 4″-6″ above a solid bed of medium-hot coals.
- Cook, turning as needed, until evenly browned on the outside and a thermometer inserted in the center registers 145 degrees F (for medium-rare).
- Cut to test for doneness (about 15 minutes).
- Meanwhile, place the tomatoes on the grill, cut sides up, and brush them lightly with 1 tablespoon of the oil.
- When the tomatoes are browned on the bottom (about 3 minutes), turn them over and continue to cook until soft when pressed (about 3 more minutes).
- While the tomatoes are grilling, combine the remaining 1 tablespoon of oil, the onion, and garlic in a medium frying pan with a heatproof handle.
- Set the pan over the coals (or set on the stove over medium-high heat).
- Cook, stirring often, until the onion is limp and golden (about 10 minutes).
- Stir in the basil.
- When the tomatoes are soft, stir them into the onion mixture, then set the pan aside on a cooler area of the grill (or cover and keep warm on the stove).
- When the steak is done, place it on a board with a well )or on a platter).
- Spoon the tomato relish alongside the steak. Season with the salt and pepper and garnish with basil sprigs, if using.
- To serve, cut the meat into thin slices, combine the accumulated meat juices with the tomato relish, if desired.
NUTRITION AT A GLANCE
Per serving: 366 calories, 31 g protein, 11 g carbohydrates, 22g fat, 5 g saturated fats, 70 mg sodium, 85 mg cholesterol, 3 g fiber