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Playing Curtis Stone's Grilled Steak & Broccolini with Parmesan Tomatoes

Ingredients

  • 1 1/2 pounds flank or top-sirloin steak
  • 1 tablespoon olive oil
  • Kosher salt
  • 2 teaspoons coarsely cracked black peppercorns (using mortar and pestle or crush under a heavy skillet)
For the Parmesan Tomatoes
  • 3/4 cup freshly grated parmesan cheese (about 3 ounces)
  • 3 tablespoons Panko (Japanese breadcrumbs)
  • 3 tablespoons finely chopped basil
  • 4 medium tomatoes (about 6 ounces each), cut crosswise in half
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
For the Broccolini
  • 1 1/4 pound broccolini, bottoms trimmed and discarded
  • 1 tablespoon olive oil
  • 2 garlic cloves, finely chopped
  • Finely grated zest of half a lemon
  • 1/4 teaspoon red pepper flakes
  • Kosher salt and coarsely ground black pepper
  • Balsamic vinegar, preferably aged, for drizzling

Yield

Serves: 4

Preparation

Heat an outdoor grill for high heat. Remove the steak from refrigerator and let stand at room temperature while you prepare the tomatoes.

To prepare the tomatoes: in a medium bowl, mix the parmesan cheese, panko and basil. Place the tomatoes on a small rimmed baking sheet and coat them all over with 1 tablespoon olive oil. Turn the tomatoes cut-side-up and then season them all over with salt and pepper, and pat a generous topping of the parmesan mixture on the top of each one. Drizzle with the remaining 1 tablespoon of olive oil.

Turn off one burner if using a gas grill, or keep the coals on one side of a char grill to create areas of both direct and indirect heat. Put the baking sheet of tomatoes on the cooler area of the grill. Cook with the lid closed for 5 minutes.

Meanwhile, to prepare the broccolini and steak: In a large bowl, toss the broccolini with the olive oil, garlic, lemon zest and red pepper flakes to coat. Season with salt and pepper. Coat the steak with a tablespoon of olive oil and season with salt and pepper.

After the tomatoes have cooked for 5 minutes, place the steak and broccolini on the grill over the lighted burners or coals. Cook, with the lid closed, turning the broccolini occasionally and turning the steak through cooking, for a total of 6 minutes, or until the meat feels only slightly resilient when pressed with a fingertip and instant-read thermometer inserted into the center of the steak registers 120F for medium-rare. Transfer the steak to a platter and let rest for 5 minutes. Meanwhile, continue cooking until the broccolini is tender and begins to char and the topping of the tomato is golden brown, about 2 minutes more. Add the broccolini and tomatoes to the platter.

Transfer the steak to a cutting board and cut it across the grain into 1/4-inch thick slices. Divide the sliced steak, tomatoes and broccolini among four dinner plates. Drizzle with balsamic vinegar; sprinkle with salt and serve.