GOOD TO KNOW When only a grilled steak will do, choose a leaner cut like top blade over more marbled porterhouse or rib-eye. Blade steaks have a rich flavor and are very tender; tri tip, sirloin, and strip steaks also take well to grilling without marinating. If only larger steaks are available, purchase fewer and cut them into six-ounce servings, for portion control.

　　

Ingredients

serves 4

　　1 tablespoon olive oil, plus more for grill

　　4 flat iron steaks (about 6 ounces each)

　　Coarse salt and ground pepper

　　2 pints cherry tomatoes

　　2 bunches scallions, trimmed and cut into 2-inch lengths

　　2 tablespoons balsamic vinegar

　　

Step 1

Heat grill to high; clean and lightly oil grates. Pat dry steaks and season with salt and pepper. Cook about 4 minutes per side for medium-rare. Transfer steaks to a plate, tent with foil, and let rest 10 minutes.

　　

Step 2

Meanwhile, place a double layer of foil on grill. Place tomatoes and scallions on foil; drizzle with the oil. Grill until tender and lightly charred, 6 to 8 minutes.

　　

Step 3

Transfer vegetables to a bowl, toss with vinegar, and season with salt and pepper. To serve, top steaks with vegetables.

　　

Nutrition Information

Step 4

(Per Serving)

　　

Step 5

Calories: 454

　　

Step 6

Fat: 25.5g (9.2g Saturated Fat)

　　

Step 7

Protein: 44.6g

　　

Step 8

Carbohydrates: 10.3g

　　

Step 9

Fiber: 3g

　　Everyday Food: Light