By Casa de Suna
Published Jun 02
Healthy, meet hearty. This steak dinner is the ultimate date-night-at-home dish.
We love to serve it with slices of grilled sourdough bread to add a bit more substance. And, we always find our heirloom tomatoes fresh from the local farmers’ market to really maximize flavor.
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How to Make It
Difficulty: Intermediate
Overall Time: 25
Prep Time: 10
Cook Time: 15
Serves: 4
INGREDIENTS
- 2 strip loin steaks, each 1 lb (454 g) cut 1¼-in thick
- 4 tsp kosher salt
- 1/2 cup unsalted butter
- 1 cup fresh basil leaves, divided
- 2-in slice lemon peel
- ½ tsp whole black peppercorns
- 2 large heirloom tomatoes, cut into ¼-in slices
- Lemon wedges
- Maldon salt
- Freshly ground black pepper
INSTRUCTIONS
- Season steaks well on both sides with kosher salt. Cover and let rest at room temperature for 20 minutes. Grill steaks either on the barbecue or in grill pan stovetop, six minutes per side over medium-high heat. (If using a grill pan: Preheat oven to 350°F.)
- Finish steaks using indirect heat on the barbecue. If using a grill pan, transfer to the oven and finish steaks for four to five minutes for medium wellness. Move steaks to a cutting board, season with pepper. Tent with aluminum foil and rest for 10 minutes.
- Brown butter with lemon peel, peppercorns, and ½ cup of fresh basil in a small frying pan over medium heat until basil is crispy. Let cool slightly. Discard peppercorns and lemon peel.
- Thinly slice steaks against the grain. Serve family-style on a large platter with tomato slices, crispy basil leaves, and remaining fresh basil leaves. Drizzle brown butter and any pan drippings over top.
- Generously squeeze lemon juice over the platter and season with Maldon salt and pepper. Serve with more lemon wedges, if desired.
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