Grilled Strip Steak with Roasted Tomato Compote Recipe

Grilled Strip Steak with Roasted Tomato Compote Recipe

January 19, 2018


Grilled Strip Steak with Roasted Tomato Compote

Grilled Lone Mountain Wagyu Strip Steak with Roasted Tomato Compote 

Fresh tomatoes and basil served over a perfectly grilled steak is the epitome of simple summer perfection. 

Serves 2 


  • 8 ounces cherry tomatoes, halved
  • 2 Tbsp extra virgin olive oil
  • 3 cloves garlic, left in skin
  • 2 Lone Mountain Wagyu Strip Steaks
  • Sea salt and fresh cracked black pepper
  • 1 tsp red wine vinegar
  • 5 leaves basil, torn

Buy your Lone Mountain Wagyu Strip Steaks HERE


  1. Preheat over to 400°
  2. Put tomatoes and garlic in a medium shallow roasting pan. Drizzle olive oil over tomatoes and toss to coat. Roast until tomatoes begin to brown, about 30 minutes.
  3. Meanwhile, heat the grill to medium-high heat.
  4. Pat steaks dry with paper towels and season with salt and pepper. 
  5. Grill steaks over hottest part of the grill until grill marks form, about 2 minutes. Give the steaks a 90° turn and continue to rill until you have a crosshatch pattern, about 2 more minutes. 
  6. Flip and repeat the process. 
  7. Move steaks to the coolest part of the grill and continue to cook, with the lid closed, until desired doneness. (Grill 10-11 minutes for medium rare, 13-14 minutes for medium). 
  8. Transfer steaks to a plate and let rest for at least 5 minutes. 
  9. Finish the sauce by removing garlic cloves from the skins and mash with the back of a fork to a paste. Toss the tomatoes, garlic paste, vinegar, basil leaves, and salt and pepper to taste together. Serve along side the steak. 

Perfection! Act now to purchase this sultry Strip Steak in a limited-time only pairing with the Filet Mignon, at a discount.  CLICK HERE  to take advantage.