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.
- 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
- Preheat over to 400°
- 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.
- Meanwhile, heat the grill to medium-high heat.
- Pat steaks dry with paper towels and season with salt and pepper.
- 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.
- Flip and repeat the process.
- 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).
- Transfer steaks to a plate and let rest for at least 5 minutes.
- 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.