1. Fresh Tomato Salad: Combine tomato, cucumber, red pepper, green onion and chickpeas in a large bowl; add oil, vinegar, garlic and basil. Toss to coat and season with salt and pepper to taste. Cover and refrigerate until ready to serve. 2. Steak: Pat steaks dry with paper towel. Stir olive oil and garlic together in a small bowl and brush this all over the steaks. Sprinkle a generous amount of salt all over the steaks. 3. Grill steaks in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes for ½ to ¾ inch (1 to 2 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. 4. Transfer to a cutting board and let rest for 5 minutes before serving. Carve across the grain into slices and serve with Fresh Tomato Salad.

Grilled Steak with Fresh Tomato Salad

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Porterhouse Steak