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Sunday, September 13, 2009

Steak with Bruschetta Topping

We are not huge steak eaters as we love the tender cuts and they are costly so when I saw the porterhouse steak on super sale (and they looked good!), I jumped. Now, most folks probably simply season them and stop there but since we had so many tomatoes from our garden, I decided to make a, well, I guess it is a Bruschetta-like topping.

We started by seasoning the T-bone with salt & pepper and while the hubby was babying them on the grill, I tossed a quick topping together and served it on the side. I did this for two reasons:
1. As an optional side

2. To get my son to try eating it. See, he does not enjoy tomatoes but I want him to experiment with flavors in other ways. Yes, I can respect that he does not enjoy eating a straight up slice of tomato but would he enjoy it otherwise? He enjoys marinara sauce so I figured it was worth a shot and he loved it!

A quick chop recipe (far from my scientific nature):
~ 4-5 Tomatoes, chopped and juices
~ 2-3 cloves of Garlic
~2-3 Tablespoons Extra-virgin olive oil
~2 Tablespoons Parsley, chopped (straight from the garden)
~2 Tablespoons Balsamic vinegar

Mix and consume.


Chow and Chatter said...

what a great idea lovely

Mary said...

A great way to use the excess bounty of summer.

TheFitnessFreak said...

Mmmm, just what I was looking for! I have a ton of tomatoes right now!!! Thanks Jennifer : )

Mommy's Favorite Things said...

Looks yummy! We sometimes add feta cheese in ours when we put it on bread:)

Alisa - Frugal Foodie said...

I like that idea, and may even try it tonight with some leftover steak!

Jackie at said...

Great tip. Still flavorful. Love steaks, but in moderation :P

Finsmom said...

Wow! How flavorful! :)

Deanna said...

I prefer Basil to Parsley in this recipe. Basil has such a strong wonderful fresh taste. This is great on steak. Thanks.

Jennifer said...

Mommy's Favorite Things: I heart feta and yes, that would be fantastic.

Deanna: Yes, Basil wopuld be great however, we used Parsley as we had tons of it in the garden. Now I need to make with basil-yum

Anonymous said...

Great idea for the tomato prep!

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