Grilled Steak With Tomato Tartare

Name: Grilled Steak With Tomato Tartare
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 tablespoons plus 1/2 teaspoon Worcestershire sauce; 5 tablespoons extra-virgin olive oil; 1 1/2 pounds skirt, flank, flatiron or bavette steak, patted dry; Salt and black pepper; 1 pound tomatoes, chopped into bite-size pieces; 1 large shallot, thinly sliced and rinsed under cold water; 2 tablespoons capers, chopped, plus 1 tablespoon brine; 1/4 cup thinly sliced chives

By Ali Slagle

Published Aug. 8, 2025

Grilled Steak With Tomato Tartare — Christopher Simpson for The New York Times. Food Stylist: Susie Theodorou.

Total Time: 1 hour
Prep Time: 20 minutes
Cook Time: 40 minutes
Rating: (0)
Comments: Read comments

This warm-weather dinner channels steak tartare's signature combination of rare meat and sharp accoutrements: The steak is charred on the outside and medium-rare within, then topped with a mixture of chopped tomatoes, shallots, capers and chives. But unlike classic tartare, the embellishments are left in larger pieces for bigger, bolder punches. The steak and tomato juices combine to form a bright and briny sauce that you can sop with grilled bread or drizzle over a tuft of arugula, watercress or Little Gem lettuces.

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:4 servings

2tablespoons plus ½ teaspoon Worcestershire sauce
5tablespoons extra-virgin olive oil
1½pounds skirt, flank, flatiron or bavette steak, patted dry
Salt and black pepper
1pound tomatoes, chopped into bite-size pieces
1large shallot, thinly sliced and rinsed under cold water
2tablespoons capers, chopped, plus 1 tablespoon brine
¼cup thinly sliced chives

Ingredient Substitution Guide

Preparation

Step 1
Heat the grill to high. In a container that fits the steak, stir together 2 tablespoons Worcestershire and 2 tablespoons oil. Season the steak lightly with salt and generously with pepper, then toss to coat in the marinade. Let sit while you make the tomatoes (or up to 24 hours in the refrigerator).
Step 2
In a medium bowl, stir together the tomatoes, shallot, capers, brine, remaining ½ teaspoon Worcestershire and the remaining 3 tablespoons oil. Season to taste with salt and pepper. Set aside (up to 1 hour ahead).
Step 3
Shake the marinade off the steak. Grill the steak, flipping every 3 minutes, until well-browned and 130 degrees in the thickest part for medium-rare, 6 to 15 minutes, depending on the thickness of the steak. (If using a gas grill, cover grill between flips.) Transfer to a cutting board to rest for at least 5 minutes.
Step 4
Slice the steak and top with the tomatoes and all the juices in the bowl, followed by the chives.