Source: dLife

Grilled sirloin steak served with a smoky blackened tomato dressing.

Servings

1 lb fresh tomatoes
1 cooking spray
4 oz red onion slices
1 tbsp red wine vinegar
1 tsp Oil, olive, extra virgin, basil
0.25 tsp salt , divided
0.25 tsp black pepper , divided
6 fresh basil leaves , thinly sliced
1 lb top sirloin steak, lean (boneless)
1 cooking spray

1 Core and slice tomatoes in half horizontally; remove seeds.
2 Arrange tomato halves, cut side down, on paper towels and let rest 30 minutes.
3 Preheat grill to medium-high.
4 Lightly coat grill pan with cooking spray. Place tomato halves, cut side down, on pan and cook 5 minutes. Flip tomatoes and grill 1 additional minute or until skin is charred. Remove tomatoes from heat and let stand 5 minutes.
5 Chop tomatoes into 1" pieces.
6 In small mixing bowl, combine tomatoes, onion, vinegar, oil, 1/8 teaspoon salt, 1/8 teaspoon pepper, and basil.
7 Season both sides of steak with remaining salt and pepper.
8 Place steak on grill pan and cook 6 minutes per side for medium rare.
9 Remove from heat and let stand 5 minutes.
10 Slice steak diagonally into thin pieces. Serve with tomato salsa on side or over steak.

To make your own basil oil, heat 1/4 cup chopped basil and 1/4 cup olive oil in a small saucepan over low heat just until the oil sizzles. Remove from heat, and let sit about an hour or until cool. Strain and discard the basil. The basil oil will keep in the refrigerator for up to two weeks.