Smoked tomatoes are layered with rich flavor that complements grilled meat. Throw vine-ripened tomatoes on the grill when they are inexpensive and plentiful. At season's end, try smoking green tomatoes, too.
2 teaspoons paprika
1 teaspoon kosher salt
1/2 teaspoon ground sage
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
4 boneless beef ribeye steaks, cut 1-inch thick (2 1/2 to 3 pounds)
6 to 8 small heirloom, Campari, or roma tomatoes, halved
8 to 12 scallions, trimmed
In a small bowl combine paprika, salt, sage, garlic powder, dry mustard, and pepper; set aside ½ teaspoon of the spice mixture. Sprinkle the remaining spice mixture over steaks; rub the mixture over both sides of the steaks.
Drain wood chips. For a charcoal grill, arrange medium-hot coals around a drip pan. Sprinkle wood chips over coals. Place steaks on grill rack over drip pan. Cover and grill for 16 to 20 minutes for medium rare (145 degrees) or 20 to 24 minutes for medium (160 degrees), turning once halfway through grilling.
Sprinkle tomatoes with reserved spice mixture. Place tomatoes, cut sides up, on grill rack over the dip pan and scallions on grill rack over coals for the last 8 to 10 minutes of grilling time, turning onions once.
(For a gas grill, preheat grill. Reduce heat to medium. Add wood chips to grill according to manufacturer’s directions. Adjust for indirect cooking. Place steaks on grill rack over burner that is turned off. Cover; grill as directed.)
Let steaks stand for 5 minutes before serving. Serve steaks with tomatoes and scallions.
Ease of Preparation: Moderate
Preparation Time: 20 min
let stand 1 hr 5 min
Cook Time: 16 min
Recipe By: Better Homes and Gardens
From: Garden Fresh Meals
Used with permission of John Wiley & Sons, Inc.