Grilled Beefsteak Tomato with Himalayan Pink Rock Salt Crust

Grilled Beefsteak Tomato with Himalayan Pink Rock Salt Crust Print this recipe

Yields: 4 servings
Cook time: 12 minutes Prep time: 2 1/4 hours

Ingredients

  • 4 large, vine ripe tomatoes preferably large beefsteak
  • 4 ounces Himalayan pink rock salt or rock sea salt
  • 4 ounces olive oil

Instructions

  1. Trim off top and bottom of tomato to remove core for grilling.
  2. Rub each tomato with 1 ounce oil and 1 ounce salt. Let stand in refrigerator for at least 2 hours.
  3. Preheat the grill using Kingsford® charcoal, until briquets are consistently ashed over.
  4. Find hot spot and grill tomato until it starts to blister on top and bottom, about 4 min. Move to medium heat and cook until tender to touch (not mushy and collapsing), about 8 minutes.

Credit

  1. Recipe created by Chef Eric Lackey of Flamestone American Grill in Oldsmar, Fla. on behalf of the Walmart Choice Steak Challenge presented by Kingsford® charcoal and Coca-Cola©.
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