My go-to late-summer recipe is my Minute Steak Recipe, which is literally done in minutes on a hot grill, and served alongside stewed, grilled tomatoes, and tempura-fried peach slices. When it's complemented by a cocktail like warmed apple cider with whiskey or warmed brandy with a pinch of cinnamon, you’ll almost be excited to say goodbye to summer and welcome fall.
- 4 small red tomatoes
- 2 Cups white wine vinegar
- 2 Cups sugar
- 1 Cup water
- 1 Tablespoon salt, plus more to taste
- 1 Tablespoon fennel seeds
- 1/2 bunch mint, chopped
- 3 peaches, cut into sticks
- 1 Cup flour
- 1 Cup sparkling water
- Freshly ground black pepper, to taste
- Oil, as needed
- One 4-ounce sirloin steak
Poke the tomatoes with a skewer in several places to create holes. In a large bowl, combine the sugar, water, salt, fennel seeds, and chopped mint. Place the tomatoes in the bowl and soak overnight.
The next day, combine the flour, sparkling water, and a pinch of salt in a bowl. Dredge the peach sticks in the tempura batter and heat 2-3 inches of oil in a large pan to 375 degrees. Fry the peach sticks until golden brown and crispy, about 5 minutes.
Season the steak with salt and pepper, to taste, and lightly grease the grill grates or the steak with oil. Preheat the grill to high and grill the steak for 2 minutes on each side. Place the tomatoes on the grill to warm them through. Serve the steak with the tomatoes and tempura peaches.