Directions
- Preheat grill to 250°F
- Quarter each tomato and remove the core. Space pieces out evenly on a rack, then season with salt and pepper.
- Add tomatoes on wire rack to the highest grill rack, close lid, and smoke for 2 1/2 hours. The goal is to dehydrate the tomatoes by about 50%, so timing may vary.
- While tomatoes are smoking, add spinach to boiling water for 2-3 minutes, then remove. Chop into small pieces and set aside.
- Also while tomatoes are smoking, add pine nuts to an oven or air fryer on high heat to toast. Toast until golden brown, then remove and chop finely. Set aside.
- Remove the tomatoes from the grill, then rough chop them and set them aside.
- Raise the grill temperature to 500°F.
- In a large bowl, combine chopped tomatoes, basil, pine nuts, 1 tbsp oil, and parmesan cheese. Mix well and set aside.
- Coat the steak lightly with oil and season with Steakhouse Rub.
- Open your grill's sear plate for direct flame access. Grill and broil the steak until desired color and crust is achieved. Then, close the sear plate and continue to cook until desired internal temperature is reached.
- Remove steak from grill and allow to rest for 10 minutes. Then carve and serve with fresh smoked tomato pesto.
