Strip Steaks with Tomato and Blue Cheese Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
4 10 to 12 ounce, 1-inch thick new york strip steaks, trimmed of excess fat |
extra-virgin olive oil |
kosher salt |
ground black pepper |
1 tablespoon(s) minced shallot |
2 teaspoon(s) red-wine vinegar |
1 teaspoon(s) dijon mustard |
2 cup(s) (about 20) cherry tomatoes, each cut itno quarters |
1/4 cup(s) finely chopped fresh basil leaves |
2 ounce(s) crumbled gorgonzola cheese (1/2 cup) |
Directions:
1. Prepare the grill for direct cooking over high heat (450 to 550 degrees). 2. Lightly brush the steaks on both sides with oil, and season evenly with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling. 3. For the vinaigrette: In a medium bowl, whisk the shallot, vinegar, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in 2 tablespoons oil, forming a smooth vinaigrette. Add the tomatoes and basil. Mix well. 4. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to desired doneness, 6 to 8 minutes for medium-rare, turning once or twice. (If flare-ups occur, move steaks temporarily over indirect heat.) Remove from the grill and let rest for 3 to 5 minutes. Add the cheese to the vinaigrette. Mix gently. Serve the steaks warm with the vinaigrette spooned over the top.
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