Strip Steaks with Tomato and Blue Cheese Vinaigrette | Red Meat Recipes
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Strip Steaks with Tomato and Blue Cheese Vinaigrette

Recipe From from Weber's Time to Grill™ by Jamie Purviance

Fuel Type:

  • People

    Serves 4

  • Prep Time

    15 min.

  • Grilling Time

    6 to 8 min.

Ingredients
Instructions

the Ingredients

20151023095349 Ttg Redmeat 15
  • 4 New York strip steaks, each 280 to 340 grams and about 2.5 centimeters thick, trimmed of excess fat
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Vinaigrette

  • 1 tablespoon minced shallot
  • 2 teaspoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 20 cherry tomatoes, each cut into quarters
  • 6 grams finely chopped fresh basil leaves
  • 55 grams crumbled Gorgonzola cheese (55 grams)

Instructions

  • Prepare the grill for direct cooking over high heat (180° to 230°C). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
  • 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.

    Related Grill Skills

    Trimming a Strip Steak
  • In a medium bowl whisk the shallot, vinegar, mustard, ¼ teaspoon salt, and ¼ teaspoon pepper. Slowly whisk in 2 tablespoons of oil, forming a smooth vinaigrette. Add the tomatoes and basil. Mix well.
  • Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the 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.
    Brush the cooking grates clean. Grill the steaks over high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the 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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