android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube
menu-arrow-down gift-certificate-icon

Official Weber Website

Browse all RecipesRed Meat

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

Strip Steaks with Tomato and Blue Cheese Vinaigrette

Print

  • People

    Serves 4

  • Prep Time

    15 min.

  • Grilling Time

    6 to 8 min.

People
Serves 4
Prep Time
15 min.
Grilling Time
6 to 8 min.

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

  • 01 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.
  • 02 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.
  • 03In 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.
  • 04Brush 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.
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

    • 01 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.
    • 02 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.
    • 03In 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.
    • 04Brush 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.

Let's Gear Up

Recommended Tools

    More Red Meat recipes

    You May Also Like

      Weber uses cookies to ensure you a better service. By using our site, you agree to our cookie and privacy policy.