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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:

Serves 4
6 to 8 min.
- Prep Time15 min.
- Grilling Time6 to 8 min.

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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