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Strip Steaks with Tomato and Blue Cheese Vinaigrette

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

  • People

    Serves 4

  • Prep Time

    15 mins

  • Grilling Time

    6 to 8 mins

Ingredients
Instructions

the Ingredients

Strip Steaks With Tomato And Blue Cheese Vinaigrette
  • Completed step 4 New York strip steaks, each 10 to 12 ounces and about 1 inch thick, trimmed of excess fat
  • Completed step Extra-virgin olive oil
  • Completed step Kosher salt
  • Completed step Freshly ground black pepper

Vinaigrette

  • Completed step 1 tablespoon minced shallot
  • Completed step 2 teaspoons red wine vinegar
  • Completed step 1 teaspoon Dijon mustard
  • Completed step 20 cherry tomatoes, each cut into quarters
  • Completed step ¼ cup finely chopped fresh basil leaves
  • Completed step 2 ounces crumbled Gorgonzola cheese (½ cup)

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Prepare the grill for direct cooking over high heat (350° to 450°F). 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.
    Prepare the grill for cooking over high heat (500°F).
    Prepare the grill for direct cooking over high heat (350° to 450°F).
  • 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.
  • 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 direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. 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. 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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