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

Strip Steaks with Tomato and Blue Cheese Vinaigrette

  • People

    Serves 4

  • Prep Time

    15 mins

  • Grilling Time

    6 to 8 mins

People
Serves 4
Prep Time
15 mins
Grilling Time
6 to 8 mins

the Ingredients

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  • 4 New York strip steaks, each 10 to 12 ounces and about 1 inch 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
  • ¼ cup / 6 grams finely chopped fresh basil leaves
  • 2 ounces / 55 grams crumbled Gorgonzola cheese (½ cup)

Instructions

  • 01 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.
  • 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

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