Strip Steaks with Tomato Vinaigrette
14 to 18 minutes
1 pound boneless beef New York strip steaks, cut 1-inch thick
4 ripe medium Roma tomatoes
1/4 cup chopped Italian parsley
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon drained prepared horseradish
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Heat charcoal 30 minutes until covered with a light layer of gray ash
or heat gas grill on High 10 minutes with lid closed.
Cut tomatoes in half and remove seeds. Chop parsley and shallot.
Puree 4 tomato halves in blender with shallot, vinegar, oil, horseradi
sh and honey. Add parsley, salt and pepper; pulse a few times to blend
well. Finely dice remaining tomato halves and stir into vinaigrette i
n a microwave-safe bowl.
Season steaks with salt and pepper. Grill steaks over medium heat (375
degree grill surface temperature) 7 to 9 minutes per side to 140 degr
ees internal temperature for medium-rare or 150 degrees for medium don
Heat vinaigrette briefly in microwave, 30 to 60 seconds. Cut steaks in