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, horseradish and honey. Add pa
rsley, salt and pepper; pulse a few times to blend well. Finely dice remaining tomato halv
es and stir into vinaigrette in a microwave-safe bowl.
Season steaks with salt and pepper. Grill steaks over medium heat (375 degree grill surfac
e temperature) 7 to 9 minutes per side to 140 degrees internal temperature for medium-rare
or 150 degrees for medium doneness.
Heat vinaigrette briefly in microwave, 30 to 60 seconds. Cut steaks into 4 portions. Spoon
vinaigrette over hot steaks and serve
No Nutritional Information Available