Strip Steaks with Tomato Vinaigrette

Prep Time:
10 minutes
Cook Time:
14 to 18 minutes
4 servings



1poundboneless beef New York strip steaks, cut 1-inch thick,

4ripe medium Roma tomatoes,

1/4cupchopped Italian parsley,

2tablespoonsred wine vinegar,

2tablespoonsextra-virgin olive oil,

1tablespoondrained prepared horseradish,



1/4teaspoonground black pepper,


1Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill on High 10 minutes with lid closed.

2Cut tomatoes in half and remove seeds. Chop parsley and shallot.

3Puree 4 tomato halves in blender with shallot, vinegar, oil, horseradish and honey. Add parsley, salt and pepper; pulse a few times to blend well. Finely dice remaining tomato halves and stir into vinaigrette in a microwave-safe bowl.

4Season steaks with salt and pepper. Grill steaks over medium heat (375 degree grill surface temperature) 7 to 9 minutes per side to 140 degrees internal temperature for medium-rare or 150 degrees for medium doneness.

5Heat vinaigrette briefly in microwave, 30 to 60 seconds. Cut steaks into 4 portions. Spoon vinaigrette over hot steaks and serve

Nutritional Information

No Nutritional Information Available

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