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
No Nutritional Information Available