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Strip Steaks with Tomato Vinaigrette



Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

14 to 18 minutes


4 servings


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 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.

Season 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.

Heat 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

Created 07/31/2009
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