- 6
Ingredients
- Blue Cheese Butter:
- 6 dry-aged bone-in strip steaks (the best quality you can find), about 1 1/4 inches thick
- 1/4 tsp. salt
- 1/4 tsp. medium-grind pepper
- Extra-virgin olive oil
- 6 oz. (12 T.) unsalted butter, at room temperature
- 6 oz. Saint Agur or other blue cheese
- 1/2 tsp. salt
- 1/4 tsp. pepper
- Marinated heirloom tomatoes:
- 1 1/2 T. chopped fresh basil
- 1 1/2 T. chopped fresh tarragon
- 3 T. chopped fresh Italian parsley
- 1/2 tsp. anchovy paste
- 1 large clove garlic, minced
- 1 1/2 tsp. capers, minced
- Grated zest of one large lemon
- 4 1/2 T. extra-virgin olive oil, the best quality you can find
- 1/2 tsp. salt
- 1/4 tsp.pepper
- 2 lbs. assorted heirloom tomatoes, sliced 1/4 inch thick
- 1 C. halved cherry, grape or other small tomatoes
Preparation
Step 1
Season each steak with salt and pepper, and rub all over with olive oil; bring to room temperature.
Build a fire in a charcoal grill, preheat a gas grill or heat a cast-iron grill pan over medium heat until very hot. Grill the steaks to desire doneness, about 4 minutes each side for medium-rare. Remove to a warm platter to rest for 10 to 15 minutes.
Meanwhile, for the butter: Combine the butter and cheese in a bowl and mash with a fork to mix well. Season with salt and pepper. Set aside at room temperature.
For the tomatoes: In a small bowl, stir together the herbs, anchovy paste, garlic, capers and lemon zest. Stir in the olive oil, season with salt and pepper. Spoon the sauce over the sliced tomatoes on a platter reserving a few tablespoons sauce for the small tomatoes). Arrange the slices in six stacks in alternating colors. Toss the small tomato
the remaining sauce.
To serve, place a tomato "stack" alongside each steak. Top steaks with a spoonful of blue cheese butter, and scatter the small tomatoes around.