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Strip Steaks Grilled with Tomato & Blue Cheese Vinaigrette


4 servings

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  • 4 NY Strip Steaks 10-12 oz each about 1 in thick & trimmed of excess fat
  • EVOO
  • Kosher salt
  • Ground black pepper
  • Vinaigrette
  • 1 T minced shallot
  • 2 t red wine vinegar
  • 1 t Dijon mustard
  • 2 c (about 20) cherry tomatoes cut into quarters
  • 1/4 c finely chopped fresh basil leaves
  • 2 oz crumbled Gorgonzola cheese



Step 1

Prepare grill for direct cooking over high heat (450-550). Lightly brush steaks on both sides with oil & season evenly with salt & pepper. Allow steaks to stand at room temperature for 15-30 min before grilling.

In med bowl whisk shallot, vinegar, mustard 1/4 t salt & 1/4 t pepper. Slowly whisk in 2T oil, forming a smooth vinaigrette. Add tomatoes & basil. Mix well.

Brushing the cooking grates clean, grill steaks over direct high heat with lid closed as much as possible until cooked to desired doneness, 6-8 min for med rare, turning once or twice. (If flare ups occur, move steaks temporarily over indirect heat.). Remove from grill & let rest 3-5 min. Add cheese to vinaigrette. Mix gently. Serve steaks warm with vinaigrette spooned over top.

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