Strip Steaks Grilled with Tomato & Blue Cheese Vinaigrette
- 4 NY Strip Steaks 10-12 oz each about 1 in thick & trimmed of excess fat
- Kosher salt
- Ground black pepper
- 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
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.