Grilled Steaks With Cherry Tomatoes And Basil
Fire up your taste buds with these flavorful grilled New York strip steaks paired with a vibrant cherry tomato salad. Savory spices coat the juicy steaks, while the bright and zesty tomato mixture adds a refreshing contrast. Perfectly grilled and bursting with delicious flavors, this dish is sure to be a hit at your next gathering.
— Constant Cookbook
Ingredients
- 1 tsp. vegetable oil
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp.
- paprika
- 1/4 tsp. dried oregano
- 1/4 tsp. freshly ground pepper, plus more, to taste
- 2 tsp. kosher salt, plus more, to taste
- 2 New York strip steaks, each about 1 1/4 lb. and 1 1/2 inches
- thick
- 8 oz. grape or cherry tomatoes
- 2 Tbs. olive oil
- 1 1/2 tsp. red wine vinegar
- 2 Tbs. chopped fresh basil
Instructions
- Brush a cast-iron grill pan with the oil and heat over medium-high heat until hot.
- Meanwhile, in a small bowl, combine the garlic powder, onion powder, paprika, oregano, the 1/4 tsp. pepper and the 2 tsp. salt. Rub the spice mixture evenly onto both sides of the steaks.
- In another bowl, combine the tomatoes, olive oil, vinegar and basil. Season with salt and pepper.
- Place the steaks on the grill pan and cook, turning once, until nicely grill-marked, 4 to 5 minutes per side for medium-rare, or until done to your liking. Add the tomato mixture to the pan during the last 2 minutes of cooking.
- Transfer the steaks to a carving board and let rest for 5 minutes. Transfer the tomatoes to a warmed platter. Cut the steak crosswise into 1/4-inch strips and arrange on the platter with the tomatoes. Serve immediately. Serves 4.
- Williams-Sonoma Kitchen
Yield
Serves 4.
Comments
No comments found.