Directions
Grilled NY Strip
- Allow steaks to come to room temperature.
- Pat dry with paper towels.
- Season with Gimme Steak Blend.
- Grill over medium high heat to desired doneness.
- Yes, that’s it…
Grilled Tomatoes
- Generously coat tomato halves – cut side.
- Brush canola over tomatoes.
- Get your grill hot, hot, hot.
- Place tomatoes cut side down on grill. Leave them alone for one minute.
- Using a spatula, quickly remove, top with parmesan and serve.
Romaine Salad with Smokey Blue
- Combine shallots with vinegar and allow to macerate for 10 minutes.
- Whisk in Dijon, lemon zest and juice, and olive oil to emulsify.
- Whisk in yogurt.
- Fold in crumbled blue cheese.
Ingredients
Grilled NY Strip
- 4 NY Strip Steaks
- 4 Tbs Gimme Steak Blend
Grilled Tomatoes
- 2 large, ripe yet firm tomatoes – cut in half
- 2 Tbs Ancho Chicken Rub
- 2 Tbs canola oil
- 2 Tbs grated parmesan
Romaine Salad with Smokey Blue
- 1 1/2 head romaine lettuce – outer leaves removed
- 1 - 1 1/2 C smokey blue dressing (recipe follows)
Smokey Blue
- 1 Tbs chopped shallot
- 2 Tbs Katz champage vinegar
- 2 tsp Dijon mustard
- 1 tsp lemon zest
- 1 Tbs lemon juice
- 6 oz extra virgin olive oil
- 3 oz plain yogurt (Fage is a winner in my book)
- 3 oz Rogue River Blue