Grilled NY Strip

  1. Allow steaks to come to room temperature.
  2. Pat dry with paper towels.
  3. Season with Gimme Steak Blend.
  4. Grill over medium high heat to desired doneness.
  5. Yes, that’s it… ☺

Grilled Tomatoes

  1. Generously coat tomato halves – cut side.
  2. Brush canola over tomatoes.
  3. Get your grill hot, hot, hot.
  4. Place tomatoes cut side down on grill. Leave them alone for one minute.
  5. Using a spatula, quickly remove, top with parmesan and serve.

Romaine Salad with Smokey Blue

  1. Combine shallots with vinegar and allow to macerate for 10 minutes.
  2. Whisk in Dijon, lemon zest and juice, and olive oil to emulsify.
  3. Whisk in yogurt.
  4. Fold in crumbled blue cheese.


    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

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