With Labor Day simply across the nook, it is time to hearth up the grill and bid a correct farewell to summer time. This week’s recipe combines two of summer time’s greatest flavors: grilled steaks served over giant slices of tomatoes recent from our backyard, rounded out with a toasted spice French dressing.
The unique recipe featured flat iron steak, however this specific reduce of meat might be troublesome to seek out in our native shops, so I exploit New York Strip steaks as an alternative. This reduce comes from the brief loin of the cow and is one among our prime decisions for summer time grilling. The New York Strip has nice taste that comes from a stunning marbling of fats — greater than a tenderloin however lower than a ribeye — and it’s thick, tender and juicy.
Ensure that your grill is scorching, clear and lubricated. Warmth the grill on excessive and coat a thick towel on one aspect with vegetable oil. As soon as the grill is scorching, wipe it with the oiled towel – the mixture of warmth and oil will simply take away any charred bits from the grill, leaving your grill lubricated and able to use.
For this recipe, I grill the steaks over excessive, direct warmth till they attain an ideal medium-uncommon temperature of one hundred thirty five levels Fahrenheit, about eight minutes complete. As soon as the steaks have completed cooking, it is essential to allow them to relaxation for a minimum of 5 minutes earlier than carving to stop the juices from operating out. So many individuals need to skip this step, however the wait is value it. For this specific recipe, it is important to maintain the steaks as juicy as potential, because the juice will spill onto, and taste, the recent tomato slices.
The toasted French dressing is the important thing to this dish and might be made as much as 4 days prematurely. It is an uncommon recipe in that it options the seeds of three spices: coriander, cumin and fennel. I’ve examined the recipe utilizing floor variations of every seed, nevertheless it’s simply not the identical. The seeds are toasted calmly over medium-low warmth till aromatic after which rigorously chopped into small items earlier than being added to the French dressing.
To serve, the tomatoes are sliced thick and positioned on a platter. As soon as carved, the steak must be instantly positioned on prime of the tomatoes, in order that the juices can meld with the tomatoes and add much more taste. The toasted French dressing is spooned over your complete dish, and I like to save lots of somewhat to serve on the aspect.
It’s uncommon to discover a dish that’s as succulent as it’s lovely, particularly one this easy. However this one hits that mark, each time. Joyful Labor Day!
Grilled New York Strip Steak with Recent Tomatoes…