Grilled New York Strip With Charred Tomato Reduction
by Johnny Loua, Chef, Seattle, Washington
- 2 (8-ounce) Certified Piedmontese New York strip steaks
- 1 tablespoon olive oil
- Salt and pepper, to taste
Preheat a grill to 370°F. Season the steaks well with salt and pepper, then lightly brush with olive oil. Grill 5 to 6 minutes on each side, or to your own preferred temperature. Remove and let rest for 5 to 10 minutes before serving with Mushroom & Green Bean Salad and Charred Tomato Reduction (recipes follow).
Mushroom & Green Bean Salad
- 2 large portobello mushrooms
- 3 tablespoons olive oil
- 1 cup trimmed green beans, blanched*
- 1 tablespoon sliced garlic
- 1 teaspoon fresh thyme
- 2 tablespoons balsamic vinegar
- Salt, to taste
- Pepper, to taste
- *To blanch green beans, bring a large pot of salted water to a rolling boil. Meanwhile, prepare an ice water bath. Submerge the green beans in the boiling water for 2 to 4 minutes, until slightly brighter in color and crisp-tender. Remove from water and transfer directly to the ice bath.
Season the portobello mushrooms with salt, pepper, and 1 tablespoon olive oil. Let rest for 5 minutes at room temperature. Grill each side for 3 minutes, then remove and cut into 1½-inch pieces. Transfer to a bowl, then add garlic, remaining olive oil, thyme, green beans, and balsamic vinegar. Toss well together and adjust seasoning with salt and pepper. Spread evenly on a baking sheet and roast in the oven for 10 minutes.
Charred Tomato Reduction
- 3 beefsteak tomatoes, halved
- 1 clove garlic
- 1 teaspoon brown sugar
- 2 tablespoons Champagne vinegar
- 1 teaspoon horseradish
- 1 teaspoon fresh thyme leaves
- ½ cup olive oil
- Salt, to taste
- Pepper, to taste
Preheat grill to 500°F. Quickly char the tomatoes (about 2 to 3 minutes per side). Transfer to a small saucepan, then add remaining ingredients except oil, salt, and pepper. Cook over medium heat and let reduce slightly. Transfer to a high speed blender and blend into a smooth liquid. Slowly add olive oil. Adjust seasoning with salt and pepper and serve drizzled over and around the steak.