Strip Steak with Heirloom & Grape Tomato Sauce

Strip Steak with Heirloom & Grape Tomato Sauce (photo by hzaida)

Did you know beef is the number one source of protein, vitamin B12 and Zinc? OK, enough fun facts let’s get cooking!

Most of my meals are prepared for my husband and I, so please adjust ingredients accordingly.  I prefer strip steak with bone in.  There is something satisfying about gnawing on a steak bone.  Yes, I admit to doing this despite my husband’s reaction and strange looks. 

Now let’s prep the grill and season our meat.  I use a gas grill.  I get this bad boy lit and keep the lid closed while it is heating up.  When the grill reaches 300 degrees I clean it (if necessary) and spray the grid with cooking spray.  Close the lid and let the temp. rise to 400 degrees before adding your strip steak.  Spraying helps prevent your meat from sticking and makes clean up easier.

While the grill is heating, let’s season our steaks.  I like to keep the seasoning simple, no need to compete with the natural, tasty flavor of steak.  Season both sides with salt, pepper and paprika.  I heart paprika and you will find over time I use paprika in a lot of my dishes. 

By this time your grill should be hot enough 400 degrees hot, throw those beefy delights on and turn the temp. down to medium.  If you are trying to impress someone or just love the way hatch marks look simply lay the steak on the grill horizontally, halfway through the cooking process move the steak 90 degrees to achieve the criss cross look.  Did your mother ever tell you not to play with your food? Well… if trying to achieve these marks please listen to your mother.  The steak needs to sit in the same position untouched for great marks. 

Now let’s talk beef.  How do you like your steak?  I am a rare kind of girl and my husband is more of a medium rare kind of boy so, I usually throw my steak on second so, they both come off the grill at the same time.  Please use the following guide to understand doneness definitions and how to identify when your steak is cooked.  It is important that you learn these methods vs. cutting into your steak.  Cutting into your steak before you allow it to rest is a big no no and you might as well pull out the beef jerky.

  • Rare: red in the center and warm throughout
  • Medium-Rare: pinkish red in the center and fairly hot
  • Medium: pink in the center, grayish brown surrounding, hot throughout
  • Medium-Well: grayish brown center, only a trace of pink
  • Well-Done: gray in the center

I don’t like using a thermometer because I do not like losing any precious juices even just a little.  Also, why I recommend always using tongs when grilling and not a fork. This method is however most accurate.  Using the following guide, insert thermometer in the thickest part of the steak. Do not push the thermometer all the way through or let the thermometer touch the bone, both will provide you with an inaccurate reading. 

  • Rare: 125°
  • Medium-Rare: 130° – 135°
  • Medium: 140° – 145°
  • Medium-Well: 150° – 155°
  • Well-Done: 160°

If you are like me and a juicy steak is what you want to serve up, try this more hands on approach.   Oh and this is when you can ignore your mother and play with your food just don’t play too much.  Simply touch the steak with your finger and use the following guide:

  • Rare: soft to the touch
  • Medium-Rare: yields gently to the touch
  • Medium: yields only slightly to the touch however is beginning to firm up
  • Medium-Well: firm to the touch
  • Well-Done: hard to the touch

Your steak is cooked, what are you going to do?  Yeah, you got it!  Rest & Roll.  Allowing your steak to rest for a minimum of 5 minutes let’s the juices redistribute which in turn means you are in for a treat.  To keep your steak hot, cover it and place inside your microwave or oven.  Not to mention gives you time to make this simple but delicious sauce.

Heirloom & Grape Tomato Sauce
Servings: 2

1.5 T. extra virgin olive oil

handful of grape tomatoes, whole and sliced in half

1 yellow heirloom tomato, chopped

3 small garlic cloves, thinly sliced

3 sprigs of thyme

2 springs of rosemary

salt & pepper, to taste

  1. Using a small saute pan, add your olive oil and heat over medium.
  2. Add your grape tomatoes and cook for 2 minutes.
  3. Add your heirloom tomato and cook for another minute.
  4. Watch the grape tomatoes, when the whole ones begin to soften you know you are ready to add your next ingredient.
  5. Add your garlic slices and cook for 2 minutes, stirring constantly.
  6. If your garlic begins to brown, turn the heat down and immediately add the thyme and rosemary.
  7. Add your fresh herbs last and only cook for 1 minute.
  8. Season with salt & pepper. I gave it 1 twirl from the salt grinder and 2 twirls from the pepper grinder.
  9. Spoon mixture over grilled strip steaks.

Enjoy! From my kitchen to yours.

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Strip Steak with Heirloom & Grape Tomato Sauce

Strip Steak with Heirloom & Grape Tomato Sauce (photo by hzaida)

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