Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Steak And Tomatoes

on October 1, 2017

 

Let's DishLet’s  Dish Up

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NY Strip Steak With Heirloom Tomato Salad

NY Strip Steak With Heirloom Tomato Salad (2)

Steak and tomatoes are a terrific combination.

Prep Time: 15 minutes
Inactive Prep Time: 30 minutes
Yields:  2 servings
Cook Time: 14-15 minutes
Equipment: 10 inch cast iron skillet

Ingredients:
2-8 ounce, 1-1/2 inch thick NY strips
1 tablespoon olive oil
Seasoning Mix For Steaks:
2 tablespoons Kosher salt
2 teaspoons of freshly cracked black pepper
2 tablespoons of garlic powder
4 cups of heirloom tomato wedges
1-14.6 ounce jar of long stemmed artichoke hearts
1/2 red onion thinly sliced
2 tablespoons of freshly chopped flat leaf Italian parsley
Red wine vinaigrette

Ingredients for dressing:
1/4 cup of red wine
1/2 cup of e.v.o.o.
1 teaspoon Dijon mustard
2 tablespoons of Agave nectar
1 teaspoon freshly grated garlic
1 tablespoon of Kosher salt
1 teaspoon freshly cracked black pepper

Directions For Dressing:
Place all the ingredients into a jelly jar with a tight fitting lid. Shake well until all the ingredients are well combined.

Directions For Heirloom Tomatoes:
Place the tomato wedges, artichoke hearts, chopped parsley, and sliced red onions into a large bowl. Pour on the dressing and toss through. Set the bowl aside until steak is ready.

Directions For Steak:
Important: Let the steak come to room temperature, about 15 minutes, before placing it into the hot pan.
Preheat oven to 425 degrees F., convection, 400 degrees.

Trim and season the steaks to your taste. In a 10 inch cast iron skillet over med-high heat add 1 tablespoon of olive oil. When pan is hot, sear both sides of the steaks for 2-3 minutes. You want a golden brown crust on the outside of the steak.

Transfer pan the the preheated oven. Now come the variables.  The steaks thickness, how long they were seared, and the temperature of the oven. Cook to the final temperature you want. Remember that you may get a few more degrees after removal from the oven. I call this “carry over cooking time”.

It took about 6-7 minutes to reach an internal temp of 135-140 degrees, medium rare. Remove the steaks, transfer to a plate, cover with foil, and let rest for about 10 minutes before slicing.

To serve, slice the steaks on the bias. Fan the slices of steak out onto a plate along side the heirloom tomato salad. Serve with some of your favorite bread.


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