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Let's Dish With Linda Lou

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

New York Strip Steak With A Tomato Salad

on October 1, 2017

 

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NY Strip Steak With Heirloom Tomato Salad

NY Strip Steak With Heirloom Tomato Salad (2)

New York Strip Steak With A Tomato Salad is simple but this distinct combination of flavors that can’t be imitated.

ny-strip-steak-with-heirloom-tomato-salad.jpg

 

Prep Time: 15 minutes
Inactive Prep Time: 30 minutes
Yields:  2 servings
Cook Time: 14 to 15 minutes
Total Time: 30 minutes
Equipment: 12-inch cast iron skillet

Seasoning Mix For Steaks:
2 tablespoons Kosher salt
2 teaspoons of freshly cracked black pepper
2 tablespoons of garlic powder

Ingredients:
2 8-ounce, 1 1/2-inch thick New York strip steaks
1 tablespoon of olive oil
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 vinegar
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 Steaks:
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 F.

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 the pan is hot, sear both sides of the steaks for 2 to 3 minutes. You want a golden brown crust on the outside of the steak.

Transfer pan the preheated oven. Now come the variables. The steaks thickness, how long they’re seared, and the temperature of the oven. Cook to the final internal temperature (medium-rare or medium) you want. Remember, after removal from the oven the steaks will continue to cook. I call this “carry over cooking time”.

It takes around 6 to 7 minutes to reach an internal temp of 135-degrees F. to 140-degrees F. for medium rare. Remove the steaks from the oven and 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 alongside the heirloom tomato salad. Serve with some of your favorite bread.

*E.V.O.O. is Extra Virgin Olive Oil

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One response to “New York Strip Steak With A Tomato Salad

  1. […] Source: Steak And Tomatoes […]

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