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New York Strip Steaks with Seared Tomato-Mint Vinaigrette

Nothing comes close to the smell of beef on the grill as it permeates the balmy air on a summer evening. Taste buds are immediately activated and demand to be satisfied. You will more than satisfy the taste buds of a hungry crew with these steaks that have been massaged with Made in Napa Valley Herbed Beef & Burger Rub. Serve with green beans, roast potatoes and corn on the cob. Pour a glass of red wine and prepare to man (or woman) the grill!

Ingredients:

2 lbs. New York Strip steaks
2 tbsp. balsamic vinegar
4 tbsp. olive oil, divided
2 tbsp. Made in Napa Valley Herbed Beef & Burger Rub
1 large tomato, halved
3 tbsp. fresh mint leaves, minced, salt (preferably kosher)
Freshly ground black pepper

Light grill

In a small bowl, whisk together the balsamic vinegar

2 tbsp. olive oil and a pinch of salt and set aside.

In a medium bowl, combine 2 tbsp. of the olive oil and the Beef & Burger Rub to form a paste.

Remove 1/2 tsp. of the paste and rub it onto the cut sides of the tomato halves and set aside.

Rub the remaining paste on both sides of the steaks, coating generously.

Place the steaks and tomato halves (cut sides up) on the grill.

When the tomatoes have seared on the bottom and are softening, turn them over and cook 1 minute more and remove them to a cutting board.

When the juices begin to appear on the surface of the steaks (after about 5 minutes) turn to sear the other side for another 5 minutes.

Test for doneness by cutting into one of the steaks.

Transfer to a platter.

Dice tomato halves and add to the vinaigrette with the juices and the mint.

Whisk to incorporate the olive oil, adding a pinch of salt and black pepper. Spoon the tomato-mint vinaigrette over the steaks and serve.

Note:

If broiling, place steaks on a foil-lined baking sheet and follow the same instructions as grilling for the remainder of the recipe.

Used in this recipe:

Herbed Beef & Burger Rub