Espresso-Rubbed NY Strip Steaks with Blue Cheese-Crusted Tomatoes

Main Dishes

This rub adds true "steakhouse" quality to beef.

Details

Ingredients

2 heaping T. McCormick’s Grill Mates Steak Rub seasoning

1 T. fresh garlic, minced

11/2 t. sugar

1 t. Medaglia D’Oro Instant Espresso

1/2 c. Worcestershire sauce

4 NY strip steaks, 1-1/4 in. thick

2 large beefsteak tomatoes, sliced horizontally in 1-in. slices

1 t. coarse kosher salt

2 T. extra virgin olive oil, divided

3/4 c. Maytag blue cheese, crumbled

1/2 t. fresh ground pepper

To Prepare

Mix first 5 ingredients together in a small bowl. Place steaks in a glass baking dish. Pour rub mixture over steaks, turning to coat. Cover and refrigerate for 4 to 6 hours.

About 30 minutes before you are ready to grill, remove steaks from refrigerator. Meanwhile, prepare the tomatoes. Brush both sides of the tomato slices with olive oil. Sprinkle salt on each slice, then top generously with blue cheese. Grind black pepper on each slice. Set aside until ready to grill.

Grill steaks over high, direct heat. For medium rare, grill for approximately 5 to 6 minutes per side. Put tomatoes on the grill, cheese side up, after steaks are turned. Grill tomatoes for only 2 to 3 minutes until cheese starts to melt.

To Serve

Transfer tomatoes to a platter, then drizzle some olive oil on top and serve with the steak.

Pair with Honig Napa Valley Cabernet Sauvignon.

Eddie’s Recipe Tip:

To add to the fun, try grilling thick slices of Vidalia onion brushed with balsamic vinegar and olive oil, then top with blue cheese.