Gordons Grilled Strip Steak With Chili Tomato Vinaigrette Recipes

GRILLED STRIP STEAK

Steps:

• Preheat the grill to high. Brush the grill with a wire grill brush to remove any soot and fat on the grill grates. Wipe the grill grate with an oiled cloth to remove any bits of crud that were loosened by brushing.
• Remove the steaks from the refrigerator and let them come to room temperature. Season the steaks generously with salt and let sit for at least 15 minutes.
• Arrange the steaks on the hottest part of the grill until beautiful brown grill marks form, then rotate the steaks 90 degrees to create the crosshatch marks.
• Turn the steaks over and repeat the process. Once the grill marks have formed on the second side, move the steaks to a cooler part of the grill and let cook to the desired doneness. Cook about 5 to 6 minutes on each side for medium-rare.

GRILLED STEAK AND PEPPERS VINAIGRETTE

Steps:

• Halve leeks lengthwise and cut enough crosswise into 1-inch pieces to measure 8 cups, then wash.
• Simmer leeks, butter, broth, bay leaf, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 12-inch heavy skillet over medium heat, covered, stirring occasionally, until leeks are very tender, about 20 minutes. Uncover and boil until liquid has reduced to about 2 tablespoons. Discard bay leaf and thyme.
• Meanwhile, heat grill pan over medium-high heat until hot.
• Brush steaks with 2 tablespoons olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Grill steaks, turning once, about 8 minutes total for medium-rare. Transfer to a plate and let rest 15 minutes.
• Meanwhile, halve and seed peppers and toss with remaining 2 teaspoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Grill, turning once, until crisp-tender and lightly charred, 6 to 10 minutes total. Cut crosswise into 1-inch pieces.
• Whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Add extra-virgin olive oil in a slow stream, whisking until emulsified. Add peppers.
• Serve steaks over leeks with their juices, drizzle with meat juices from plate, and top with peppers and vinaigrette.

STRIP STEAKS WITH TOMATO AND BLUE CHEESE VINAIGRETTE

Steps:

• Prepare the grill for direct cooking over high heat (450° to 550°F).
• Lightly brush the steaks on both sides with oil and season evenly with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
• In a medium bowl whisk the shallot, vinegar, mustard, ¼ teaspoon salt, and ¼ teaspoon pepper. Slowly whisk in 2 tablespoons of oil, forming a smooth vinaigrette. Add the tomatoes and basil. Mix well.
• Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Add the cheese to the vinaigrette. Mix gently. Serve the steaks warm with the vinaigrette spooned over the top.

GRILLED CHILI STEAK WITH GARLIC-LIME BUTTER

Steps:

• Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.
• Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.
• Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours.
• Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside.
• Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.
• Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.
• Remove from the grill and top with garlic-lime butter.

GRILLED STEAKS WITH MARINATED TOMATOES

Steps:

• In a small bowl, whisk the first 11 ingredients until blended. Place tomatoes in a 13x9-in. dish; pour beer mixture over top. Cover and refrigerate at least 1 hour. , Meanwhile, mix rub seasonings; rub over steaks. Grill steaks, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before cutting each steak into thirds., Place steaks on a platter. Top with tomatoes; drizzle with any remaining beer mixture.

GRILLED MARINATED GARLIC AND CHILI RUBBED STRIP LOIN STEAKS

Steps:

• In a small bowl mash the garlic cloves with 1 teaspoon salt to make a paste, then add in chili powder, cumin, honey and Worcestershire sauce; mix to make a paste.
• Arrange the steaks on a plate or platter and rub both sides of the steaks with the chili paste.
• Transfer the steaks to a large resealable plastic bag.
• Refrigerate for 24 hours (or up to 2 days). Remove the steaks 1 hour and 15 minutes and let sit at room temperature (this is IMPORTANT, the steaks must stay out at room temperature before grilling!).
• Prepare the grill.
• Grill the steaks about 5-6 minutes on each side for medium-rare.