STRIP STEAK WITH BLUE CHEESE BUTTER, MARINATED HEIRLOOM TOMATOES, AND SALSA VERDE

STRIP STEAK WITH BLUE CHEESE BUTTER, MARINATED HEIRLOOM TOMATOES, AND SALSA VERDE image

Categories Beef

Yield 4

Number Of Ingredients 12

1/4 cup fresh chopped parsley
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh tarragon
2 small garlic cloves, minced
2 teaspoons finely grated lemon peel
1 teaspoon anchovy paste
1 teasoiin drained capers, minced
1 cup saint agur blue cheese or other creamy blue cheese (about 4 ounces)
1/2 cup butter, room temperature
1/2 cup grape tomatoes, halved
4 large heirloom tomatoes, cut into 1/3 inch thick slives
4 12-16 ounces bone in new york strip steak or 8-10 ounce boneless

Steps:

mix parsley, basil, tarragon, minced garlic cloves, lemon peel, anchovy paste and capers in small bowl, gradually whisk oilve oil into mixture. season salsa verde to taste with salt and pepper. mix blue cheese and room temperature butter in another small bowl to blend. season to taste with salt and pepper. do ahead. salsa verde and blue cheese butter can be made 1 day ahead. cover separately and refrigerate. prepate bbq. toss grape tomatoes with 2 tablespoons salsa verde in small bowl to coat. arrange heirloom tomato slices in sinvle layter on rimmed baking sheet. sprinkle with salt and pepper. drizzle remaining salsa verde over heirloom tomatoes. grill steaks until charred and cooked to desired doneness, about 4 minutes per side for medium-rare. let rest 10 minutes. stack seasoned heirloom tomatoes on each of 4 plates and place steaks alongside tomatoes. scatter grape tomatoes over each plate. place generous dollop of blue cheese butter atop each steak and serve.