A medley of spices lends a subtle smoky flavor to New York strip steaks, which are cooked to juicy perfection on a cast-iron grill pan. Finish the dish with cherry tomatoes and fresh basil.
Recipe courtesy of Williams-Sonoma
- 1 teaspoon vegetable oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon freshly ground pepper, plus more, to taste
- 2 teaspoon kosher salt, plus more, to taste
- 2 New York strip steaks, each about 1 1/4 lb. and 1 1/2 inches thick
- 8 ounces grape or cherry tomatoes
- 2 tablespoons olive oil
- 1 1/2 teaspoon red wine vinegar
- 2 tablespoons chopped fresh basil
- 1 Brush a cast-iron grill pan with the oil and heat over medium-high heat until hot.
- 2 Meanwhile, in a small bowl, combine the garlic powder, onion powder, paprika, oregano, the 1/4 teaspoon pepper and the 2 teaspoons salt. Rub the spice mixture evenly onto both sides of the steaks.
- 3 In another bowl, combine the tomatoes, olive oil, vinegar and basil. Season with salt and pepper.
- 4 Place the steaks on the grill pan and cook, turning once, until nicely grill-marked, 4 to 5 minutes per side for medium-rare, or until done to your liking. Add the tomato mixture to the pan during the last 2 minutes of cooking.
- 5 Transfer the steaks to a carving board and let rest for 5 minutes. Transfer the tomatoes to a warmed platter. Cut the steak crosswise into 1/4-inch strips and arrange on the platter with the tomatoes. Serve immediately.