Way to make grilled strip steak with tomato-cucumber salad and creamy yogurt sauce

20130611 steak multiple flip tomato cucumber salad recipe 09 thumb 625xauto 334992 Way to make grilled strip steak with tomato cucumber salad and creamy yogurt sauce

Ingredients

  • 2 (2-inch thick) New York strip steaks, about 1 pound each
  • 1/2 pound cherry tomatoes, quartered
  • 1 , seeded, cut into 3/4-inch chunks
  • Kosher salt and freshly ground black pepper
  • 1/2 cup fresh parsley leaves, divided
  • 1 cup Greek-style
  • 1 tablespoon juice from 1 lemon, divided
  • 3 tablespoons extra-virgin , plus more for serving
  • Coarse sea salt, such as Maldon

Procedures

  1. 1

    Split each in half crosswise to form four 8-ounce steaks. Carefully press dry with paper towels and set aside on a plate. Combine tomatoes and cucumbers in a colander and season with salt and pepper. Set in sink or bowl to drain while you prepare the yogurt sauce.

  2. 2

    Finely chop 3/4 of the parsley and reserve remaining leaves. Combine chopped parsley, yogurt, 2 teaspoons lemon juice, and 2 tablespoons olive oil in a bowl. Stir to combine and season to taste with salt and pepper.

  3. 3

    Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Season steaks generously with salt and pepper and place on cooler side of , cover, and cook with all of the vents open flipping and taking temperature every few minutes until steaks register 115°F for medium-rare or 125°F for medium on an instant read thermometer, 10 to 15 minutes total.

  4. 4

    Transfer steaks to hot side of grill and cook, flipping frequently until a deep char has developed and internal temperature registers 125°F for medium-rare or 135°F for medium, about 2 minutes total. Transfer steaks to a cutting board and allow to rest for at least 5 minutes and up to 10.

  5. 5

    While steaks are resting, toss tomatoes, cucumbers, and remaining parsley leaves with remaining teaspoon lemon juice and tablespoon olive oil.

  6. 6

    Slice steak, sprinkle with coarse sea salt, and serve immediately with yogurt sauce and cucumber- salad. Drizzle with extra virgin olive oil just before serving.

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