Grilled Strip Steaks with Charred Scallion Butter and Beefsteak Tomato and Onion Salad
2 5 Star Strip Steaks, 1 to 1-1/2 inches think
2 tablespoons olive oil
2 sprigs fresh thyme or rosemary
Salt and Freshly Milled Black Pepper (optional)
2 large beefsteak tomatoes, thickly sliced
1 red onion, thinly sliced
4 tablespoons red wine vinegar
1 tablespoons Dijon mustard
¾ cup Extra Virgin Olive Oil
6 tablespoons tomato-based steak sauce (Heinz 57)
1 bunch watercress, chopped (optional)
1 stick unsalted butter, room temperature
6 scallions, trimmed
1 clove garlic, mashed
2 teaspoons lite soy sauce
Allow steaks to rest at room temperature for 30 minutes prior to cooking. Preheat grill to medium-high heat. Brush steaks with oil, sprinkle with chopped herbs and seasons with salt and pepper. Grill steaks for 3 to 4 minutes per side to desired doneness. 120°F to 125°F for rare, 125°F to 130°F for medium-rare or 130°F to 135°F for medium. Tent loosely with foil and set aside to rest for 5 to 10 minutes.
In a blender, combine vinegar, mustard, olive oil and steak sauce. Season with salt and pepper. Arrange individual salads on plates starting with chopped watercress, top with tomato and onion slices. Drizzle with dressing.
Rub the scallions with olive oil and cook on grill at medium-high heat until lightly charred. Cool and chop finely. Mix scallions with butter, garlic and soy. Season with salt and pepper.
Arrange cooked strip steaks (sliced if desired) alongside salads. Top the hot steaks with a dollop of the charred scallion butter. Enjoy!