Strip Steaks with Tomato and Blue Cheese Vinaigrette
on the Big Green Egg

Ingredients

• 4 New York strip steaks, each 10 to 12 ounces and about 1 inch thick, trimmed of excess fat



• Extra-virgin olive oil



• Bandiola Steak Spice

Vinaigrette

• 1 tablespoon minced shallot



• 2 teaspoons red wine vinegar



• 1 teaspoon Dijon mustard



• 2 cups (about 20) cherry tomatoes, each cut into quarters



• 1/4 cup finely chopped fresh basil leaves



• 2 ounces crumbled Gorgonzola cheese (1/2 cup)

Directions:

1. Prepare the Big Green Egg for direct cooking over high heat (600° F). You will need a Big Green Egg to achieve this high temp.



2. Lightly brush the steaks on both sides with oil and season evenly with Bandiola Steak Spice. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.



3. In a medium bowl whisk the shallot, vinegar, mustard, 1/4 teaspoon Bandiola Steak Spice. Slowly whisk in 2 tablespoons of oil, forming a smooth vinaigrette. Add the tomatoes and basil. Mix well.



4. Brush the cooking grates clean. Once you have the Big Green Egg stabilized at 600° F, Then put your steaks on, with the Dome closed , until cooked to your desired doneness, 2 to 3 minutes for medium rare, turning once. Remember to burb the BGE to prevent a flash. 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.

Serves 4

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