Grilled New York Strip Steak with Tomatoes and Peppers
Pungent horseradish gives steak an extra kick in this easy-to-prepare version of a classic flavor combination. Serving the steak with grilled tomatoes and sweet peppers makes for a colorful presentation.
- 1 cup (8 oz./250 g) sour cream
- 1/4 cup (2 oz./60 g) prepared horseradish
- 1 Tbs. fresh lemon juice
- Pinch of cayenne pepper
- Salt and freshly ground pepper, to taste
- 4 New York strip steaks, each about 12 oz. (375 g) and 1 1/2
inches (4 cm) thick
- 6 gypsy peppers
- 4 plum tomatoes
- 2 Tbs. olive oil
Prepare a hot fire in a grill.
In a small bowl, stir together the sour cream, horseradish, lemon juice and cayenne. Season to taste with salt and pepper and set aside.
Season the steaks with salt and pepper. Grill the steaks, turning once, until well marked and cooked to medium-rare, about 5 minutes per side, or until cooked to your liking. Transfer to a carving board and let rest for 5 to 10 minutes.
While the steaks are cooking, in a large bowl, toss the peppers and tomatoes with the olive oil and season generously with salt and pepper. Transfer to the grill and cook, turning occasionally, until softened and the skins are charred and blistered, 6 to 8 minutes. Serve the steaks with the horseradish sauce and grilled vegetables alongside. Serves 4 to 6.
Williams-Sonoma Test Kitchen