Grilled Steaks with Cherry Tomatoes and Basil
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.
- 1 tsp. vegetable oil
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. paprika
- 1/4 tsp. dried oregano
- 1/4 tsp. freshly ground pepper, plus more, to taste
- 2 tsp. kosher salt, plus more, to taste
- 2 New York strip steaks, each about 1 1/4 lb. and 1 1/2 inches
- 8 oz. grape or cherry tomatoes
- 2 Tbs. olive oil
- 1 1/2 tsp. red wine vinegar
- 2 Tbs. chopped fresh basil
Brush a cast-iron grill pan with the oil and heat over medium-high heat until hot.
Meanwhile, in a small bowl, combine the garlic powder, onion powder, paprika, oregano, the 1/4 tsp. pepper and the 2 tsp. salt. Rub the spice mixture evenly onto both sides of the steaks.
In another bowl, combine the tomatoes, olive oil, vinegar and basil. Season with salt and pepper.
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.
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. Serves 4.