Strip Steak

Ingredients · for 4 (scales to your household)

• 1/4 cup Chopped flat-leaf parsley $0.41
• 2 Tbsp Chopped fresh basil $0.67
• 2 Tbsp Chopped fresh tarragon $0.01
• 2 Small garlic cloves, minced $0.06
• 2 tsp Finely grated lemon zest $0.20
• 1 tsp Anchovy paste $0.56
• 1 tsp Drained capers, minced $0.12
• 7 Tbsp Extra-virgin olive oil, plus more for brushing $1.27
• 1/2 tsp Kosher salt $0.03
• 1/4 tsp Freshly ground black pepper $0.03
• 1 cup Blue cheese $7.47
• 1 cup Unsalted butter, room temperature $3.42
• 4 Large heirloom tomatoes, sliced $2.36
• 4 Bone-in New York strip steaks (12-16 oz each) or boneless (8-10 oz each) $56.00

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Mix first 7 ingredients in a small bowl. Gradually whisk in 7 Tbsp. oil. Season salsa verde to taste with salt and pepper. Mix blue cheese and butter in another small bowl to blend. Season to taste with salt and pepper. DO AHEAD: Salsa verde and blue cheese butter can be made 1 day ahead. Cover separately and chill.
2. Let steaks stand at room temperature for 1 hour. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Arrange tomato slices in a single layer on a rimmed baking sheet. Season with salt and pepper. Drizzle salsa verde over tomatoes.
3. Brush grill grate with oil. Grill steaks until charred and an instant-read thermometer registers 120°F for rare (steaks will carry over to 125°F, or medium rare, as they rest), about 3 minutes per side. Let rest for 10 minutes.
4. Stack seasoned tomatoes on each plate and place steaks alongside tomatoes.
5. Place a generous dollop of blue cheese butter atop each steak.

Per serving