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Grilled Garlic and Thyme Strip Steaks with Seared Onions and Tomatoes
Cooking in a cast-iron skillet on a grill opens up delicious and easy possibilities for stylish sides for your proteins. In this recipe, beefy, simply seasoned New York strip steaks are topped generously with wilted onion rings and grape tomatoes. The vegetables cook in a hot skillet with a touch of sugar and balsamic to encourage caramelization — with no sticking on the grate and nothing lost to the fire. If you don’t have a cast-iron skillet, ovenproof stainless-steel also works. Or you can cook the vegetables on your stove over medium-high heat. The recipe is designed especially for the Yummly Smart Thermometer, but if you don’t have one, check the meat's temperature using an instant-read. The recipe is a Yummly original created by David Bonom.
- Combine 2 tablespoons olive oil, the garlic, red wine vinegar, and 1 teaspoon thyme in a zip-top plastic bag. Add steaks, turning to coat, and seal bag. Refrigerate 1 to 4 hours, turning occasionally.
- Meanwhile, slice onions ¼ inch thick and separate into rings. Halve tomatoes lengthwise.
- Preheat a grill for high heat (450° to 550°). Set steaks on a plate and let stand at room temperature 20 minutes. Season with 3/4 teaspoon salt and ¼ teaspoon pepper.
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|Calories560Calories from Fat380|
|% DAILY VALUE|
|Calories from Fat380|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.