Let’s make Grilled Steaks with Vinaigrette today! I realized last week that I had not posted a steak dish. After spending hours looking through my recipe creations and cookbooks, I realized that I was overwhelming myself for nothing. Then I thought to myself, why not post the simplest recipe I love and always enjoy. Grilled Steaks with Vinaigrette, tasty and can be made in a jiffy.
I usually do not order steak when dining at a restaurant not only because I fear that the meat is not thoroughly cooked but because of fear of the way the meat is handled in the kitchen. By “handled” I mean the cleaning process. When you are born and raised in certain parts of the world and accustomed to cleaning meat with vinegar, lime, lemon, or sour oranges, you believe that all types and cuts of meat must be cleaned before cooking. The process of cleaning meat is simple in the Caribbean and Latin countries. An acidic agent is used to sanitize and remove any unwanted order. This process has been used for many generations, and if you asked anyone, they could tell the difference.
We often rely on others to do their job correctly but fail to realize that contamination is always at a prominent state. It always starts with someone getting sick for anyone to investigate food safety. Because of fierce competition companies have founds ways to cut down on costs etc. Take for example packaged vegetables that are consistently tainted with bacteria because of unsanitary washing/cleaning conditions. With meat, we only know a fraction of the truth on how the handling process works.
One of the many reasons why I like this recipe is because not only, it requires the meat to be cleaned with vinegar, lemon or lime, but it facilitates the need to eat not only a healthy meat dish but also healthy meat dish. One other reason is I don’t have to buy a thick steak cut and wonder if the inside is cooked.
The recipe starts with room temperature steaks. A quick rub with lemon or lime, rinse with cold water and pat dry with paper towel. Seasoning the steaks is next then followed by the preparation of the vinaigrette while the steaks are grilling. The steaks can either be grilled on an indoor or outdoor grill, a nonstick grill pan or a griddle. When done, always make sure that the steaks rest for at least 2-3 minutes before serving with the vinaigrette on the side. When meat rests before cutting, it retains its juice making it tastier and juicier. Have a steak day today!
[ihc-hide-content ihc_mb_type=”block” ihc_mb_who=”unreg” ihc_mb_template=”1″ ]
- 2 steaks NY Strip Steak thin cut, preferably
- 1 lemon or lime
- 1 tbsp white vinegar
- 1 tbsp oil
- Salt and freshly ground black pepper for seasoning
For the vinaigrette
- 1 lime or lemon
- 2 tbsp olive oil
- 2 scallions finely sliced
- 2 garlic cloves chopped finely
- 1/2 hot pepper seeded and sliced thin
- Salt and freshly ground black pepper to taste
- Remove steaks from refrigerator and bring to room temperature. Clean each steak by rubbing lime or lemon, rinse with cold water and pat dry. (this step is optional if you are not use to cleaning steak). Season each steak with salt and pepper. On a hot griddle pan, pour oil, place steaks gently and let cook 6 to 8 minutes on each side depending on the thickness of the steak. If using indoor or outdoor grill, spray grill with cooking spray before grilling steaks.
- While the steaks are grilling, prepare the vinaigrette. In a small bowl, add juice of lemon or lime, olive oil, scallions, garlic, hot pepper, salt and freshly ground black pepper.
- Remove steaks from pan, place on a plate to rest for a few minute. Serve vinaigrette on top or on the side.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.