This Grilled Steak with Vinaigrette is perfect with this homemade scallion and garlic vinaigrette. You’ll be impressed at how easy it is to make one of the tastiest and juicy steak dishes.
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.
A culinary anecdote
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 would tell you that they can taste 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.
About the recipe
One of the many reasons I like this recipe is that it requires the meat to be cleaned with vinegar, lemon, or lime. This method facilitates the need to eat healthy meat dishes.
You could ultimately use any beef steak cut for this recipe. I prefer buying thin cuts steaks, so I don’t have to worry about not cooking them thoroughly. Let’s not forget that thin cuts of beef steak cook much faster than thicker cuts.
For this recipe, I used NY Strip Steaks. NY Strip Steaks have an intense flavor. They are said to have a pronounced beefy taste and not the most tender cut of beef. Most people like it because of its robust flavor and great with vinaigrettes.
How to make Grilled Steaks with Vinaigrette
The recipe starts with room temperature steaks. A quick rub with lemon or lime, rinse with cold water and pat dry with a 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 3-5 minutes before serving with the vinaigrette on the side. When meat rests before cutting, it retains its juice, making it tastier and juicier.
How to make the vinaigrette for the steak
In a small bowl, add the juice of lemon or lime, olive oil, scallions, garlic, hot pepper, salt, and freshly ground black pepper. It is that simple!
Have a steak day today!
Originally published August 27, 2014. Updated to add more content.