Almost every year around this time, it hits me, half the summer is already over. Then I scramble to invite over all those friends that we rarely see, but feel they are still some of our closest.
I am constantly on the look out for dinner party worthy recipes. To me that means a dish with a bit of wow factor to it, one that can be whipped up quickly, without much fuss. If I am hosting a get together, I would much rather hang out on the back patio, sipping cocktails and catching up with friends, then slaving away in the kitchen.
Last weekend a few of our friends came over for dinner, we served this fabulous Strip Steak with Heirloom Tomatoes and Toasted Spice Vinaigrette. It was in the July issue of bon appetit, so easy yet elegant, I wish I had thought of it! We had these garlic parsley potatoes with it, a lambs ear (mâche) salad, simply dressed with good olive oil salt and pepper. Followed by a cheese course, then fresh berries and whipped cream for dessert.
We love this recipe so much, it has made an appearance three times already this month. And, I think it should enjoy a fourth, it would be lovely with a scatter of chickpeas and some super fresh sliced avocado added. That way only 1 platter to wash and no potatoes to cook.
After all, summer is only so long, wouldn’t want to waste it hiding in the kitchen elbow deep in suds. Right?
- 3 1lb strip steaks
- 1 Tbs olive oil
- 1/2 tsp cayenne pepper
- 1 tbs kosher salt
- 4-6 heirloom tomatoes, sliced thick
- 1/4 cup very thinly sliced basil
- For the vinaigrette:
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp ground cumin
- 1 tsp fennel seeds
- 1/4 cup olive oil
- 2 Tbps white wine vinegar
- 1 tsp Dijon mustard
- kosher salt and freshly ground pepper
Prepare gas or charcoal grill for medium high heat.
Rub steak with olive oil and sprinkle with cayenne and salt.
Cook steaks 4-5 minutes per side (135 degrees internal temp) for medium rare and 5-7 per side for medium (140 degrees internal temp).
Remove to cutting board and tent loosely with foil, let rest 5 mins.
In the meantime slice the tomatoes 1/4" to 1/2" thick and line a large platter with them, sprinkle with salt, pepper and basil.
Slice steak against the grain and place on top of tomatoes, drizzle with vinaigrette and serve.
Place a small skillet over high heat, add coriander, cumin and fennel seeds. Stir around until toasted and fragrant, about 2 mins (careful not to burn).
Add to small bowl, using a spoon crush some of the toasted seeds then add the rest of the ingredients and mix well.