Crosshatched New York Strip with Blistered Tomatoes

Method 6 steps

1. 1

   Season the steaks with salt and rub them with 1 tablespoon of oil. Brush the cut sides of the tomatoes with a little oil and salt.

2. 2

   Grill the steaks over high heat for 2 minutes, rotate them 45 degrees for another 2 minutes, then flip and repeat. Cook to 130F in the center for medium-rare.

3. 3

   Place the tomatoes cut side down at the edge of the grill for about 5 minutes until blistered and soft.

4. 4

   Meanwhile melt the butter in a small pan with the garlic and 2 rosemary sprigs. Brush some over the resting steaks, then add the stock and pepper to the pan and simmer for 3 minutes to make a quick sauce.

5. 5

   Toss the greens with the lemon juice, the last of the oil and a pinch of salt.

6. 6

   Set each steak on a board with the greens and tomatoes, lay a rosemary sprig on top and pour the sauce into a small pitcher for the table.

That is the whole pie. Enjoy every slice.