NEW YORK STRIP OVER ARUGULA AND GRAPE TOMATOES
It is tempting to make an elaborate meal on a holiday. However, Labor Day is meant to celebrate a day off of work. Make an uncomplicated, delicious meal on this Labor Day. This recipe celebrates the idea that less is more. A few key quality ingredients really lets the steak shine. This is one of my favorite quick and easy summer meals, and perfect for a day of relaxation.
3 New York Strips Steaks
1 5oz package of baby arugula
1 pint of grape tomatoes
1 jar of store bought horseradish cream sauce
Preparation of Steak
Pre-heat your grill to high. Season both sides of steak with salt and pepper. When grill has reached high heat place steaks on grill for 7 minutes and close grill top. Do not lift lid or flip steaks more than once. After 7 minutes flip steaks over and cook for 5 more minutes. Pull steaks off of heat and place on plate and let rest for 10 minutes. This will give you a medium to medium rare steak. If you like a medium-well steak then cook for 10 minutes on one side then 7 minutes on the other. Grilling does take some experience but remember you can always put it back on the grill if it’s under cooked. Every grill reaches a different temperature but with experience you will find what time frame works for you.
While steaks are resting slice grape tomatoes in half lengthwise and place in a bowl. Add 1/2 teaspoon of kosher salt to the tomatoes so they release their juices. Make a bed of arugula on your plate then lay steak on top of arugula. Lightly spread 1/4 teaspoon of horseradish cream sauce on top of steak and dress with grape tomatoes. The heat from the steak will slightly wilt the arugula. The fat from the steak and acidity from the tomatoes makes it’s own vinaigrette. It’s such an amazing combination of flavors. You are not limited to arugula. Use any of your favorite greens. This meal is great on it’s own. Occasionally, we accompany the dish with a baked potato or homemade steak fries.
What is your favorite Labor Day dish?