Mohamed Shili This easy grilled steak recipe is flavorful! Juicy New York strip steaks are grilled to perfection and paired with sweet Vidalia onions, all topped with a tangy mustard-Worcestershire vinaigrette. A simple yet impressive meal for any occasion!
Ingredients Needed:
- 3 tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon finely chopped fresh thyme leaves
- Salt and freshly ground black pepper
- 1/4 cup pure olive oil
- 4 New York strip steaks, about 12 ounces each
- Canola oil
- 1 large Vidalia onion, peeled and cut crosswise into 1/4-inch thick slices
How To Make Grilled Steak and Vidalia Onions with Mustard-Worcestershire Vinaigrette?
- Make the Vinaigrette: In a bowl, whisk Worcestershire sauce, Dijon mustard, thyme, salt, and pepper. Slowly whisk in olive oil until smooth. Set aside.
- Prepare the Steaks: Take the steaks out of the fridge for 20 minutes before grilling. Heat a grill pan over high heat until smoking. Pat steaks dry, brush both sides with canola oil, and season with salt and pepper.
- Grill the Steaks: Place steaks on the grill and cook until browned and charred about 5 minutes. Flip, lower the heat to medium, and cook for 4 more minutes or until the internal temperature reaches 130°F (medium-rare). Remove from heat, cover loosely with foil, and let rest.
- Grill the Onions: Brush onion slices with canola oil and season with salt and pepper. Grill until golden and slightly charred, about 2 minutes per side. Separate into rings and toss with half of the vinaigrette.
- Serve: Place steaks on a plate, top with the onions, and drizzle with the remaining vinaigrette. Enjoy!
Recipe Tips:
- Use room temperature steak: Let the steaks sit out for 20 minutes before grilling. This helps them cook evenly and stay juicy.
- Pat the steak dry: Before grilling, use a paper towel to remove excess moisture. This helps create a perfect brown crust.
- Preheat the grill properly: The grill or pan should be very hot before adding the steaks. A smoking-hot grill gives the best sear and locks in flavor.
- Don’t flip too early: Let the steak cook undisturbed for at least 5 minutes before flipping. This creates a deep, flavorful crust.
- Rest the steak before slicing: After grilling, cover the steak loosely with foil and let it rest for 5 minutes. This keeps the juices inside, making the steak tender and flavorful.
How To Store & Reheat Leftovers?
- Refrigerate: Let the grilled steak and onions cool first. Put them in separate airtight containers and store them in the fridge for up to 3 days.
- Freeze: Put the cooled steak in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: Heat a pan over medium heat. Add a little oil and place the steak in the pan. Cook for 2-3 minutes per side until warm. For extra moisture, add a splash of beef broth or water while reheating.
Nutrition Facts:
- Calories: 650 kcal
- Total Fat: 45g
- Saturated Fat: 15g
- Cholesterol: 120mg
- Sodium: 500mg
- Potassium: 700mg
- Total Carbohydrate: 6g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 50g
Try More Bobby Flay Recipes:
- Bobby Flay Grilled Rib Eye Steak with Mango Chimichurri
- Bobby Flay Grilled Tuna Steak Recipe
- Bobby Flay Grilled Potato Salad
Bobby Flay Grilled Steak and Vidalia Onions with Mustard-Worcestershire Vinaigrette
Description
This easy grilled steak recipe is flavorful! Juicy New York strip steaks are grilled to perfection and paired with sweet Vidalia onions, all topped with a tangy mustard-Worcestershire vinaigrette. A simple yet impressive meal for any occasion!
Ingredients
Instructions
- Make the Vinaigrette: In a bowl, whisk Worcestershire sauce, Dijon mustard, thyme, salt, and pepper. Slowly whisk in olive oil until smooth. Set aside.
- Prepare the Steaks: Take the steaks out of the fridge for 20 minutes before grilling. Heat a grill pan over high heat until smoking. Pat steaks dry, brush both sides with canola oil, and season with salt and pepper.
- Grill the Steaks: Place steaks on the grill and cook until browned and charred about 5 minutes. Flip, lower the heat to medium, and cook for 4 more minutes or until the internal temperature reaches 130°F (medium-rare). Remove from heat, cover loosely with foil, and let rest.
- Grill the Onions: Brush onion slices with canola oil and season with salt and pepper. Grill until golden and slightly charred, about 2 minutes per side. Separate into rings and toss with half of the vinaigrette.
- Serve: Place steaks on a plate, top with the onions, and drizzle with the remaining vinaigrette. Enjoy!
Notes
- Use room temperature steak: Let the steaks sit out for 20 minutes before grilling. This helps them cook evenly and stay juicy.
- Pat the steak dry: Before grilling, use a paper towel to remove excess moisture. This helps create a perfect brown crust.
- Preheat the grill properly: The grill or pan should be very hot before adding the steaks. A smoking-hot grill gives the best sear and locks in flavor.
- Don’t flip too early: Let the steak cook undisturbed for at least 5 minutes before flipping. This creates a deep, flavorful crust.
- Rest the steak before slicing: After grilling, cover the steak loosely with foil and let it rest for 5 minutes. This keeps the juices inside, making the steak tender and flavorful.
Bobby Flay Grilled Steak and Vidalia Onions with Mustard-Worcestershire Vinaigrette