Grilled Garlic and Thyme Strip Steaks with Seared Onions and Tomatoes

Grilled Garlic and Thyme Strip Steaks with Seared Onions and Tomatoes cover

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Grilled Garlic and Thyme Strip Steaks with Seared Onions and Tomatoes

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Ingredients

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Grilled Garlic and Thyme Strip Steaks with Seared Onions and Tomatoes

4 tablespoons extra-virgin olive oil(divided)

2 cloves garlic

1 tbsp red wine vinegar

1 tbsp fresh thyme leaves(chopped, divided; you may not use all of it)

2 boneless NY strip steaks(or bone-in, each 12 to 14 ounces and 1 to 1 1/4 inches thick)

2 large yellow onions

1 pt grape tomatoes(or cherry tomatoes)

1 tsp salt(divided, plus more to taste)

¼ tsp ground black pepper(plus more to taste)

2 teaspoons sugar

1 tbsp balsamic vinegar(plus more to taste)

1 tbsp salted butter

Combine 2 tablespoons olive oil, the garlic, red wine vinegar, and 1 teaspoon thyme in a zip-top plastic bag. Add steaks, turning to coat, and seal bag. Refrigerate 1 to 4 hours, turning occasionally.

Meanwhile, slice onions ¼ inch thick and separate into rings. Halve tomatoes lengthwise.

Preheat a grill for high heat (450° to 550°). Set steaks on a plate and let stand at room temperature 20 minutes. Season with 3/4 teaspoon salt and ¼ teaspoon pepper.

Place a 12-inch cast-iron skillet on the grill’s cooking grate and preheat with the lid closed for 5 minutes. Add the remaining 2 tablespoons olive oil to the skillet and stir in onions and sugar. Cook, stirring occasionally and closing the grill in between, until onions are softened and starting to brown, 7 to 9 minutes. Stir in tomatoes and cook until lightly wilted, 2 to 3 minutes. Add balsamic vinegar and 1/4 teaspoon salt and cook 1 minute. Remove from heat and stir in 1 tsp. thyme and the butter until it melts. Set pan aside and keep warm.

Following the insertion guide on the Yummly Thermometer app, insert the thermometer horizontally into a steak until the metal is completely covered.

Grill steaks 2 minutes with the lid closed, then rotate 1/4 turn. Grill 2 minutes longer. Turn steaks over (or flip when directed to by the thermometer app) and cook 2 minutes; rotate the steaks 1/4 turn. Grill until steaks are as done as you like, 1 to 2 minutes longer for medium-rare (130°). Transfer steaks to a cutting board and let rest 5 minutes.

Taste onion mixture and add more thyme, salt, pepper, and balsamic vinegar if you like. Slice steaks and serve with the onion mixture.

Nutrition

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Tips & Tricks (5)

Cast-Iron Preheating is Critical 🔥
Preheat your cast-iron skillet for at least 5-10 minutes on the grill to achieve even heat distribution and prevent sticking of both steaks and vegetables.
Dry Your Steaks Thoroughly 🧻
Pat the NY strip steaks completely dry with paper towels before seasoning—this removes surface moisture that prevents proper browning and creates superior crust development.
Use the Sugar-Balsamic Combination Strategically 🍯
Add the sugar and balsamic vinegar to the onions and tomatoes only after they've started to caramelize, which deepens the flavor without burning the delicate vegetables.
Garlic and Thyme Timing Prevents Bitterness 🌿
Apply minced garlic and fresh thyme to the steaks during the final 2-3 minutes of cooking rather than at the beginning, preserving their delicate flavors from scorching on the hot grill.
Create a Butter-Basting Finish 🧈
In the last minute of cooking, add a knob of cold salted butter to the skillet and tilt it to baste the steaks, creating a rich crust while keeping the interior perfectly tender.