Name: Grilled Garlic and Thyme Strip Steaks with Seared Onions and Tomatoes
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4 Servings
Cuisine: American

OnlineCook Verified

April 29, 2025

12 Ingredients

EASY

Cooking in a cast-iron skillet on a grill opens up delicious and easy possibilities for stylish sides for your proteins. In this recipe, beefy, simply seasoned New York strip steaks are topped generously with wilted onion rings and grape tomatoes. The vegetables cook in a hot skillet with a touch of sugar and balsamic to encourage caramelization — with no sticking on the grate and nothing lost to the fire. If you don’t have a cast-iron skillet, ovenproof stainless-steel also works. Or you can cook the vegetables on your stove over medium-high heat. The recipe is designed especially for the Yummly Smart Thermometer, but if you don’t have one, check the meat's temperature using an instant-read. The recipe is a Yummly original created by David Bonom.

Grilled Garlic and Thyme Strip Steaks with Seared Onions and Tomatoes

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

From the Cook

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Grilled Garlic and Thyme Strip Steaks with Seared Onions and Tomatoes

OnlineCook Verified

Ingredients

Servings

WarningMilk and 2 other allergens identified

Instructions

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.

Smart Nutrition

My Calorie Intake

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tips & Tricks (5)

Cast-Iron Preheating Magic 🔥
Preheat your cast-iron skillet for at least 10 minutes to ensure even heat distribution and perfect caramelization of onions and tomatoes.
Balsamic Caramelization Trick 🍅
The touch of sugar with balsamic vinegar creates a gorgeous caramelized glaze on vegetables - sprinkle sugar evenly and let it develop a deep, rich color.
Garlic Infusion Technique 🧄
Crush whole garlic cloves and rub them directly on the steak before seasoning to infuse deep, aromatic flavor into the meat.
Thyme Layering Strategy 🌿
Chop fresh thyme leaves finely and incorporate both during cooking and as a fresh garnish to create multi-dimensional herb notes.
Steak Resting Position 🥩
After grilling, rest the steak on a raised wire rack instead of a flat surface to prevent steam buildup and maintain the perfect crust.