Marinated & Grilled Bone-In Strip Steaks

A simple marinade made with balsamic vinegar, Dijon mustard, and salt is the perfect flavor boost for this marbled cut of beef seared on the grill.

Servings: 2

Prep Time: 40 minutes (allows for marinating time)

Cooking Time: 8 minutes

Total Time: 48 minutes

Ingredients

  • 2 (12-oz. each) Stew's Bone-In Beef N.Y. Strip Steaks, about 1 1/2 inches thick
  • 1/2 cup Stew's Balsamic Vinegar
  • 2 teaspoons Dijon Mustard
  • 1/4 teaspoon Stew's Kosher Salt
  • 1/4 teaspoon Stew's Fine Ground Black Pepper
  • 1/2 cup Vegetable Oil
  • 8oz Baby Arugula 
  • 1 small Red Onion, halved and thinly sliced
  • 2 Beefsteak Tomatoes, thinly sliced

Directions

  1. In a medium bowl, add the balsamic vinegar, mustard, salt, pepper, and oil. Whisk until well-combined.

  2. Place the steaks in a baking dish and pour in three-quarters of the vinaigrette. Turn to coat and let the steaks sit at room temperature for about 30 minutes.

  3. Mix the arugula and red onion in a large bowl. Add some of the remaining vinaigrette and toss to coat.

  4. Heat a gas grill to high (450°F).

  5. Remove the steaks from the marinade and lightly pat dry. Season both sides with kosher salt and pepper.

  6. Grill until lightly charred on both sides to medium-rare (130°F–135°F), about 4 minutes per side.

  7. Let the steaks rest for about 5 minutes, then slice them across the grain and arrange with the tomatoes on a platter with the arugula salad.

Shop Recipe Ingredients