Grilled Highland Strip Steak with Tomatoes and Peppers
Pungent horseradish gives steak an extra kick in this easy-to-prepare version of a classic flavor combination. Serving the steak with grilled tomatoes and sweet peppers makes for a colorful presentation.
1 cup sour cream
1/4 cup prepared horseradish
1 Tablespoon fresh lemon juice
Pinch of cayenne pepper
Salt and freshly ground pepper, to taste
4 Highland strip steaks (1 1/2 inches thick)
6 gypsy peppers
4 plum tomatoes
2 Tablespoons olive oil
Thaw your steak(s) in the refrigerator for 1-2 days. Prior to cooking, allow the steak to come to room temperature. In a small bowl, stir together the sour cream, horseradish, lemon juice and cayenne. Season to taste with salt and pepper and set aside.
In a large bowl, toss the peppers and tomatoes with the olive oil and season generously with salt and pepper.
Prepare the grill. Season the steak(s) with coarse salt and pepper. Start the steak(s) over the hot area of your grill, sear both sides, and then move the steak(s) to the cooler portion of the grill. Keep the top down as much as possible. Ideally the internal temperature of the grill (with the top down) should be around 300°-325°. Grill the steak about 5 minutes per side until reaching an internal temperature of 120° (away from the bone). Remove the meat from the heat and loosely cover with foil, let it rest for 5-10 minutes, and then serve. This should produce a rare to medium rare steak. The internal temperature continues to rise during the rest period, thus it will reach approximately 125°-130°. Resting also allows the meat to retain juice. Cutting the steak immediately without resting, will cause much of the juice to flow out of the meat. While the steaks are resting, grill the the peppers and tomatoes, turning occasionally, until softened and the skins are charred and blistered, 6 to 8 minutes. Serve the steaks with the horseradish sauce and grilled vegetables alongside.
Serves 4 to 6.
Adapted from Williams-Sonoma Test Kitchen