Chef Jamie Purviance

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Marinated Strip Steaks with Gorgonzola Sauce
Serves: 4
Prep Time: 20 minutes
Marinating Time: 2 to 4 hours
Grilling Time: 6 to 8 minutes

Marinade
2 cups beef broth
1 cup dry red wine
1 medium yellow onion, finely chopped
2 Tablespoons tomato paste
4 New York strip steaks, each 10 to 12 ounces and about 1 inch thick, trimmed of excess fat
Extra-virgin olive oil
Kosher salt
ground black pepper

Sauce
1 Tablespoon unsalted butter
2 Tablespoons minced shallot
1 cup sour cream
4 ounces crumbled Gorgonzola cheese (1 cup)
1 Tablespoon finely chopped fresh chives (optional)
Directions:
In a large glass baking dish combine the marinade ingredients. Whisk to dissolve the tomato paste. Submerge the steaks in the marinade. Cover and refrigerate for 2 to 4 hours. Prepare the grill for direct cooking over high heat (450-550F). Lift the steaks from the dish and pat dry with paper towels. Discard the marinade. Lightly brush the steaks with oil and season evenly with salt and pepper. Allow to stand at room temperature for 15 to 30 minutes before grilling. Meanwhile, make the sauce. In a medium saucepan over medium heat, melt the butter. Add the shallot and cook until tender, about 2 minutes, stirring often. Mix in the sour cream and cheese and cook until the sauce begins to simmer and the cheese has melted, about 3 minutes, stirring occasionally. Remove from the heat, add 1/4 teaspoon pepper, and cover to keep warm. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the sauce. Garnish with chives, if desired.


Strip Steaks with Tomato and Blue Cheese Vinaigrette
Serves: 4
Prep time: 15 minutes
Grilling time: 6 to 8 minutes

4 New York strip steaks, each 10 to 12 ounces and about 1 inch thick, trimmed of excess fat
Extra-virgin olive oil
Kosher salt
ground black pepper

Vinaigrette:
1 Tablespoon minced shallot
2 teaspoons red wine vinegar
1 teaspoon Dijon mustard
2 cups (about 20) cherry tomatoes, each cut into quarters
1/4 cup finely chopped fresh basil leaves
2 ounces crumbled Gorgonzola cheese (1/2 cup)

Directions:
Prepare the grill for direct cooking over high heat (450-550F). Lightly brush the steaks on both sides with oil and season evenly with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling. In a medium bowl whisk the shallot, vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in 2 Tablespoons of oil, forming a smooth vinaigrette. Add the tomatoes and basil. Mix well. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Add the cheese to the vinaigrette. Mix gently. Serve the steaks warm with the vinaigrette spooned over the top.


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