New York Strip Steak and Beefsteak Tomato SaladServes 4
DRESSING
1/4 cup red wine vinegar
1 1/2 teaspoons sugar
2 teaspoons crushed dried oregano
3/4 cup vegetable oil
SALAD
12 four-ounce pieces New York strip steak ends Seasoned Salt
4 tomatoes
4 leaves romaine lettuce
12 1/8-inch-thick slices red onion
8 ounces crumbled blue cheese
Instructions|
DRESSING|
In a mixing bowl, whisk together the vinegar, sugar, and oregano until the sugar dissolves. Slowly add the oil, whisking constantly, until fully incorporated. Set aside. Store in a lidded container at room temperature for up to 5 days.
SALAD|
Preheat the broiler.
Season the steak on both sides with seasoned salt. Lay the steak in a broiling pan and broil for 1 to 1½ minutes, turning once, or until medium rare. Set aside, covered, to keep warm.
Core the tomatoes and then cut into 3/4-inch-thick slices.
Lay a lettuce leaf on each of 4 serving plates. Arrange alternating slices of tomato, onion, and beef on top of the lettuce. Drizzle each salad with about 1 1/2 tablespoons of dressing and top with blue cheese. Serve immediately.
WINE RECOMMENDATION|
The steak, tomato, and cheese in this dish transport you directly to Florence, Italy, and the wine should be from that part of the world. Sangiovese will stand up to the beef and soothe the acid in the tomatoes, while offering earth tones and tannins to balance the cheese. Pair with Ruffino Gold Label, and Chianti Classico Riserva.
Courtesy of “Morton’s The Cookbook: 100 Steakhouse Recipes for Every Kitchen” features over 100 recipes for Morton’s signature cocktails, steak specialties and other main dish favorites, appetizers, soups and salads, side dishes, and delicious and decadent desserts. Each recipe is sumptuously illustrated with full-color photography throughout. Cost is $32.50 (US).
Morton’s The Steakhouse
300 S. Charles Street | Downtown (in the Sheraton Inner Harbor)
410.547.8255 | www.mortons.com
