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Video: Grill it up baby! Strip steak, heirloom tomatoes

  1. Closed captioning of: Grill it up baby! Strip steak, heirloom tomatoes

    >>> now a lot of you maybe having one last barbecue today enjoying the last bit of summer fun . we'll show you how to do it the right way.

    >> she's one of the judges on food network 's chopped. good to see you.

    >> good to be here. this is fantastic.

    >> i'm not allowed near the grill.

    >> no.

    >> it's all natalie.

    >> you have a new restaurant opening here in new york in october.

    >> i'm incredibly excited. it will be in the old empire diner space. iconic space. i can't wait to cook for you guys.

    >> a lot of work ahead with that. let's cool off with a cocktail because you're going to be grilling but you want this in your hand too.

    >> the first thing we do is make ourselves a cocktail. that's the best part of summer.

    >> this is cucumber juice, pineapple juice and my favorite is a little tequilla.

    >> it's super fresh and super clean.

    >> how did you get the cucumber juice in here?

    >> juicer.

    >> shake it up.

    >> that is delicious.

    >> when you're at the grill you want to have your cocktail in hand.

    >> that is amazing.

    >> i definitely wanted you to grill today.

    >> i love cooking. we are starting with with new york strip, right?

    >> i love new york strip. my second favorite is ribeye. i go heavy on the salt.

    >> okay.

    >> that's a lot of meat there. nice seasoning on there. and then you get your steaks.

    >> just the salt.

    >> you could put a little pepper too of course.

    >> we're going to make an herb butter that goes on top.

    >> you see the grill, that's the hot spot . i put it on the hot spot first. the biggest mistake people make is they're moving the steaks around. take a sip of your drink hang back, enjoy -- let them sere. beautiful mark on it and after it has the marks on it you pull them off the hotspots to here. we'll take those two off and put them on here and we talk about resting the meat. why in the world are we saying to rest the meat?

    >> does the meat really need to rest?

    >> it's had a rough day . it needs a drink and it needs to rest. we'll put one over there to rest for now.

    >> take it easy buddy.

    >> but the twist today is i'm making a butter to go on top. thinking of steak you probably don't need butter on it but it gives it extra fanciness. you're outside. you're not going to have a pot with a pan and making sauce. you're going to make a butter and throw it on top.

    >> shallots, parsely and puree it.

    >> the fancier the harder they are to work.

    >> you have this gorgeous.

    >> do you have put bread crumbs in it?

    >> i do. it gives it is texture. so this other steak is going to sit right on top of these toe tomatoes. season them with salt, olive oil , my favorite ingredient, and then you put the butter on top.

    >> oh, wow.

    >> and not just a little bit. that's a lot of butter.

    >> old me back.

    >> but i love it. you have to use heirloom tomatoes this time of year. green beans , just go to the green market and get what's beautiful.

    >> pour yourself a drink.

    >> pour yourself a drink.

    >> i'll slice you some.

    >> we are going to eat. amanda thank you so much.

    >> congratulations.

TODAY recipes
updated 8/30/2013 6:06:36 PM ET 2013-08-30T22:06:36

Recipe: Strip steak with herb butter

  • 4 strip steaks, 10 to 12 ounces
  • 1/4 lb. butter, unsalted, softened
  • 2 shallots, peeled and chopped
  • I bunch parsley leaves, rough chopped
  • 1/2 cup Japanese breadcrumbs
  • 3 heirloom tomatoes
  • 2 tbsp. extra-virgin olive oil
  • Salt and pepper

Preheat a grill or the broiler to high in preparation for cooking the steaks. In a food processor, place the shallots and the parsley leaves and turn on until it is roughly chopped. Add the softened butter into the food processor and pulse and blend the parsley, shallots and butter together.

Scrape down the sides and the bottom to make sure it is thoroughly incorporated. Then add in the Japanese breadcrumbs and pulse 4 to 5 times.

Remove the butter and place in a bowl, mix and season with salt and pepper. Grill the steaks to your desired temperature, remove from grill and spread the herb butter evenly on top of each steak. Return the steaks to the grill or broiler to slightly melt the butter. On a plate, place three slices of heirloom tomato and season with salt and extra-virgin olive oil.

Place the hot steak on top of the seasoned tomatoes and serve. This is the perfect summer steak!

Recipe: Green bean and potato alla Genovese

  • 4 cups basil leaves
  • 1/2 cup almonds
  • 1/2 cup parmesan cheese, grated
  • 4 garlic cloves
  • 1/3 cup extra virgin olive oil
  • 2 pound green beans, blanched
  • 1 pound red potatoes, small (cooked whole)
  • 1 cup chicken or vegetable stock

In a food processor or blender, combine basil, almonds, garlic and olive oil. Blend these ingredients until smooth and add parmesan cheese.

In a large, high-sided sauté pan, combine the potatoes, green beans and the chicken stock and heat over medium high until the vegetables are hot throughout.  Turn off heat and stir in the pesto until it completely coats the potatoes and beans.

Serving Size

Makes 4 to 6 servings

Recipe: Cucumber pineapple tequila cooler

  • 1 European cucumber, seedless, peeled
  • 1 cup fresh pineapple cubes
  • 2 limes, peeled
  • 4 ounces silver (blanco) tequila
  • 1 tablespoon agave nectar
  • Pinch of kosher salt
  • 1 1/2 cup ice cubes

Begin by setting up vegetable juicer (if unavailable, use a blender).

Juice the cucumber, pineapple and peeled limes through the juicer, letting the juices combine into the provided container that comes with the juicer. Use a martini shaker or a pitcher and measure out the tequila into the vessel. Add in the juices, agave nectar, pinch of salt and ice cubes. Shake (or stir if using a pitcher) all the ingredients together vigorously. Line up 4 Tom Collins glasses filled with ice cubes and pour the mixed cocktail over ice. Serve with a straw and a cucumber slice for garnish.

Serving Size

Makes 4 servings

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