"From Rachael Ray magazine. Juicy grilled steaks with a fresh and flavorful Italian topping. Great for your next patio party or barbecue."
extra-virgin olive oil
garlic cloves, thinly sliced
plum tomatoes, finely chopped
kosher salt & freshly ground black pepper
mozzarella cheese, coarsely chopped
sliced fresh basil
boneless New York strip steaks, 1 1/4 inch thick
( about 12 oz. each)
In a large skillet, heat the olive oil over low heat. Add the garlic and cook until softened, about 6 minutes. Reserve 1 tablespoon of garlic oil in a small bowl. Add the tomatoes to the garlic oil in the skillet and season with salt and pepper; let cool. Add the bread, mozzarella, and basil and stir until moistened.
Preheat the grill to medium. Brush the steaks with the reserved 1 tablespoon garlic oil and season with salt and pepper. Transfer to the grill and cook for 7 minutes. Flip steaks, then mound the bread mixture onto each steak. Cover and cook until the topping is golden and the cheese is melted, about 10 minutes.
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New York Strip Steaks With "Pizza" Topping (cont.)