Cajun New York Steaks with Caprese
If you're having a bbq party with a few people, grilling outside is a pleasure.
In our garden, we built a bbq grill ourselves out of bricks which is a lot of fun if you like sitting in front a fire and watch.
Using New York cuts might get a bit expensive, but you can also grill sirloins or even tri-tips the same way. I like good quality meat because I like to grill them black & blue, meaning charcoaled outside, and red inside.
for 2 people:
2 New York steaks (the dry-aged ones are especially great, and expensive)
cajun spice mix (i like the nomu mixes a lot)
1 big piece fresh and soft mozzarella cheese (in a small plastic container from Whole Foods or Bristol Farms)
2-3 tomatoes (try the Heirloom tomatoes)
handful fresh basil leaves
freshly ground salt and pepper
2-3 tablespoons balsamic vinegar
2-3 tablespoons extra virgin olive oil
Prepare a fire or a charcoal grill. Mesquite charcoal adds great flavor to your meat.
Rub as much spice all around your steaks as you wish. The more spice you rub in, the more spicy it will get! For 2 steaks, I'd probably use around 2-3 tablespoons of the nomu mix.
For the caprese, slice mozzarella cheese and tomatoes. Arrange them nicely on a serving dish. Sprinkle with the balsamic vinegar and the olive oil. Put the freshly ground salt and pepper on top to taste. Garnish with basil leaves.
Before putting your steaks on the grill, make sure you have a really high heat going and that your grill is pretty close to the heat. Also heat your grill first before adding the meat, otherwise it will stick.
Put the steaks on and flip them in about one to two minutes. They should have gotten a nice brown color. The goal is to achieve a nice cripsy outside on both sides, but keep the meat still red inside.
Pressing on the meat with your finger should help you notice, how rare the meat still is. The meat will resist more to pressure when it's cooked more thoroughly. Rather undercook it and put it onto the grill again than overcook it and regret!