Patriotic Grilled New York Strip Steak with Red, White & Blue Toppings

Herbed Tomato and Blueberry Salad

• 3 tbsp avocado oil
• 2 tsp Weber Garlic & Herb Seasoning
• Juice of half a lemon
• 10 oz cherry tomatoes, halved
• 6 oz blueberries
• 3 scallions (white parts only), sliced

Grilled New York Strip

• 4 New York strip steaks
• 4 cloves garlic, minced
• 3 tbsp avocado oil
• 2 tbsp soy sauce
• Juice of half a lemon
• 3 scallions (white parts only), sliced
• 1 tsp kosher salt
• 1/2 tsp coarse ground black pepper

• Make the salad: In a small bowl whisk together 3 tablespoons avocado oil, the Garlic & Herb seasoning and lemon juice. Add the halved cherry tomatoes and blueberries, toss to coat, and let them marinate at room temperature for about 30 minutes.
• Marinate the steaks: In a zip-top bag combine the steaks, minced garlic, 3 tablespoons avocado oil, soy sauce, lemon juice, sliced white scallions, salt and pepper. Toss to coat and let marinate at room temperature for 30 minutes.
• Grill the steaks: Heat your grill to high. Place steaks on the hot grill and cook about 7 minutes per side, or until they reach your preferred doneness. Remove from the grill, tent with foil and let rest a few minutes.
• Grill the salad: Reduce the grill to medium-high and place a grill basket on the grate. Using a slotted spoon, transfer the marinated tomatoes and blueberries into the basket—avoid adding all the oil to prevent flare-ups. Grill, stirring occasionally, for about 7 minutes until warmed and slightly charred.
• Toss: Spoon the grilled fruit back into the small bowl, add the sliced white scallions and toss gently to combine.
• Serve: Plate the rested steaks and top generously with the herbed tomato and blueberry salad. Serve immediately and enjoy.

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