Grilled Strip Steaks with Chile-Oregano Vinaigrette

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  • Serves


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By Michael Ruhlman

Published 2011

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Vinaigrettes are excellent on every manner of grilled food, and I especially like them with red meats such as steak and lamb, which are naturally rich and benefit from the contrasting acidity and, here, from the heat of chiles. I add some balsamic vinegar because I like the way its sweetness balances the charred flavors of the meat. The vinaigrette is dominated by the oregano, but replace it with mint, and you have a fabulous vinaigrette for grilled lamb.

Please buy steaks thick eno