Grilled New York Strip
Tomato Heirloom Salad, Arugula, Balsamic Onions
By Seth Kondor, Executive Chef at Old Hickory Steakhouse
Gaylord Opryland Resort, Nashville, TN

Ingredients:
1- 16oz New York Strip (Prime or a Swift 1855 Brand)
Tomato Vinaigrette (see recipe below)
Balsamic Onions (see recipe Below)
4oz. arugula
2oz croutons
4oz large diced Heirloom tomatoes (Vine Ripe or Ugly would be a good substitute)

Directions:
Pre-heat your grill
Season the New York Strip with salt and pepper and grill to your desired temperature. Let the meat rest for 5 minutes.
In a mixing bowl, mix together the tomatoes, arugula, balsamic onions, croutons and add 2 oz of the vinaigrette. Season with salt and pepper.
On an entrée dish, place the salad in the middle of the plate. Add the steak on an angle. Garnish with fried onions and bleu cheese crumbles.
Tomato Vinaigrette
4 tomatoes juiced (pureed, strained through a cheese cloth)
2 tablespoons garlic (chopped)
1/2 cup red onion (diced)
1/4 cup scallions
4 basil leaves (chiffonade)
2 tablespoons parsley (chopped)
1/4 cup red wine vinegar
2 tablespoons lemon juice
1/2 cup olive oil
salt and pepper

Method:
Juice the tomatoes and reserve the liquid.
In a mixing bowl combine all ingredients, except the oil. With a slow strain, whisk in the oil.
Season with salt and pepper.

Balsamic Onions:
2 each red onion (quartered)
1 cup balsamic vinegar
salt and pepper

Method:
Pre-heat the oven to 375 degrees.
Quarter the onions, but leave the ends on to hold the onion wedges together. Place in a roasting pan, pour in the balsamic vinegar and season the onions with salt and pepper. Cover with aluminum foil. Roast for 25 minutes until tender. Remove the foil and let cool to room temp.