Consignes
- Season the steaks evenly with ½ teaspoon salt and ¼ teaspoon pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
- Prepare the grill for direct cooking over medium-high heat (400° to 500°F) . If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
- Prepare the grill for cooking over medium-high heat (450°F) .
- Prepare the grill for direct cooking over medium-high heat (400° to 500°F) .
- In a small bowl whisk the buttermilk, yogurt, chives, lemon juice, ¼ teaspoon salt, and ⅛ teaspoon pepper. Stir in the blue cheese. Set aside.
- Brush the tomatoes and onion slices with the oil and season evenly with salt and pepper. Grill the tomatoes and onion slices over direct medium-high heat, with the lid closed, until the tomatoes are blistered (don’t worry if the tomato skins slip off) and the onion is tender, turning occasionally. The tomatoes will take 6 to 8 minutes and the onion will take 8 to 10 minutes. Remove from the grill as they are done. Cut the onion slices in half.
- Brush the tomatoes and onion slices with the oil and season evenly with salt and pepper. Grill the tomatoes and onion slices over medium-high heat, with the lid closed, until the tomatoes are blistered (don’t worry if the tomato skins slip off) and the onion is tender, turning occasionally. The tomatoes will take 6 to 8 minutes and the onion will take 8 to 10 minutes. Remove from the grill as they are done. Cut the onion slices in half.
- Grill the steaks over direct medium-high heat, with the lid closed, until cooked to your desired doneness, about 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks into thin slices.
- Grill the steaks over medium-high heat, with the lid closed, until cooked to your desired doneness, about 8 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks into thin slices.
- Grill the steaks over direct medium-high heat, with the lid closed, until cooked to your desired doneness, about 8 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks into thin slices.
- Place an iceberg lettuce quarter on each of four serving plates. Top with equal amounts of the dressing and divide the steak, tomatoes, and onion among the plates. Serve immediately.
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