Marinade:
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 3 (1-inch thick) boneless New York strip steaks
- Salt and Pepper, to taste
- Blue Cheese Dressing:
- 1/3 cup Greek Yogurt
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 4 ounces blue cheese, crumbled
Crostini:
- 1 baguette, sliced 1/4” thick
- 1/4 cup olive oil
- Toppings:
- 1/2 cup cherry tomatoes, cut in half
- 1/4 cup cilantro, torn
Preheat oven to 400 degrees.
In a resealable plastic bag, combine oil, lemon juice, Worcestershire sauce, salt and pepper. Add steaks to bag; seal tightly. Turn the bag several times to distribute the marinade. Refrigerate for 30 minutes; set on counter to bring to room temperature.
Heat a large oiled skillet over medium-high heat. Remove steaks from marinade, discarding marinade. Place steaks in hot skillet or grill; cook 4 to 5 minutes on each side or to the desired degree of doneness. Remove steaks to a cutting board. Keep warm.
For the dressing, combine all ingredients in a bowl.
Place the baguette slices on a large baking sheet. Brush lightly with oil. Bake for 4-5 minutes until golden brown.
Thinly slice each steak. Top each baguette with about 1 teaspoon of blue cheese dressing, 1-2 slices of steak. Garnish with cherry tomatoes and cilantro. Serve immediately.
