Marinated NY Strip Steak with Grilled Scallions

Marinated NY Strip Steak with Grilled Scallions

4 - 1-inch thick New York strip steaks - 8 to 10 oz. each, trimmed
Kosher salt and freshly ground black pepper
5 tablespoon canola oil
2 tablespoon reduced-sodium soy sauce
4 teaspoon chopped fresh thyme
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon red-wine vinegar
2 large cloves garlic, minced
10 large scallions, bulbs split in half lengthwise

Sprinkle the steaks with 1-1/4 teaspoons salt and 2 teaspoons pepper.

In a medium bowl, mix 4 tablespoons oil with the soy sauce, 3 teaspoons thyme, the Worcestershire, mustard, vinegar, and garlic. Put the steaks in a large bowl and coat them with the soy sauce mixture. Cover the bowl and marinate the steaks in the refrigerator, turning occasionally, for at least 4 hours and up to 1 day.

For a gas grill, light the front burner to medium-high and the back burner(s) to medium-low. For a charcoal grill, light a medium fire (about 300°F to 350°F) with two-thirds of the coals banked to one side. Clean and oil the grill grates. While the grill heats, set the steaks out at room temperature. Toss the scallions with the remaining tablespoon oil and 1/2 teaspoon each salt and pepper.

Set the steaks over the hotter part of the fire and the scallions over the cooler zone. Cook, covered, until the scallions brown, about 3 minutes, and the steaks have good grill marks and easily release from the grate, about 4 minutes. Flip both the scallions and steaks. Cook the steaks until desired doneness. Grill the scallions until browned and softened, about 5 more minutes.

Transfer the steaks to dinner plates, top with the remaining teaspoon thyme, and serve with the scallions.