New York Strip Salad with Bleu Cheese.

Tonight we grilled New York Strips, brought them to room temperature and peppered them liberally.

Next I quick seared them on the grill and then added wet mesquite chips to the coals.

The wet wood chips killed the fire, and I covered the grill to let them smoke for ten minutes.

The last two minutes I crumbled Maytag Bleu cheese to melt on them.

I let the Strips rest for five minutes after taking them off the grill, sliced them thin against the grain then served the steaks over a bed of field greens tossed in a small amount of Jimmy's Bleu Cheese Dressing.