Last updated July 13, 2015

Grilled Red, White and Blue New York Strip Steak from ZestuousThis Independence Day is extra special in my house because my husband has just retired from the U.S. Army after 20+ years of service and multiple deployments. I’m celebrating his selfless dedication to our nation with a flavorful, patriotic grilled New York Strip topped with an herbed tomato and blueberry salad.

I’m a huge fan of the grill. I’ve barbecued in snowstorms and 115-degree heat waves from Europe to Las Vegas. My marinades almost always use olive oil, so I was intrigued when Mazola Corn Oil contacted me and invited me to try corn oil instead as part of its Summer Grilling Blogger Series.

One of the main reasons I use olive oil is because years ago, my personal trainer told me that I could eat olive oil and avocadoes without guilt. “They are good fats,” she said.

While olive oil is still the preferred oil for dressings and pasta, corn oil heats to a higher temperature, making it the better choice for the grill.

But what about my health?

Well, it turns out Mazola Corn Oil contains an ingredient that can help reduce the absorption of cholesterol in the gut. Who knew? I’m all for that. In fact, Mazola Corn Oil contains more plant sterols per serving (135mg) than avocadoes (26mg) and olive oil (31mg) combined.

It’s also cholesterol free and contains zero trans fats.

All oils and butter contain 100-120 calories per serving, which is why they’re so tasty. Therefore, they should be enjoyed in moderation as part of a heart-healthy lifestyle. Part of that moderation is choosing leaner cuts of meat.

New York strip contains fewer calories, fat and cholesterol than filet mignon and rib-eye, which is why I chose it for this recipe. Topped with in-season antioxidant-rich cherry tomatoes and blueberries and this red, white and blue steak is a Fourth of July celebration on a plate.

Grilled Red, White and Blue New York Strip Steak

Serving Size: 4-8 servings

Grilled Red, White and Blue New York Strip Steak


    Herbed Tomato and Blueberry Salad
  • 3 tablespoons Mazola Corn Oil
  • 2 tsp. Weber Garlic & Herb Seasoning
  • Juice of half a lemon
  • 1 carton cherry tomatoes, halved (about 10 ozs.)
  • 1 container blueberries (about 6 ozs.)
  • White portion of 3 scallions, sliced
  • Grilled New York Strip
  • 4 New York strip steaks
  • 4 cloves garlic, minced
  • 3 tablespoons Mazola Corn Oil
  • 2 tablespoons soy sauce
  • Juice of half a lemon
  • Green portion of 3 scallions, sliced
  • 1 tsp. kosher salt
  • 1/2 tsp. course ground black pepper

In a small bowl, whisk together 3 tablespoons Mazola Corn Oil, Weber Garlic & Herb Seasoning and lemon juice. Add the tomatoes and blueberries to the bowl; toss to coat. Allow them to marinade at room temperature for about 30 minutes.

Place the steaks, minced garlic, 3 tablespoons Mazola Corn Oil, soy sauce, lemon juice, scallions, salt and pepper in a zip-top plastic bag. Toss to coat. Marinate at room temperature for 30 minutes.

Heat the grill to high heat. Place the steaks on the hot grill and grill for 7 minutes. Flip; grill for another 7 minutes, or until the meat reaches your preferred wellness. Remove from grill, cover with foil and let rest.

Reduce the grill to medium-high heat. Place the Weber Vegetable Basket on the grill. Using a slotted spoon, spoon the tomatoes into the grill basket. You don’t want to add all the oil to the basket because it will cause flare-ups. Cook stirring occasionally, for about 7 minutes.

Spoon the grilled fruit back into the small bowl with oil. Add the sliced white scallions.

Plate the steaks and top generously with the Herbed Tomato and Blueberry Salad.


(NY Strip Steaks are usually around 16 ozs. per steak. Cut each steak in half and serve with more veggies for a more balanced plate.)