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.

Enjoy.

(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.)