Grilled Ny Strip & Tomatoes W' Herb Creme Fraiche

• 4 New York Strip Steaks, trimmed (8 to 10 ounce each; 3/4 inch thick)
• Kosher salt and freshly-ground pepper
• 1/2 cup sour cream
• 2 tablespoons milk
• 1 teaspoon Dijon mustard
• 1/2 teaspoon anchovy paste
• Juice of half a lemon
• Salt, white pepper, cayenne to taste
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 2 large ripe tomatoes, halves crosswise
• 2 tablespoon olive oil

1. Heat a charcoal grill to high, oil the grate and place on the grill.
2. While grill is heating prepare herb creme fraiche. In a bowl, blend sour cream, milk, mustard, anchovy paste, lemon juice, salt, pepper and cayenne. Snip the fresh herbs and stir them in, cover bowl and set aside to marry.
3. Place steaks on the grill. Drizzle tomato halves with olive oil and place, cut side down, next to the steaks. Cook the steak and tomatoes 8 minutes, turning steaks once halfway through time.
4. Serve a grilled tomato half with each steak. Top both with herb creme fraiche.

new, kosher salt, sour cream, milk, mustard, anchovy paste, salt, tarragon, parsley, fresh chives, tomatoes, olive oil

Taken from www.epicurious.com/recipes/member/views/grilled-ny-strip-tomatoes-w-herb-creme-fraiche-1204669 (may not work)