Grilled New York Strip Steak With Salsa Verde Recipes

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GRILLED NEW YORK STRIP STEAK WITH SALSA VERDE



Grilled New York Strip Steak with Salsa Verde image

Time 35m

Yield Makes 1 serving

Number Of Ingredients 10

1 1/2 tablespoons coarsely crumbled firm white sandwich bread
1 1/2 teaspoons red-wine vinegar
1 1/2 teaspoons drained bottled capers, finely chopped
1/4 teaspoon minced garlic
1/8 teaspoon anchovy paste
1/8 teaspoon Dijon mustard
2 tablespoons finely chopped fresh flat-leaf parsley
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons water
1 (12-oz) boneless beef top loin steak (New York strip, 1 inch thick)*

Steps:

  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.
  • Mash together bread crumbs, vinegar, capers, garlic, anchovy paste, and mustard using a mortar and pestle (or see cooks' note, below). Add parsley, oil, and salt and pepper to taste and stir until combined well. Stir in water.
  • Pat steak dry and season on both sides with salt and pepper. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill steak on lightly oiled grill rack, uncovered, turning once, about 10 minutes total for medium-rare. Let stand10 minutes.
  • Stir sauce and serve with steak.
  • Also called "Kansas City" or "ambassador" steak.

GRILLED NEW YORK STRIP STEAK WITH FIRE ROASTED SALSA AND GRILLED MUSHROOMS AND ASPARAGUS



Grilled New York Strip Steak with Fire Roasted Salsa and Grilled Mushrooms and Asparagus image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

4 New York strip steaks
Salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil, plus some for drizzling
4 portobello mushroom caps
2 cups shiitake mushroom caps
1 large white onion, peeled and sliced into 1/2-inch thick rounds
1 bunch jumbo asparagus, peeled
4 tomatoes, cored
3 jalapeno peppers
3 large basil leaves
2 tablespoons balsamic vinegar, plus some for drizzling

Steps:

  • Preheat grill to high. Season steaks with salt and pepper and drizzle with olive oil.
  • Toss the mushroom caps in 2 tablespoons olive oil and season with salt and freshly ground black pepper. Place the steaks on the hottest part of the grill. Place smaller mushrooms around the edges of the grill. Cook the steak for 4 minutes on each side for medium rare, 8 minutes on each side for well done. Cook the portobellos for 2 minutes on each side, and the shiitakes for about 1 to 2 minutes on each side.
  • Coat your onion slices, asparagus, tomatoes and jalapenos in 2 tablespoons olive oil. Season with salt and pepper. Add to the hot grill. Cook the asparagus, onion slices and tomatoes for 4 minutes on each side. Remove from the grill.
  • Remove charred loose rings from the onion rounds and place into the blender. Remove the skins and seeds from the tomatoes, and disgard. Add tomatoes to the blender. Remove the skin and the seeds from the jalapenos and discard. Mince the jalapenos and add to the blender. Finally add the basil leaves, olive oil and balsamic vinegar to the blender and pulse until chunky.
  • Slice the steak and portobellos on a bias. Serve on a platter with the asparagus, shiitakes and tomato salsa. Drizzle with extra-virgin olive oil and balsamic vinegar.

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