Rosemary Grilled New York Strip With Smoky Eggplant Relish Recipes

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BROADWAY NEW YORK STRIP



Broadway New York Strip image

Our family really enjoys grilled steaks and have found this cut to be more flavorful and easier to cook than the tenderloin. This easy recipe gave us just the right spice to a great cut of steak. We named the entree the Broadway because of the classy taste. Serve with baked potato and a fresh garden salad. Top off the evening with a raspberry Merlot.

Provided by Major K.

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 pieces New York strip steaks, about 3/4 inch thick
1/2 cup olive oil
1/4 cup Worcestershire sauce
1/2 cup calvados
1/2 teaspoon fresh ground pepper
1/2 teaspoon savory
1/2 teaspoon dry steak seasoning

Steps:

  • Trim most exterior fat from strips.
  • Set aside.
  • Mix oil, Worcestershire, Calvados, pepper, savory and the steak rub in a glass mixing bowl.
  • Put steaks in a gallon zip-lock bag.
  • Pour marinade over steaks.
  • Close.
  • Put bag in dish.
  • Let stand in refrigerator for two hours.
  • Remove steaks from bag and pat dry with paper towels.
  • Grill steaks on a medium high grill 7 minutes on each side.
  • Remove from grill.
  • Let steaks rest under aluminum foil for five minutes before slicing.
  • Serve with your favorite steak sauce.

Nutrition Facts : Calories 251.3, Fat 27, SaturatedFat 3.7, Sodium 169.1, Carbohydrate 3.6, Fiber 0.1, Sugar 1.7

CRAB STUFFED NEW YORK STRIP



Crab Stuffed New York Strip image

i cant remember where this steak is from but its a great way to make steak not so dull....nice for company.

Provided by Bri22

Categories     Crab

Time 32m

Yield 4 serving(s)

Number Of Ingredients 6

4 beef New York strip steaks, cut 1 inch thick
1/2 cup crabmeat (3 oz.)
3 tablespoons fresh breadcrumbs
2 tablespoons chopped fresh parsley
2 tablespoons mayonnaise
1 tablespoon prepared horseradish

Steps:

  • pre-heat the grill (i use my george foreman) to medium.
  • combine crabmeat, breadcrumbs, parsley, mayo and horseradish.
  • cut a slit in the side of each steak making sure to cut evenly.
  • spoon crab mixture into pockets.
  • season the steaks with as much salt and pepper as you like.
  • grill steaks for 8 to 12 minutes for medium rare turning once half way through.

Nutrition Facts : Calories 657.6, Fat 44, SaturatedFat 17.1, Cholesterol 217.4, Sodium 240.5, Carbohydrate 5.9, Fiber 0.4, Sugar 1.1, Protein 55.7

ROSEMARY-GRILLED NEW YORK STRIP WITH SMOKY EGGPLANT RELISH



Rosemary-grilled New York Strip With Smoky Eggplant Relish image

Adapted from License to Grill by Chris Schlesinger and John Willoughby. Make sure you get steaks that are really thick, so they can get a good, strong sear on the outside and still be rare at the center.

Provided by Sharon123

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup minced fresh rosemary
3 tablespoons minced garlic
1/3 cup kosher salt
1/2 cup freshly cracked black pepper
4 sirloin steaks, about 1-1/2 inches thick (12 to 16 oz.)
2 medium eggplants, cut into rounds about 1 inch thick
1 red onion, peeled and cut into rings about 1 inch thick
1/3 cup olive oil
salt and freshly cracked black pepper
1 tablespoon minced garlic
1/2 cup balsamic vinegar
1/4 cup extra virgin olive oil
3 tablespoons roughly chopped fresh parsley

Steps:

  • In a small bowl, combine the rosemary, garlic, salt, and pepper and mix well. Rub the steaks all over with this herb mixture and grill them over a hot fire for 5 to 7 minutes per side for medium-rare. To check for doneness: Cut into one of the steaks to see that it is about one degree less done in the center than you want, since it will cook a little more after you take it off the fire. When the steaks are done to your liking, take them off the grill and let them rest for about 3 minutes.
  • Meanwhile, make the relish:
  • Rub the eggplant and onions with the oil, sprinkle with salt and pepper to taste, and grill around the edge of the fire, just barely over the flame (you want a medium-hot fire for these vegetables), until they are well browned and soft throughout, 3 to 4 minutes per side. Pull them off the grill, dice them into bite size chunks, and place them in a medium bowl. Add the garlic, vinegar, olive oil, parsley, and salt and pepper to taste and toss well.
  • By this time the steaks should be just right, serve them up with a few heaping spoonfuls of the relish. Enjoy!

Nutrition Facts : Calories 1407, Fat 102.8, SaturatedFat 32, Cholesterol 300.9, Sodium 9653, Carbohydrate 30.3, Fiber 13.8, Sugar 7.8, Protein 91.5

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