From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Grilled New York Strip and Fresh Tomato Basil Salad.
Grilled New York Strip w/Chimichurri Sauce
4- 12 to 14 oz Choice New York Strips
1 C Parsley, firmly packed, trimmed of thick stems
¼ tsp fresh mint leaves
2 tsp McCormick dried oregano
3 cloves garlic
½ C extra virgin olive oil
2 Tblspn red wine vinegar
2 tspn kosher salt
1 tspn McCormick Coarse ground black pepper
¼ tsp McCormick crushed red pepper flakes
Finely chop the parsley, mint, garlic and oregano in a food processor using several pulses. Place in a small bowl.
Stir in extra virgin olive oil, vinegar, 1 tsp Kosher salt, 1 tsp coarse black pepper, and red pepper flakes. Adjust seasoning to desired heat.
Set aside while steaks cook.
For the steaks:
Preheat grill to med high heat
Let strips set out for 15 to 20 minutes to remove the chill. Season with 1 tsp of kosher salt and 1 tsp of coarse ground black pepper.
Sit steaks on grates and let sear for 2 minutes. Pick up steaks and turn one quarter turn to create diamonds on the steak. Let cook an additional 2 minutes and turn, let steaks cook 4 more minutes for a medium temp.
Remove from grill, let rest for 1 minute then top with chimichurri sauce for a fresh herb flavor to your juicy, tender New York Steak!
Fresh Tomato Basil Salad
1 C grape tomatoes split
1 each cucumber, peeled, quartered length wise and chopped
3 each green onions, chopped
¼ C fresh basil, cut into strips
3 TB extra virgin olive oil
2 TB balsamic vinegar
3 TB feta or goat cheese crumbles
Kosher salt and coarse ground black pepper to taste
In a large bowl toss together the tomatoes, cucumbers, green onions, basil. Whisk together extra virgin olive oil and balsamic vinegar. Pour over vegetables and season with kosher salt and coarse black pepper then add and fold in cheese crumbles and serve.