MARINATED NEW YORK STRIP STEAK RECIPES

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MARINATED GRILLED NEW YORK STRIP STEAKS RECIPE - FOOD.COM



Marinated Grilled New York Strip Steaks Recipe - Food.com image

Marinate for a minimum of 2 hours for very tasty and tender steaks. Original recipe from Allrecipes, but adapted to my taste.

Total Time 24 minutes

Prep Time 10 minutes

Cook Time 14 minutes

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup olive oil
1/4 cup Worcestershire sauce
2 smashed garlic cloves
2 tablespoons McCormick's Montreal Brand steak seasoning
1 tablespoon red wine vinegar
1/2 teaspoon dried basil
1/2 teaspoon italian seasoning
2 lbs New York strip steaks, 8oz ea (4)

Steps:

  • Mix all marinade ingredients together in a shallow glass baking dish.
  • Pierce steaks on all sides with a fork and place in marinade.
  • Cover and refrigerate for at least 2 hours.
  • Grill over high heat and cook to desired doneness.

Nutrition Facts : Calories 772.3, FatContent 62.1, SaturatedFatContent 17.9, CholesterolContent 183.7, SodiumContent 287.5, CarbohydrateContent 3.9, FiberContent 0.1, SugarContent 1.7, ProteinContent 46.9

PEPPERY FLANK STEAK TAGLIATA IN THE OVEN - NYT COOKING



Peppery Flank Steak Tagliata in the Oven - NYT Cooking image

Provided by David Tanis

Total Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 9

1 flank steak, about 2 pounds
Salt
Black peppercorns
1 small bunch rosemary (a fistful of sprigs)
6 garlic cloves, sliced
Extra-virgin olive oil
5 ounces arugula
Pecorino pepato, Pecorino romano or Parmesan, for shaving
1 lemon, cut in wedges

Steps:

  • Lay flank steak on a baking sheet and season on both sides with salt. Put a handful of peppercorns on a cutting board and crush them by pressing firmly with the bottom of a sauce pan (or use a spice mill or mortar and pestle to obtain a very coarse grind). Measure 1 tablespoon of crushed pepper and sprinkle on both sides of steak. Strip leaves from rosemary. Sprinkle meat evenly on both sides with rosemary and garlic slices. Drizzle with 4 tablespoons olive oil, then massage with your hands to distribute, pressing pepper, rosemary and garlic into surface. Leave at room temperature for an hour (or refrigerate for several hours and bring to room temperature before proceeding).
  • Meanwhile, heat oven to 450 degrees. Place a cast iron skillet large enough to hold the steak (or a heavy roasting pan) on the upper rack. Let skillet heat for at least 30 minutes.
  • Carefully put flank steak in pan and close oven door. After 5 minutes, flip the steak (it should be well browned on the bottom) and cook just until juices appear on surface of steak, 3 to 4 minutes more for medium-rare meat. (Alternatively, cook steak under broiler about 2 inches from heat.) Remove steak and let rest on a carving board for 10 minutes.
  • Cut meat on a diagonal, against grain, into thin slices. Arrange sliced meat on a large platter and surround with arugula. With a vegetable peeler, shave about 2 ounces of cheese over arugula. Drizzle with a little olive oil and garnish with lemon wedges.

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