Recipe courtesy of Beringer Wine Estates / Beringer Vineyards
Grilled New York Strip Steaks and Asparagus with Romesco
Yield:
4 to 6 servings
Level:
None
Yield:
4 to 6 servings
Level:
None

Ingredients

Directions

Heat grill to high. Let steaks stand at room temperature. Toss bread and vinegar in a small bowl. 

Toss tomatoes, onion, and garlic with 1 teaspoon oil on a two large sheets of foil; seal to form a packet. Grill until vegetables are softened and charred, about 15 minutes.

Transfer vegetables to a food processor and add both nuts, paprika, bread, 1/4 cup oil, and 1/2 teaspoon salt. Pulse until almost smooth. Season to taste with salt. 

Toss asparagus and remaining 2 teaspoons oil; season with salt. Grill, turning occasionally, until charred and crisp-tender, about 10 minutes.

Generously season steaks with salt and pepper. Grill, turning once, for 7 to 9 minutes for medium-rare. Let rest for 5 minutes before slicing. Serve with asparagus and romesco.

Cook's Note

Wine Pairing: Cabernet Sauvignon

IDEAS YOU'LL LOVE

Perfectly Grilled Steak

Recipe courtesy of Bobby Flay

Grilled Tuna Steaks

Recipe courtesy of Ina Garten

Roasted Asparagus and Prosciutto

Recipe courtesy of Ina Garten

Roasted Asparagus

Recipe courtesy of Ina Garten

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Rib-Eye Steak

Recipe courtesy of Justin Burke-Samson

Grilled Tuna Steaks with Black Sesame Seeds

Recipe courtesy of Robin Miller

Grilled Aged Shell Steaks with Chimichurri

Recipe courtesy of Bobby Flay

Chicken Fried Steak with Gravy

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking