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

Grilled Asparagus

Recipe courtesy of Carol Kurt

New York Cheesecake

New York Street-Cart Dog

Recipe courtesy of Bobby Flay

Roasted Asparagus

Recipe courtesy of Ina Garten

Grilled Hanger Steak

Recipe courtesy of Anne Burrell

Grilled Tuna Steaks with Black Sesame Seeds

Recipe courtesy of Robin Miller

Grilled Steak with Rosemary and Garlic

Recipe courtesy of Anne Burrell

Chicken Fried Steak with Gravy

Recipe courtesy of Ree Drummond

Grilled Skirt Steak with Green and Smokey Red Chimichurri

Recipe courtesy of Bobby Flay

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

          Get Cooking