Grilled New York Strip Steaks and Asparagus with Romesco

Yield:
4 to 6 servings
Ingredients
  • 2 (1 1/2-inch-thick) New York strip steaks
  • 1/2 cup cubed baguette
  • 1 tablespoon sherry vinegar
  • 2 small tomatoes, cored, seeded, and chopped
  • 1/4 cup plus 3 teaspoons extra-virgin olive oil
  • 1/2 small yellow onion, chopped
  • 2 garlic cloves, sliced
  • 3 tablespoons roasted salted almonds
  • 3 tablespoons hazelnuts, toasted and skinned
  • 1/2 teaspoon smoked paprika
  • Kosher salt and black pepper
  • 1 pound asparagus, trimmed
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.

Wine Pairing: Cabernet Sauvignon


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