Recipe courtesy of Gourmet Magazine

Grilled New York Strip Steak with Salsa Verde

Save Recipe
  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 10 min
  • Yield: 1 serving
Share This Recipe

Ingredients

1 1/2 tablespoons coarsely crumbled firm white sandwich bread

1 1/2 teaspoons red-wine vinegar

1 1/2 teaspoons drained bottled capers, finely chopped

1/4 teaspoon minced garlic

1/8 teaspoon anchoy paste

1/8 teaspoon Dijon mustard

2 tablespoons finely chopped fresh flat-leaf parsley

1 1/2 tablespoons extra-virgin olive oil, plus extra for brushing

Salt and freshly ground black pepper

2 teaspoons water

1 (12-ounce) 1-inch-thick boneless beef top loin steak (New York strip)

Vegetable oil, as needed

Directions

  1. Preheat an indoor grill pan or outdoor grill. (If using a charcoal grill, open vents on bottom of grill.)
  2. Mash together crumbled bread crumbs, vinegar, capers, garlic, anchovy paste, and mustard using a mortar and pestle (see cook's note). Add parsley, oil, and salt and pepper, to taste, and stir until combined well. Stir in water. Set aside and keep warm.
  3. Lightly brush the steak with oil and season on both sides with salt and pepper. Grill steak, turning once, about 10 minutes total for medium-rare. Let stand 10 minutes. Stir sauce and serve with steak.
  4. Cook's Note: Sauce can also be whisked together in small bowl. Mince and mash garlic to a paste with a pinch of salt before adding to a bowl.

Grilled New York Strip Steaks

Grilled New York Strip Steak with Beer and Molasses Steak Sauce

Grilled New York Strip Steak with Five-Peppercorn Sauce

New York Strip Steaks with Grilled Fennel Salad and Paprika Butter

New York Strip Steaks with Grilled Fennel Salad and Paprika Butter

New York Strip Steaks with Grilled Fennel Salad and Paprika Butter

Grilled New York Strip Steak with Fire Roasted Salsa and Grilled Mushrooms and Asparagus

New York Strip Steaks with a Smokey Bacon Port Sauce