GRILLED NEW YORK STRIP STEAKS
Steps:
- In a small bowl, combine 2 tablespoons salt, 1 tablespoon black pepper, the brown sugar, coffee, garlic, chipotle powder, and red pepper flakes. Pat the steaks dry with paper towels, place them in a baking dish, and rub them all over with the olive oil. Rub the steaks on both sides with the spice mix, using it all. Cover the dish and refrigerate for at least 2 hours to allow the flavors to get into the meat.
- When ready to cook, heat enough charcoal to cover half of the grill (I fill a charcoal chimney 3/4 full). Pour a layer of hot coals on one side of the grill, leaving the other side empty.
- Cook the steaks on the hot side of the grill for exactly 2 minutes on one side, turn them over, and cook for exactly 2 minutes on the other side. Move the steaks to the cool side of the grill, put the lid on, check to be sure the vents are open, and cook for 8 to 10 minutes, until an instant-read thermometer inserted sideways into the middle of the steak registers between 115 and 120 degrees for medium rare and 120 and 125 degrees for medium. Transfer the steaks to a plate, cover the plate tightly with aluminum foil, and allow to rest for 15 minutes. Remove the foil after 15 minutes or the steaks will continue to cook. Slice the steaks, sprinkle with salt, and serve hot or warm.
GRILLED NEW YORK STRIP STEAK WITH FIVE-PEPPERCORN SAUCE
Provided by Guy Fieri
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring the beef stock to a boil in a medium saucepan over medium-high heat. Immediately lower to a simmer and cook until reduced to 1/2 cup, about 45 minutes. Set aside.
- Preheat a grill to medium-high heat. Sprinkle the strip steaks with the salt and pepper and let sit for 15 minutes.
- Place the steaks on the grill, evenly spaced, and grill for 2 1/2 minutes; rotate a quarter turn and cook another 2 1/2 minutes¿this creates cross-hatch sear marks. Flip the steaks and repeat on the reverse side. Remove steaks to a baking sheet and let rest for 4 to 5 minutes.
- Combine 2 tablespoons of the butter, the shallots and the five-peppercorn blend in a medium saucepan over medium heat. Cook until the shallots and peppercorns are fragrant and the butter is beginning to bubble. Off the heat, add the brandy and the red wine. Carefully place the saucepan back on the burner and allow the brandy and wine to flame. Add the reduced beef stock and the heavy whipping cream, bring to a boil and immediately lower to a simmer. Cook until the liquid has reduced by two-thirds, about 8 to 10 minutes. Prior to serving, whisk the remaining 2 tablespoons butter into the sauce, then remove from the heat.
- With a sharp knife, slice the steaks 1/2-inch thick on the bias. Transfer to a large serving platter and spoon over the five-peppercorn sauce. Garnish with the minced parsley. Serve immediately.
CLASSIC MARINARA SAUCE
Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce - and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick. (Our colleagues over at Wirecutter have spent a lot of time testing skillets to find the best on the market. If you're looking to purchase one, check out their skillet guide.)
Provided by Julia Moskin
Categories quick, condiments, dips and spreads, sauces and gravies
Time 25m
Yield 3 1/2 cups, enough for 1 pound of pasta
Number Of Ingredients 6
Steps:
- Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
- In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
- As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
- Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 275 milligrams, Sugar 3 grams
GRILLED NEW YORK STEAKS WITH SAN MARZANO SAUCE
Provided by Sal Marino
Categories Tomato Basil Steak Grill/Barbecue Bon Appétit Pittsburgh Pennsylvania
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat 1/4 cup olive oil in heavy large saucepan over medium heat. Add garlic and sauté until golden, about 5 minutes. Add chopped fresh tomatoes or canned tomatoes with juice; coarsely crush tomatoes with potato masher. Add 6 basil sprigs and dried crushed red pepper; bring to boil. Reduce heat to low and simmer until mixture is reduced to thick sauce consistency (about 3 cups), stirring occasionally, about 15 minutes. Season sauce to taste with coarse kosher salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.
- Prepare barbecue (medium-high heat). Brush steaks and bread slices with olive oil. Sprinkle steaks with coarse kosher salt and freshly ground black pepper. Grill steaks to desired doneness, about 7 minutes per side for medium-rare. Grill bread slices until golden and grill marks appear, about 2 minutes per side.
- Spoon some of warm sauce onto 6 plates, then top each with 1 steak. Spoon additional sauce over each steak. Cut bread in half on diagonal; place bread alongside steaks. Garnish with additional basil sprigs and serve.
More about "grilled new york steaks with san marzano sauce recipes"
GRILLED NEW YORK STRIP STEAKS RECIPE | MYRECIPES
From myrecipes.com
PERFECT GRILLED NEW YORK STRIP STEAK - WHITNEYBOND.COM
From whitneybond.com
GRILLED MARZANO RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
GRILLED NEW YORK STEAKS - MARIPOSA FARMS
From mariposafarms.com
BAREFOOT CONTESSA | GRILLED NEW YORK STRIP STEAKS | RECIPES
From barefootcontessa.com
SAN MARZANO RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
RECIPE: GRILLED NEW YORK STEAK WITH CILANTRO-SHALLOT SAUCE
From guide.michelin.com
HOW TO GRILL THE PERFECT NEW YORK STRIP STEAK - OMAHA STEAKS
From omahasteaks.com
A SIMPLE RECIPE FOR MASTERING GRILLED STEAK - THE NEW YORK TIMES
From nytimes.com
FOODCOMBO
From foodcombo.com
BEST GRILLED NEW YORK STEAKS WITH SAN MARZANO SAUCE RECIPES
From alicerecipes.com
GRILLED NEW YORK STEAKS WITH SAN MARZANO SAUCE - PINTEREST
From pinterest.ca
GRILLED NEW YORK STEAKS WITH SAN MARZANO SAUCE FOOD
From topnaturalrecipes.com
GRILLED NEW YORK STEAKS WITH SAN MARZANO SAUCE RECIPE - EAT YOUR …
From eatyourbooks.com
GRILLED NEW YORK STEAKS WITH SAN MARZANO SAUCE RECIPES RECIPE
From alicerecipes.com
BEST GRILLED NEW YORK STEAKS WITH SAN MARZANO SAUCE 651919 …
From alicerecipes.com
GRILLED NEW YORK STEAKS WITH SAN MARZANO SAUCE
From mealplannerpro.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love