Grilled New York Strip Steak With Fire Roasted Salsa And Grilled Mushrooms And Asparagus Food

PICCADILLO

Steps:

• Heat the olive oil in a large skillet over medium-high heat with the onions, pepper, garlic and mojo. Cook until the garlic turns color, 3 to 4 minutes. Add the ground beef and seasoning turn and cook until the beef is brown, 3 to 4 minutes.
• Stir in the tomatoes, tomato sauce, wine, olives, whole sweet peppers and bay leaves. Bring to a boil, cover the skillet and turn the heat to a simmer for 30 minutes.

GRILLED NEW YORK STRIP STEAK WITH FIVE-PEPPERCORN SAUCE

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.

GRILLED NEW YORK STRIP STEAK WITH BEER AND MOLASSES STEAK SAUCE

Steps:

• For the sauce: In a medium saucepan over medium heat, melt butter. Add onion and garlic and saute for 3 minutes, until softened. Add the rest of the ingredients; bring to a boil, then simmer until sauce is reduced to 2 cups, about 30 minutes.
• Preheat grill pan. Season steak with salt and pepper and rub with oil. Grill steak about 3 minutes per side for medium-rare. Let rest 10 minutes and serve with sauce on side.

HOW TO GRILL STRIP STEAK ON A GAS GRILL

Steps:

• If possible, rest the steaks at room temperature for about 1 hour, allowing the steaks to come to room temperature. But, as little as 15 minutes will help.
• Trim the beef of extra fat to prevent "flare-ups" that will burn your steak.
• It is best to apply salt and pepper at the start of the resting period. Just before starting to grill is OK if you skip the rest or forget. Use coarse salt and pepper. I used my 7:2:2, which is kosher salt: pepper: garlic.
• Preheat your grill to as hot as it will go. Clean and oil well. Do not use olive oil here due to the low smoke point.
• Place strip steaks on the grill over direct heat. Closed lid. Grill for five minutes on the first side. If you want crossed grill marks, you should rotate the meat 90 degrees after the first 2 1/2 minutes. Flip at 5 minutes.
• Grill for approximately three additional minutes for rare, about 4 minutes for medium-rare, and 5 minutes for medium. Your time will vary with the thickness of the steaks and the grill. Never cook by time only-always cook to a target internal temperature.
• During the post-cooking rest, your temperature will rise a few degrees, so cook to 3-4 degrees less-lightly tent with foil. Allow to rest for 10 minutes before serving.

GRILLED NEW YORK STRIP STEAK

Steps:

• Trim all excess fat off steaks to prevent flare ups.
• Preheat gas or charcoal grill to high heat. Approximatley 400 degrees.
• Place Steaks over direct heat for 1 1/2 minutes then turn 90 degrees -- do not turn the steaks over yet.
• After 1 1/2 minutes turn the steaks over and let cook for another 1 1/2 minutes, turn 90 degrees let cook for a final 1 1/2 minutes.
• Remove from grill, let rest for 3 to 5 minutes and serve.

THE PERFECT NEW YORK STRIP STEAK

Steps:

• Roast the steaks at low heat: Preheat oven to 275 degrees F. Season steaks generously with salt on all sides. Place steaks on a wire rack fitted over a rimmed baking sheet; this will ensure even airflow all around the steaks as they cook. Cook for 25-35 minutes, checking after 20 minutes, until internal temperature reaches 125 degrees F. (Note: Once the temperature reaches 80 degrees F, it will climb quickly.) For an accurate temperature, place the thermometer through the side into the center of the steak. When steak reaches 125 degrees F, let rest 10 minutes.
• Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting-a French technique called arroser-until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it's no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F-130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.

GRILLED CHILE FLANK STEAK WITH SALSA

Steps:

• In a bowl, combine the orange juice, chile powder, oregano and 1 teaspoon salt. Place steak in a large glass or ceramic container and coat all over with the marinade. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight.
• To make the salsa, light a grill, keeping a small area unlit for indirect heat. Grill pineapple over direct heat until charred on both sides, 3 to 5 minutes a side.
• Toss the tomatillos, onion, jalapeños and garlic with olive oil, remaining 1/2 teaspoon salt and black pepper. Place the garlic over indirect heat, cut-side down, and grill until charred and somewhat tender, 6 to 10 minutes (do not turn). Grill the onion, cut-side down over direct heat, until well charred, 3 to 5 minutes (do not turn). Grill the tomatillos and jalapeños over direct heat on both sides until they are tender and blistered, 1 to 3 minutes a side.
• When cool enough to handle, peel onion and coarsely chop it and tomatillos and jalapeños. Squeeze the garlic from the peel and mash with the flat side of a knife, then chop. In a bowl, combine vegetables, half the garlic and the pineapple. Toss in cilantro and season with a squeeze of lime juice and salt and pepper to taste.
• Grill steak until done to taste, about 2 to 4 minutes a side. Let rest for 10 minutes, then smear the remaining garlic on top. Carve steak against the grain and serve with the salsa and lime wedges.

GRILLED NEW YORK STRIP STEAK WITH SALSA VERDE

Steps:

• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.
• Mash together bread crumbs, vinegar, capers, garlic, anchovy paste, and mustard using a mortar and pestle (or see cooks' note, below). Add parsley, oil, and salt and pepper to taste and stir until combined well. Stir in water.
• Pat steak dry and season on both sides with salt and pepper. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill steak on lightly oiled grill rack, uncovered, turning once, about 10 minutes total for medium-rare. Let stand10 minutes.
• Stir sauce and serve with steak.
• Also called "Kansas City" or "ambassador" steak.