Grilled Strip Steaks With Olive Oregano Relish Food

GRILLED STRIP STEAK

Steps:

• Preheat the grill to high. Brush the grill with a wire grill brush to remove any soot and fat on the grill grates. Wipe the grill grate with an oiled cloth to remove any bits of crud that were loosened by brushing.
• Remove the steaks from the refrigerator and let them come to room temperature. Season the steaks generously with salt and let sit for at least 15 minutes.
• Arrange the steaks on the hottest part of the grill until beautiful brown grill marks form, then rotate the steaks 90 degrees to create the crosshatch marks.
• Turn the steaks over and repeat the process. Once the grill marks have formed on the second side, move the steaks to a cooler part of the grill and let cook to the desired doneness. Cook about 5 to 6 minutes on each side for medium-rare.

GRILLED STRIP STEAKS WITH OLIVE-OREGANO RELISH

Steps:

• Prepare grill.
• Pit olives and coarsely chop. In a bowl stir together olives, onion, oregano, oil, pepper, and salt to taste. Pat steaks dry and season with salt and pepper. Grill steaks on an oiled rack set 5 to 6 inches over glowing coals about 4 minutes on each side for medium-rare. (Alternatively, grill steaks in a hot oiled well-seasoned ridged grill pan over moderately high heat.) Serve steaks topped with relish.

GRILLED STRIP STEAKS WITH GARLIC AND OREGANO

Steps:

• Combine minced garlic, olive oil, and dried oregano in a bowl. Place steaks on a large plate and coat well on both sides with mixture. Cover lightly with plastic and place in refrigerator for 2 hours. Remove from fridge 30 minutes before going onto the grill. This will help the meat come up to temperature before coming into contact with heat.
• Preheat grill for medium-high heat.
• Remove plastic wrap from steaks and season both sides of meat with salt and black pepper.
• Place steaks on the grill and cook for 5 to 6 minutes per side, depending on thickness and desired doneness. Once cooked to preference, remove from heat and set onto a cutting board. Lightly tent with aluminum foil. Do not wrap tightly. Let steaks rest for 7 to 10 minutes. Slice and serve or serve steaks whole with your favorite side dishes.

GRILLED SKIRT STEAK WITH ORZO PASTA SALAD

Steps:

• In a shallow baking dish, season steak with kosher salt and fresh cracked pepper and toss in olive oil and vinegar to coat; set aside at room temperature.
• Meanwhile, heat a salted pot of water to boiling over high heat, add orzo and cook until al dente, 3 - 4 minutes; drain and set in fridge to cool 15 minutes.
• Heat grill over medium high heat and grill steaks 2 - 3 minutes per side for medium rare; remove from heat and allow steaks to rest.
• Remove chilled orzo from fridge and add remaining ingredients along with 1/2 cup of extra virgin olive oil. Toss well to combine and plate.
• Slice steak thin and on the bias and plate next to orzo salad. Serve immediately.