NY Strip with
roasted red pepper sauce
roasted red pepper sauce
yield: 4 Servings | Prep Time: 40 minutes | Cook time: 12 Minutes
- 4 NY Strip Steaks, room temperature
- 2 C. chopped flat-leaf Italian parsley
- 1 Tbsp. minced garlic
- 16 oz. jar roasted red peppers, drained
- 4 ½ tsp. Spanish paprika, divided
- ½ tsp. ground cumin
- ½ C. extra virgin olive oil
- ¼ C. red wine vinegar
- ¼ tsp. kosher salt
- 1/8 tsp. coarse black pepper
DIRECTIONS
- In a food processor, pulse all the ingredients except the olive oil.
- Remove from the food processor and gently whisk in the olive oil. Chill the mixture for at least 30 minutes.
- To cook, preheat grill to high and oil the grates.
- Sprinkle ½ tsp. of reserved Spanish paprika on each side of the steaks and rub in well.
- Place the steaks on the grill for two minutes, then flip and cook the other side for two minutes.
- Turn the heat down to medium and continue cooking, flipping every two minutes, until the steaks have reached 5 degrees below your desired level of doneness.
- Remove from the grill and allow to rest for 5 minutes.
- Serve by topping the steaks with the sauce.