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Grilled New York Strip Crostini

Grilled New York Strip Crostini

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Steak doesn't always require a fork and knife, and this recipe has you slice up tender grilled New York Strip steaks to serve on top of a crostini with whipped cream cheese and red pepper pesto.


For the roasted red pepper pesto

  • 1 Cup roasted red peppers, peeled, seeded, and chopped
  • 1/4 Cup cloves garlic
  • 1/2 Cup pine nuts, toasted
  • 1 Teaspoon kosher salt
  • 1/4 Teaspoon cayenne
  • 1 Cup Parmesan cheese, grated
  • 1 Tablespoon lemon juice
  • 1/2 Cup olive oil

For the crostini

  • 4 10-ounce New York strip steaks
  • 1 French baguette
  • Roasted red pepper pesto
  • 1 Cup whipped cream cheese
  • 1 red bell pepper, diced
  • Chopped chives, for garnish
  • Oil, as needed
  • Salt and pepper, to taste

How to Grill a Strip Steak on a Gas Grill

Learn to grill your strip steaks to perfection with this easy step-by-step photo tutorial. You are just a few minutes away from being the "grill master." This never-fail method will serve you well for many years.

New York Strip Roast and Crostini Appetizers

2. Garlic and Herb Sauce: add the ingredients to food processor and pulse until it becomes smooth like a pesto. Set aside.

3. Roast: Place the strip roast on a sheet tray lined with parchment paper and season well on all sides with salt and pepper.

4. Take ½ of the garlic and herb sauce and spread it on over the top and sides of the roast.

5. Bake in the oven at 450° for 20 minutes.

6. Horseradish Cream: While the steak is cooking add of the ingredients into a medium size bowl and mix together until combined. Keep cool until serving.

7. Roast: turn the heat down to 325° and bake for 20 minutes.

8. Vegetables: Toss ½ of the remaining garlic and herb sauce with the carrots, potatoes, olive oil and salt and pepper in a large bowl and set aside.

9. After the steak has cooked for 20 minutes at 325° place the vegetables around the steak on the sheet tray and bake for a further 25 minutes or until tender.

10. Remove the sheet tray and rest the steak for 10 minutes before slicing and serving.

11. Serve alongside the horseradish cream and spread on 1 tablespoon of the garlic-herb sauce over top of the strip roast.

12. Crostini: Preheat the oven to 325°.

13. Mix together in a small bowl the butter and leftover garlic-herb sauce and set aside.

14. Next, mix together in a separate small bowl the leftover horseradish cream and crumbled bleu cheese, and set aside.

15. Spread the baguette slices out on a sheet tray lined with parchment paper and brush the tops with the herb butter. Note, there may be some leftover which you can discard or keep.

16. Bake the baguette slices at 325° for 15 to 18 minutes or until lightly browned and crispy. Cool.

17. Once cooled, evenly spread the bleu cheese horseradish cream on the crostini and place on a few thin slices of beef.

18. Garnish with the micro greens and serve.

Recipe created by Chef Billy Parisi l Click here to print this recipe

Grilled New York Strip with Caramelized Brussels Sprouts

The Brussels sprouts can be boiled, cooled, and cut in half 1 day ahead, covered and refrigerated.


The Brussels sprouts can be boiled, cooled, and cut in half 1 day ahead, covered and refrigerated.

Preheat a large grill pan with high sides over high heat.

Using a Bump and Grind or another mortar and pestle, coarsely crush the peppercorns. Season both sides of the steaks generously with salt and sprinkle the coarsely crushed peppercorns over both sides of the steaks, patting to adhere.

Using a sharp knife, score the fat that runs down the long side of the steaks.

Place the steaks, fat side down, on the grill pan and cook until the fat is golden brown and partially rendered, about 3 minutes. If your pan is not large enough to fit all four steaks without crowding them, cook 2 steaks at a time.

Grill both meaty sides of the steaks until cooked to desired doneness, about 3 minutes per side for medium-rare doneness.

Add the wine to the pan and simmer 30 seconds. Transfer the steaks to a cutting board and let rest. Continue simmering the wine until it is reduced to 1/4 cup, about 4 minutes.

Meanwhile, in a large pot of boiling salted water, cook the sprouts until bright green, about 3 minutes.

Drain the Brussels sprouts and transfer them to a large bowl of ice water. When cool, remove the Brussels sprouts from the cold water, drain well, and cut them in half lengthwise.

In a large sauté pan, melt the butter over medium-high heat until it is golden brown, about 2 minutes. Add the sprouts and increase the heat to high. Sauté until the Brussels sprouts are golden brown, about 5 minutes. Season to taste with salt.

1 package McCormick® Grill Mates® teriyaki marinade
1/4 cup water
2 tablespoons sesame oil
1 tablespoon rice vinegar
1 1/2 pound boneless New York strip steak (3/4-inch thick), trimmed

Mix Marinade Mix, water, sesame oil and rice vinegar in glass bowl. Place steaks in large resealable plastic bag or glass dish. Add marinade turn to coat well.

Refrigerate 30 minutes or longer for extra flavor. Remove steaks from marinade. Discard any remaining marinade.

Grill over medium-high heat 5 to 7 minutes per side or until desired doneness.

Notes: Grill Mates® Teriyaki Marinade, sesame oil and rice vinegar makes a tantalizing an Asian-style marinade for steak.

Grilled New York Strip Steaks

This method of cooking steaks on the grill is pure genius and I learned it from a master – Mark Lobel. Lobel’s of New York is a fifth generation butcher shop on Madison Avenue and it’s one of the top butchers in the country. I seasoned these steaks with a rub that Mark taught me but the real secret is in his grilling method. Perfect steak every time!

  • Kosher salt and freshly ground black pepper
  • 2 teaspoons light brown sugar
  • 2 teaspoons ground coffee (regular or decaf)
  • 1 teaspoon (dried) granulated garlic
  • 1 teaspoon chipotle chile powder
  • 1 teaspoon crushed red pepper flakes
  • 3 (1½-inch-thick) New York strip steaks or “club steaks”
  • 1½ tablespoons good olive oil

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. Sprinkle the steaks all over 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 ¾ 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. (Be sure your timer is accurate.) 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 to10 minutes, until a meat thermometer inserted sideways into the middle of the steak registers between 115 degrees for rare, and 120 degrees for medium-rare, 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.

Note: With a gas grill, cook the steaks for 2 minutes on each side, then turn off 1 or 2 burners and place the steaks on the cool side of the grill to cook for 10 to 12 minutes.

Copyright 2014, Make It Ahead, Clarkson Potter/Publishers, All Rights Reserved


To make the butter: In a small bowl combine all the butter ingredients.

With the back of a fork mash the butter mixture together until evenly distributed.

Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray both sides of the steaks with olive oil. Season them with salt and pepper to taste.

Grill over Direct High heat until the internal temperature reaches 145 F for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for about 5 minutes.

Serve warm with the butter smeared over the top and lemon wedges served on the side.


I’m SO on the BBQ/Grilling bandwagon right now and I couldn’t be happier!

But, HI! Happy Friday! I’m heading to the mall in a bit to stock up on new threads (Yellow Dot Sale! HOLLA!), but not before I tell you about this Jack Daniel’s situation here.

That grilled steak right there? That sweet whiskey flavored grilled steak basically sums it all up. It is my life right now. No further comment.

May is National Barbecue Month and there’s no better way to celebrate the beginning of summer than heading outdoors for a cookout with family and friends. Grilling is one of our favorite pastimes during the summer months, and besides, I prefer cooking-out over eating-out any day. Hand in hand with my trusted buddy, Kingsford’s Professional Charcoal, nothing gets in the way of me and my backyard grill.

Back in the day, I was super scared of grilling over fire because… well… fire. But now? It has to be -40 degrees outside for me to ditch the charcoal and opt for an Oven Grilled Steak.

Grilled New York Strip Steak with Salsa Verde

In Italy, salsa verde (literally, “green sauce”) is used to add zing and fresh flavor to all sorts of meats and seafood. Here, it adds a bright note to thick grilled steaks. Leftover salsa verde is great served spooned over grilled fish or used to dress your favorite vegetables.

Grilled New York Strip Steak with Salsa Verde

1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil

1 small shallot, finely minced

1/3 cup (1/2 oz./15 g) chopped fresh flat-leaf parsley

1 1/2 tsp. grated lemon zest

1 1/2 Tbs. fresh lemon juice

Kosher salt and freshly ground pepper

4 New York strip steaks, each about 12 oz. (375 g) and 1 1/2 inches (4 cm) thick

1 Tbs. olive oil, plus more for brushing

12 spring onions, trimmed but left whole

Prepare a hot fire in a grill.

To make the salsa verde, in a small bowl, stir together the olive oil, shallot, parsley, lemon zest and lemon juice. Season with salt and pepper. Set aside.

Generously season the steaks with salt and pepper and brush with olive oil. Grill the steaks, turning once, until well marked and cooked to medium-rare, about 5 minutes per side, or until cooked to your liking. Transfer to a carving board and let rest for 10 minutes.

While the steaks are resting, in a large bowl, toss the spring onions with the olive oil and season
generously with salt and pepper. Transfer to the grill and cook, turning occasionally, until tender and slightly wilted, 6 to 8 minutes.

Divide the spring onions and steak among individual plates and spoon some of the salsa verde on top
before serving. Serves 4 to 6.

How to Cook the Perfect New York Strip Steak at Home

The secret to making a great New York strip steak at home is to start with the best quality ingredients you can find – especially when it comes to the cut-off meat itself. If you have a local butcher, buy from them instead of the supermarket and benefit from their expert advice. Otherwise, you want to look out for a short loin steak that’s bright red and at least 1 ½ inches thick (a little under 4 cm).

You’ll need to season the steak at least 30 minutes before you start grilling. Give them a liberal sprinkling of coarse salt on both sides and allow them to sit at room temperature for a short while.

At this point, you’ll also want to decide whether you’re using compound butter, as you’ll need to prepare it before you start grilling. This step is optional but will elevate your strip steak to another level. Once you start doing it, we can assure you that you won’t go back.

If you don’t know what compound butter is, it’s essentially just a butter that’s had other flavours added to it. You can find out more about making flavoured butter by clicking here. And if you’re ready to boost your steak life but don’t know which compound butter recipe to start with, we can recommend trying this sage compound butter.

Anyway, using the compound butter is quite simple. You’re going to rest the cooked steaks on it later, so get it ready now by spreading some on a large plate or serving platter.

Now fire up your grill to around 900°F / 480°C. It needs to be very hot because you don’t want to cook the steak for long. Be sure that the grill has fully pre-heated, then pop your steak directly on the grate.

At this heat, you’ll need to grill for approximately 5 minutes on each side (give or take, depending on the steak’s thickness). Remember, though, if you want to achieve those aesthetically pleasing criss-crosses, then rotate the steak 45 degrees halfway through cooking on each side (between 2 to 3 minutes).

Once your steak is off the heat, you’ll want to let it cool for a few minutes. If you’re using compound butter, this is where it comes into play. Pop the steak on top of the prepared compound butter and let it rest for about eight minutes.

Once that’s done, slice the steak, sprinkle it with black pepper, and serve.