Grilled New York Strip Steaks with Tomato, Olive & Feta Relish
By Giant Eagle Market District
Prep Time: 20 minutes plus marinating and standing
Grill Time: 10 minutes
Cut slits in fat sides of steaks; place steaks in single layer in glass dish. In small bowl, whisk 2 teaspoons garlic, wine, 2 tablespoons olive oil, 1½ teaspoons parsley, and ½ teaspoon each salt and pepper; pour over steaks. Cover and refrigerate at least 1 or up to 4 hours, turning steaks once halfway through marinating.
Remove steaks from marinade; discard marinade. Let stand at room temperature 30 minutes. Prepare outdoor grill for direct grilling over medium-high heat.
In large skillet, cook shallot and remaining 1 teaspoon garlic and ½ tablespoon oil over medium heat 2 minutes or until shallots begin to soften, stirring occasionally. Stir in tomatoes, olives and capers; cook 2 minutes, stirring occasionally. Remove from heat; stir in vinegar and remaining 1½ teaspoons parsley and ¼ teaspoon pepper. Fold in cheese; cover to keep warm.
Place steaks on hot grill rack; cook, covered, 10 minutes or until internal temperature reaches 135°, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature of steak will rise to 145°F upon standing for medium-rare.) Serve steaks with Tomato, Olive & Feta Relish.
Cutting slits in the fat sides of the steaks prevents them from curling during cooking.
To create crosshatch marks on steaks, turn the steaks a quarter turn halfway through the grilling time on each side.
Nutritional Information (Per serving):
897 Calories, 33g Fat (11g Saturated), 158mg Cholesterol, 1770mg Sodium, 82g Carbohydrates, 1g Fiber, 69g Protein
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.