Grilled New York Strip Steak with Salsa Verde
Grilled New York Strip Steak with Salsa Verde is a dairy free main course. This recipe covers 41% of your daily requirements of vitamins and minerals. One serving contains 685 calories, 78g of protein, and 34g of fat. This recipe serves 1. This recipe is typical of Mexican cuisine. If you have flat-leaf parsley, beef top loin steak, olive oil, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes roughly 35 minutes. It is perfect for The Fourth Of July.
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.
Stir sauce and serve with steak.
* Also called "Kansas City" or "ambassador" steak.
·Sauce can also be whisked together in a small bowl. Mince and mash garlic to a paste with a pinch of salt before adding to bowl.
Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir
Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is GEN5 Merlot. It has 4.4 out of 5 stars and a bottle costs about 12 dollars.
GEN5 Merlot#40 Wine Enthusiast Top 100 Best Buy of 2019