tender pepper-rubbed strip steaks with grilled vegetables

Cut Used: New York Strip Steak

tender-pepper-rubbed-strip-steaks-with-a-trio-of-grilled-vegetables2.jpeg

tender pepper-rubbed strip steaks with grilled vegetables

Ingredients:

  • 2 beef Strip Steaks Boneless, cut 1 inch thick (about 10 ounces each)

  • 1 pound baby red-skinned potatoes, cut in half

  • 3-1/2 ounces fresh pearl onions, unpeeled, cut in half

  • 1 pound asparagus, trimmed

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon olive oil

  • Salt

Rub:

    • 3 cloves garlic, minced

    • 2 teaspoons chopped fresh thyme

    • 1 teaspoon chopped fresh oregano

    • 1 teaspoon chopped fresh parsley

    • 1/2 teaspoon lemon peel

    • 1/2 teaspoon coarsely ground mixed peppercorns (black, white, green and pink)

Instructions:

Place potatoes in microwave-safe dish. Cover and microwave on HIGH 2-1/2 to 3 minutes or until crisp-tender. Let stand 5 minutes to cool slightly. Thread potato halves onto 10 to 12-inch metal skewers. Thread onion halves onto separate metal skewers.

  1. Combine Rub ingredients; reserve 2 teaspoons for garnish. Press remaining herb mixture evenly onto beef steaks.

  2. Place steaks on grid over medium, ash-covered coals; arrange potatoes, onions and asparagus around steaks. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill potatoes and onions 5 to 10 minutes (gas grill times remain the same) or until golden brown and tender; grill asparagus 6 to 10 minutes (covered, 8 to 12 minutes on gas grill) or until crisp-tender, turning occasionally.

  3. Cook's Tip: To make asparagus spears easier to turn on the grill, thread them ladder-style onto two 10 to 12-inch metal skewers. Insert a skewer about 1 inch from each end of spear, leaving small space between spears. Use tongs to turn entire asparagus "ladder" for even cooking.

  4. Remove potatoes and onions from skewers; peel onions. Combine potatoes, onions, lemon juice, and oil in large bowl. Toss to coat. Season with salt, as desired.

  5. Carve steaks into slices. Season with salt, as desired; sprinkle with reserved herb mixture. Serve steaks with grilled vegetables.

All recipes and images are from the Beef Checkoff and Beef. It’s What’s for Dinner.®
© CATTLEMEN'S BEEF BOARD AND NATIONAL CATTLEMEN'S BEEF ASSOCIATION