Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Prep: 20 minutes plus marinating and standing
Grill: 10 minutes • Serves: 4

1.Cut slits in fat on sides of steaks; place steaks in single layer in glass dish. In small bowl, whisk 2 teaspoons garlic, wine, 2 tablespoons oil, 1-1/2 teaspoons parsley, salt and 1/2 teaspoon pepper; pour over steaks. Cover and refrigerate at least 1 or up to 4 hours, turning steaks once halfway through marinating.

2.Remove steaks from marinade; discard marinade. Let stand at room temperature 30 minutes.

3.Prepare outdoor grill for direct grilling over medium-high heat. In large skillet, cook shallot and remaining 1 teaspoon garlic and 1/2 tablespoon oil over medium heat 2 minutes or until shallot begins to soften, stirring occasionally. Add tomatoes, olives and capers; cook 2 minutes, stirring occasionally. Remove from heat; stir in vinegar and remaining 1-1/2 teaspoons parsley and 1/4 teaspoon pepper. Fold in cheese; cover to keep warm.

4.Place steaks on hot grill rack; cook, covered, 10 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Serve steaks with Tomato, Olive & Feta Relish.

Approximate nutritional values per serving:
572 Calories, 38g Fat (12g Saturated), 127mg Cholesterol,
890mg Sodium, 9g Carbohydrates, 1g Fiber, 41g Protein

Chef Tips:
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.