Grilled New York Strip Steaks with Tomato, Olive & Feta Relish
Prep: 20 minutes plus marinating and standing
Grill: 10 minutes • Serves: 4
1 tablespoon crushed garlic
1/2 cup red wine
2-1/2 tablespoons olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon salt
3/4 teaspoon ground black pepper
1 medium shallot, finely chopped
3 medium vine-ripened tomatoes, diced
3 cup drained and quartered Kalamata olives
1 tablespoon drained capers
1 tablespoon red wine vinegar
1/2 cup crumbled feta cheese
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
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.