Don’t miss this zesty steak sauce that’s served with New York strips.
New York Strips with Zesty Steak Sauce
2015-09-16 19:10:01
Makes 8 servings
Sauce
- 12 cloves garlic
- 1 medium tomato
- ½ red bell pepper, seeded and stemmed
- 1 shallot, halved
- 1 jalapeño, halved, seeded, and stemmed
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup Worcestershire sauce
- ¼ cup sherry vinegar
- 1 tablespoon firmly packed brown sugar
Steaks
- 8 (1-inch-thick) New York strip steaks
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
Instructions
- Preheat oven to 425°. Line a rimmed baking sheet with foil.
- For sauce: On prepared pan, toss together garlic and next 7 ingredients; arrange in a single layer.
- Bake for 20 minutes or until vegetables are tender and begin to brown. Let stand until cool enough to handle.
- Peel garlic and shallot, and remove charred skin from tomato and peppers. Transfer all roasted vegetables to the work bowl of a food processor, and process until smooth. Strain through a sieve into a medium bowl, and stir in Worcestershire, vinegar, and brown sugar. Cover and refrigerate until ready to serve.
- Preheat grill to high heat (450° to 500°).
- For steaks: Brush steaks with oil, and sprinkle with salt and pepper.
- Grill for 2 to 3 minutes per side or until a meat thermometer registers 130° (medium-rare) or to desired degree of doneness. Remove from heat, and let stand for 10 minutes. Serve steaks with sauce.
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