New York Strips with Zesty Steak Sauce

new york strip steaks

Don’t miss this zesty steak sauce that’s served with New York strips.

New York Strips with Zesty Steak Sauce
Makes 8 servings
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  1. 12 cloves garlic
  2. 1 medium tomato
  3. ½ red bell pepper, seeded and stemmed
  4. 1 shallot, halved
  5. 1 jalapeño, halved, seeded, and stemmed
  6. 1 tablespoon extra-virgin olive oil
  7. 1 teaspoon kosher salt
  8. ¼ teaspoon ground black pepper
  9. ¼ cup Worcestershire sauce
  10. ¼ cup sherry vinegar
  11. 1 tablespoon firmly packed brown sugar
  1. 8 (1-inch-thick) New York strip steaks
  2. 1 tablespoon extra-virgin olive oil
  3. 1 tablespoon kosher salt
  4. 1 teaspoon ground black pepper
  1. Preheat oven to 425°. Line a rimmed baking sheet with foil.
  2. For sauce: On prepared pan, toss together garlic and next 7 ingredients; arrange in a single layer.
  3. Bake for 20 minutes or until vegetables are tender and begin to brown. Let stand until cool enough to handle.
  4. 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.
  5. Preheat grill to high heat (450° to 500°).
  6. For steaks: Brush steaks with oil, and sprinkle with salt and pepper.
  7. 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.
Paula Deen Magazine