New York Strip With Spicy Gremolata Dressing
serves 2-4
Based loosely on gremolata, the Italian analogue to salsa verde and persillade, this easy, bold-flavored vinaigrette will perk up your New York strip steaks with a minimum of effort.
2 (1/2-pound) New York strip steaks
3-4 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon granulated sugar
1 clove garlic, minced
2 teaspoons grated or finely chopped lemon zest
1/4 cup chopped fresh parsley leaves
1/2 teaspoon red pepper flakes
prep: 15 minutes
total: 40 minutes
gas (or electric) grill
medium bowl
1. Preheat the grill to high. When it’s very hot, lower the temperature of one section of the grill to low and leave another on high (making a two-zone fire). Lightly brush the steaks with 1-2 tablespoons of the olive oil and season them generously all over with salt and pepper.
2. In a medium bowl, stir together the vinegar, sugar, garlic, lemon zest, parsley and red pepper flakes. While constantly whisking, drizzle in the olive oil.
3. Put the steaks on the hot side of the grill and leave them alone to brown well, 5-10 minutes. Turn them over and brown on the second side. Put them on the low-heat zone and close the grill cover. Continue to cook the steaks, turning once, until they reach 130F in the thickest part of the meat. Remove them from the grill and let them rest, loosely covered with foil, 5-10 minutes.
4. To serve, thinly slice the steaks crosswise (against the grain), arrange on a plate and drizzle with vinaigrette.
