Grilled New York Strips With Cutting Board Sauce
- 2 (10-ounce) Certified Piedmontese New York strip steaks
- 1 bunch parsley, chopped
- 1 bunch chives, green portions chopped
- 2 cloves garlic, peeled and diced
- 1 jalapeño, destemmed, seeded, and sliced
- 1 Fresno chili, destemmed, seeded, and sliced
- 1 orange, zested + 1 tablespoon juice
- 1 tablespoon red wine vinegar
- 1 tablespoons extra-virgin olive oil
- Salt and pepper, to taste
On one large cutting board, prep parsley, chives, garlic, jalapeño, chili, and orange zest. In the middle of the cutting board, toss the ingredients until combined. To the pile of herbs and vegetables, add the vinegar and oil. Sprinkle with salt and pepper to taste, and toss to combine. Squeeze a tablespoon of orange juice over the mixture; allow the mixture to soak in the liquid while grilling the steaks.
Preheat grill to high heat (about 425°F).
Season both sides of the steaks with salt and pepper. Transfer steaks to the grill and sear for two to four minutes on each side, or until the steaks register 125 to 130°F on a digital thermometer (for medium-rare). With a plate or cutting board, transfer the grilled steaks to the top of the herb and vegetable mixture and let rest for at least 5 minutes. Pour any juices from the surface used to transfer the steaks over the top of the steaks and the mixture. Slice the steaks across the grain; toss steak slices with herbs and vegetables and serve family-style from the cutting board.