Free 2nd Day Shipping on All Orders

(800) 414-3487M-F 8-5 CST

Gift Cards Available

Grilled New York Strip Steak, "Late-Night" Style

Grilled New York Strip Steak,

Serves 4

This recipe was born one late night in a New Jersey restaurant kitchen when three hungry cooks started experimenting. With the Certified Piedmontese ribeye as their foundation, Chef Dave Warner and his coworkers used basic Italian ingredients to create a simple recipe, bold flavors and—of course—great memories.

    Late-Night Mixture

    • 2 red bell peppers
    • 2 yellow bell peppers
    • 2 teaspoons canola oil
    • 20 cloves garlic, peeled, root-end removed
    • ½ cup canola oil
    • 2 bunches mushrooms
    • 2 tablespoons canola oil
    • ½ red onion, sliced
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon chopped fresh basil
    • 3 tablespoons good balsamic vinegar
    • 6 tablespoons good, extra-virgin olive oil
    • 8 ounces Parmesan cheese, shaved
    • Salt and pepper

    With your grill nice and hot, coat the peppers in the oil and season with salt and pepper. Grill the peppers on each side until charred and black. Transfer to a bowl and cover with plastic wrap for 10 minutes. (This helps the skin come away from the flesh of the pepper.) Remove charred skin and seeds. Slice the peppers into strips and add to a bowl.

    Meanwhile, in a pan over low to medium heat, combine the garlic cloves and ½ cup canola oil. Cook until garlic is roasted and tender, about 30 minutes. Strain and reserve garlic-flavored oil for other applications. Add garlic cloves to the bowl with peppers.

    In a sauté pan, heat 2 tablespoons canola oil. Add the mushrooms and sauté until tender, season with salt and pepper. Transfer to the bowl with the peppers and garlic. To finish, add the sliced onion, parsley, basil, balsamic vinegar, olive oil, salt, and pepper to the roasted pepper mix. Let marinate for 1 hour.


      • 4 (12-ounce) New York Strip steaks
      • 2 tablespoons canola oil
      • Salt and pepper

      Pull the steaks out of the refrigerator 15 minutes before grilling. Get your grill hot and oiled. Brush steaks with oil and aggressively season them with salt and pepper. Place steaks on the grill and don't move them for 4 minutes; after that make a quarter turn and grill for 4 more minutes. Flip steaks and continue the same process, until steaks are medium rare. Let steaks rest for at least 10 minutes.

      To serve, place steak on a plate, top with the Late-Night Mixture, top with 2 ounces of Parmesan and enjoy with a glass of Amarone.

      Pairing: Amarone