Tuscan New York Strip
by Charles Hartz, Owner, Hartz Spice, Portland, Ore.
This recipe pops with easy, fresh summer flavors. The lemon juice, especially, allows the beef to shine. The intense, caramelized, oven-dried tomatoes add a distinct flavor burst and each bite melts in your mouth.
- 4 12-ounce Certified Piedmontese® New York Strip Steaks
- 2 teaspoons kosher salt
- 2 tablespoons black pepper
- 4 garlic cloves
- 1/4 cup fresh lemon juice
- 4 oven-dried tomatoes at room temperature (recipe below)
Remove Certified Piedmontese® steaks from refrigerator, unwrap, and bring to room temperature (about 1 to 2 hours). About 30 minutes before grilling, smash garlic cloves and rub them onto both sides of the steaks. Liberally season each side of the steaks with 1/2 teaspoon of salt and 3/4 teaspoon of pepper.
Preheat your grill to high, around 450ºF. Adjust grill so that it has both direct and indirect heat. Place steaks over direct heat for 2 to 3 minutes. Rotate steaks 1/4 turn and cook 2 to 3 minutes over high heat. Flip the steaks and place over indirect heat for an additional 2 to 3 minutes.
Please note: Certified Piedmontese® beef cooks faster than other beef, so when grilling be careful not to overcook. We recommend a lower final temperature than you might use with traditional beef. A kitchen thermometer inserted into the steak should read 120°F for medium-rare, 125°F for medium.
Remove steaks from grill and arrange on a plate; drizzle each one with 1 teaspoon of lemon juice. Cover and let rest about 5 to 10 minutes before serving. Top each steak with oven-dried tomatoes and enjoy!
- Oven-Dried Tomatoes:
- Yield: 16 pieces
- 4 Roma tomatoes
- 2 tablespoons olive oil
- 1/8 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon dried basil leaves
- 1/4 teaspoon dried oregano leaves
Preheat oven to 250°F. Set up a sheet pan with a rack in the center of it. Wash the tomatoes and cut them in quarters lengthwise (from the stem end to the top). In a bowl, mix together the oil and spices. Toss the tomatoes in the oil and spices to coat evenly.
Place the tomatoes on the rack on top of the sheet pan with the skin-side down. Bake in the oven for about 4 hours. Cool on the rack at room temperature. Store in an airtight container in the refrigerator for up to 5 days.
Pairing: Zinfandel, Sauvignon Blanc, or an IPA beer
Note: The oven-dried tomatoes can be marinated in olive oil with minced garlic, chopped fresh basil, oregano, and rosemary for an enhanced flavor.