Grilled New York Strip Steaks with Caesar Salad

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Thanks to the Meat Sale at my local Acme grocery store, I have a freezer full of thick-cut New York Strip steaks. A few times a year they sell whole strip roasts at a great price; I buy one, vacuum seal the steaks, and drop them into the freezer. Then I have some frozen assets3Sorry, waiting for me to crave a steak.

So, I was prepared when everything came together. It is #BeefUpYourSalad month for my partnership with Certified Angus Beef® Brand. I have gorgeous grilling weather on the first weekend of April. And, last but not least - I have a leftover bagged caesar salad I need to use. (I overbought on salad packages for a family party.) Sunday dinner was a snap once the CAB strip steaks were thawed and ready to go.

The recipe is a combination of some previous recipes: Grilled New York Strip Steaks, Sear and Move Style, Caesar Salad dressing, and Grilled Garlic Bread to make the croutons.

As I mentioned above, I cheated with the salad - you can see the store-bought croutons in the pictures. (Shame! Shame!) I had to use up a bagged salad before it went bad. 4I hate throwing away food. I have to do it from time to time for the blog, when I’m testing and re-testing a recipe - no one can eat that much corned beef, for example. But that doesn’t make it any less painful. If you have a few extra minutes, make the salad and croutons yourself instead of buying them. The dressing is simple, and grilled garlic bread croutons are fantastic. That said, I won’t hold it against you if you have to cheat - like I did - and buy a bagged salad. That’s what I do on busy weeknights, and bagged salads are a lot better than they used to be.

Video: Grilled New York Strip Steaks with Caesar Salad (0:14)

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Grilled New York Strip Steaks with Caesar Salad

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★★★★★

5 from 1 reviews

• Author: Mike Vrobel
• Total Time: 28 minute
• Yield: 4 servings 1x

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Description

Grilled New York Strip Steaks with Caesar Salad - steak and salad from the grill.

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Ingredients

Scale 1x2x3x

Steaks (from my New York Strip steaks, Sear and Move style recipe)

• 2 Thick Cut New York Strip Steaks (2 inches thick, about 12 ounces per steak)
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper

Salad (from my Caesar Salad recipe)

• 10oz romaine lettuce, chopped (about 3 quarts)
• Juice of 1 lemon (should be about 2 to 3 tbsp)
• pinch of sugar (optional)
• pinch of salt
• a grind or two of freshly ground black pepper
• 1 garlic clove, minced or pressed through a garlic press
• 2 tablespoons Extra Virgin Olive Oil
• ¼ cup mayonnaise
• ¼ cup grated parmesan cheese (optional), plus some extra for the salad

Croutons (from my Grilled Garlic Bread recipe)

• 1 thick slice of good bread
• 1 tablespoon unsalted butter
• 1 garlic clove, minced or pressed through a garlic press
• pinch of salt
• a grind or two of freshly ground black pepper

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Instructions

1. Season the steaks: One hour before cooking, generously sprinkle the steaks with salt and pepper. Let the steaks rest at room temperature until cooking. (If you don’t have the time to salt ahead, that’s OK – salt them right before putting them on the grill.)
2. Set the grill for indirect high heat: Set the grill up for indirect high heat; half the grill with direct high heat, and the other half with no heat. On my Weber kettle I light a full chimney starter of charcoal, wait for it to be mostly covered with gray ash, then pour it in a tight pile over half the grill, two to three coals deep. Then I put the grate on the grill and brush it clean.
3. Make the Caesar dressing: Whisk the lemon juice, pinch of sugar, pinch of salt, and freshly ground black pepper in a small bowl until the salt dissolves. Add the minced garlic, olive oil, mayonnaise, and parmesan cheese, and whisk until completely combined. Set aside for later.
4. Make the garlic butter: Microwave the butter, garlic clove, pinch of salt, and freshly ground black pepper until the butter melts and the garlic starts to sizzle, about 1 minute. Set aside for later.
5. Sear the steaks: Put the steaks on the grill directly over the coals. Sear the steaks, flipping every minute or two, until they are browned and crusty on both sides, about 6 minutes. (If you are cooking on a gas grill, rotate the steaks 90 degrees after the second flip to get a diamond crosshatch pattern on the steaks. This doesn’t matter as much with a charcoal grill – charcoal will brown the steaks regardless of the grate direction.)
6. Move the steaks and finish with the lid closed: Move the steaks to the indirect heat side of the grill, away from the fire. Close the lid and cook the steaks until they reach an internal temperature of 125°F for medium-rare, about 10 minutes. (For Rare, cook to 115°F internal, about 7 minutes; for Medium, cook to 135°F, about 13 minutes.) Remove the steaks from the grill and let them rest for ten minutes.
7. Make the garlic bread croutons: While the steaks rest, brush the thick piece of bread with the garlic butter, then grill it over the direct heat until just golden brown, about a minute a side. (Watch the bread like a hawk - it will go from browned to burnt in a heartbeat.) Brush the grilled bread with another coat of garlic butter, let it cool for a minute, then slice it into rough 1-inch square croutons.
8. Toss the salad and serve: Toss the romaine leaves with the Caesar dressing until well coated, then toss again with the garlic croutons. To serve: Slice the steaks crosswise into ¾ inch thick slices. Pile some Caesar salad on a plate, set the slices from half of a steak on top, and serve.

Notes

 

Do you prefer the reverse sear method? Use these Reverse Seared New York Strip Steaks instructions for the steak part of the recipe.

The key to this recipe is a probe thermometer - I love my ChefAlarm by Thermoworks

• Prep Time: 20m
• Cook Time: 20m
• Category: Weeknight Dinner
• Method: Grilling
• Cuisine: American

What do you think?

Questions? Other ideas? Leave them in the comments section below.

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