Affiliate Disclosure As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links. For more details, refer to my Disclaimer page.
Strip Loin Steaks from the streets of New York.
Tender strips of succulent beef strip loin steaks grilled to perfection with a tasty garlic pesto on the side.
Dish Info
- Serves 4
- Prep Time 15 mins
- Marinating Time 2 to 4 h
- Grilling Time 1 h
This tasty treat is not the quickest to prepare but with a little effort beforehand it will transform strip loin steaks into a tasty platter of beef perfect for all seasons.
Contents
🥘 Ingredients needed for new york steaks with roasted garlic pesto
2 medium garlic heads
Extra-virgin olive oil
⅓ cup lightly packed rosemary leaves
⅔ cup lightly packed Italian parsley
½ cup pine nuts
2 serrano chile peppers, stemmed, seeded, and roughly chopped
2 teaspoons freshly grated lime zest
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 New York strip steaks, 8 to 10 inches each and 1 inch thick, trimmed of excess fat
Try and stick to the right amounts of ingredients for this dish. A little change in flavour can adjust the balance of the dish and make it taste very different.
If you are looking for pizza dough options and detailed instructions how to make it, try my pizza dough calculator. This offers all weights and measures to get a great dough.
🔪 Instructions to make new york steaks with roasted garlic pesto
Prepare the grill for indirect cooking over medium heat (350° to 450°F). For more details on setting up your grill, see my post about grilling instructions.
Prep the garlic
Remove the loose, papery outer skin from the heads of garlic. Using a sharp knife, cut about ½ inch off the top to expose the cloves. Place each garlic head on a large square of heavy-duty aluminium foil and drizzle 1 tablespoon of the oil over the top of the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam.
Brush the cooking grates clean. Grill the packets over an indirect medium heat, with the lid closed, until the cloves are soft, 45 minutes to 1 hour. Set aside to cool.
Make the paste
Place the rosemary, parsley, pine nuts, and chili peppers in a food processor. Process until the herbs are finely chopped. Squeeze out the garlic cloves into the food processor, being careful not to add any of the papery skin. Nothing worse than bits of garlic skin when trying to eat a steak!
Process just to incorporate the garlic. Transfer the mixture to a medium bowl and add ¼ cup oil, the lime zest, salt, and pepper. Mix well to create a paste ready to put on the strip loin steaks.
Baste the steaks
Spread the paste evenly on both sides of the steaks. Cover with plastic wrap and refrigerate for 2 to 4 hours. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
Change the method and increase the temperature of the grill to direct cooking over high heat (450°F to 550°F or 230°C to 250°C). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat. Make sure to use good quality charcoal. I always recommend restaurant grade charcoal as it burns cleaner and doesn't give off chemical smells like cheaper charcoal does.
⏲️ Cooking the strip loin steaks
Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with some burger buns or even some dough balls.
🥗 Dishes to pair with New York steaks...
Try these steaks along side these other BBQ dishes.
Did you make this recipe?
Leave me a comment and tell me how this recipe worked for you?
The Recipe
New York Steaks With Pesto
Equipment
- Food processor For ease, but optional
- Tin foil Also known as aluminium foil
Ingredients
- 4 Strip loin steaks
- 2 bulbs Garlic
- 1 Olive oil
- ⅓ cup lightly packed rosemary leaves
- ⅔ cup lightly packed Italian parsley
- ½ cup pine nuts
- 2 serrano chili peppers
- 2 teaspoon freshly grated lime zest
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Prepare the grill for indirect cooking over medium heat. Set it to 230℃ or 450℉
- Remove the loose, papery outer skin from the heads of garlic. Using a sharp knife, cut about ½ inch off the top to expose the cloves. Place each garlic head on a large square of heavy-duty aluminum foil and drizzle 1 tablespoon of the oil over the top of the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam.Grill the packets over an indirect medium heat, with the lid closed, until the cloves are soft, 45 minutes to 1 hour. Set aside to cool.2 bulbs Garlic, 1 Olive oil
- Place the rosemary, parsley, pine nuts, and chili peppers in a food processor. Process until the herbs are finely chopped.⅓ cup lightly packed rosemary leaves, ⅔ cup lightly packed Italian parsley, 2 serrano chili peppers, ½ cup pine nuts
- Squeeze out the garlic cloves into the food processor, being careful not to add any of the papery skin. Process just to incorporate the garlic. Transfer the mixture to a medium bowl and add ¼ cup oil, the lime zest, salt, and pepper. Mix well to create a paste.
- Spread the paste evenly on both sides of the steaks. Cover with plastic wrap and refrigerate for 2 to 4 hours.
- Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm.
Notes
Nutrition
weather Forecast for your BBQ
BBQ Weather Check
3-day forecast for outdoor cooking
Checking the forecast...
More BBQ Cooking
One response to “New York Steaks with Roasted Garlic Pesto”
-
This is a true New york deli experience - in my kitchen
Leave a Reply