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Recipe from: Amy Powell
½ cup olive oil
2 tablespoons balsamic vinegar
2 sprigs thyme
1 clove garlic
1 New York strip steak
coarse black pepper
Mince shallot and garlic. Remove leaves from the thyme. In a small bowl mix together olive oil, balsamic, thyme, shallots and garlic.
Poke steak all over with a fork to tenderize it. Put steak in a large re-sealable bag along with marinade. Turn to coat steak in marinade. Let rest at room temperature for 30 minutes.
Meanwhile, preheat grill to hot. When ready to grill, lightly oil grate.
Remove steak from marinade and wipe away excess with paper towel. Generously season both sides with salt and pepper.
Add steak to grill, turning to other side when one is charred. Feel steak with thumb to check for desired doneness.
Remove from grill and let rest for 5 minutes before serving.
You can marinate the steak longer in the refrigerator if desired. Active cooking time is less than 30 minutes.