You might also know this steak as “”Delmonico Strips” or “NY Strip Steak.”
I have been noticing this nicely marbled cut of meat on the shelf at the butcher’s lately. Sometimes called “delmonico strips” sometimes “NY style strip steak,” and they are intrinsically the same thing. It’s a French roast cut into strips which makes it very manageable to cook and to prepare quickly. This can be served as a main, an appetizer, or a chol hamoed dinner. It depends on your family and what they like. However you serve it, it’s sure to be a success.
The only step in this recipe that’s a bit of work is grating the onion, but this helps give flavor, especially since we’re not using a lot of ingredients.
Combine all marinade ingredients in a Ziploc.
Add your steaks. You can marinade for one hour, or up to six hours, or even freeze the steak in the marinade so that you can thaw and pull them out when you need on Yom Tov!
Just make sure to thaw completely and bring to room temperature before cooking so the steak cooks nice and evenly. This is really a winner piece of meat!
Serve over these 9×13 Mashed Sweet Potatoes for a complete dish!
Grilled Strip Steak
Ingredients
- 4 pieces of strip steak
- ¼ cup orange juice
- ¼ cup red wine, preferably dry (but any will do)
- salt and pepper to taste
- 1 small onion, grated
Instructions
- Place all the marinade ingredients in a resealable bag, add the strip steak and marinate for about an hour to 6 hours, in the refrigerator.
- Remove meat in marinade refrigerator and bring to room temperature before cooking. When ready to cook, preheat oven to 375°F.
- Heat a grill pan on high and drizzle with a bit of oil. Remove meat from the marinade and grill for 2 minutes on each side.
- Remove from grill pan and place in a oven-safe pan. Bake for 5 minutes to finish cooking. If your meat is very thick you might need a few more minutes. Remove from oven and let rest for 5 minutes.
- Slice and serve over sweet potato mash or traditional mashed potatoes.
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