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Fire Roasted New York Steak




Source of Recipe


Sonoran Living


Recipe Introduction


Bloom, Chef Christopher Cristiano, 7/15/2002


List of Ingredients




4 12 OZ New York Strip Steaks
1/2 OZ Sea Salt or Kosher Salt
2 OZ Extra Virgin Olive Oil
1/2 OZ Freshly Milled Pepper
Tuscan Potatoes
2 LB Yukon Gold Potatoes(unpeeled)
3 TSP Kosher Salt
3 OZ Extra Virgin Olive Oil
2 TBL Flat Leaf Parsley Chopped
1/4 TSP Freshly Milled Pepper



Recipe



1. Preheat grill to medium-high or high heat (to ensure that the steaks are quickly seared to seal in the juices and keep the meat tender).
2. Season both sides of steaks with salt and pepper.
3. Brush with olive oil and place on grill.
4. Turn the steaks over every 2 minutes until grill marks appear evenly crossed on each side(approx. 8 minutes).
5. Remove and set aside while preparing Tuscan Potatoes.
For Potatoes
1. Bring one gallon of water to boil in a large pot.
2. Add potatoes with 2 teaspoons of kosher salt and cook until tender.
3. Drain and place in bowl.
4. Mash with fork until all large pieces are gone.
5. Add olive oil, parsley, pepper and remaining teaspoon salt.
6. Adjust seasoning to taste.
7. Serve with steak.