Grilled New York strip steak
With Spanish Peppers
Turn a simple grilled steak into something special with the addition of sautéed peppers and onions.
- 2 Open Prairie® Natural* Angus Beef New York strip steak (each 1 ½ inches thick)
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp each salt and freshly ground pepper
- 3 rainbow peppers, sliced
- 1 Spanish onion, sliced into thick strips
- 4 garlic cloves, thinly sliced
- 2 Tbsp olive oil
- 2 Tbsp sherry vinegar
- ¼ c capers
- Preheat grill to medium-high heat; grease grate well. Mix together paprika, cumin, oregano, salt and pepper; rub half of the mixture over steaks. Place steaks on grill; close lid and cook, turning once, for 6 to 8 minutes for medium-rare or until desired doneness. Transfer to cutting board; tent with foil.
- Sprinkle peppers, onion and garlic with remaining spice mixture. In skillet, heat olive oil over medium-high heat; sauté pepper mixture for 7 to 10 minutes or until peppers are tender-crisp. Add sherry vinegar and cook for 2 minutes. Stir in capers. Slice steak across the grain; serve over pepper mixture.
- TIP: Left overs are great for sandwiches made with crusty slices of baguette spread with mayonnaise.