Grilled New York Steak with Vegetables
2 12 oz. New York Strip steaks
6 T. fresh parsley, chopped
1 T. fresh rosemary (1 teaspoon dried)
1/2 C. rough-chopped onion
1 T. chopped garlic
1/4 C. red wine
1 t. black pepper
1 T. salt
Purée the parsley, rosemary, onion, garlic, wine and black pepper in a food processor. Rub the paste all over the steaks. Place the meat in a plastic bag or covered container, and allow to marinate overnight.
Fire up the grill. When ready to cook the steaks, sprinkle each side with some kosher salt. The salt will help draw out the juices needed for caramelization.
Cover the grill, making sure to maintain a good air flow to the coals. If the steak seems to be cooking too quickly – too much smoke or too much sizzle will alert you – uncover and move the steak to a cooler area of the grill.
Grill the steak for about 3 to 4 minutes, and then turn. Cover again, and cook 3 to 4 minutes more for a medium-rare steak.
4 small to medium-size cooked potatoes, weighing about 1 pound
1 large zucchini, about 12 oz.
2 medium red peppers, about 4 to 6 oz. each
3 small onions, each about 4 oz.
5 T. oil
2 t. kosher salt
1/4 t. black pepper
2 T. fresh oregano, chopped
1 T. fresh sage, chopped