Sliced New York Srip Steak
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Serve with Horseradish Mustard Sauce found on our web site
  • 2 McGinnis Sisters New York Strip Steaks
  • 1/4 cup Worcestershire sauce
  • 2 Tbs balsamic vinegar
  • 2 Tbs olive oil
  • 2 Tbs chopped fresh rosemary
  • Sea Salt and Fresh Ground Pepper to taste
Pre-heat your gas grill. Place the steaks in a glass baking dish, drizzle with Worcestershire sauce, balsamic vinegar and olive oil. Turn to coat on both sides. Sprinkle the rosemary and pepper over the steaks and press them into the steaks. Cover and marinate in the refrigerator for at least 1 hour and up to overnight. Bring the steaks to room temperature before putting them on the grill. Sprinkle the steaks with salt just before cooking.
Place the steaks on the grill for 7 to 8 minutes per side, turning only once, until an instant-read thermometer reads 130° for medium. Let the steaks rest on a cutting board for about 5 minutes, loosely covered with foil, before slicing. Cut the steaks into 1/2-inch slices and fan the slices out on a platter or individual plates. Taste for salt and pepper and season with more if desired. Garnish with the additional rosemary and serve immediately. 

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