New York Strip Steak with Parsley Sauce
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- Three 20-ounce aged New York strip steaks, each about 2 inches thick
- Vegetable oil cooking spray
- 1 tablespoon seasoned salt
- 1 bunch flat-leaf parsley, chopped, large stems discarded
- 8 cloves garlic, chopped
- ½ cup minced white onion
- ¼ cup white vinegar
- 1 medium jalapeño pepper, seeded and minced
- 2 teaspoons chopped fresh oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup extra-virgin olive oil
- To cook the steaks: Remove the steaks from the refrigerator and let them rest at room temperature for 30 minutes.
- Meanwhile, make the sauce: In the bowl of a food processor fitted with a metal blade, mix together the parsley, garlic, onion, vinegar, ¼ cup water, the jalapeño, oregano, salt, and pepper.
- Pulse 2 to 3 times until mixed.
- With the motor running, add the olive oil in a steady stream through the feed tube. Mix only until the sauce is still slightly coarse in texture. You will have about 2½ cups of sauce. Set aside until serving.
- To prepare a charcoal or gas grill, lightly spray the grill rack with cooking spray. Or preheat the broiler and position a rack 4 inches from the heating element. The coals should be medium-hot for the charcoal grill. The burners should be on high for the gas grill.
- Season the steaks lightly on both sides with the seasoned salt. Grill or broil for 10 minutes. Turn using tongs and cook the other side for 9 to 11 minutes for medium-rare, or until desired degree of doneness.
- To serve, spoon some of the sauce over the steaks and pass the rest on the side.
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