Prepare a charcoal or gas grill with greased grill rack for direct cooking over medium heat. Season steaks with salt and pepper to taste.
If it says Hy-Vee True Beef, you know it's produced with no antibiotics and no hormones. The cattle feed on pasture and hay as well as grains, including corn and soybeans for premium marbling.
Servings and Ingredients
|4||(8-oz. each) New York strip steaks, 1-to1-1/2-inch-thick|
|Hy-Vee ground black pepper|
|3 tbsp.||fresh lemon juice|
|1 tbsp.||Hy-Vee Select red wine vinegar|
|1 tsp.||Hy-Vee Dijon mustard|
|1 clove(s)||garlic, minced|
|¼ c.||Gustare Vita olive oil|
|1||small shallot, finely chopped|
|½ c.||assorted fresh herbs, chopped|
|1||red bell pepper, seeded and cut into strips|
|1||yellow bell pepper, seeded and cut into strips|
|1||orange bell pepper, seeded and cut into strips|
|1||(12-oz.) pkg. gourmet memdly tomatoes, quartered|
Things To Grab
- Charcoal or gas grill
- Small bowl
- Meat thermometer
Whisk together lemon juice, vinegar, mustard, and garlic. Add oil, whisking constantly. Whisk in shallot and herbs.
Grill steaks 10 to 12 minutes for medium-rare (130 degrees) or 12 to 15 minutes for medium (140 degrees) turning once halfway through. Let rest 5 minutes. Grill bell peppers 5 minutes or until slightly charred. Serve steaks topped with herb sauce along with bell peppers and tomatoes.
Amounts Per Serving
- Total Fat: 43g
- Cholesterol: 120mg
- Sodium: 670mg
- Total Carbohydrates: 12g
- Protein: 45g
Hy-Vee Monthly Ad August 2018