Food & Wine
Recipes paired with Stags Leap District Cabernet Sauvignon
New York Striploin with Summer Squash and Zucchini
Preheat grill to high for 10 to 15 minutes. Trim striploin of obvious excess fat. Rub beef with 1 tablespoon oil, then season with herbs and approximately 2 tablespoons salt and 1 tablespoon pepper. Place on grill at a 45 degree angle to mark (4 to 5 mins). Once nicely marked, rotate 90 degrees to cross-mark (5 to 7 mins).
Turn and repeat on the second side, then either reduce heat on grill to low (300 degrees) or transfer to a preheated 300 degree oven on a sheet tray or roasting pan. Barbeque or roast “low and slow” for approximately 25 to 35 minutes or until internal temperature reads 115-125 degrees F. Remove and rest covered in a warm, but not hot, place for approximately 10-12 minutes before slicing. Turn grill back to high.
While steak is resting, prepare summer squash on grill, or grill the garden fresh tomatoes. Season with a generous amount of salt and pepper, and a drizzle of olive oil. Grill until just cooked through and marked nicely (2-3 minutes per side). Sprinkle with parsley to serve alongside steaks.
When finished, slice striploin into 3/4” to 1” thick steaks and serve with any residual juices left from the resting.