New York Striploin with Summer Squash and Zucchini

Recipe Date:
August 20, 2014
Cook Time:
Imperial (US)
  • New York striploin of beef, approx. 4 lbs
  • Grapeseed oil, as needed
  • Salt and fresh cracked black pepper, as needed
  • 1/2 tbsp sage, chopped
  • 1/2 tbsp rosemary, chopped
  • 4-5 yellow summer squash (sliced lengthwise into 4 pieces)
  • 4-5 yellow summer squash (sliced lengthwise into 4 pieces)
  • 4-5 zucchini (sliced lengthwise into 4 pieces)
  • Salt and fresh cracked black pepper, as needed
  • Olive oil, as needed
  • 3 fresh summer tomatoes (halved)
  • 1 tbsp parsley, chopped

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.