Anchovy-Rubbed NY Strip Steaks with Grilled Onion and Tomato Relish Recipe

Name: Anchovy-Rubbed NY Strip Steaks with Grilled Onion and Tomato Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces jarred or canned anchovy fillets in oil, drained; 1 fresh hot red chile, such as Holland or Fresno, seeded and chopped; Four 1-inch-thick New York strip steaks (10 to 12 ounces each); Kosher salt; Pepper; 1 medium red onion, sliced crosswise 1/2 inch thick; 1 1/2 tablespoons extra-virgin olive oil, plus more for brushing; 1/2 pound small tomatoes (preferably Campari), halved; 1 1/2 tablespoons red wine vinegar; 1/4 cup snipped chives

Servings: persons

6 ounces jarred or canned anchovy fillets in oil, drained
1 fresh hot red chile, such as Holland or Fresno, seeded and chopped
Four 1-inch-thick New York strip steaks (10 to 12 ounces each)
Kosher salt
Pepper
1 medium red onion, sliced crosswise 1/2 inch thick
1 1/2 tablespoons extra-virgin olive oil, plus more for brushing
1/2 pound small tomatoes (preferably Campari), halved
1 1/2 tablespoons red wine vinegar
1/4 cup snipped chives

1
In a mini food processor, combine the anchovies and red chile and puree until smooth.
2
Spread the mixture all over the steaks and season lightly with salt and pepper.
3
Refrigerate for 1 hour.
4
Bring the steaks to room temperature before grilling.
5
Light a grill and oil the grate.
6
Brush the onion with oil and season with salt and pepper.
7
Grill over moderately high heat, turning once, until softened and lightly charred, about 8 minutes.
8
Transfer to a work surface.
9
Grill the tomatoes cut side down over moderately high heat until lightly charred, 3 to 5 minutes.
10
Transfer to a work surface and let cool slightly.
11
Cut the onion and tomatoes into 1/2-inch pieces and transfer to a medium bowl.
12
Stir in the vinegar, chives and the 1 1/2 tablespoons of olive oil.
13
Season the relish with salt and pepper.
14
Grill the steaks over moderately high heat, turning once, until lightly charred on the outside and medium-rare within, 6 to 8 minutes total.
15
Transfer to plates and let rest for 5 minutes.
16
Serve with the relish.

445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 ounces jarred or canned anchovy fillets in oil, drained, 1 fresh hot red chile, such as Holland or Fresno, seeded and chopped, Four 1-inch-thick New York strip steaks (10 to 12 ounces each), Kosher salt, and more.

Yes, Anchovy-Rubbed NY Strip Steaks with Grilled Onion and Tomato Relish falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Anchovy-Rubbed NY Strip Steaks with Grilled Onion and Tomato Relish

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