New York Strips with Pickled Veggies – a delicious recipe with Rice Vinegar, Sugar, Salt, Chile Sauce, Cucumber, Shallot. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Mix together the vinegar, sugar and salt in a medium bowl.
2
Microwave for 30-60 seconds to dissolve the sugar.
3
Mix in the sriracha and allow the mixture to cool while slicing veggies.
4
Place the thinly sliced veggies into the vinegar mix.
5
Toss and refrigerate until ready to use.
6
Plan to refrigerate for at least 30 minutes.
7
Preheat the grill to high heat.
8
Salt and pepper both sides of the steaks.
9
Put the steaks onto the hot grill.
10
Grill steaks for 3 minutes per side for medium-rare (longer if you want them more well done).
11
When done, remove the steaks from the grill to a plate and tent the plate with a piece of foil.
12
Serve the steaks with pickled veggies on top.
302
kcal
Calories
18
g
Fat
7
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cups Rice Vinegar, ⅛ cups Sugar, 1 teaspoon Salt, 1 teaspoon Sriracha Chile Sauce, and more.
Yes, New York Strips with Pickled Veggies 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
