|Nutritional Guidelines (per serving)|
If you're a fan of fajitas, then this steak recipe is for you. These New York strip steaks are marinated in a wet rub and grilled to perfection. You choose whether you want them rare, medium-rare, or medium.
You can serve the steaks as-is, perfect for a beefy entree and elegant presentation that will please hearty eaters. But you can also slice the steaks and pass the platter to allow guests to serve themselves just the amount they desire. Slices are also great to serve with tortillas and sliced grilled vegetables such as green peppers and onions. Accompany this with guacamole, sour cream, queso fresco, and salsa for guests to assemble.
Sliced fajita-style steak also goes well in a salad. It's perfect for summer when the farmer's market is bursting with ripe bell peppers and tomatoes. Use romaine lettuce and shredded cabbage as greens and a salad dressing that includes lime.
New York strip steaks have a lot of marbling, which makes them a tender steak if not overcooked. Look for those that are the same width from top to bottom. This ensures you are getting a center cut rather end cuts that may contain some tougher areas.
- 4 New York strip steaks (about 8 ounces each)
- 1/4 cup oil
- 1/4 cup cilantro (finely chopped)
- 4 tablespoons lime juice (juice of two limes)
- 2 cloves garlic (minced)
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon sea salt
- 2 teaspoons dried oregano (Mexican oregano if you can find it)
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
Rinse your steaks, pat dry, and trim any unwanted fat.
In a small bowl, combine the marinade ingredients: oil, cilantro, lime juice, garlic, chili powder, cumin, salt, oregano, onion powder, and black pepper.
Place the steak into a resealable plastic bag and pour the marinade over the top of it.
Seal the bag and gently massage the mixture into the steaks, making sure all surfaces are coated.
Place the sealed bag into the refrigerator for 1 to 2 hours.
Preheat the grill for medium-high heat.
Remove the steaks from the heat.
Allow the steaks to rest for 5 minutes before slicing or serving.
Once your steaks are ready to enjoy, you have many options for how you serve them. They go well with Mexican-inspired side dishes, but also with typical summer grilling sides such as roasted ears of corn and baked potatoes.
Leftover fajita-style New York strip steak should be refrigerated. You will find many ways to enjoy it the next day, such as in a salad or even alongside eggs and hash browns or grits for breakfast.