The New York Strip steak, most notable for its great bite and chew, is not as daunting to grill as it may seem, and is actually quite simple! This recipe works great for beginners looking to grill a beef striploin for the first time, and is ready in just 25 minutes!
The strip steak is probably one of the easiest cuts to grill, making it an excellent choice for beginners wanting to eat lavishly. This piece of beef is cut from the short loin of a cow, meaning the meat is particularly tender and juicy as compared to other cuts of steaks.
With this recipe, the steak is served on top of Arugula greens and grape tomatoes drizzled with Red Wine Vinegar and Olive Oil, but don’t stop there! Feel free to serve this with classics like my grilled asparagus recipe, baked potato recipe, or even coat the steak with my garlic herb butter.
Ingredients
There are only four ingredients:
- Strip Steaks – This recipe calls for about 20 ounces of strip steaks (that’s about 2 steaks).
- Red Wine Vinegar with Olive Oil – You can blend this yourself by using equal parts oil and red wine vinegar or purchase a bottle of salad dressing at the grocery store.
- Arugula – This peppery green compliments beef.
- Grape tomatoes – 1 pint is all you need.
Directions
Place the strip steaks in a large container and pour ¼ cup of Red Wine Vinegar with Olive Oil Dressing & Marinade. Massage marinade into the steaks. Wash your hands thoroughly, and then seal the container tight and refrigerate for 2 to 4 hours before grilling.
Once you’re ready to cook the steaks, preheat the grill to high heat. Clean the grill, and spray the grates with a nonstick grill cooking spray. Add the steak on the grill and cook for 5-7 minutes (for medium steak) on each side.
While the steak is on the grill, toss the arugula and tomatoes in a large bowl. Pour 2 tablespoons Red Wine Vinegar with Olive Oil Dressing & Marinade over the salad, and toss with tongs. Refrigerate until ready to serve.
Once the steaks are done, pull them off the grill and let them rest for 5 minutes. Once the steaks have rested, cut the steaks in half.
Place the salad onto plates and rest the steaks on top of the salad. Enjoy immediately.
FAQs
Here are a few of the most frequently asked questions when making New York strip steak on the grill.
Grill the New York Steak Strip for 5-7 minutes (for a medium steak) on each side. If you would like a more cooked steak, grill in 1-2 minute intervals.
Preheat your grill to high heat. Place the steak on the hot grill for 5-7 minutes (for a medium steak) on each side. For medium steak, the internal temperature should read 145F.
Make sure to heat your grill to high heat. The grill should be somewhere between 550 and 700 degrees.
Typically, you would want to grill a 1-inch New York strip steak for 5-7 minutes.
I will be honest–I rarely ever marinate steaks and typically just season with the salt, pepper, and garlic seasoning or a Montreal Steak Seasoning. However for this recipe I used a Red Wine Vinegar with Olive Oil Dressing & Marinade. I let the steaks marinate for four hours prior to cooking. The tanginess from the red wine vinegar brought out the flavors in the steak making the flavors much more developed. Because there was already olive oil in the marinade I did not need to add any additional oil to the steaks.
Arugula and tomatoes make a great side salad and are a wonderful option to be served under the steak.
Red Wine Vinegar is made primarily from red wine, however, it contains almost no alcohol because the red wine is converted into acetic acid, which is non-alcoholic. Therefore, red wine vinegar is halal.
I tend to cook sirloin and filet Mignon on we’re often because they are a tender leaner steaks with less fat. However the day that I planned to make this recipe– strip steaks happened to be on sale, and I just couldn’t pass up the price! So I rolled with it.
This recipe would also work well on sirloin steaks. I cooked two 9- ounce strip-steaks that I ended up cutting in half after they were done cooking to give me four servings. You can cut the steaks prior to cooking however I prefer this method. If you like your steaks around medium in temperature, I like to keep the steaks whole, and then cut them before serving. I find that there’s less of a chance to overcook and dry out your steak.
Tips & Tricks
Here are a few of my favorite tips and tricks when grilling New York Strip.
- Clean the Grill – Before grilling the steak, make sure to clean the grill, and spray the grates with a nonstick cooking spray.
- Marinating Time – Make sure the steak has plenty of time to marinate (I recommend at least 2-4 hours in the fridge)!
- Meat Thermometer – To ensure your steak is cooked to preference I highly suggest you use a meat thermometer.
- Steak Temperature – For a medium steak the internal temperature should read 140°F. For a well done steak the internal temperature should read 160°F
Best Sides for Steak
I always typically pair a protein with a starch and at least one vegetable. Here are a few of my favorite side dishes to make with steak:
- Oven-Roasted Asparagus
- Slow Cooker Mashed Potatoes
- The Best Green Beans Ever
- Loaded Baked Potatoes in the Slow Cooker
- Instant Pot Corn on the Cob
If you make this New York Strip recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Grilling New York Strip
Equipment
- 1 Grill
Ingredients
- 2 – 10 ounce Strip steaks
- ¼ cup + 2 tablespoons Red Wine Vinegar with Olive Oil Dressing & Marinade
- 2 cups arugula
- 1 pint grape tomatoes
Instructions
- Place the strip steaks in a large container and pour ¼ cup of Red Wine Vinegar with Olive Oil Dressing & Marinade. Massage marinade into the steaks. Wash your hands thoroughly, and then seal the container tight and refrigerate for 2 to 4 hours before grilling.
- Once you’re ready to cook the steaks, preheat the grill to high heat. Clean the grill, and spray the grates with a nonstick grill cooking spray. Add the steak on the grill and cook for 5-7 minutes (for medium steak) on each side.
- While the steak is on the grill, toss the arugula and tomatoes in a large bowl. Pour 2 tablespoons of Red Wine Vinegar with Olive Oil Dressing & Marinade over the salad, and toss with tongs. Refrigerate until ready to serve.
- Once the steaks are done, pull them off the grill and let them rest for 5 minutes. Once the steaks have rested, cut the steaks in half.
- Place the salad onto plates and rest the steaks on top of the salad. Enjoy immediately.
Notes
- Clean the Grill – Before grilling the steak, make sure to clean the grill, and spray the grates with a nonstick cooking spray.
- Marinating Time – Make sure the steak has plenty of time to marinate (I recommend at least 2-4 hours in the fridge)!
- Meat Thermometer – To ensure your steak is cooked to preference I highly suggest you use a meat thermometer.
- Steak Temperature – For a medium steak the internal temperature should read 140°F. For a well-done steak, the internal temperature should read 160°F.
- Calories Calculated – Calories calculated will vary depending on the brand of red wine vinegar dressing you use.
Did you make this recipe? Let me know!