Mediterranean Grilled Strip Steak

Hi guys! Happy weekend. As I shared on my stories today, I’m going on a bit of a theme with my recipes over the next few days. With the chaos that is summer, it’s hard to keep fresh food in the fridge and actually eat it between weekend travel, going out with friends, etc. That’s why I love making a giant batch of proteins, side dishes, and starches that all have similar flavor profiles to eat at the start of the week and “building my plate” each day based on what I’m craving.

One of my favorite proteins that fits the Mediterranean bill is a delicious grilled strip steak with a simple earthy marinade. The steak cooks up within minutes, making it perfect for meal-prepping.

The marinade is pretty simple, but it does include a few Mediterranean spices such as cumin, paprika, and turmeric which help you achieve that true “Mediterranean” flavor profile. The marinade can be made ahead of time and poured over the steak to sit while you prep the rest of your dinner.

Make sure you let this steak rest completely before slicing into it. Strip steak is a lean cut of meat, and slicing it too early will cause it to lose those precious juices and become tough. When you’ve let it rest completely, don’t forget to slice against the grain, which also helps keep your steak tender.

I hope you love this summer staple, and share your photos by tagging me @theardentcook on Instagram!

Ingredients

2 New York strip steaks, approximately 12-16oz each

Juice of ½ lemon

1 clove garlic, minced or grated

1 sprig each rosemary and parsley

¼ tsp cumin

⅛ tsp red chili flakes

⅛ tsp smoked paprika

⅛ tsp salt

Dash each ground ginger, turmeric, black pepper

Instructions

  1. Place all marinade ingredients in a large bowl or bag, mixing well. Add steak and coat in the marinade. Let rest in the fridge for at least 30 minutes, or up to 4 hours. 
  2. Preheat your grill to high and cook steak until it reaches an internal temperature of 145 degrees Fahrenheit (medium), approximately 3-4 minutes on the first side, and 2 minutes on the other side. Transfer to a plate and let rest for at least 10 minutes before slicing. 
  3. Slice the steak against the grain and finish with a sprinkle of flaky sea salt over the top. Pair with grilled veggies for an easy clean-up, or alongside your favorite starch, such as couscous or herbed potatoes. Enjoy!

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