Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Recipe by: Roche Bros

Servings

Cook time

10 minutes

Calories

572 kcal

Directions

Place steaks in single layer in glass dish. In small bowl, whisk 2 teaspoons garlic, wine, 2 tablespoons oil, 1 1/2 teaspoons parsley, salt and 1/2 teaspoon pepper; pour over steaks. Cover and refrigerate at least 1 or up to 4 hours, turning steaks once halfway through marinating.
Remove steaks from marinade; discard marinade. Let stand at room temperature 30 minutes.
Prepare outdoor grill for direct grilling over medium-high heat. In large skillet, cook shallot and remaining 1 teaspoon garlic and 1/2 tablespoon oil over medium heat 2 minutes or until shallots begin to soften, stirring occasionally. Add tomatoes, olives and capers; cook 2 minutes, stirring occasionally. Remove from heat; stir in vinegar and remaining 1 1/2 teaspoons parsley and 1/4 teaspoon pepper. Fold in cheese; cover to keep warm.
Place steaks on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.)
Slice steaks; serve with shallot mixture.