Grilled New York Steak with Asparagus
1- 16 oz. New York Strip steaks (cut into 8 oz steaks)
4- tablespoons fresh parsley, chopped
1/2- tablespoon fresh rosemary (1 teaspoon dried)
1/4 cup rough-chopped onion
1 tablespoon chopped garlic
1/4 cup red wine
1 teaspoon black pepper
1 teaspoon salt
Purée the parsley, rosemary, onion, garlic, wine and black pepper in a food processor. Rub the paste all over the steaks. Place the meat in a plastic bag or covered container, and allow to marinate overnight.
Fire up the grill (or electric grill work). If, your cooking with an outside grill, when ready to cook the steaks, sprinkle each side with some kosher salt. The salt will help draw out the juices needed for caramelization. Cook as desired.
1 lb fresh asparagus
2 tablespoons olive oil
1 tablespoon dried Herbes de Provence
Sea salt and pepper to taste
1.Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2.Toss the asparagus with olive oil, Herbes de Provence, salt, and pepper. Spread the asparagus onto the baking sheet in a single layer.
3.Roast in preheated oven until tender and lightly browned, about 12 minutes.