2 strip steaks
Spicy Steak & Chop Blend
Caramelized Onion Avocado Oil
2 cups packed parsley leaves
Meyer Lemon Extra Virgin Olive Oil
2 scallion tops, thinly sliced
Shaved Parmesan cheese
Salt & Black Pepper

Fire the grill and get ready for a mouthwatering New York Strip with a tart and tangy salad on top. Our Spicy Steak & Chop Blend is just the thing for the big flavor of a New York Strip. It cooks quickly, so be sure you’ve taken the chill off the steak and have everything ready to go. Dinner will be ready in a flash!


1.Rub the steaks with the Caramelized Onion Avocado Oil. If working in a grill pan, drizzle in the Avocado Oil.
2.Preheat the grill to 400°F. If using a charcoal grill, create a hot side and cooler side. For gas grills, you'll need to reduce the heat when you turn the steak.
3.Alternately, you can use a grill pan on the stove. Preheat the pan over high heat.
4.Sear the steaks on one side until golden brown grill marks. You can rotate the steaks 45° to create hashmarks if desired. Grill on the first side for 4 minutes.
5.Turn and immediately reduce the heat (if over charcoal, move to the cooler side.) Cook for just 2 minutes more. Move the steaks to a plate and allow to rest for 10 minutes.
6.While the steaks are resting, make the parsley salad. In a bowl, drizzle the parsley with the Lemon Extra Virgin Olive Oil - just enough to coat the leaves. Season with salt and pepper. Taste and adjust with more oil, salt and pepper.
7.Slice the steak and top with the parsley salad and parmesan cheese.

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