Recipe by Chaya Surie Goldberger

Garlic Teriyaki Strip Steak with Maple Aioli

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Meat Meat
Easy Easy
6-8 Servings
Allergens

Contains

- Soy - Egg
30 Minutes
Diets

Ingredients

Steak

  • 3–4 pounds (1.36–1.8 kilograms) New York strip steak (4 pieces)

Marinade

  • 1 tablespoon coarse black pepper

  • 1/2 teaspoon crushed red pepper flakes (optional)

Maple Aioli

  • 1/2 teaspoon black pepper

Directions

Prepare the Steak and Marinade

1.

Mix all marinade ingredients in a ziplock bag. Add the steaks and marinate in the fridge overnight.

2.

Preheat your grill to smoking hot. Put the steaks on the grill. After two minutes, rotate the steaks on an angle to achieve perfect grill marks. Leave them for one more minute, then flip the steaks and repeat the same process on the second side. Test your steaks with a meat thermometer to make sure that they’ve reached 130 degrees Fahrenheit (54 degrees Celsius), then remove from the grill. Let the steaks rest in a pan for at least seven to 10 minutes before slicing.

3.

To serve this Friday night, put it into a pan and cover it. Leave it in a warm place, for example on top of your oven, where it will still have some warmth but won’t continue to cook and dry out. This tastes great at room temperature!

Prepare the Maple Aioli

1.

Mix all ingredients together. Keep refrigerated until ready to serve. It can last for two weeks in the refrigerator.

Credits

Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.

Garlic Teriyaki Strip Steak with Maple Aioli

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jay
jay
1 year ago

dose it need to be marinated overnight?

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Penina
Penina
1 year ago

Why don’t you automatically include if freezing is an option. If it is at what point does one freeze the recipe?