Redskins- Giants Tailgating Recipe: NY Strip Fiorentina

10.19.2012 / Blog Posts Recipes

While the beginning of Fall has added a touch of chill to the air, we've been lucky to have a few warmer days to remind us of those last lingering days of late summer when we fired up the grill, enjoyed good food and spent time with great friends. 

This week, we're keeping it going with our Grilled NY Strip Fiorentina - Aromatic rosemary, sweet balsamic and a little punch of garlic bring a simple grilled steak to new heights. 

The Fiorentina sauce is easy to prepare ahead of gameday. All you'll need to do is grill your NY strips and add the sauce when the steaks are done. At Dinner Matters, we usually pair this with a creamy parmesan polenta, but it's versatile enough to go with potato salad. And while you've got the grill still hot, throw on some sliced zucchini for an easy side dish.

NY Strip Fiorentina
4 (1 1/2 inch-thick) NY strip steaks

1 tbsp fresh rosemary, finely chopped
1 tbsp lemon zest
2 garlic cloves finely chopped
2 tbsp balsamic vinegar
2 tbsp olive oil
Salt and pepper to taste

1.Pre-heat grill.
2. Season steaks on both sides with coarse salt and freshly ground black pepper.
3. Grill steaks to desired doneness, 4 to 5 minutes per side for medium-rare. Remove steaks and let rest 5 minutes.
4. Meanwhile, put the garlic, rosemary, lemon zest in a small bowl. Add the balsamic vinegar and olive oil, and mix (This can be prepared ahead of time).
5. Once the meat has rested, pour the mixture over the steaks. 

Enjoy and get ready for kickoff!

Samantha Malone McCormack: General Manager, Dinner Matters,

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