Grilled Kansas City Strip Steaks with Tomato, Olive & Feta Relish - Recipe from Price Chopper
Grilled Kansas City Strip Steaks with Tomato, Olive & Feta Relish
This beautiful relish atop a perfectly seasoned KC strip steak makes the perfect addition to a grilled Father's Day feast.
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This beautiful relish atop a perfectly seasoned KC strip steak makes the perfect addition to a grilled Father's Day feast.
- Cut slits in fat on sides of steaks; place steaks in single layer in glass dish. In small bowl, whisk 2 teaspoons garlic, wine, 2 tablespoons oil, 1½ teaspoons parsley, salt, and ½ 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 ½ 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 1½ teaspoons parsley and ¼ teaspoon pepper. Fold in cheese; cover to keep warm.
- Place steaks on hot grill rack; cook, covered, 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.) Serve steaks with Tomato, Olive & Feta Relish.
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