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BBQ NY Strip Steak with Basil Arugula Pesto

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Start the BBQs — summer has arrived! We picked up these beautifully marbled New York steaks from Lakewood Meats and seasoned them simply with Maldon salt, black pepper and garlic powder. 

For our grill, we used Cowboy hardwood lump charcoal and western BBQ hickory-smoking chips. Charcoal grills can be cumbersome; they require more than turning the knob and waiting for the temperature to rise. Building a fire requires a little more work, but don’t let that stop you from using charcoal to BBQ. Grilling over an open fire helps steaks trap flavor and evenly renders and chars fat all over the steak. The taste is worth the extra steps!

We paired our steaks with Michael David’s, Ancient Vine Cinsault (pronounced sinn-so). Cinsault is found mostly as a blending grape in the South of France and is very rarely seen as a monovarietal wine. Michael David’s cinsault is from Lodi’s oldest producing vineyard and some of the oldest vines in the world. This elegant, light-bodied red has a nose of young strawberries and white plums with a mouth feel of white peppercorns and cranberry. This wine is sure to make multiple appearances at your summer BBQ parties.

NY Strip
Maldon salt (kosher salt works, too)
Black pepper
Garlic powder

Basil Arugula Pesto
Corto TRULY extra virgin olive oil
1 cup basil
1 cup arugula
¼ cup pine nuts
½ cup parmesan cheese
1 clove garlic
Salt and pepper to taste

For Steaks
Season steaks evenly with salt, pepper and garlic powder and cover for up to 1 hour in the fridge before grilling. After grilling to desired temperature, let rest for half the time you grilled them for with a drizzle of TRULY extra virgin olive oil.

After resting, slice steaks on an angle and plate over arugula pesto sauce.

To Make Pesto
In a food processor add basil, arugula, garlic and pine nuts to a food processor and blend until everything is evenly chopped. Slowly add parmesan cheese and olive oil. Add salt and pepper to taste

Written by Lauren Rose,, @Laurenrosecooks