Planked New York Strip Steak with Grilled Veggies

Planked New York Strip Steak with Grilled Veggies

1 Review 1 Pic
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    2 h 45 m
Novarullah
Recipe by  Novarullah

“This simple steak melts in your mouth. Grilled veggies have a campfire flavor.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 steaks

Directions

  1. Soak the grilling planks in water.
  2. Trim fat from the steaks and pat them dry with paper towels. Place the steaks in a zip-top plastic bag with 2 tablespoons olive oil and the walnut oil. Massage the oil into the steaks - I like to pound them a bit with my fists. Think anger management. Grind in the salt and pepper and squish them around in the bag to coat the steaks. Refrigerate for at least 2 hours.
  3. Place zucchini, yellow squash, orange bell pepper, tomatoes, and red potatoes on a baking tray and toss them with 2 more tablespoons olive oil, garlic and herb seasoning, a pinch of sea sal and a pinch of black pepper.
  4. Preheat grill for medium heat and lightly oil the grate.
  5. Place the wet planks on the hot grill, close the lid, and leave them for 3 to 5 minutes, or until slightly charred on the bottom. Turn the planks over and place the steaks on one plank. Transfer the mixed vegetables from the baking tray to the other plank. Close the lid of the grill and cook to desired doneness.

Share It

Review (1)

Rate This Recipe
Bibi
4

Bibi

This is not my usual way to prepare steak or grilled veggies, but I thought I would give it a try. First of all, the marinade needs more punch. It resulted in a slightly oily tasting steak, and the walnut oil flavor (pretty expensive) was totally lost. Secondly, the meat cooks much faster than the veggies, so they should have a head start of at least 8-10 minutes, if you are using medium heat. Thirdly, I usually combine like veggies. To me, squash and tomatoes have a high water content, and turn to mush in the amount of time needed to cook red potatoes, even though my wedges were 3/8" thick. I usually roast potatoes with other root veggies, not high water veggies. I should have listened to my instinct. I did add some red onion pieces, and I'm glad I did, because they imparted some flavor to the otherwise bland veggies. By the time the steak had some color on it, the squash was right, but the potatoes were still almost raw. I had to pick them out and put them in the microwave for a bit to finish cooking. Lastly, by cooking the steaks on the planks, they did not develop that nice brown color that I associate with grilled steak. I had to take them off the plank and put them directly on the cooking grid in order to develop any color, and by the time they did develop some color they were overcooked for us. There was a slight smoky taste to the steaks, but they tasted more like roast than steak. Perhaps something in the instructions was lost or not communicated.

More Reviews

Similar Recipes

Bourbon Street New York Strip Steak
(49)

Bourbon Street New York Strip Steak

New York Strip Chicago Style
(24)

New York Strip Chicago Style

Grilled Mexican Steak
(14)

Grilled Mexican Steak

Grilled Steak Salad with Asian Dressing
(7)

Grilled Steak Salad with Asian Dressing

Sous Vide New York Strip Steak
(7)

Sous Vide New York Strip Steak

New York Steaks with a Vanilla and Cherry Sauce
(6)

New York Steaks with a Vanilla and Cherry Sauce

Nutrition

Amount Per Serving (2 total)

  • Calories
  • 1178 cal
  • 59%
  • Fat
  • 60.4 g
  • 93%
  • Carbs
  • 71.8 g
  • 23%
  • Protein
  • 87.7 g
  • 175%
  • Cholesterol
  • 204 mg
  • 68%
  • Sodium
  • 547 mg
  • 22%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Grilled Steak Salad with Asian Dressing

>

next recipe:

Bourbon Street New York Strip Steak