Grilled Petite New York Strip Steak Recipe

Remove steaks from refrigerator 30–45 minutes before grilling to come to room temperature; pat dry with paper towels.

Season both sides of each petite New York strip with kosher salt and freshly ground black pepper. Lightly brush with olive oil to prevent sticking.

Grill Steaks

Preheat grill to high heat (about 500°F / 260°C) with one zone at direct high heat and one zone at lower heat. Clean and oil grates. Place steaks over direct high heat and sear 2–3 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C). If thicker or you prefer closer to medium, move steaks to the cooler zone and cook additional 1–3 minutes, or until desired doneness. Transfer steaks to a cutting board and tent loosely with foil; rest 5–8 minutes before slicing.

While steaks are resting (or up to a day ahead), make the chimichurri. Finely chop parsley, cilantro (if using), oregano leaves and garlic, or pulse briefly in a food processor — do not purée; you want a slightly chunky texture.

Combine chopped herbs and garlic in a bowl. Stir in red wine vinegar, red pepper flakes, kosher salt, black pepper and lemon juice (if using). Slowly whisk in extra-virgin olive oil until incorporated. Taste and adjust salt, acid or heat. Let sit at room temperature at least 15–20 minutes to meld flavors; refrigerate up to 2 days. Bring back to room temp before serving.

Place cubed Yukon Gold potatoes in a medium saucepan and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until tender, about 10–12 minutes. Drain well.

Return hot drained potatoes to the warm pot off the heat. Add butter, minced garlic, milk (or half-and-half) and sour cream. Mash to your desired texture (smooth or slightly chunky). Stir in chopped chives, kosher salt and black pepper; taste and adjust seasoning. Keep warm until ready to serve.

Toss zucchini, yellow squash, cherry tomatoes and red onion with olive oil, kosher salt and black pepper in a large bowl.

Grill or Sauté Vegetables

Option A — Grill: Place vegetables in a grill basket or on a sheet of foil and cook on the grill alongside steaks over medium-high heat until tender and slightly charred, 6–8 minutes, tossing halfway. Option B — Sauté: Heat a large skillet over medium-high heat, add 1 tbs olive oil, then add vegetables and sauté until softened and lightly browned, 6–8 minutes. Finish by stirring in lemon zest and adjust seasoning.

Slice rested steaks against the grain into 1/4–1/2-inch slices. Spoon a generous tablespoon of chimichurri over each serving and pass extra on the side.

Place a portion of creamy potatoes on each plate, add a serving of summer vegetables and top with sliced steak. Garnish with microgreens or parsley if desired and an extra drizzle of chimichurri. Serve immediately.