http://leitesculinaria.com/5893/recipes-grilled-new-york-strip-steak-rosemary-capers-lemons.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Thu, 24 May 2012 20:24:42 +0000 hourly 1 http://wordpress.org/?v=3.3.2 http://leitesculinaria.com/5893/recipes-grilled-new-york-strip-steak-rosemary-capers-lemons.html#comment-45930 Testers Choice Wed, 26 Oct 2011 16:21:35 +0000 http://leitesculinaria.com/wordpress/?p=5893#comment-45930 [Brenda Carleton] Just got back from a walk. The subject of conversation? This recipe. I really enjoy infusing oil with various flavors, and this was a real winner, as it contained garlic, fresh rosemary, and cracked black pepper. Part of it is rubbed onto the meat prior to grilling; the remainder is reserved to drizzle over the meat once done. We grilled the meat to a perfect medium rare, sliced it thinly and placed it on a bed of arugula, drizzled the warm flavored oil, squeezed fresh lemon juice over all and drizzled on reduced balsamic. Wait — not quite done! What really made this dish, in my opinion, was the FRIED CAPERS. When they fry, they open up and turn slightly brown and crispy. They were scattered on top. All sorts of things going on in this dish — the delicious oil, the salty crunch of capers, sweet and tart balsamic, and acidic lemon. The arugula added a peppery note. We also sprinkled on fleur de sel. Talk about a balanced dish! I am going to buy a big jar of capers and fry them up to sprinkle them on all sorts of things in the future. LOVED them. [Brenda Carleton] Just got back from a walk. The subject of conversation? This recipe. I really enjoy infusing oil with various flavors, and this was a real winner, as it contained garlic, fresh rosemary, and cracked black pepper. Part of it is rubbed onto the meat prior to grilling; the remainder is reserved to drizzle over the meat once done. We grilled the meat to a perfect medium rare, sliced it thinly and placed it on a bed of arugula, drizzled the warm flavored oil, squeezed fresh lemon juice over all and drizzled on reduced balsamic. Wait — not quite done! What really made this dish, in my opinion, was the FRIED CAPERS. When they fry, they open up and turn slightly brown and crispy. They were scattered on top. All sorts of things going on in this dish — the delicious oil, the salty crunch of capers, sweet and tart balsamic, and acidic lemon. The arugula added a peppery note. We also sprinkled on fleur de sel. Talk about a balanced dish! I am going to buy a big jar of capers and fry them up to sprinkle them on all sorts of things in the future. LOVED them.

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