Rosemary Pesto
4 cloves garlic
4 Tbsp Clif Family Organic Rosemary Almonds and Pistachios
¼ cup picked rosemary leaves
1 cup picked Italian flat leaf parsley leaves
¼ cup grated Parmesan Reggiano
2 tsp orange zest
1 cup Clif Family Extra Virgin Olive Oil
Pinch of fresh cracked black pepper
Salt to taste
- Combine ingredients in a blender or food processor and blend until smooth.
Grilled NY Strip
1ea 1”-1.5” thick NY strip
Salt and pepper to taste
1 tsp high-smoke point cooking oil
- Preheat grill to highest temp and ensure grates are clean.
- Season all sides of the steak generously with salt and pepper. Let sit about 30 minutes prior to cooking to allow seasoning to absorb.
- Blot steak dry and lightly coat with cooking oil.
- On the grill, start with the fat cap down and allow to render and crisp. Move around frequently to avoid flare ups and to keep the fat cap from burning.
- Put the steak down on one of the flesh sides and brown for 1.5 to 2 minutes and flip once easily released and grill marks are achieved. Flip again after the same is achieved on the opposite side and ¼ turn the steak to gain a cross hatched pattern and repeat the process.
- Once a good crust and color is achieved, transfer steak to the top rack or away from the heat source and close grill lid. Allow to cook for about 5 more minutes or until an internal temp of 125F is achieved for a medium rare.
- Rest for 5 minutes before slicing and serve with Rosemary Pesto.
